My Smoked Shotgun Shells recipe has received over 7 million views on TikTok and over 2 million views on Instagram. You guys enjoyed them so much that I decided to remake them with a Texas twist.
Jalapeo poppers are a traditional snack, and these Jalapeo Popper Shotgun Shells will wow your guests at your next BBQ. Manicotti pasta loaded with cream cheese, spicy breakfast sausage, and chopped jalapeos, then wrapped in bacon (because bacon is good for everything).
Contents
- How to make Jalapeño Popper Shotgun Shells
- Looking for some more spicy appetizers? Give these a go:
- FAQs
- Can you freeze uncooked shotgun shells?
- How do you reheat shotgun shells?
- How long do you smoke shotgun shells in a smoker?
- What are shotgun shells in cooking?
- What is the shelf life of 12 gauge shotgun shells?
- Is it safe to shoot 50 year old shotgun shells?
- Is it safe to store shotgun shells in the garage?
- Will water ruin shotgun shells?
- How many times can shotgun shells be reloaded?
- Can you fire an empty shotgun shell?
How to make Jalapeño Popper Shotgun Shells
These are easy to make and don’t take long to prepare. You don’t even have to boil the manicotti before stuffing them (I’ll explain why in a minute).
1. The Filling
Simply combine the morning sausage, cream cheese, chopped jalapeos, and a pinch of your preferred BBQ spice in a mixing dish.
For this dish, I used PS Seasoning El Dinero Hatch Chile Verde seasoning. I like the taste of hatch chiles coupled with jalapeos, so this was an obvious pick.
You may use whatever rub you have on hand, or you can create your own with one of these fantastic rubs that you can make yourself at home.
2. Stuff and wrap
Once the sausage and cream cheese mixture is fully combined, don your gloves and begin filling your manicotti. The gloves are optional, but with the cream cheese and morning sausage, you’ll be happy you did.
As previously stated, you do not need to cook the manicotti prior to filling if you want to follow step three. If you’re pressed for time and can’t wait 8 hours for them to smoke, I suggest par-boiling the pasta before filling.
After stuffing each manicotti shell with the sausage and cream cheese mixture, wrap them in 1 to 2 pieces of bacon, just enough to cover the whole pasta shell with bacon.
After wrapping, add a little more of the barbecue rub on top of each one.
3. Let them sit
Refrigerate your shotgun shells for 8 hours before cooking. This will give the manicotti time to soften, avoiding crisp manicotti in your shotgun shell.
You can make these up to 3 days ahead of time, making them PERFECT for a party or cooking for a large group.
4. Fire Up the Smoker
When you’re ready to smoke your jalapeo popper shotgun rounds, preheat your smoker to 250 degrees Fahrenheit.
I used Bear Mountain Oak pellets to smoke them on my Camp Chef Woodwind 24. You could also grill them; just keep the temperature low so the sausage has enough time to cook without overcooking the bacon.
You’ll smoke them for approximately 90 minutes, then raise the temperature in your smoker to 350F to crisp up the bacon. Allow them to simmer for another 10 minutes at 350°F before brushing with your preferred barbecue sauce.
5. Hit them with a little sauce
I used the Blazing Star BBQ Spicy Sauce in this dish. It’s a really one-of-a-kind sauce that can’t be compared to other store-bought sauces. It has a wonderful spicy bite and is flavorful without being overpowering. It’s without a doubt one of my favorites!
Check out our selection of homemade barbeque sauce recipes if you want to create your own.
After they’ve been well covered in the sauce, simmer them for another 10 minutes or so. The Jalapeo Popper Shotgun Shells are then ready to eat!
Looking for some more spicy appetizers? Give these a go:
- Smoked Pig Shots
- The Ultimate Jalapeo Popper Dip
- Smoked Armadillo Eggs Wrapped In Bacon
- Bacon Wrapped Jalapeo Poppers
- Smoked Deviled Eggs
Looking to try