Bacon Shotgun Shells

“These Bacon Shotgun Shells are next-level… cheesy, smoky, and straight MONEY. Smoked low, glazed in BBQ sauce, then finished with a drizzle of homemade Bacon Aioli and crispy bacon crumbles. The perfect bite for a Super Bowl cookout, game day spread, or if you’re trying to flex at the tailgate.”

—
Recipe from Tony Ramirez @tfti.bbq on Instagram

@tfti.bbq on TikTok

TFTI.BBQ on Facebook

Learn more about the Yoder Smokers YS1500S Outlander

 

INGREDIENTS

FOR THE SHELLS:
  • 1 lb bacon
  • 8 manicotti shells (uncooked)
  • 1 lb ground beef
  • 1 cup shredded cheddar cheese
  • 2 tbsp TFTI BBQ Cajun Honey Rub
  • 1 cup BBQ sauce (glaze)
  • Bacon crumbles (for garnish)
BACON AIOLI:
  • 1 egg
  • 1 egg yolk
  • 2 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 cup pure bacon grease cooled to room temperature
  • 1/2 cup light extra virgin olive oil

INSTRUCTIONS

  1. Combine ground beef, cheddar, and Cajun Honey Rub.
  2. Fill uncooked manicotti with the meat mixture.
  3. Wrap each shell tightly with bacon then place in the fridge overnight for the manicotti to soften.
  4. Place on smoker at 300°F for about 1 hour, or until bacon is rendered.
  5. While the shells on are the smoker, combine your Aioli ingredients and mix well.
  6. Once the bacon is rendered, remove from the smoker.
  7. Brush on BBQ sauce and let it tack up for 10 minutes.
  8. Drizzle with Bacon Aioli and sprinkle on bacon crumbles.