Ever watch social media cooking trends and wonder if it’s actually good?  Well, I put this BBQ shotgun shells recipe trend to the test.  Made some protein adjustments and wow did it turn out great.  This is a man’s man treat packed with protein for that ultimate BBQ snack.  Make this for game day, tailgating or just hanging out with some friends, everyone will enjoy this delicious treat. 

Mix and Stuff.

Most recipes call for lean beef and Italian sausage as the mixture for the shell stuffing.  I opted for 2/3 ground beef, 1/3 ground pork, shredded mozzarella cheese and cream cheese.  This blend helps provide some fatness to an already dense mixture. 

In a mixing bowl, add ground beef and pork, cream cheese and BBQ all purpose seasoning. Mix the ingredients together by hand making sure everything is well incorporated.

I have seen a lot of debate on the shells.  Some say to cook it a few minutes, others use piping bags to stuff.  What worked best for me was using raw Manicotti shells and stuff the meat mixture by hand.  Why? The cooked shells ripped and the pipping bags burst.  

Wrap each stuffed pasta with a slice of bacon, season with more BBQ all purpose rub and place the on a wire rack. 

Time to smoke some BBQ Shotgun Shells.

Preheat the grill to 300 degrees for indirect heat.  Place the stuffed shells on the grill and let them smoke for 1 hour.  I strongly advise to keep them on the full hour allowing the pasts to cook and soften up.  Less time will lead to the pasta being a little more al dente than preferred. 

Before removing the shotgun shells off the grill, brush some BBQ sauce over the top and let it caramelize. Serve and  enjoy!

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