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Shotgun Shells - Lock, Load, and Fire Away!

Shotgun Shells - Lock, Load, and Fire Away!

Supply List

Gear Up at the Iowa BBQ Store:

Supply Drop - Not at the Iowa BBQ Store:

  • 1 Jalapeno
  • 1 lb Italian Sausage
  • 8 oz, Shredded Cheese 
  • 2 Boxes Manicotti Shells



Assemble the Ammo: Prepare Your Shotgun Shells


Combine the Italian sausage, ground beef, chopped jalapeno, and shredded cheese in a mixing bowl. Get in there and mix it all up like you’re preparing for an old fashioned shootout!

Load Your Shells: Grab those manicotti shells and stuff them to the brim with your meaty mixture. You should end up with around 21-24 shells, ready to fire.

Wrap ‘Em Up: Each stuffed shell needs a tight wrap of bacon, covering as much of the shell as you can. Season ‘em up like you mean it with your chosen rub. They're not just shells; they’re your secret weapon.

Rest Time: Place those seasoned shells on a sheet pan and stow them away in the refrigerator for at least 4 hours (or even better, overnight) to let all that flavor marinate and soften the manicotti shells.

Load Up Your Smoker: Get Ready to Fire!


Set Your Aim: Fire up your smoker and crank it to 300 degrees. Feed it with Jealous Devil JAX Legendary Blend Pellets to keep the heat steady.

Smoke ‘Em Out: Load your stuffed shotgun shells into the smoker. You can use a baking rack, or go old-school and place them directly on the grates crossways - just make sure they’re secure for the ride!

Hourlong Standoff: Let them smoke for an hour. At this point, your shells should have reached an internal temperature above 165 degrees, and the pasta should be tender and ready to go. 

Sauce ‘Em Up: Brush on a generous coating of BBQ sauce like you’re laying down a protective layer for the final assault. Let them tack up for 10-15 minutes - just enough time to let that sauce lock in.

Fire in the Hole: Enjoy Your Shotgun Shells!

Unload ‘Em: Carefully remove your shells from the smoker and, if you like, top with sliced jalapenos for an extra kick!

Dig In: Serve with pride and enjoy the fruits of your labor. You’ve just fired up some serious deliciousness!

TIP:
Make sure to let that meat mixture rest in the pasta tubes for at least 4 hours to get the best flavor - just like patience is key in a good aim! 

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