There is something about summertime that just makes everyone want to gather outside. The smoker is rolling, someone has music playing in the background, the kids are running around the yard, and before you know it everyone is standing around the grill asking, "What are you making now?" Those are my favorite weekends because the food becomes part of the conversation. Everyone grabs a plate, takes a bite, and immediately starts asking how you made it.
One thing I've learned after cooking for family and friends for years is that the best BBQ recipes are the ones you don't have to stress over while everyone is visiting. I love recipes that can be completely prepped the night before so when guests start showing up all I have to do is fire up the smoker or preheat the oven. Instead of spending the afternoon chopping ingredients in the kitchen, I'm outside enjoying the weather, talking with everyone, and letting the smoker do all the work.
These BBQ Shotgun Shells have become one of those recipes that people ask me to make over and over again. They're sweet, salty, smoky, cheesy, and wrapped in crispy bacon, so every bite has a little bit of everything. They disappear fast because they're easy finger food, and they're perfect for walking around the backyard while catching up with family and friends. Every time I make them someone asks for the recipe before the day is over, and after one bite you'll understand why.
Why You'll Love This Recipe
This is one of my favorite make-ahead BBQ appetizers because nearly all of the work is done the night before. As the manicotti shells sit in the refrigerator, they absorb moisture from the filling and soften naturally, which means they cook perfectly without boiling. The bacon crisps up beautifully while the cheese melts into the seasoned beef, and the homemade honey BBQ glaze adds the perfect sticky finish. Topped with spicy sriracha mayo and fresh spring onions, every bite is packed with flavor.
Why Refrigerating Overnight Matters
This is the secret that makes shotgun shells work. The uncooked manicotti absorbs moisture from the beef mixture while it sits in the refrigerator, allowing the pasta to soften before it ever hits the smoker. If you skip this step, the pasta can stay too firm, so giving it at least eight hours makes a huge difference.
Tips for Success
Don't overpack the shells because the filling expands slightly as it cooks. Wrap the bacon snugly so it stays in place, and don't skip glazing the shells near the end of cooking because that's what creates the sticky BBQ coating everyone loves. If you're smoking them, use woods like hickory, cherry, or apple for fantastic flavor.
Substitutions and Variations
Ground sausage works great instead of beef, or use half beef and half Italian sausage for extra richness. Pepper Jack, cheddar, Monterey Jack, or smoked gouda can replace the mozzarella. Any BBQ sauce works here, whether you like sweet, spicy, smoky, or tangy flavors.
Make Ahead and Storage
These are one of the best make-ahead BBQ recipes. Assemble everything the night before, refrigerate overnight, and cook them fresh the next day. Leftovers can be stored in the refrigerator for up to four days and reheated in a 350°F oven or air fryer until hot.
What to Serve With BBQ Shotgun Shells
These pair perfectly with smoked baked beans, creamy coleslaw, potato salad, macaroni salad, corn on the cob, grilled vegetables, or a big platter of pickles for a complete backyard BBQ spread.
Helpful Equipment
- Smoker or oven
- Large mixing bowl
- Disposable gloves (optional)
- Baking sheet or smoker-safe tray
- Aluminum foil
- Basting brush
- Instant-read thermometer
~Recipe~
Ingredients
Method
- In a large bowl combine the ground beef, chopped onion, garlic, crushed red pepper, blackening seasoning, cumin, salt, pepper, any additional seasonings you like, and the shredded mozzarella cheese.
- Mix everything together until evenly combined.
- Carefully stuff the raw beef mixture into the uncooked manicotti shells until they are completely filled.
- Wrap each stuffed shell tightly with one slice of bacon, overlapping slightly if needed.
- Season the outside generously with more blackening seasoning.
- Place the shotgun shells on a tray, cover, and refrigerate for at least 8 hours or overnight. This step is important because it allows the pasta shells to soften before cooking.
- Preheat your smoker or oven to 275°F .
- Cook the shotgun shells for about 1 hour , or until the bacon is cooked and the internal temperature of the beef reaches 165°F .
- While they cook, whisk together the BBQ sauce, honey, soy sauce, and molasses to make the honey BBQ glaze.
- During the last few minutes of cooking, brush each shotgun shell generously with the honey BBQ sauce and allow it to caramelize.
- Remove from the smoker or oven and drizzle with sriracha mayonnaise.
- Finish with chopped spring onions and serve immediately.
Notes
Substitutions and Variations: Ground sausage works great instead of beef, or use half beef and half Italian sausage for extra richness. Pepper Jack, cheddar, Monterey Jack, or smoked gouda can replace the mozzarella. Any BBQ sauce works here, whether you like sweet, spicy, smoky, or tangy flavors.
Make Ahead and Storage: These are one of the best make-ahead BBQ recipes. Assemble everything the night before, refrigerate overnight, and cook them fresh the next day. Leftovers can be stored in the refrigerator for up to four days and reheated in a 350°F oven or air fryer until hot.
Ingredients
Shotgun Shells
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons blackening seasoning
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Any additional BBQ seasoning you enjoy
- 2 cups shredded mozzarella cheese
- 12 large uncooked manicotti shells
- 12 slices bacon
- Additional blackening seasoning for the outside
Honey BBQ Sauce
- ½ cup BBQ sauce of your choice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon molasses
Toppings
- Sriracha mayonnaise
- Chopped spring onions
Instructions
- In a large bowl combine the ground beef, chopped onion, garlic, crushed red pepper, blackening seasoning, cumin, salt, pepper, any additional seasonings you like, and the shredded mozzarella cheese.
- Mix everything together until evenly combined.
- Carefully stuff the raw beef mixture into the uncooked manicotti shells until they are completely filled.
- Wrap each stuffed shell tightly with one slice of bacon, overlapping slightly if needed.
- Season the outside generously with more blackening seasoning.
- Place the shotgun shells on a tray, cover, and refrigerate for at least 8 hours or overnight. This step is important because it allows the pasta shells to soften before cooking.
- Preheat your smoker or oven to 275°F .
- Cook the shotgun shells for about 1 hour , or until the bacon is cooked and the internal temperature of the beef reaches 165°F .
- While they cook, whisk together the BBQ sauce, honey, soy sauce, and molasses to make the honey BBQ glaze.
- During the last few minutes of cooking, brush each shotgun shell generously with the honey BBQ sauce and allow it to caramelize.
- Remove from the smoker or oven and drizzle with sriracha mayonnaise.
- Finish with chopped spring onions and serve immediately.
Frequently Asked Questions
Can I make these in the oven?
Absolutely. Bake them at 275°F for about 1 hour, then brush with BBQ sauce during the last few minutes before serving.
Why do the shells need to sit overnight?
The uncooked manicotti softens by absorbing moisture from the filling, giving you perfectly tender pasta after cooking.
Can I use store-bought BBQ sauce?
Yes. Any BBQ sauce works great. I like making my own with honey, soy sauce, and molasses, but your favorite bottled sauce will still be delicious.
Can I freeze them?
Yes. Assemble them before cooking and freeze individually. Thaw overnight in the refrigerator before smoking or baking.
Can I make these spicy?
Definitely. Add diced jalapeños, extra crushed red pepper, cayenne pepper, or use a spicy BBQ sauce for extra heat.
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