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Bacon-Wrapped Shotgun Shells (Smoked Meat-Stuffed Manicotti)

Recipe by Meat Church BBQ

These shotgun shells are meat‑filled pasta shells wrapped in bacon, smoked to perfection and glazed with a sweet barbecue sauce. Perfect for tailgate parties or game‑day appetizers.

MediumAmerican (Texan)Serves 12

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Source Video
6h 2m
Prep
10m
Cook
45m
Cleanup
6h 57m
Total

Cost Breakdown

Total cost:$25.00
Per serving:$2.08

Critical Success Points

  • Refrigerate the assembled shells for at least 4 hours to soften the pasta.
  • Wrap the bacon tightly and overlap to avoid exposed pasta.
  • Smoke at a steady 300°F to ensure bacon crisps without over‑cooking the meat.
  • Glaze and let the sauce tack for 5‑10 minutes before serving.

Safety Warnings

  • Wear gloves when handling raw ground meat to avoid cross‑contamination.
  • Wash hands, utensils, and surfaces thoroughly after touching raw meat.
  • Use insulated gloves when removing hot shells from the smoker.
  • Ensure the internal temperature of the meat reaches at least 165°F.

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