Smoky, cheesy, and wrapped in crispy bacon – BBQ Shotgun Shells are the kind of appetizer that disappears from the platter before you even sit down. Stuffed manicotti shells packed with a juicy mix of ground beef, Italian sausage, and cream cheese, then glazed with a sweet smoky BBQ sauce – they smell incredible the second they hit the heat. I first had these at a backyard cookout two summers ago and honestly could not stop thinking about them for weeks. The best part? They come together with simple, everyday ingredients and work just as well on a grill, smoker, oven, or air fryer.
If you love bold, crowd-pleasing flavors at a cookout, you might also enjoy our Healthy Bistec Ranchero Recipe for another hearty, satisfying plate full of big savory flavor. And if you want something warming on a weeknight, our Easy Creamy Thai Shrimp Bisque Recipe never misses. But for game day, tailgates, or any backyard gathering, these cheesy BBQ stuffed shells are your star appetizer.
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BBQ Shotgun Shells Ingredients
Here is everything you need to make these smoky BBQ Shotgun Shells party appetizers.
See Recipe Card Below This Post For Ingredient Quantities
- Manicotti shells : The pasta vessel for your filling. A short 3-minute boil softens them just enough to stuff without getting soggy.
- Ground beef : Forms the hearty, meaty base of the filling. Use 80/20 for the best moisture and flavor.
- Ground Italian sausage: Adds seasoned, savory depth and a hint of fennel that makes the filling extra flavorful.
- Shredded Colby Jack cheese : Melts beautifully into the filling and keeps everything rich and gooey inside. Sharp cheddar works great too.
- Cream cheese : Acts as the binder and adds a creamy, tangy richness that holds the filling together.
- Barbecue sauce : Half goes into the filling for flavor, the other half glazes the outside to create that sticky, caramelized BBQ coating.
- Jalapenos : Adds a gentle heat without being overpowering. Keep the seeds in if you like more kick.
- Garlic powder : Adds a savory, aromatic backbone to the whole filling.
- Onion powder : Rounds out the savory flavor and blends seamlessly into the meat mixture.
- Smoked paprika : Gives a subtle smoky warmth to the filling even before it hits the heat.
- Salt : Brings all the flavors together and balances the richness.
- Black pepper : Adds a mild heat and rounds out the seasoning.
- Thick-cut bacon : Wraps each shell and renders slowly into a crispy, smoky outer layer. Thick-cut holds its shape better and crisps more evenly than regular bacon.
How to Make BBQ Shotgun Shells – Step by Step
Follow the prep steps below, then choose your preferred cooking method.
Prep Steps (All Cooking Methods)
Prepare the manicotti shells: Bring a pot of water to a boil and add the manicotti shells. Boil for exactly 3 minutes, then drain and rinse with cold water. Separate the noodles gently so they do not stick or collapse. Do not boil them any longer or they will get too soft to handle and fall apart when stuffed.
Prepare the filling: In a large bowl, combine the ground beef and Italian sausage. Add the shredded Colby Jack cheese, cream cheese, ½ cup of BBQ sauce, minced jalapenos, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix everything together until it is well combined and the cream cheese is fully incorporated throughout.
Stuff the shells: Gently stuff each manicotti shell with the meat mixture, pushing the filling all the way to the center with no air pockets. Adding the meat from one side first and then the other helps get the center filled properly and evenly.
Wrap with bacon: Wrap a slice of thick-cut bacon tightly around each stuffed shell, overlapping slightly at the seam. Brush the wrapped shells generously with the remaining BBQ sauce and set aside while you prepare your cooking method.
Grilling Method
Set up the grill: For a gas grill, heat to 300 degrees F, then turn off the burners on one side to create an indirect heat zone. For a charcoal grill, arrange the coals on one side and maintain a temperature around 300 degrees F.
Cook the shells: Place the bacon-wrapped shells on the side of the grill away from direct heat. Brush with BBQ sauce, close the lid, and cook for 15 minutes. Flip, brush the other side with BBQ sauce, and continue grilling for another 10 to 15 minutes until the bacon is crispy and a meat thermometer inserted into the center reads 160 degrees F.
Smoking Method
Preheat the smoker: Get your smoker up to 250 degrees F.
First smoke: Place the shells in the smoker and smoke for 60 minutes, brushing with BBQ sauce halfway through at the 30-minute mark.
Flip and continue: After 60 minutes, flip the shells, add more BBQ sauce, and smoke for another 30 minutes.
Final smoke: Brush with BBQ Shotgun Shells sauce one more time and smoke for an additional 20 to 30 minutes until the bacon is fully crispy and the internal temperature reads 160 degrees F.
Oven Method
Preheat the oven: Preheat to 300 degrees F and line a baking sheet with parchment paper or foil.
First bake: Arrange the shells in a single even layer and bake for 20 minutes.
Flip and glaze: Flip the shells, brush generously with BBQ sauce, and bake for another 15 minutes.
Final bake: Flip one more time, brush again with BBQ Shotgun Shells sauce, and bake for 5 to 10 more minutes until the bacon is crispy. If needed, switch to broil for a few minutes at the end to get the bacon fully crisped up.
Air Fryer Method
Preheat the air fryer: Preheat to 300 degrees F.
First cook: Place 5 to 6 shells in the basket without crowding. Cook for 10 minutes, then flip and brush with BBQ sauce.
Continue cooking: Flip again, brush with more BBQ sauce, and cook for another 10 minutes.
Finish: Flip one last time, brush with BBQ sauce, and cook for an additional 5 to 10 minutes until the bacon is crispy and the center reads 160 degrees F on a meat thermometer.
Easy Swaps and Substitutions
- Cheese: Colby Jack is fantastic, but sharp cheddar, Monterey Jack, or pepper jack all melt beautifully into the filling.
- Meat: All ground beef works if you prefer to skip the sausage. Ground turkey or a blend also makes a lighter version that is still really satisfying.
- Heat level: Skip the jalapenos entirely for a mild version, or keep the seeds in for more heat. A pinch of cayenne in the filling also works.
- BBQ sauce: Use your favorite brand or a homemade sauce. A sweet and smoky style pairs best with this filling, but a tangy vinegar-based sauce is great too.
- Smoky flavor without a smoker: If you are cooking in the oven or air fryer, stir ½ teaspoon of liquid smoke into the meat mixture before stuffing for that extra smoky depth.
Equipment For BBQ Shotgun Shells
- Large mixing bowl
- Pot for boiling the shells
- Baking sheet lined with parchment or foil (oven method)
- Meat thermometer (essential for checking the 160 degrees F internal temp)
- Pastry brush or spoon for glazing
- Grill, smoker, oven, or air fryer
- Tongs for flipping
How to Store and Reheat Leftovers
These BBQ Shotgun Shells are absolutely best fresh off the heat when the bacon is at its crispiest. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in the oven at 350 degrees F for about 10 minutes or use the air fryer for 5 to 7 minutes to bring the bacon back to life. Microwaving works in a pinch but the bacon will be soft, so the oven or air fryer is always the better call.
Expert Tips
Glaze multiple times: Every time you flip the shells, add another layer of BBQ Shotgun Shells sauce. This is what builds that gorgeous, sticky, lacquered exterior that makes them look as good as they taste.
Do not skip the boil: The 3-minute boil is essential. Under-cooked shells can crack when stuffed. Over-cooked shells fall apart. Three minutes is the sweet spot, so set a timer.
Room temperature cream cheese: Cold cream cheese does not mix as smoothly and leaves lumps in the filling. Leave it out for at least 30 minutes before mixing.
Pack the filling firmly: Air pockets in the shells can leave dry, hollow spots inside. Push the filling in from both ends to make sure the center is completely full.
Wrap the bacon tight: A loose wrap can unravel during cooking. Overlap the bacon slightly and place the seam side down first so it seals as it cooks.
Check the temperature: A meat thermometer is your best friend here. Pull them off the heat when the internal temp hits 160 degrees F – no guessing needed.
What to Serve Alongside These BBQ Stuffed Pasta Shells
A creamy coleslaw on the side balances the smokiness and richness of the shells really nicely and is a classic pairing for anything off the grill. Dipping sauces like extra BBQ Shotgun Shells sauce, ranch, or a spicy aioli make these even more fun for a crowd. Serve them with cold drinks and simple sides like corn on the cob or baked beans for a full, laid-back cookout spread. And for a heartier dinner menu, they pair beautifully alongside big, bold flavors like our The Best Cuban Ropa Vieja Recipe for a truly showstopper spread.
FAQ
What are BBQ Shotgun Shells?
BBQ Shotgun Shells are a popular backyard BBQ appetizer made by stuffing manicotti pasta shells with a seasoned meat and cheese filling, wrapping them in bacon, and cooking them low and slow. The name comes from their resemblance to actual BBQ Shotgun Shells once stuffed and wrapped. They are smoky, cheesy, and absolutely loaded with flavor – one of those BBQ Shotgun Shells that always gets requests for the how-to.
Can You Grill BBQ Shotgun Shells Instead of Smoking?
Yes, grilling works really well. Use indirect heat at around 300 degrees F and flip halfway through to cook both sides evenly. The result is slightly less smoky than using a smoker, but still incredibly delicious with perfectly crispy bacon. If you want more smoky flavor on the grill, add a handful of wood chips to a smoker box or foil pouch on the grate.
Are Smoked BBQ Shotgun Shells Good?
They are outstanding. Smoking low and slow lets the bacon render properly, the cheese melts evenly into the filling, and the shells pick up a subtle smokiness that you just cannot replicate in an oven. If you have a smoker available, that method produces the most deeply flavored, restaurant-quality result. But every cooking method in this BBQ Shotgun Shells gives you something seriously worth bragging about.
What is the Most Devastating Shotgun Ammo?
If we are talking about this BBQ Shotgun Shells, the answer is a fully loaded shell stuffed with ground beef, Italian sausage, cream cheese, Colby Jack, and minced jalapenos, wrapped in thick-cut bacon and glazed three times with smoky BBQ sauce. Devastating in the absolute best way possible. Your guests will not stand a chance.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with BBQ Shotgun Shells
BBQ Shotgun Shells
These bacon-wrapped BBQ Shotgun Shells are loaded with smoky, cheesy filling and make the perfect crowd-pleasing appetizer.
Ingredients
Method
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Bring a large pot of water to a boil, then add the manicotti shells. Boil for 3 minutes, then drain and rinse. Separate the shells to prevent sticking.
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In a large mixing bowl, combine ground beef and sausage. Add shredded cheese, cream cheese, ½ cup barbecue sauce, minced jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly.
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Using your hands, stuff each manicotti shell with the meat mixture, ensuring it’s packed tightly and there are no air pockets.
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Wrap each stuffed shell tightly with a piece of bacon, securing it well. Brush each bacon-wrapped shell with the remaining barbecue sauce.
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Grilling Method: Preheat a gas grill to 300°F, then turn off half the burners. For charcoal, arrange coals on one side only. Place shells on the cooler side of the grill. Brush with additional barbecue sauce. Cover and cook for 15 minutes, flip, brush with more BBQ sauce, and cook for an additional 10-15 minutes, until the bacon is crispy and the internal temperature reaches 160°F.
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Smoking Method: Preheat the smoker to 250°F. Smoke the shells for 60 minutes, brushing with barbecue sauce halfway through. Flip the shells, add more sauce, and smoke for an additional 30 minutes. Continue smoking for another 20-30 minutes, until the bacon crisps and the internal temperature hits 160°F.
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Oven Method: Preheat the oven to 300°F and line a baking sheet with parchment paper or foil. Arrange the shells on the baking sheet, ensuring they have space between them. Bake for 20 minutes, then flip and brush with BBQ sauce. Bake for another 15 minutes, flip again, brush with sauce, and bake for another 5-10 minutes until the bacon is crispy and the internal temperature reaches 160°F. Optionally broil for a few minutes to crisp the bacon.
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Air Fryer Method: Place 5-6 shells in the air fryer basket and set the temperature to 300°F. Cook in batches. Cook for 10 minutes, then flip and brush with BBQ sauce. Repeat, flipping and brushing with sauce, for another 10 minutes. Flip one final time, brush with sauce, and cook for another 5-10 minutes until the bacon crisps and the internal temperature reaches 160°F.
Nutrition
Notes
These smoky and cheesy shotgun shells are a fan favorite at BBQs. Serve them hot for that perfect crispy bacon texture. Leftovers can be stored for up to 4 days, and reheating them in an air fryer or oven restores their crispy charm.
