Dragon’s Breath Shotgun Shells
Description
This Dragon's Breath Shotgun Shells BBQ recipe is our take on the shotgun shells we've all been seeing on the internet recently. You stuff Manicotti shells with beef, pork, venison, anything you want. Wrap it in bacon and through it on the smoker for a couple of hours, and you end up with one of the best smoked BBQ appetizers you've ever had. Our take on it is where the dragon's breath tag is used. We decided to spice these up using hot Italian sausage and our jalapeno BBQ sauce. An actual dragon's breath shotgun shell in the firearms world, is an incendiary round that discharges fire and sparks along with the projectiles. Spice is often described as fire, so dragon's breath seemed like a nice fit to describe these. Give this recipe a try and let us know what you think.
Ingredients
Instructions
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Combine the sausage, cheddar, and queso into a bowl and mix well.
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Layout the bacon and brush one side with the BBQ sauce.
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Wrap each Manicotti with a strip of bacon, sauce side in.
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Dust the shells with the BBQ rub, and brush with the remaining BBQ sauce.
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Place the shotgun shells in the preheated smoker running at 250F.
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Remove the shotgun shells after 2 hours, slice and enjoy!
These look delicious and I’d love to give them a try…but could you please clarify the instructions a bit.
I’m assuming you cook the manicotti and then stuff them with the sausage cheese mixture before wrapping with bacon???
Thanks!
These are companion recipes for my YouTube channel. Scroll to the bottom of the recipe page for the video and all of your questions will be answered. 😉
No you do not cook the shells or the meat.
I didn’t see that you ever got a reply so I thought I would let you know that no you do not cook the manicotti before you stuff it and it’s something I absolutely recommend preparing the night before and letting it sit overnight before you smoke it. I’ve made a version of this several times and it’s absolutely delicious.
I’ve also used chopped brisket and pulled pork for the meat pork. I’ve never cooked them with raw sausage before. If you use already cooked meat then you should definitely not go the whole two hours because you’re basically only heating the insides and cooking the bacon.
Two hours would pretty much make the manicotti too tough Tuff
Do you cook the sausage first? Do you cook the manicotti? Do you put the mixture in the pasta shell? Is there a recipe for Candied Jalapeño BBQ sauce? Lots of un answered questions in the instructions.Recipe sounds good.
These are companion recipes for my YouTube channel. Scroll to the bottom of the recipe page for the video and all of your questions will be answered. 😉
No you do not cook the shells or the meat.
So you boil the manicotti shells to start or no?
Nope. Just stuff them raw. Some people like to par boil to soften them a little first, but I did not. Just make sure they’re completely wrapped with the bacon with none of the shell exposed and you’ll be good.
Thanks for your blog, nice to read. Do not stop.