Smoked Shotgun Shells
Jump to Recipe
What on earth are “smoked shotgun shells?” If you think of traditional Italian-style stuffed shells, this recipe is somewhat like that. The big difference here is you’ll be preparing your dish on the smoker, wrapped in bacon (hey, everything’s better with bacon), and barbecue sauce in place of tomato sauce.
I like serving the shotgun shells at parties or even small get-togethers. They’re filling, tasty, and a great conversation starter.
Smoked Shotgun Shells Ingredients
- 10 Manicotti Shells (uncooked)
- 1 lb. ricotta cheese
- 1 large green pepper
- Cuso’s Lemon Pepper BBQ Rub
- Hot sauce
- Thick sliced bacon (20 pieces)
- Cuso’s Hot Honey BBQ Rub
- Bourbon barbecue sauce
Tip: You can add protein, onions, backed garlic, and parsley to the ricotta, too.
Instructions
- Blister your green pepper, then rub off the black flakes
- Mince the pepper using a Chef’s Knife
- Mix it with the ricotta and a splash of your favorite hot sauce
- Pipe the mixture into the pasta shells
- Wrap them in the bacon at an angle, making sure to cover both ends
- Place in the refrigerator overnight (this provides moisture)
- Preheat the smoker to 250 degrees F.
- Smoke for 90 minutes.
- Increase the heat to 350 F, and continue cooking until the bacon crisps.
- Lightly brush with barbecue sauce and serve hot.
PitMaster’s Memo
While I suggested making these shotgun shells on the smoker, you can cook them in the oven or even in an air fryer. If you still want a smoky flavor, add a dash of liquid smoke to the ricotta.
It is really important that you give the stuffed pasta time in the refrigerator. If you cannot do it overnight, they need at least 6 hours.
Side Dishes
- Dilly Brussels Sprouts
- Grilled Caesar Salad
- Roasted Broccoli Rabe
- Cauliflower Steaks
- Stuffed mushrooms
From the Bar
- Pinot Noir
- Chardonnay
- IPAs
- San Pellagrino with lemon
- Whisky cocktail
- Old Fashioned
