⏱ 35 min
Dips & Appetizers
Roasted Butternut Squash Hummus
Velvety roasted butternut squash hummus with caramelized garlic, tahini, warm spices, and a golden olive oil drizzle.
Humble pantry staples can create an extraordinary BBQ Smoked Shotgun Shells Recipe when treated with proper heat and technique. This recipe celebrates dry uncooked manicotti pasta shells, beef 80/20 and mild pork sausage in under 2 hr 15 min, providing a reliable, flavor-packed dish you will want to make again and again.
Ingredients
6 servings
Advertisement
Step-by-Step Instructions
1
Stuff Manicotti Shells (15 Min)
Mix ground beef, pork sausage, pepper jack cheese, and BBQ rub. **Stuff** raw manicotti shells tightly with meat mixture.
2
Wrap in Bacon & Rest (15 Min)
Wrap 1 slice of thin bacon tightly around each stuffed shell, covering completely. **Chill** in fridge for 4 hours (or overnight) so bacon moisture softens pasta.
3
Smoke at 275°F & Glaze (1 Hr 45 Min)
Smoke or bake at 275°F (135°C) for 90 minutes. Brush with BBQ sauce and cook 15 minutes more until bacon is crisp and pasta tender!
Chef Amara’s Kitchen Secrets & Pro Tips
- Overnight Rest Softens Pasta: Resting wrapped shotgun shells in fridge for 4+ hours lets bacon juices soften dry pasta without boiling.
- Use Thin Sliced Bacon: Thin bacon crisp-fries much better around manicotti shells than thick-cut bacon.
1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Overnight Rest Softens Pasta: Resting wrapped shotgun shells in fridge for 4+ hours lets bacon juices soften dry pasta without boiling.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
▾
Troubleshooting & Quick Fixes
- What if the Sauce for BBQ Smoked Shotgun Shells Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
▾
Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.
Frequently Asked Questions
▾
Frequently Asked Questions
Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.
Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.
Home Cook Community
Kitchen Notes & Discussion
Tried this BBQ Smoked Shotgun Shells Recipe? Share your tips, substitutions, or question with fellow home cooks!
Leave a Kitchen Note
Be the first to leave a Kitchen Note!
Have you made this BBQ Smoked Shotgun Shells Recipe? Share your experience, cooking tips, or tweaks below.
You Might Also Love
More Delicious Recipes
⏱ 15 min
Dips & Appetizers
Sweet & Smoky Corn Melon Salsa
Vibrant charred corn and sweet cantaloupe melon salsa tossed with jalapeño, red onion, fresh cilantro, and zesty lime juice.
⏱ 5 min
Dips & Appetizers
Sweet & Tangy Honey Dressing
Golden 5-minute sweet & tangy honey dressing emulsified with raw honey, Dijon mustard, apple cider vinegar, and extra virgin olive oil.