Description
Smoky, spicy smoked shotgun shells bring Texas-style barbecue magic to your grill, blending creamy cheese, savory meat, and jalapeño heat in one irresistible bite. Guests will crave these crispy, bacon-wrapped poppers that deliver bold flavor and backyard BBQ excitement.
Ingredients
Scale
Main Protein Ingredients:
- 1 pound ground sausage
- 1 pound bacon
- 8 manicotti shells
Cheese Ingredients:
- 8 ounces (226 grams) cream cheese
- 1 cup (115 grams) shredded cheddar cheese
Flavor and Sauce Ingredients:
- 1 cup (240 milliliters) barbecue sauce
Instructions
- Prepare manicotti pasta according to package guidelines, allowing them to cool briefly after cooking.
- Heat a skillet over medium temperature and brown the sausage, removing any excess grease before combining with cheese.
- Carefully fill each pasta tube with the sausage and cheese mixture, ensuring even distribution.
- Meticulously wrap each stuffed pasta shell with a bacon strip, using toothpicks to secure if necessary.
- Preheat smoker to 225°F and arrange bacon-wrapped pasta shells, smoking for approximately 40-45 minutes until bacon becomes crisp and filling is thoroughly heated.
- Once smoked, generously drizzle barbecue sauce over the shells before serving hot.
Notes
- Prep shells carefully to prevent tearing, ensuring a smooth filling process without breakage.
- Drain sausage thoroughly to avoid excess grease, which can make the dish overly heavy and soggy.
- Experiment with different cheese blends like pepper jack or smoked gouda for added flavor complexity.
- Consider gluten-free manicotti or low-sodium bacon options for dietary modifications.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg