Smoked Shotgun Shells Recipe

Total Time: 2 hrs. 45 mins.
Prep Time: 1 hr. 30 mins.
Cook Time: 1 hr. 15 mins.
Servings: 14

Looking for a way to impress your family and friends at your next tailgating party? Then look no further. These stuffed and bacon wrapped shells are sure to be the perfect way to kick-off the football season. Stuffed with a delicious mixture of beef and sausage, then coated in seasoning and mouth watering BBQ sauce, these shotgun shells will leave your tastebuds begging for more!

Ingredients

2 boxes manicotti shells
2 packages of bacon
1 lb 90\10 ground beef
1 lb of ground italian sausage
8 oz freshly shredded cheddar cheese
2 jalapeño Peppers
2 tablespoons Heath Riles Honey Chipotle seasoning
1 C of Joe’s Kansas City BBQ sauce

Tools

Instructions

Prepare your Traeger Ironwood XL smoker at a temperature of 275 degrees.
Then pre-boil the shells for 2 minutes to slightly soften.
Place half-cooked shells onto a jerky rack.
Mix the Italian sausage, ground beef, shredded cheese, and Heath Riles Honey Chipotle seasoning in a large mixing bowl. If you are adding Jalapeño peppers, mix those in as well.
Then, stuff the manicotti tubes completely with the mixture. A Jerky Cannoncan be used to stuff the shells.
Wrap each shell in one piece of bacon covering the shell as much as possible.
Season all sides of the shells with Heath Riles Honey Chipotle seasoning.
Then, place the shells on a sheet pan and rest in the refrigerator for 1-4 hours, or overnight.
After the refrigerator, put the shotgun shells on a Jerky rack and place them into the smoker.
Smoke for 1 hour or until desired crispiness on the bacon. At this point, the ground meat will be above 165 internal temp. and the shell will be tender.
After 1 hour, brush on the Joe’s Kansas City BBQ sauce then return to the smoker and allow the sauce to tack up for 10 - 15 minutes.
Enjoy these deliciously stuffed, wrapped, and sauced shells! And don’t forget, for added flavor dip the shells in the world-famous Joe’s Kansas City BBQ sauce!