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Smoked Shotgun Shells

Smoked Shotgun Shells

Loaded, smoky, and built to impress, these Smoked Shotgun Shells from Bear Mountain ambassador Miguel Raya are the ultimate stacked appetizer. Ground beef and chorizo are blended with creamy cheese, stuffed into manicotti, wrapped in bacon, and slow-smoked until tender. Cooked over Bear Mountain Gourmet BBQ pellets, they develop bold, savory smoke that enhances every layer without overpowering it.

Prep

25 minutes

Cook time

90–120 minutes

Serves

6–8

Steps

  1. In a large bowl, combine ground beef, chorizo, cream cheese, and shredded cheddar. Mix until fully incorporated.
  2. Stuff the mixture into uncooked manicotti shells (a piping bag makes this easier).
  3. Wrap each stuffed shell tightly with a slice of bacon, ensuring full coverage.
  4. Preheat your smoker to 250°F using Bear Mountain Gourmet BBQ pellets.
  5. Place the shotgun shells directly on the smoker grates and cook for 90–120 minutes, or until the internal temperature reaches 165°F and the bacon is rendered.
  6. Brush with your favorite BBQ glaze during the final 10 minutes of cooking to allow it to set and caramelize.
  7. Remove from the smoker, rest briefly, and serve warm.

Ingredients:

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Smoked Shotgun Shells

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