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!
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