Motley Que Andouille & Beef Shotgun Shells

Motley Que Andouille & Beef Shotgun Shells

If you’re looking for a smoked appetizer that brings big BBQ flavour, these Motley Que Smoked Shotgun Shells deserve a spot on your smoker. Manicotti shells are stuffed with a savoury mixture of ground beef, andouille sausage, cheese, jalapeños and Motley Que Steak Spice, then wrapped in bacon and finished with a sticky glaze of Motley Que Sticky Fixx.

They’re smoky, cheesy, meaty and wrapped in bacon. In other words, subtlety has left the building. 🔥

Ingredients

  • 2 boxes manicotti shells
  • 1 lb ground beef
  • 5 andouille sausage links, casings removed
  • 2 tbsp Motley Que Steak Spice
  • 2 cups shredded cheese
  • ½ cup diced jalapeños (optional)
  • 2–3 lbs thin-cut bacon
  • 1 cup Motley Que Sticky Fixx

How to Make Smoked Shotgun Shells

  • In a large bowl, combine the ground beef and andouille sausage.
  • Add the Motley Que Steak Spice, shredded cheese and optional diced jalapeños.
  • Mix until the ingredients are evenly combined.
  • Stuff the uncooked manicotti shells from both ends, making sure the meat mixture fills the entire shell.
  • Wrap each stuffed manicotti shell tightly with bacon, covering as much of the pasta as possible.
  • Place the prepared Shotgun Shells in the refrigerator for at least 4 hours, preferably overnight. This gives the pasta time to absorb moisture and soften before smoking.
  • Preheat your smoker to 250°F (121°C).
  • Place the Shotgun Shells directly on the smoker and cook for approximately 1½ hours.
  • Brush each shell generously with Motley Que Sticky Fixx.
  • Continue smoking for another 20–30 minutes, or until the bacon is rendered, the sauce is sticky and caramelized, and the meat filling is fully cooked.
  • Remove from the smoker and allow them to rest for 5–10 minutes before serving.

What Are Shotgun Shells?

BBQ Shotgun Shells are stuffed manicotti shells wrapped in bacon and cooked on the smoker. The pasta becomes tender while the bacon develops a smoky exterior around the rich meat-and-cheese filling.

Our version kicks things up with andouille sausage and Motley Que Steak Spice inside, then finishes everything with Sticky Fixx for that sweet, smoky and sticky BBQ glaze.

Tips for the Best Smoked Shotgun Shells

Use thin-cut bacon rather than thick-cut bacon. It wraps around the manicotti more easily and has a better chance to render while the filling cooks.

Don't skip the refrigerator time. Giving the assembled Shotgun Shells several hours to rest helps soften the uncooked manicotti.

For some extra heat, add the optional diced jalapeños to the filling. Remove the seeds for a milder bite or leave some in if you want more fire.

And don't add the Sticky Fixx too early. Brushing it on toward the end of the cook gives the sauce time to set, caramelize and get gloriously sticky without overcooking.

The Motley Que Finish

The secret to these bacon-wrapped smoked Shotgun Shells is building flavour in layers. Motley Que Steak Spice seasons the beef and andouille filling, while Motley Que Sticky Fixx creates the finishing glaze.

Serve them straight off the smoker as a BBQ appetizer, game-day snack or backyard party favourite. Just make more than you think you'll need. These things have a habit of disappearing.

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