Smoked Shotgun Shells

🔥🥓 Smoked Shotgun Shells — Bacon‑Wrapped, Cheesy, and Totally Irresistible

Bacon‑wrapped, cheese‑stuffed, and smoked to perfection — these Shotgun Shells are BBQ’s ultimate party trick.

Let’s talk about the kind of recipe that doesn’t just feed your family but makes the neighbors peek over the fence wondering what smells so good. That’s exactly what Smoked Shotgun Shells do. They’re smoky, cheesy, meaty, and wrapped in bacon (because of course they are). They’re the kind of dish that makes people hover around the smoker like it’s the hottest concert in town.

Here’s why this recipe deserves a permanent spot in your rotation: it’s versatile enough for backyard BBQs, indulgent enough for game day, and impressive enough for holidays when you want to wow without stress. It’s the kind of recipe that feels indulgent but is secretly practical — pasta shells, ground beef, sausage, cheese, and bacon come together like magic.

And let’s be honest: bacon‑wrapped anything is basically the universal love language of gatherings. Add smoky BBQ sauce? Suddenly, you’re the hero of the cookout.

💬 Reader prompt: Are you team “extra BBQ sauce dripping down your fingers” or team “neat and tidy with just a glaze”?

📜 Recipe — Smoked Shotgun Shells

Ingredients

(2) 8 oz boxes manicotti shells
1½ lbs ground beef
1 lb hot Italian sausage
1 medium onion, finely diced
2 cups sharp cheddar cheese
2 tsp garlic powder
2 tsp black pepper
1 tsp red pepper flakes
⅓ cup barbecue sauce
(2) 16 oz packages bacon (might need more)
Additional barbecue sauce for coating

directions

In a skillet, sauté onion until soft. Mix with ground beef, sausage, cheddar cheese, garlic powder, black pepper, red pepper flakes, and ⅓ cup BBQ sauce.
Carefully stuff the uncooked manicotti shells with the meat mixture (a piping bag or zip‑top bag with the corner cut off makes this way easier).
Place the stuffed shells in an airtight container and let them rest in the refrigerator for several hours (or overnight). This step allows the pasta to soften slightly and the flavors to mingle.
When ready to cook, wrap each shell tightly with bacon slices, overlapping slightly for full coverage.
Place shells on your smoker at 250°F for 1½–2 hours, until bacon is crisp and the filling is cooked through.
Brush with additional BBQ sauce during the last 15 minutes of smoking for that glossy, caramelized finish.
Let rest 5 minutes before serving (if you can resist).

🔢 Calorie Count (Per Shell, Based on 20 Shells)

Calories: ~340
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 620mg
Total Carbs: 12g
Fiber: 1g
Sugars: 3g
Protein: 22g

💡 Note: Basically BBQ math that says, “Yes, you can have two… or three.”

🥕 Nutritional Facts & Fun

Beef & Sausage: Protein + iron + smoky flavor.
Cheddar Cheese: Calcium + creamy meltiness.
Onion & Garlic: Antioxidants + depth of flavor.
Bacon: Flavor bomb + crispy magic.
BBQ Sauce: Tangy happiness in a bottle.

💬 Reader prompt: Do you like your BBQ sauce sweet, smoky, or spicy?

👩‍🍳 Cooking Tips for BBQ Success

Shell Trick: Stuff shells carefully — a piping bag makes it easier.
Bacon Wrap: Overlap slices slightly for full coverage.
Smoker Sweet Spot: Keep temp steady at 250°F for even cooking.
Sauce Timing: Brush sauce at the end so it caramelizes, not burns.
Serving Suggestion: Pair with coleslaw, cornbread, or mac and cheese.

🔄 Recipe Variations

Cheesy Explosion: Add mozzarella or pepper jack inside.
Spicy Kick: Mix in jalapeños or hot sauce.
Sweet & Smoky: Use maple bacon and honey BBQ sauce.
Low‑Carb: Swap manicotti for zucchini strips rolled around filling.
Tex‑Mex Twist: Add taco seasoning and top with salsa.

💬 Reader prompt: Which version would your family devour first — cheesy, spicy, or Tex‑Mex?

🧒 Kid Tips

Keep flavors mild — skip red pepper flakes if needed.
Let kids help wrap bacon (messy but fun).
Serve with ketchup or ranch for dipping.
Slice shells in half for smaller portions.

🛒 Grocery Hacks

Meat Saver: Buy ground beef and sausage in bulk, freeze extras.
Cheese Shortcut: Pre‑shredded works, but block cheese melts better.
Bacon Trick: Thin‑cut bacon wraps easier than thick‑cut.
Shell Swap: Jumbo shells can work if manicotti isn’t available.

🎯 Reader Challenge

This week, I challenge you to make Smoked Shotgun Shells and serve them at your next BBQ, game day, or family dinner. Bonus points if you try one of the variations! Post your creation with #LouLouGirlsShotgunLove so we can all drool together and swap ideas.

🥪 Leftover Remix

BBQ Pasta Bake: Chop shells, mix with pasta and cheese, bake.
BBQ Pizza: Slice shells and scatter on pizza with extra sauce.
BBQ Quesadillas: Fold chopped shells into tortillas with cheese.
BBQ Salad: Toss chopped shells with greens, corn, and ranch.

💬 Reader prompt: Would you dare turn leftover shells into pizza, or is that too wild?

💭 Final Thoughts

These Smoked Shotgun Shells are proof that BBQ can be both fun and practical. With smoky meat, gooey cheese, and crispy bacon, they’re the kind of recipe that makes everyone smile.

They’re also endlessly adaptable. You can keep them classic, go spicy, or even turn them into a whole new dish the next day. And because they’re so easy, they’re perfect for BBQs, weekends, or anytime you want to serve up a platter of love.

Here’s the thing about BBQ recipes — they’re never just food. They’re the smell of bacon sizzling, the sight of BBQ sauce caramelizing, and the sound of happy chatter as everyone grabs “just one more.”

And this smoked shotgun shell version? It’s a little extra special. It’s smoky, it’s cheesy, it’s comforting, and it’s guaranteed to make you the star of any cookout. It’s the kind of recipe that makes people pause mid‑bite and say, “Okay, I need this recipe.”

But what I love most is how dishes like this bring people together. Food has that magic — it’s not just about filling bellies, it’s about filling lives with joy, laughter, and connection. These shells are the kind of recipe that turn an ordinary Saturday into a celebration, or a backyard BBQ into a memory.

So here’s my challenge to you: make these shells, share them with your people, and then tell me your twist. Did you go spicy? Did you sneak in extra cheese? Did you double the bacon just because you could? (No judgment — I’d do the same.)

💬 Reader prompt: Should we do a “BBQ Series” next? I’m dreaming up smoked mac and cheese, bacon‑wrapped jalapeños, and maybe even a BBQ dessert.

Until then, may your bacon be crispy, your cheese melty, your shells smoky, and your kitchen (or backyard) full of laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about eating — they’re about celebrating the little joys that make life delicious. And these Smoked Shotgun Shells? They’re ready to do exactly that.