Smoked Shotgun Shells 

Instructions:

1. Prepare the Pasta Shells:

Start by cooking the jumbo pasta shells according to the package instructions. Be sure to cook them al dente, as you don’t want them too soft when stuffing. Drain and rinse the shells under cold water to stop the cooking process, then set them aside to cool.

2. Make the Filling:

While the pasta is cooling, prepare the filling. In a large skillet, cook the ground beef or sausage over medium heat until fully browned, breaking it up into small crumbles as it cooks. If you’re using sausage, you may not need any extra oil, but if you’re using lean beef, a bit of olive oil can help prevent sticking.

Once the meat is cooked, drain any excess fat and transfer the meat to a large mixing bowl. Add the softened cream cheese, shredded cheddar (or mozzarella), garlic powder, smoked paprika, Italian seasoning, and chopped onion (if using). Season with salt and pepper to taste, and mix everything together until the filling is smooth and well combined.

3. Stuff the Pasta Shells:

Carefully stuff each cooked pasta shell with the filling mixture. Be generous with the stuffing, but avoid overstuffing, as the shells need to hold together while you wrap them in bacon.

4. Wrap the Shells in Bacon:

Take one slice of bacon and wrap it around each stuffed pasta shell, securing the bacon in place. The bacon will shrink as it cooks, so it should hold tightly around the shell. If necessary, use toothpicks to secure the bacon in place, but be sure to remove them before serving.

For extra flavor, you can season the outside of the bacon with a little more smoked paprika or a sprinkle of brown sugar for a touch of sweetness.

5. Smoke the Shotgun Shells:

Preheat your smoker or grill to 225°F (107°C). If using a charcoal grill, set it up for indirect heat by placing the coals on one side of the grill. Add your choice of wood chips (hickory, applewood, or cherry work well) for a flavorful, smoky aroma.

Place the bacon-wrapped, stuffed shells onto the smoker or grill and close the lid. Let them cook for about 1.5 to 2 hours, or until the bacon is crispy and the filling is heated through. The low and slow smoking process will allow the flavors to meld together and give the shells a rich, smoky taste.

If you like your bacon extra crispy, you can increase the temperature for the last 10-15 minutes of cooking. Just keep an eye on the shells to avoid burning the bacon.

6. Serve:

Once the smoked shotgun shells are ready, remove them from the grill or smoker and let them cool for a few minutes. Garnish with a sprinkle of grated Parmesan cheese, fresh parsley, or cilantro if desired. Serve with extra dipping sauce or ranch dressing on the side for an added flavor boost.

Tips for Perfect Smoked Shotgun Shells:

1. Don’t Overcook the Pasta: Since the shells will cook further on the smoker, you want to ensure they’re slightly underdone when you boil them. This will prevent them from getting too soft or mushy during the smoking process.
2. Use Different Fillings: While this recipe uses ground beef or sausage as the base, feel free to get creative! You can swap in ground turkey, chicken, or even add some sautéed vegetables (like bell peppers, mushrooms, or spinach) to the filling for more flavor.
3. Wood Choice for Smoking: The type of wood you use can influence the flavor of the shotgun shells. For a stronger, richer flavor, try hickory. If you want something a little milder and fruitier, applewood or cherry wood can provide a beautiful balance of sweetness and smokiness.
4. Make Ahead: Smoked Shotgun Shells are great for meal prepping! You can stuff and wrap the shells the day before and store them in the fridge. When ready to cook, just smoke them as usual. They also freeze well—just wrap them tightly in plastic wrap or foil and freeze for up to a month. To reheat, simply smoke or bake them until heated through.
5. Try Different Cheeses: While cheddar is a classic choice, you can experiment with other cheeses like provolone, pepper jack (for a little spice), or a blend of mozzarella and Parmesan for a creamy, melty filling.

Why You’ll Love Smoked Shotgun Shells:

1. Bold and Flavorful: The smoky bacon, cheesy filling, and savory meat come together in a way that’s both indulgent and incredibly satisfying. Each bite is a perfect balance of flavors, with the smoky richness of the bacon enhancing the stuffing.
2. Perfect for Sharing: Whether you’re hosting a BBQ, watching a game with friends, or having a family cookout, Smoked Shotgun Shells are a fun and interactive appetizer that everyone will enjoy. Serve them as a finger food or with dipping sauces like marinara, ranch, or even spicy buffalo sauce.
3. Impressive Yet Easy: These shotgun shells might look like something that belongs at a fancy restaurant, but they’re surprisingly easy to make. The slow-smoking process ensures that they’re full of flavor, and the recipe allows for plenty of customization based on your taste preferences.
4. Versatile: You can serve Smoked Shotgun Shells as an appetizer, a party snack, or even a main dish with a side salad or roasted vegetables. They’re great for any occasion, from casual gatherings to special celebrations.

Conclusion:

Smoked Shotgun Shells are the ultimate combination of smoky, cheesy, meaty goodness, making them a must-try recipe for anyone who loves BBQ, comfort food, or fun twists on classic dishes. Whether you’re a seasoned smoker or a first-timer, these stuffed pasta shells are sure to be a hit at your next gathering. So fire up your smoker, gather your ingredients, and prepare for a flavor explosion that’s sure to have everyone coming back for seconds!