Smoked Shotgun Shells on Pellet Grill
Learn how to make smoked shotgun shells on a pellet grill - the ultimate appetizer for game night or any party. With just a few ingredients and minimal effort, you'll wow your guests with this unique dish that will have everyone asking for seconds!
Servings: 12 servings
Calories: 174kcal
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- 1½ cups cheddar cheese shredded
- 1 can green chilies 127 mL
- 1¼ tablespoon sweet pork rub seasoning divided
- 24 bacon slices regular cut
- ½ cup barbecue 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: Fill the manicotti shells with the beef and cheese mixture.
- Wrap with Bacon: Wrap each stuffed shell with two slices of bacon, ensuring the entire shell is covered. Overlap the edges of the bacon as you wrap.
- Season: Sprinkle the remaining barbecue rub evenly over the stuffed shells.
- Refrigerate: Place the shotgun shells onto a cooling rack or grilling rack, then place the rack on a sheet pan. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Preheat Grill: When ready to cook, preheat the pellet grill to 300°F.
- Smoke the Shells: Place the wrapped shells on the grill grate. Close the lid and smoke for one hour.
- Add BBQ Sauce: After an hour, check that the bacon is crispy and the internal temperature of the meat is at least 165°F. Brush the tops of the smoked shells with your favorite BBQ sauce, close the lid, and smoke for an additional 5 minutes.
- Finish Cooking: 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. Enjoy!
Video
Notes
- Bacon Coverage: Ensure the pasta is completely covered with bacon to avoid crispy shells.
- Refrigeration Time: Let the wrapped shells sit in the fridge for at least 4 hours to soften the pasta.
- Check Temperature: Use a digital meat thermometer to ensure the internal temperature reaches 165°F.
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
