Smoked Shotgun Shells

Why Make This Recipe

Smoked Shotgun Shells are a fun and delicious dish that combines the smoky flavor of the grill with hearty ingredients. They are perfect for gatherings, tailgating, or just a special meal at home. These stuffed pasta shells are easy to make and are sure to impress your friends and family.

How to Make Smoked Shotgun Shells

Ingredients

• 2 boxes (8 oz each) manicotti pasta shells (uncooked)
• 1.5 lbs ground beef
• 1 lb hot Italian sausage

Directions

1. Preheat the smoker to 225°F (107°C).
2. In a bowl, mix the ground beef and hot Italian sausage until well combined.
3. Stuff the manicotti shells with the meat mixture.
4. Place the stuffed shells onto the smoker rack.
5. Smoke for about 1.5 to 2 hours, or until the meat is cooked through and the shells are tender.
6. Serve hot and enjoy!

How to Serve Smoked Shotgun Shells

Smoked Shotgun Shells are best served right off the smoker. You can enjoy them as a main dish or as an appetizer. Pair them with your favorite dipping sauces or toss a fresh salad on the side for a complete meal.

How to Store Smoked Shotgun Shells

If you have leftovers, let the Smoked Shotgun Shells cool completely. Store them in an airtight container in the refrigerator. They should be good for 3 to 4 days. You can also freeze them for up to 2 months. Just make sure to wrap them well to avoid freezer burn.

Tips to Make Smoked Shotgun Shells

• Soak the manicotti shells in water for about 30 minutes before stuffing. This helps them become soft and easier to handle.
• Feel free to add cheese or spices to the meat mixture to enhance the flavor.
• Pair with different meats like chicken or turkey to mix things up.

Variation

You can change the filling to include different types of meat, cheese, or even veggies if you prefer a lighter version. Consider adding some shredded mozzarella or pepper jack cheese for a cheesy surprise.

FAQs

1. Can I use cooked manicotti shells?
No, it’s best to use uncooked manicotti shells as they will cook and soften while smoking.

2. How do I know when they are done?
The shells are done when the meat reaches an internal temperature of 160°F (71°C) and the shells are tender.

3. Can I make these in the oven instead?
Yes, you can bake them in the oven at 350°F (175°C) for about 30 to 45 minutes, but you will miss out on the smoky flavor.

Smoked Shotgun Shells

A fun and delicious dish featuring smoked manicotti shells stuffed with a savory meat mixture, perfect for gatherings or special meals.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: American, BBQ

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 boxes 2 boxes (8 oz each) manicotti pasta shells (uncooked) Soak the manicotti shells in water for about 30 minutes before stuffing.
• 1.5 lbs 1.5 lbs ground beef Feel free to add cheese or spices to the meat mixture to enhance the flavor.
• 1 lb 1 lb hot Italian sausage Consider mixing with other meats like chicken or turkey for variation.

Method

 

Preparation

1. Preheat the smoker to 225°F (107°C).
2. In a bowl, mix the ground beef and hot Italian sausage until well combined.
3. Stuff the manicotti shells with the meat mixture.

Cooking

1. Place the stuffed shells onto the smoker rack.
2. Smoke for about 1.5 to 2 hours, or until the meat is cooked through and the shells are tender.

Serving

1. Serve hot and enjoy!

Notes

Smoked Shotgun Shells are best served immediately. They can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 2 months. Make sure to wrap well to avoid freezer burn.