Searching for the ultimate smoked appetizer for your next BBQ party or cookout? Try our Texas Smoked Shotgun Shells Recipe!
Smoked shotgun shells are made with a blend of ground beef, hot Italian sausage, onions, jalapenos, sharp cheddar cheese, and a medley of seasonings, all stuffed into manicotti shells, wrapped in savory bacon, and basted with barbecue sauce.
If you’re hosting a summer cookout, gathering with friends and family, or heading out for a camping adventure, these smoked appetizers are sure to be a hit with everyone, especially kids.
Why You Will Love This Recipe?
- The Texas smoked shotgun shells recipe is one of the most popular appetizers in the US.
- Super easy even beginners can make it after following the tricks in this article for sure.
- Fun to make and entertaining recipe
- It can serve as a time party snack
- You can be creative with its filling. make variations as you like.
Ingredients needed for Texas Smoked Shotgun Shells With Chorizo
Ground Chorizo Sausage:
The star of the show, ground chorizo sausage adds a bold and spicy kick to your Texas smoked shotgun shells. Its rich, smoky flavor and robust spices make it the heart and soul of this dish.
Bacon: Use thinly cut bacon for best results.
Place your bacon strip on the cutting board, and flatten it with a kitchen hammer or potato masher, yes, you heard right, it’s potato masher. Do not be afraid to do this,(I did this, and the result turned out best). Both will help to make the bacon slice longer to cover the manicotti shell without ripping the bacon
Crushed Garlic:
Use fresh garlic crush or mince. Garlic brings its aromatic charm to the mix, providing a fragrant backdrop to the chorizo and bacon. Its role here is to enhance the overall depth of flavor, making every mouthful a savory adventure.
Manicotti Shells:
These are the pasta shells’ backbone of this tempting recipe. If manicotti shells are not available then use lasagna strips and enjoy this delicacy.
BBQ Seasoning:
You can buy from any superstore or you can create your own( I used to make my homemade BBQ mix). Use BBQ seasoning twice in this recipe.
Add BBQ spice mix in chorizo and cheese filling and then rub on wrapped bacon for best results. You can also add BBQ sauce for an extra smoky and tangy flavor.
BBQ Sauce:
Finally, the BBQ sauce adds that irresistible finishing touch. It drapes your shotgun shells with a luscious, tangy glaze, enhancing the overall taste and making it more appetizing.
Cheese
Use mozzarella, cheddar, Oaxaca, or monetary jack cheese. You can add any cheese of your choice
Confidence Tip
— For perfectly Texas smoked shotgun shells, maintain a consistent temperature in your smoker and avoid opening it too often. This ensures that the shells are infused with a deep, smoky flavor.
— In addition to using a thermometer, you can also do a visual check. The smoked shotgun shells should be heated through and the cheese should be melted and bubbly with a golden brown color. This is a good indicator of doneness
Storage and Reheating
Store leftover Texas smoked shotgun shells in an airtight container in the refrigerator. They’ll keep for up to 3 days. For reheating, place them in a preheated oven at 350°F until they are heated through.
Step by Step Instructions
Step No 1: Preparing the Smoker
Before we begin, it’s important to preheat the smoker to 275°C. This will ensure that the bacon gets crispy and the flavors meld together perfectly.
Take your time to get the smoker up to temperature, as this step is crucial for achieving the best results.
Step No 2: Creating the Filling
In a large bowl, mix chorizo sausage, crushed garlic or garlic powder, onion, BBQ spice mix 1 tablespoon, cheese, cream cheese, some barbecue sauce, and diced jalapeños thoroughly by hand.
Don’t be afraid to get your hands dirty – it’s all part of the cooking experience!
Step No 3: Preparing the Mini Shells
Next, you need to prepare the mini chorizo shells. Boil the manicotti shells for just 2 minutes, then drain them and let them dry.
You can either fill the shells by hand or use a zip lock bag or a jerky gun for easier and more precise filling making sure there are no air pockets.
Step No 4: Smoking the Jalapeno Poppers
Then, wrap bacon around each manicotti shell. Sprinkle BBQ mix on both sides of the shells and place them on a baking sheet
Now it’s time to put our shotgun shells into the smoker. Placed the stuffed Texas smoked shotgun shells on the grates. Cover and cook for 55-60 minutes. This will allow the smoke flavors to develop and the bacon to become tender and crispy.
Step no 5: Adding the Glaze
Once the cooking time is up, it’s time to add the glaze. You can choose from a variety of glazes such as BBQ sauce, balsamic glaze, or even buffalo sauce. Apply the glaze generously to the jalapeno poppers and cook for an additional 15 minutes at a temperature of 300°C. This will give the poppers a beautiful caramelized finish.
Step no 6: Checking for Doneness
To ensure that the jalapeno poppers are cooked to perfection, check the internal temperature with a thermometer.
The temperature should reach 165°C, and the bacon should be tender and crispy. Once you’ve reached this point, you can be confident that your poppers are ready to be enjoyed!
Step no 7: Serving and Enjoying
Now that your Texas smoked shotgun shells are cooked to perfection, it’s time to serve and enjoy them. These poppers make a fantastic appetizer for any gathering.
Notes
— After wrapping Texas smoked shotgun shells refrigerate them for a minimum of 4 hours or overnight and do not boil them. Fat from the bacon will soften shells and they will not hard after cooking.
— You can also prepare them the night before and refrigerate them overnight for best results. It will soften the shell perfectly before smoking.
— If you are using gluten-free manicotti ( jovial brand) then boil them for 2 minutes and drain. extra water in a strainer. Dry them completely before wrapping
Expert Tips For Perfect Texas Shotgun Shells
1- Sprinkle BBQ rub on bacon before wrapping the manicotti shells
2- The easiest way to stuff your filling is to buy a jerky gun and with the help of a meat stick attachment fill the filling into shells Kem jerking cannon is best for stuffing filling into Texas smoked shotgun shells. It’s super easy!
3 – Don’t overstuff the shells; leave a little room for expansion during smoking
4 – To bake Texas smoked shotgun shells with chorizo, preheat your oven to 300-350°F (150-175°C). Parboil the noodles, stuff the shotgun shells with chorizo, wrap them in bacon, and bake for 20-30 minutes until the bacon is crispy, and the chorizo reaches 160°F (71°C)
Variations
Add BBQ sauce: Add some BBQ sauce to the chorizo and cheese mixture. It will infuse Texas smoked shotgun shells with an irresistible smoky flavor.
Make pizza delight:
Preheat your smoker at 225-250°F
Mix chorizo sausage, sliced onions, mushrooms, sliced pepperoni, black olive, pinch of oregano, mozzarella, cheddar, or pizza cheese. and fill it in minicotti shells, lightly brush shells with olive oil, and bake for 1 hour in the smoker. cool for a few minutes and enjoy!
Breakfast Twist:
Add scrambled eggs to your chorizo mixture for a breakfast-inspired shotgun shell. Top with cheddar cheese, a pinch of dried oregano, and a drizzle of salsa for that extra morning kick.
Additions
— Add finely chopped bell peppers or white chopped onions to the chorizo mixture for added crunch and flavor.
— Add zucchini in shells if you are following the keto diet, add zucchini for enjoying keto shotgun shells
— Sprinkle some breadcrumbs on top before the final 10 minutes of smoking for a delightful crunch.
Substitutions
Meat Variations
Not a fan of chorizo? Substitute with ground beef, turkey, or seafood like crabs or shrimp.
Gluten-Free Option
If manicotti shells are not available then use a lasagna roll They will be perfectly fine
Use gluten-free pasta shells if you’re catering to dietary
Veggie Delight
Add sautéed mushrooms, spinach, or roasted chopped red peppers into the chorizo mixture for a vegetarian twist.
Can I use different types of sausage in this recipe?
Yes, you can experiment with different types of sausage, such as Italian sausage or spicy sausage, to create variations of the recipe shotgun shells.
What kind of cheese works best with chorizo shotgun shells?
Cheddar, Monterey Jack, or a Mexican cheese blend are popular choices to complement the flavors of chorizo in the recipe shotgun shells.
Are there vegetarian alternatives to chorizo for this recipe?
Yes, you can use vegetarian chorizo or substitute it with sautéed mushrooms, beans, or tofu for a vegetarian-friendly version.
Can I make this dish ahead of time?
Yes, you can assemble the recipe shotgun shells with chorizo in advance and refrigerate them. Bake them when you’re ready to serve.
Are there any side dishes that pair well with chorizo shotgun shells?
Mexican rice, a fresh salad, or guacamole make excellent side dishes to complement the flavors of the chorizo shotgun shells.
How do I prevent the pasta shells from breaking while stuffing?
Ensure to cook the pasta shells only until al dente, as overcooking makes them too soft and prone to tearing. Let them cool completely before stuffing them to handle them more easily.
Can I freeze leftover chorizo shotgun shells?
Yes, you can freeze leftover chorizo shotgun shells for later consumption. Preserve them in an airtight box.
Smoked Gun Shells Recipe with Chorizo
Ingredients
Instructions
- Before we begin, it's important to preheat the smoker to 275°C. This will ensure that the bacon gets crispy and the flavors meld together perfectly.
- In a large bowl, mix chorizo sausage, onion, crushed garlic or garlic powder, BBQ spice mix, cheddar cheese, cream cheese, and diced jalapeños thoroughly mix by hand.
- Next, we need to prepare the mini chorizo shells. Boil the minicoti shells for just 2 minutes, then drain them and let them dry.
- You can either fill the shells by hand or use a zip lock bag or a jerky gun for easier and more precise filling. The choice is yours!
- Wrap slices of bacon around each shell (I covered the ends. Might need two pieces of bacon). Sprinkle some BBQ mix on shells.
- Now it's time to put shells into the smoker. Cover the smoker and cook for 55-60 minute. This will allow the flavors to develop and the bacon to become tender and crispy.
- Once the cooking time is up, it’s time to add the glaze. You can choose from a variety of glazes such as BBQ sauce, balsamic glaze, or even buffalo sauce. Apply the glaze generously to the jalapeno poppers and cook for an additional 15 minutes at a temperature of 300°C. This will give the poppers a beautiful caramelized finish.
- To ensure that the jalapeno poppers are cooked to perfection, check the internal temperature with a thermometer. The temperature should reach 165°C, and the bacon should be tender and crispy. Once you’ve reached this point, you can be confident that your poppers are ready to be enjoyed!
- Now that your Smoked Bacon-Wrapped Jalapeno Poppers are cooked to perfection, it's time to serve and enjoy them.
Notes
Please keep in mind that these values can change based on factors such as the type of chorizo, cheese, and pasta used, as well as any additional ingredients. So there you have it – a mouth-watering recipe for Texas smoked shotgun shells. With their irresistible combination of smoky bacon, spicy jalapenos, and creamy filling, these poppers are sure to be a hit at your next gathering. Get creative, have fun, and enjoy the delicious flavors that this recipe has to offer. Happy cooking!
