Traeger Smoked Shotgun Shells The Food Hussy
These oven baked shotgun shells recipe is made with a mixture of beef, sausage, cream cheese, shredded cheese, spices, bacon and BBQ sauce. They are a delicious appetizer that's definitely a conversation starter. Ingredients (2) 8 ounce boxes manicotti shells 1½ pound ground beef 1 pound hot Italian sausage 1 medium onion, finely diced
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Set the cream cheese out until it's room temperature. Shred the mozzarella cheese and set it aside until you're ready to make the shotgun shells. Combine sausage, cream cheese, mozzerella cheese, and 2 tsp of the rub in a large bowl. Add the meat mixture to a disposable piping bag fitted with a large tip.
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Place them in the smoker that is preheated to 225°F or on your grill using indirect heat and cook for approximately 2 hours. The pasta shell should be tender and the when probed the stuffing should be a min. of 165°F. Remove them from the smoker and glaze with your favorite sauce.
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Cooking time is 1-1.5 hours or until the bacon is darker and crispy. Lastly, glaze the outside of the shells with your favorite BBQ sauce then continue to cook until the sauce is tacky, dry, and caramelized. Pull the Smoked Shotgun Shells out of the smoker, allow them to cool for 10 minutes, then slice and dig in!
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Grab our a medium sized mixing bowl and combine the chorizo sausage, cheese, diced jalapeno, garlic, and 1 TBSP of the BBQ rub. Mix it all up by hand. Spoon mixture into a strong Zip-lock bag, cut an edge off, and pipe the filling into the manicotti shells. (then use your fingers to finish them if necessary).
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Preheat the oven to 300° and line a baking sheet with parchment paper. Place a wire rack on top of the baking sheet. Set aside. Mix all ingredients in a large bowl, except bacon and extra barbecue sauce. Gently stuff uncooked manicotti shells from both ends ensuring there are no air pockets.
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Step 4: Grill. Place the shotgun shells on the smoker grill grates and smoke for 1 hour at 250 degrees, turning them halfway through to ensure even cooking. Increase the temperature to 300 degrees during the last 15 minutes to crisp up the bacon.
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Preheat the oven to 350°F (180ºC). In an iron skillet or non-stick skillet, brown the beef, breaking it apart as it cooks. Once it's browned on all sides, drain the excess grease. Step 3: Add the flavor. Add the garlic, onion, and spices to the skillet with the ground beef. Mix and cook for 5 more minutes.
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How to Make Smoked Shotgun Shells. Fill a large pot with salted water and bring it to a boil. Add manicotti shells to the boiling water and cook for 4-6 minutes, just until the shells are partially cooked. While that's going, preheat your smoker to 275 degrees Fahrenheit. Then, in a medium bowl combine Italian sausage, cream cheese, BBQ rub.
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Bring a large pot of water to a boil. Add salt to taste. Add the shells and cook, stirring occasionally, for 5 minutes. You don't want to fully cook the shells. Remove the shells to a strainer to drain the water then transfer to a baking sheet to cool slightly. Carefully stuff each shell with the sausage mixture.
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Preheat oven to 350 degrees. Cook the manicotti according to package directions and rinse in cold water. In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg. Stuff the shells with the cheese mixture. I find that using a piping bag works the best.
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Preheat the oven to 375°F. Make the tomato sauce: In a medium bowl, mix the fire roasted tomatoes, 1 clove grated or minced garlic, olive oil, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Mix well until all the olive oil is incorporated. Stir in 1 cup water (this added moisture allows the dry pasta to cook while baking*).
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Step 5: Bake. Brush extra barbecue sauce over both sides of the stuffed, bacon wrapped shells, place on the prepared baking rack, and bake for 60 minutes. Then, flip the shells, add more barbecue sauce, and bake for another 60-70 minutes.
BBQ Shotgun Shells Recipe Giordano's Barbeque
Preheat your Traeger pellet smoker (or any other smoker) to 225-F. Combine the ground beef, shredded cheese, milk, garlic powder, onion powder, salt and pepper in a bowl and mix until combined. Working with one cannelloni shell at a time, stuff each tube with the beef mixture.
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Brush the tops of the wrapped shells in the barbecue mixture. ½ Cup barbecue sauce. Place the shotgun shells into your air fryer's basket or rack in a single layer, allowing air space between each one for best results (sauced side facing up) Cook on the air fry setting at 400°F for 15-20 minutes.
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After 60 minutes, squirt a line of BBQ sauce on each smoked shell. 12. Raise the temperature of the smoker to 300. Brush the sauce from edge to edge, including the pasta to keep the shell from overcooking and getting crunchy. 13. Cook for 10 minutes, allowing the bacon to crisp and the sauce to concentrate.
