BBQ Shotgun Shells Appetizer (Print Version)
# Ingredients:
01 -
16 oz manicotti shells
02 -
1 ½ lbs ground beef
03 -
1 lb ground Italian sausage
04 -
1 ½ cups shredded Colby Jack cheese or sharp cheddar cheese
05 -
8 oz cream cheese, room temperature
06 -
1 ½ cups barbecue sauce, divided
07 -
2 jalapeños, minced (seeds removed for mild heat)
08 -
2 teaspoons garlic powder
09 -
1 teaspoon onion powder
10 -
½ teaspoon smoked paprika
11 -
½ teaspoon salt
12 -
½ teaspoon black pepper
13 -
1 lb thick-cut bacon
# Instructions:
01 -
Bring a pot of water to a boil, add the manicotti shells, and boil for 3 minutes. Drain, rinse, and separate the noodles to avoid sticking or collapsing. Do not overcook to prevent sogginess.
02 -
Combine ground beef and sausage in a bowl. Add shredded cheese, cream cheese, ½ cup barbecue sauce, minced jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until thoroughly combined.
03 -
Gently stuff the manicotti shells with the meat mixture, ensuring the filling reaches the center of the shell without air bubbles. Fill slowly from one side for best results.
04 -
Wrap a piece of thick-cut bacon tightly around each stuffed shell. Brush the bacon-wrapped shells with a layer of barbecue sauce.
05 -
Preheat your grill to 300°F. Use indirect heat by turning off half the burners (gas) or arranging charcoal on one side (charcoal). Place the shells away from direct heat, brush with BBQ sauce, and cover. Cook for 15 minutes, flip, brush again, and cook another 10-15 minutes or until the bacon is crispy and the internal temperature reaches 160°F.
06 -
Preheat smoker to 250°F. Smoke the shells for 60 minutes, brushing with barbecue sauce halfway through. Flip shells, apply more sauce, and smoke for another 30 minutes. Brush one final layer of sauce and smoke for 20-30 minutes until bacon is crispy and reaches an internal temperature of 160°F.
07 -
Preheat the oven to 300°F. Line a baking sheet with parchment or foil and arrange shells with some space between each. Bake for 20 minutes, flip, brush with BBQ sauce, and bake 15 minutes more. Flip and brush again, baking an additional 5-10 minutes until bacon is crispy. Broil briefly if necessary for extra crispness while monitoring closely.
08 -
Set an air fryer to 300°F. Place 5-6 shells at a time in the basket. Cook for 10 minutes, flip, and brush with BBQ sauce. Cook for another 10 minutes, flip and brush again, then continue cooking for an additional 5-10 minutes until bacon is crispy and the internal temperature reaches 160°F.
09 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to restore crispness.
# Notes:
01 -
Adding ½ teaspoon of liquid smoke to the filling can enhance the smoky flavor when cooking in the oven or air fryer.