Description
Discover the mouthwatering taste of Smoked Shotgun Shells Bacon, a delightful fusion of smoky bacon wrapped around seasoned ground meat and pasta shells. Perfect for impressing guests at barbecues and special occasions!
Ingredients
Scale
- 20 jumbo pasta shells
- 1 pound ground beef
- 1 pound Italian sausage
- 1 cup shredded cheese (cheddar or your choice)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 slices of thin-cut bacon
- 1 cup barbecue sauce (for basting)
Instructions
- Cook the jumbo pasta shells al dente according to package instructions and let cool slightly.
- In a large bowl, mix ground beef, Italian sausage, shredded cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stuff each pasta shell with the meat mixture.
- Wrap each stuffed shell with a slice of bacon, securing ends with toothpicks if needed.
- Prepare your smoker or grill to 225°F (107°C) and smoke the shells for about 2 hours, until the bacon is crispy and meat is cooked.
- During the last 30 minutes of cooking, baste the shells with barbecue sauce to enhance the flavor.
Notes
- For an extra smoky flavor, consider using hickory or applewood chips on the smoker.
- Serving these warm with extra barbecue sauce elevates the taste.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 shell
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg