Smoked Shotgun Shells on Pellet Grill
Loaded with flavor, these bacon-wrapped Smoked Shotgun Shells are a savory appetizer that combines a juicy meat and cheese filling tucked inside tender manicotti, smoked to perfection and finished with a sticky BBQ glaze.
Servings: 12 servings
Calories: 174kcal
Ingredients
- 12 Manicotti pasta shells (uncooked)
- ½ pound ground beef
- ½ pound ground pork
- 1½ cups cheddar cheese shredded
- 1 can green chilies 127 mL
- 1¼ tablespoons sweet pork rub seasoning divided
- 24 slices regular-cut bacon (2 per shell)
- ½ cup BBQ sauce
Sweet Pork Rub Ingredients
- 1⅓ teaspoon brown sugar
- ⅔ teaspoon paprika
- ⅓ teaspoon onion powder
- ⅓ teaspoon garlic powder
- ⅓ teaspoon chili powder
- ⅓ teaspoon dry mustard powder
- ⅓ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Filling: In a large mixing bowl, combine ground beef, ground pork, shredded cheese, a can of green chilies, and ¾ tablespoon of sweet pork rub. Mix with your hands until well combined.
- Stuff the Shells: Carefully fill the uncooked manicotti shells with the meat mixture. Be sure they are full from end to end with no air pockets. To make it easy, use a small spoon, a piping bag, or a Ziploc bag with the corner cut off.
- Wrap with Bacon: Wrap each stuffed shell with two slices of bacon. Overlap the edges slightly to ensure the pasta is completely covered so it softens properly.
- Season: Sprinkle the remaining barbecue rub evenly over the stuffed shells.
- Refrigerate: Place the shotgun shells on a rack over a sheet pan. Cover tightly with plastic wrap and refrigerate for at least 4 hours (overnight is better!) to let the pasta soften.
- Preheat Grill: When ready to cook, preheat your pellet grill to 300°F.
- Smoke the Shells: Place the wrapped shells directly on the grill grates. Close the lid and smoke for one hour until the internal temperature hits 165°F.
- Glaze: Brush the tops of the smoked shells with your favorite BBQ sauce, close the lid, and smoke for an additional 5 minutes. Carefully flip the shotgun shells over, brush the top with BBQ sauce, and smoke for another 5 minutes.
- Serve: Remove the smoked shells from the smoker and serve immediately with extra BBQ sauce.
Video
Notes
- Make Ahead: For the best results, assemble these a day in advance. Letting them sit in the refrigerator overnight ensures the pasta completely softens from the moisture in the meat and bacon, resulting in a perfectly tender bite without any "crunch."
- Bacon Selection: Use regular-cut bacon. Thick-cut bacon takes much longer to render and can result in the meat filling overcooking before the bacon is crispy.
- Stuffing Tip: To make stuffing the manicotti easier and mess-free, place your meat mixture into a large Ziploc bag and snip off the corner. Use it like a piping bag to fill the shells from both ends.
- Smoker Differences: Keep an eye on your internal temperature. I've found that my Pit Boss pellet smoker often cooks these about 5-10 minutes faster than my Traeger at the same 300°F setting.
- Full Coverage: Ensure the bacon is wrapped tightly and covers every bit of the pasta. Any exposed pasta will stay hard and dry during the smoking process.
- Storage and Reheating: Leftovers store well in the fridge for up to 3 days. To keep the bacon crispy when reheating, use an air fryer at 350°F for 3-5 minutes.
Nutrition
Calories: 174kcal | Carbohydrates: 7g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 491mg | Potassium: 148mg | Fiber: 1g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 1mg
