This BBQ Shotgun Shells recipe will be the hit of your next tailgate or cookout! Bacon-wrapped manicotti shells are stuffed with a cheesy jalapeño and ground meat mixture. Brushed with bbq sauce and cooked to crispy, caramelized perfection on the grill or smoker — or even in the oven or air fryer.
Jessica’s Notes
What Makes This BBQ Shotgun Shells Recipe So Good?
Instructions
Bring a pot of water to a boil and add the manicotti. Boil for 3 minutes, then drain and rinse. Separate the noodles so they don’t stick or collapse. Don’t boil the noodles any longer, or they can become soggy!
Mix the beef and sausage together until combined. Add the cheese, cream cheese, ½ cup BBQ sauce, jalapeños, garlic powder, onion powder, paprika, salt and pepper and mix until well combined.
Using your hands, gently stuff the shells with the meat mixture, making sure to push the filling all the way to the middle, with no air bubbles. I like to add the meat from one side to ensure the center of the shell gets filled.
Wrap a piece of bacon tightly around each shell. Brush the bacon wrapped shells with BBQ sauce.
Grilling
If using a gas grill, heat the grill to 300°F, then turn off the burners on half the grill. If using a charcoal grill, lay the charcoal on one side only and keep the fire lower at around 300°F.
Smoker
Preheat your smoker to 250°F. Smoke for 60 minutes, brushing with bbq sauce half way through. After the first 60 minutes, flip the shells over, add more barbecue sauce, and continue smoking for another 30 minutes.
Brush them with bbq sauce once more and then continue smoking them for 20 to 30 minutes more, until the bacon is crispy and a meat thermometer inserted into the center reaches 160°F.
Oven
Preheat the oven to 300°F. Line a baking sheet with parchment paper or foil. Arrange the shells on the baking sheet in an even layer, leaving a little room between each one for even cooking.
Bake for 20 minutes. Flip and brush with bbq sauce, then bake for 15 minutes more. Flip once more and brush again with bbq sauce. Cook for 5 to 10 minutes more, until the bacon is crispy and a meat thermometer inserted into the center reaches 160°F. If you bacon is not crispy enough, you can broil them for a few minutes, just watch very closely!
Air Fryer
Place 5 to 6 shells in the air fryer basket and set the air fryer to 300°F. You will need to cook the shotgun shells in batches. Cook the shells for 10 minutes, then flip and brush with more BBQ sauce. Flip and brush them with bbq sauce once more, cooking for 10 minutes more.
Flip one last time, brushing with bbq sauce once more, and then cook for another 5 to 10 minutes, until the bacon is crispy a meat thermometer inserted into the center reaches 160°F.
Notes
Liquid Smoke: If cooking them in the oven or air fryer, feel free to add 1/2 a teaspoon of liquid smoke to the meat filling. This will add more of an authentic smoky flavor.
Nutrition
Serving: 1 serving, Calories: 288kcal, Carbohydrates: 17g, Protein: 11g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 447mg, Potassium: 207mg, Fiber: 1g, Sugar: 5g, Vitamin A: 217IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 1mg
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