4. Take each pasta shell and stuff it generously with the sausage mixture. Wrap each stuffed shell with a slice of bacon. Secure with a toothpick if necessary.
5. Place the bacon-wrapped shells in the smoker and let them get happy for about 2 hours, or until the bacon is cooked through and has a beautiful color to it.
6. Optional: In the last 15 minutes, brush your shotgun shells with a bit of BBQ sauce for a sticky, caramelized finish.
7. Remove the shells from the smoker, sprinkle with a bit more Slap Ya Mama seasoning, and garnish with fresh parsley. Let them rest for a few minutes (they’re piping hot), and serve.
Variations & Tips
– Change up your cheeses! Try a mix of mozzarella for the stretch and pepper jack for the heat.
– If you can handle the fire, add chopped jalapeños to your sausage mixture.
– No smoker? No problem. Bake these in the oven at 375°F (190°C) until the bacon is crispy, then finish under the broiler for that smoked effect.
– Meal prep like a pro: Stuff your shells a day ahead and keep them in the fridge, then smoke or bake them when you’re ready to eat.
And there we have it — Smoked Shotgun Shells that’ll have your taste buds doing a little dance. Remember, this is all about having fun in the kitchen and keeping it real with flavors that pack a punch. Enjoy!
Thanks for your SHARES!
Recipe: Cucumber and Vaseline Facial Treatment
A Breakfast Revolution: Carrot and Egg Delight
Cheesy Baked Cabbage Steaks
Fresh tomatoes for 2 years, without vinegar: the infallible method of making them last so long
How to keep bananas fresh longer with one simple trick!
Weight Loss Drink for Fat Burning Muscle
Mama soaks pork chops in dreamiest sauce ever. You’ve got to try this
The Correct Methods for Defrosting Meat
How to fix a broken or stuck zipper in seconds with these tricks
