As soon as the weekly forecast came out, telling us that the opening weekend of football would be perfect for spending some time outside, Joey announced we were going to invite some folks to watch the games and throw some food on the smoker.
Of course, I had to stick my nose in and announce to him that I already found the perfect recipe to try, and being completely used to me regularly doing this to him, he immediately agreed—even though the name caught him off guard for a second.
I wanted to make shotgun shells.
The recipe is actually aptly named, considering it consists of stuffed manicotti shells. I suppose it sounds a little more macho than calling them stuffed tubes.
Also, I know I have given you a couple smoker recipes of late, but these can also easily be made in your oven or on a normal grill (as long as you watch your temperature).
This comes from the website “Or Whatever You Do” by Nicole Johnson. You can find the original post at https://www.orwhateveryoudo.com/2022/05/traeger-smoked-shotgun-shells.html. I added garlic and extra spices to my version and used sausage instead of ground beef.
Smoked Shotgun Shells
- 1 pound sausage
- 1 cup shredded cheese I used Mexican blend
- 2-3 tablespoons barbecue seasoning
- 4 to 6 cloves garlic minced
- 12 manicotti shells uncooked
- 12 slices bacon not thick sliced
- about 1/4 cup barbecue sauce
- At least six hours before you want to start cooking, prepare your shotgun shells.
- In a large bowl, mix the sausage with the cheese, seasoning and garlic. Once it is well combined, stuff each manicotti shell with the sausage and wrap each one with a strip of bacon.
- Place the assembled shells in an airtight container or on a plate wrapped in plastic wrap and refrigerate for six hours or overnight.
- To cook them, preheat your smoker or oven to 250 degrees. Place the shells about an inch apart on the grill and let them cook with the lid closed for at least one hour before opening to check the temperature (you’re looking for 160 degrees for done sausage) and turning them on the grill to make sure they cook evenly.
- Just before the shells are finished cooking (ours took about one and one-half hours), baste them with barbecue sauce on all sides.
- Once the sausage in the center of the shells is cooked through and the bacon is crispy, remove them from the grill and serve.
These were absolutely fabulous. We didn’t have a single shotgun shell left by the time Sunday Night Football came on TV—and I made a double batch. It was absolutely perfect, both for lunch and for snacking during the later afternoon games.
And in case you’re wondering, yes, the manicotti cooked all the way through on the smoker. Joey and I were both really skeptical and almost par-boiled the shells just in case, but I decided to trust the process, and they were perfectly al dente by the time the sausage and bacon was done. It was a strange sort of magic that I don’t understand but definitely appreciate.
Hopefully we’ll have a few more weekends of dragging our TV outdoors for football and enjoying good food with good people in our backyard. But even if winter comes quickly and drives us indoors, I think shotgun shells will remain a regular on the menu.
This piece first appeared in print on Sept. 15, 2022.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.