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BBQ Shotgun Shells

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Ingredients Method Notes

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

Method
 

Instructions
  1. 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.
  2. Mix everything together until evenly combined.
  3. Carefully stuff the raw beef mixture into the uncooked manicotti shells until they are completely filled.
  4. Wrap each stuffed shell tightly with one slice of bacon, overlapping slightly if needed.
  5. Season the outside generously with more blackening seasoning.
  6. 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.
  7. Preheat your smoker or oven to 275°F .
  8. Cook the shotgun shells for about 1 hour , or until the bacon is cooked and the internal temperature of the beef reaches 165°F .
  9. While they cook, whisk together the BBQ sauce, honey, soy sauce, and molasses to make the honey BBQ glaze.
  10. During the last few minutes of cooking, brush each shotgun shell generously with the honey BBQ sauce and allow it to caramelize.
  11. Remove from the smoker or oven and drizzle with sriracha mayonnaise.
  12. Finish with chopped spring onions and serve immediately.

Notes

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.