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!
How To Make Zucchini Drop Biscuits
How You Can Preserve Tomatoes For a Long Time?
Fried Potatoes and Onions and Peppers with Smoked Sausage
Unveiling the Unlikely Partnership with Toothpaste and toilet paper
Effective Home Remedies to Relieve Display Server Obstruction
Kid Rock Fuels Calls for David Muir’s Ouster from ABC News
Burn Rosemary at Home: Surprising What Happens a Few Minutes Later
How to quickly clean the drain plugs without moving a bucket –
The Fat-Burning Soup: Lose Up to 4 kg in a Week