Smoked Shotgun Shells: A Delicious Twist on a Classic BBQ Favorite

Smoked Shotgun Shells are a culinary delight that have taken the barbecue world by storm. Imagine biting into a crispy, savory shell filled with a mouthwatering mixture of cheese, meat, and spices, all infused with a smoky flavor that transports you straight to a summer cookout. This dish has its roots in the Southern United States, where grilling and smoking meats are not just cooking methods but a way of life. People love Smoked Shotgun Shells for their incredible taste and texture; the combination of crunchy exterior and gooey, flavorful filling creates a perfect harmony that keeps you coming back for more.

Not only are they delicious, but they are also incredibly convenient to prepare, making them a favorite for gatherings and parties. Whether you’re a seasoned pitmaster or a novice in the kitchen, Smoked Shotgun Shells are an impressive dish that will wow your guests and elevate your grilling game. Join me as we dive into this exciting recipe that promises to be a hit at your next barbecue!

this Recipe

Ingredients:

• 12 jumbo pasta shells
• 1 pound ground beef or sausage (or a mix of both)
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup barbecue sauce (plus more for serving)
• 1/2 cup bacon bits (optional, for extra flavor)
• Wood chips for smoking (hickory or applewood work great)

Preparing the Filling

First things first, let’s get our filling ready. This is where the magic happens!

1. In a large skillet over medium heat, add the ground beef or sausage. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
2. Once the meat is cooked through, drain any excess fat and return it to the skillet.
3. Add the softened cream cheese to the skillet. Stir until it’s fully melted and combined with the meat.
4. Next, add the shredded cheddar, mozzarella, and Parmesan cheeses. Stir until everything is well mixed and the cheeses are melted.
5. Season the mixture with garlic powder, onion powder, smoked paprika, black pepper, and salt. If you’re using bacon bits, toss them in now as well. Mix everything together until well combined.
6. Remove the skillet from heat and let the filling cool for a few minutes while you prepare the pasta shells.

Preparing the Pasta Shells

Now that our filling is ready, let’s prepare the pasta shells. This part is super easy!

1. Bring a large pot of salted water to a boil. Once boiling, add the jumbo pasta shells and cook according to the package instructions until al dente, usually about 9-11 minutes.
2. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. This will also make them easier to handle.
3. Carefully lay the shells on a clean kitchen towel or a baking sheet to dry while you prepare for stuffing.

Stuffing the Shells

Now comes the fun part—stuffing the shells with our delicious filling!

1. Using a spoon or a piping bag, carefully fill each pasta shell with the meat and cheese mixture. Make sure to pack it in well, but don’t overfill them to the point of bursting.
2. Once all the shells are filled, set them aside on a plate or baking sheet. You can cover them with plastic wrap if you’re not cooking them immediately.

Preparing the Smoker

While you’re stuffing the shells, it’s a good idea to get your smoker ready. This will ensure that everything is set for the next step.

1. Soak your wood chips in water for at least 30 minutes before you start smoking. This helps them produce smoke rather than just burning up.
2. Preheat your smoker to 225°F (107°C). If you’re using a charcoal smoker, make sure to set it up for indirect heat.
3. Once the smoker is preheated, add the soaked wood chips to the smoker box or directly onto the coals, depending on your smoker type.

Smoking the Shotgun Shells

Now that everything is prepped, it’s time to smoke those delicious shotgun shells!

1. Place the stuffed pasta shells on the smoker grates, making sure they’re not touching each other. This allows the smoke to circulate around them.
2. Brush the tops of the shells with barbecue sauce for added flavor and moisture. You can be generous here!
3. Close the smoker lid and let the shells smoke for about 1 hour. This will infuse them with that amazing smoky flavor.
   

   Conclusion:

   In conclusion, these Smoked Shotgun Shells are an absolute must-try for anyone looking to elevate their grilling game and impress friends and family alike. The combination of tender meat, creamy cheese, and the smoky flavor that permeates each bite creates a culinary experience that is simply unforgettable. Whether you’re hosting a backyard barbecue, tailgating for a game, or just enjoying a cozy night in, these delicious treats are sure to be a hit. For serving suggestions, consider pairing your Smoked Shotgun Shells with a zesty dipping sauce, such as a spicy ranch or a tangy barbecue sauce, to enhance the flavors even further. You can also experiment with different fillings—try swapping out the traditional ingredients for spicy sausage, jalapeños, or even a vegetarian option with roasted vegetables and cheese. The possibilities are endless, and that’s what makes this recipe so versatile! I encourage you to give this recipe a try and share your experience with me. I’d love to hear how your Smoked Shotgun Shells turned out and any creative twists you added along the way. Don’t forget to snap a few photos and share them on social media—let’s spread the love for this amazing dish! Happy cooking!
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   Smoked Shotgun Shells: A Delicious Twist on a Classic BBQ Favorite

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   • Author: cooktrove
   • Total Time: 90 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   These Smoked Shotgun Shells are a flavorful twist on stuffed pasta, featuring jumbo shells filled with a savory blend of ground beef or sausage, creamy cheeses, and spices. Smoked to perfection, they offer a rich, smoky taste, making them ideal for gatherings or family dinners.

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   Ingredients

   Scale 1x2x3x

   • 12 jumbo pasta shells
   • 1 pound ground beef or sausage (or a mix of both)
   • 1 cup cream cheese, softened
   • 1 cup shredded cheddar cheese
   • 1/2 cup shredded mozzarella cheese
   • 1/4 cup grated Parmesan cheese
   • 1 tablespoon garlic powder
   • 1 tablespoon onion powder
   • 1 teaspoon smoked paprika
   • 1 teaspoon black pepper
   • 1 teaspoon salt
   • 1/2 cup barbecue sauce (plus more for serving)
   • 1/2 cup bacon bits (optional, for extra flavor)
   • Wood chips for smoking (hickory or applewood work great)

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   Instructions

   1. In a large skillet over medium heat, add the ground beef or sausage. Cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes).
   2. Drain any excess fat and return the meat to the skillet.
   3. Add the softened cream cheese and stir until fully melted and combined with the meat.
   4. Mix in the shredded cheddar, mozzarella, and Parmesan cheeses until well combined and melted.
   5. Season with garlic powder, onion powder, smoked paprika, black pepper, and salt. If using bacon bits, add them now. Mix until well combined.
   6. Remove from heat and let the filling cool for a few minutes.
   7. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente (about 9-11 minutes).
   8. Drain the shells and rinse under cold water to stop the cooking process.
   9. Lay the shells on a clean kitchen towel or baking sheet to dry.
   10. Using a spoon or piping bag, fill each pasta shell with the meat and cheese mixture, packing it in well but not overfilling.
   11. Set the filled shells aside on a plate or baking sheet. Cover with plastic wrap if not cooking immediately.
   12. Soak wood chips in water for at least 30 minutes.
   13. Preheat the smoker to 225°F (107°C), setting it up for indirect heat if using a charcoal smoker.
   14. Add soaked wood chips to the smoker box or directly onto the coals.
   15. Place the stuffed pasta shells on the smoker grates, ensuring they are not touching.
   16. Brush the tops with barbecue sauce for added flavor and moisture.
   17. Close the smoker lid and smoke for about 1 hour to infuse with smoky flavor.

   Notes

   • Feel free to customize the filling with your favorite spices or additional ingredients.
   • If you don’t have a smoker, you can bake the stuffed shells in the oven at 350°F (175°C) for about 30 minutes, covered with foil.

   • Prep Time: 30 minutes
   • Cook Time: 60 minutes