This BBQ Shotgun Shells recipe will be the hit of your next tailgate or cookout! Bacon-wrapped manicotti shells are stuffed with a cheesy jalapeño and ground meat mixture. Brushed with bbq sauce and cooked to crispy, caramelized perfection on the grill or smoker — or even in the oven or air fryer.
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Jessica's Notes
From the second these viral BBQ Shotgun Shells started popping up on social media, I knew we had to make them! All the shotgun shells recipe I found did not cook the noodles, so we tried it that way and ended up with crunchy noodles. ☹️ So we got busy and started testing and found that a quick boil on the manicotti makes all the difference! We like to serve them up alongside crispy grilled pork belly burnt ends and our favorite easy baked beans recipe and a bowl of broccoli salad for a true bbq feast.
What Makes This BBQ Shotgun Shells Recipe So Good?
- Drool Worthy: The crispy caramelized bbq bacon exterior complements the tender pasta and creamy and meaty filling so perfectly.
- Make-Ahead Friendly: Assemble them a day before your event, then cook when ready for an easy, stress-free appetizer.
- Smoky and Savory: My Dad described these as a “meaty flavor explosion” and we couldn’t agree more, they are truly bursting with bold flavors.
- Perfect for Parties: These beefy shotgun shells are guaranteed to be a hit, especially for a Fourth of July bash or game day. Your guests will be begging for you to share the recipe!
Key Ingredients
You’re going to love how all of these bold ingredients taste when they come together in one bite. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Manicotti Shells: These large, fat noodles are perfect for stuffing. Many shotgun shell recipes don’t cook the noodles, but after trying it that way, we don’t recommend it. The noodles don’t soften all the way and stayed crunchy. Doing a quick 3-minute boil easily fixes that issue!
- Ground Meat: We like to use a combination of ground beef and ground Italian sausage, but you can use any kind of ground meat you prefer. Chorizo is another great choice! We like to use hot ground sausage when we are not making them for the kids.
- Cheese: We used Colby Jack, but you can substitute this with Monterey Jack, sharp cheddar, or any similar melty cheese.
- Cream Cheese: It needs to be room temperature, so don’t forget to leave it on the kitchen counter for an hour or so prior to using.
- Barbecue Sauce: Use your favorite brand! I typically go for the original Sweet Baby Ray’s as it’s slightly sweet and perfectly compliments all the spicy and savory flavors.
- Jalapeños: For mild heat, remove the seeds as that’s where most of the heat is. Or, if you like a little extra spice, leave the seeds in the mix.
- Bacon: Any brand/type of bacon will get the job done, but we prefer to use thick-cut bacon.
How to Make BBQ Shotgun Shells
Take a quick look at how to make these bbq shotgun shells, but please scroll down to the recipe card for full instructions! You can grill them, smoke them, or even oven bake or air fry them if you don’t want to have to go outside. If you are cooking them inside, feel free to add a 1/2 teaspoon of liquid smoke to the filling for a more authentic taste.
Chef’s Tips & Variations
- Stuffing the Shells: Make sure to press the meat all the way in, making sure there are no air bubbles in the middle. I find it easiest to add the meat mixture from just one side, that way you know it’s full when it starts coming out the other side.
- BBQ Sauce: We like to brush them multiple times with bbq sauce throughout the cooking process to really caramelize the bacon and help to develop a deeper, richer flavor.
- Extra Spicy: For an extra fiery version, swap the jalapeños for serrano peppers or habaneros. You can also use a spicy bbq sauce.
- Add a Sweet Kick: Mix a little honey or brown sugar into the BBQ sauce for a subtle sweetness that balances the heat.
- Make It a Meal: Serve alongside creamy garlic mashed potatoes and grilled corn, sweet creamed corn, or these crispy corn ribs recipe for a complete dinner.
How To Prepare This Shotgun Shells Recipe in Advance
Yes you can make these ahead – just make sure that you do not cook the noodles any longer than 3 minutes or they can become soggy as they rest.
- Make Ahead: Assemble them in advance, stopping at the step of wrapping them in bacon (do not brush them with bbq sauce yet). Store them in the fridge in an airtight container for up to 48 hours.
- Ready To Cook: Remove them from the fridge 30 minutes before cooking. Brush them with bbq sauce and cook as directed.
Yield: 32 servings
BBQ Shotgun Shells Recipe
This mouthwatering bacon-wrapped BBQ Shotgun Shells recipe is the perfect smoky, cheesy, and meaty appetizer your guests will devour!
Ingredients
- 16 oz manicotti shells
- 1 ½ lbs ground beef
- 1 lb ground Italian sausage
- 1 ½ cups shredded Colby Jack cheese, or sharp cheddar cheese
- 8 oz cream cheese, room temperature
- 1 ½ cups barbecue sauce, divided
- 2 jalapeños, minced (seeds removed for mild heat)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lb thick-cut bacon
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Instructions
- Bring a pot of water to a boil and add the manicotti. Boil for 3 minutes, then drain and rinse. Separate the noodles so they don’t stick or collapse. Don't boil the noodles any longer, or they can become soggy!
- Mix the beef and sausage together until combined. Add the cheese, cream cheese, ½ cup BBQ sauce, jalapeños, garlic powder, onion powder, paprika, salt and pepper and mix until well combined.
- Using your hands, gently stuff the shells with the meat mixture, making sure to push the filling all the way to the middle, with no air bubbles. I like to add the meat from one side to ensure the center of the shell gets filled.
- Wrap a piece of bacon tightly around each shell. Brush the bacon wrapped shells with BBQ sauce.
Grilling
- If using a gas grill, heat the grill to 300°F, then turn off the burners on half the grill. If using a charcoal grill, lay the charcoal on one side only and keep the fire lower at around 300°F.
- Place the shotgun shells on the side away from the fire. Brush with more BBQ sauce and cover the grill. Cook for 15 minutes, then flip and brush the other side with BBQ sauce. Continue cooking for about 10 to 15 minutes more, until the bacon is crispy and a meat thermometer inserted into the center reaches 160°F.
Smoker
- Preheat your smoker to 250°F. Smoke for 60 minutes, brushing with bbq sauce half way through. After the first 60 minutes, flip the shells over, add more barbecue sauce, and continue smoking for another 30 minutes.
- Brush them with bbq sauce once more and then continue smoking them for 20 to 30 minutes more, until the bacon is crispy and a meat thermometer inserted into the center reaches 160°F.
Oven
- Preheat the oven to 300°F. Line a baking sheet with parchment paper or foil. Arrange the shells on the baking sheet in an even layer, leaving a little room between each one for even cooking.
- Bake for 20 minutes. Flip and brush with bbq sauce, then bake for 15 minutes more. Flip once more and brush again with bbq sauce. Cook for 5 to 10 minutes more, until the bacon is crispy and a meat thermometer inserted into the center reaches 160°F. If you bacon is not crispy enough, you can broil them for a few minutes, just watch very closely!
Air Fryer
- Place 5 to 6 shells in the air fryer basket and set the air fryer to 300°F. You will need to cook the shotgun shells in batches. Cook the shells for 10 minutes, then flip and brush with more BBQ sauce. Flip and brush them with bbq sauce once more, cooking for 10 minutes more.
- Flip one last time, brushing with bbq sauce once more, and then cook for another 5 to 10 minutes, until the bacon is crispy a meat thermometer inserted into the center reaches 160°F.
Notes
- Storing: Shotgun shells are best served fresh when the bacon is good and crispy, but you can store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to try to crisp the bacon up again.
- Liquid Smoke: If cooking them in the oven or air fryer, feel free to add 1/2 a teaspoon of liquid smoke to the meat filling. This will add more of an authentic smoky flavor.
Nutrition
Serving: 1 serving, Calories: 288kcal, Carbohydrates: 17g, Protein: 11g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 447mg, Potassium: 207mg, Fiber: 1g, Sugar: 5g, Vitamin A: 217IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 1mg
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