BBQ Shotgun Shells Recipe

Introduction

BBQ Shotgun Shells are a flavorful and fun twist on stuffed pasta, wrapped in crispy bacon and smothered with barbecue sauce. Perfect for gatherings or game day, this recipe combines savory meat, cheese, and spices for a satisfying bite-sized treat.

Ingredients

• 16 oz manicotti shells
• 1 1/2 lbs ground beef
• 1 lb ground Italian sausage
• 1 1/2 cups shredded Colby Jack cheese (or sharp cheddar cheese)
• 8 oz cream cheese (room temperature)
• 1 1/2 cups barbecue sauce (divided)
• 2 jalapeños (minced, seeds removed for mild heat)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb thick-cut bacon

Instructions

1. Step 1: Bring a pot of water to a boil and add the manicotti shells. Boil for 3 minutes, then drain and rinse. Separate the noodles carefully so they don’t stick or collapse. Avoid boiling longer to prevent sogginess.
2. Step 2: In a large bowl, mix the ground beef and sausage until well combined. Add the shredded cheese, cream cheese, ½ cup barbecue sauce, minced jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until fully mixed.
3. Step 3: Using your hands, gently stuff each manicotti shell with the meat mixture. Push the filling all the way to the center to avoid air bubbles, adding meat from one side if needed to fill thoroughly.
4. Step 4: Wrap each stuffed shell tightly with a slice of bacon. Brush the bacon-wrapped shells generously with barbecue sauce.
5. Step 5: Choose your cooking method:
   Grilling: Heat a gas grill to 300°F and turn off burners on one side, or arrange charcoal on one side for a 300°F fire. Place shells on the indirect heat side. Brush with more BBQ sauce, cover, and cook for 15 minutes. Flip, brush again, and cook for 10–15 minutes until bacon is crispy and internal temperature reaches 160°F.
   Smoking: Preheat smoker to 250°F. Smoke shells for 60 minutes, brushing with BBQ sauce halfway through. Flip, brush again, and smoke for 30 more minutes. Brush a final time and continue smoking for an additional 20–30 minutes until bacon is crispy and internal temperature is 160°F.
   Oven: Preheat oven to 300°F. Line a baking sheet with parchment or foil and arrange shells evenly. Bake 20 minutes, flip and brush with BBQ sauce, bake 15 more minutes, flip and brush again, then bake another 5–10 minutes until bacon is crispy and temperature is 160°F. For extra crispiness, broil briefly but watch carefully.
   Air Fryer: Place 5–6 shells in the basket. Cook at 300°F for 10 minutes, flip and brush with sauce, cook 10 more minutes, then flip and brush again and cook for 5–10 minutes until bacon crisps and temperature reaches 160°F.

Tips & Variations

• Use sharp cheddar cheese for a bolder flavor or Colby Jack for a milder, creamier taste.
• Remove jalapeño seeds to reduce heat or add more seeds for extra spice.
• For a smoky depth, try adding a splash of liquid smoke to the meat mixture.
• Use turkey bacon for a leaner option, but watch cooking times as it crisps faster.

Storage

Store leftover BBQ shotgun shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through to help maintain bacon crispiness. Avoid microwaving if possible, as it can soften the bacon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the shotgun shells ahead of time?

Yes, you can stuff and wrap the shells ahead and keep them refrigerated for up to a day. Just add the BBQ sauce and cook as directed when ready.

What is the best way to check if they are fully cooked?

Use a meat thermometer inserted into the center of a shell; it should read 160°F to ensure the meat is safely cooked and the bacon is crispy.

BBQ Shotgun Shells Recipe

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★★★★★

4.8 from 110 reviews

• Author: Lila
• Total Time: 1 hour
• Yield: 32 pieces 1x

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Description

BBQ Shotgun Shells are a delicious, hearty appetizer featuring manicotti pasta shells stuffed with a savory mix of ground beef and Italian sausage, cream cheese, shredded Colby Jack, and spices. Wrapped in crispy bacon and slathered in smoky barbecue sauce, these flavorful bites are perfect for grilling, smoking, baking, or air frying. Ideal for game day or gatherings, they combine cheesy, meaty goodness with a smoky finish.

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Ingredients

Scale 1x2x3x

Pasta

• 16 oz manicotti shells

Meat Filling

• 1 1/2 lbs ground beef
• 1 lb ground Italian sausage
• 1 1/2 cups shredded Colby Jack cheese (or sharp cheddar cheese)
• 8 oz cream cheese (room temperature)
• 2 jalapeños, minced (seeds removed for mild heat)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups barbecue sauce (divided)

Wrap

• 1 lb thick-cut bacon

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Instructions

1. Prepare the Pasta: Bring a pot of water to a boil and add the manicotti shells. Boil for 3 minutes only, then drain and rinse under cold water. Separate the shells carefully to prevent sticking or collapsing. Avoid over-boiling to keep noodles firm.
2. Make the Meat Filling: In a large bowl, combine the ground beef and Italian sausage until evenly mixed. Add shredded cheese, room temperature cream cheese, ½ cup of BBQ sauce, minced jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
3. Stuff the Shells: Using your hands, gently fill each manicotti shell with the meat mixture, ensuring the filling reaches the center without creating air pockets. Adding the mixture from one side helps fill the center properly.
4. Wrap with Bacon & Sauce: Wrap a piece of thick-cut bacon tightly around each stuffed shell. Then, brush each bacon-wrapped shell with BBQ sauce generously.
5. Cooking Method Choice – Grilling: If using a gas grill, preheat to 300°F and turn off burners on half the grill to create indirect heat. For charcoal grills, arrange charcoal to one side, keeping the fire around 300°F. Place shells on the cooler side, brush with BBQ sauce again, and cover the grill.
6. Grill and Flip: Cook for 15 minutes on the indirect side, then flip shells over, brush with BBQ sauce, and continue cooking for another 10 to 15 minutes until bacon crisps and internal temperature reaches 160°F.
7. Cooking Method Choice – Smoking: Preheat smoker to 250°F. Smoke the shotgun shells for 60 minutes, brushing with BBQ sauce halfway through.
8. Flip and Continue Smoking: After 60 minutes, flip the shells over, apply more BBQ sauce, then smoke for an additional 30 minutes.
9. Final Smoking Stage: Brush shells once more with BBQ sauce and smoke for a further 20 to 30 minutes until bacon crisps and internal temperature hits 160°F.
10. Cooking Method Choice – Oven Baking: Preheat oven to 300°F. Line a baking sheet with parchment paper or foil. Arrange shells evenly to allow air circulation.
11. Bake and Sauce: Bake for 20 minutes, flip shells, brush with BBQ sauce, bake another 15 minutes, flip again, brush with sauce, and bake for 5 to 10 more minutes until bacon is crispy and temperature reaches 160°F. If bacon isn’t crispy enough, broil briefly while watching carefully.
12. Cooking Method Choice – Air Fryer: Place 5 to 6 shells in air fryer basket set to 300°F. Cook in batches.
13. Air Fry and Sauce: Cook shells for 10 minutes, flip and brush with BBQ sauce, cook 10 more minutes, flip and brush with sauce again, then cook for an additional 5 to 10 minutes until bacon crisps and internal temperature reaches 160°F.

Notes

• Do not over-boil the manicotti noodles to prevent sogginess.
• Remove jalapeño seeds to control spiciness according to your preference.
• Ensure bacon is wrapped tightly to prevent unraveling during cooking.
• Use a meat thermometer to check that the internal temperature reaches 160°F for food safety.
• You can switch between grilling, smoking, baking, or air frying depending on your available equipment.
• If baking, broil at the end to crisp bacon if desired, but watch closely to avoid burning.
• These are great as party appetizers or hearty snacks for gatherings.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: American

Keywords: BBQ Shotgun Shells, stuffed manicotti, bacon wrapped appetizer, grilled appetizer, barbecue, party snacks, summer grilling, smoky bacon recipe