Smoked Shotgun Shells | Jalapeno Popper Stuffed Shotgun Shells Recipe

In today's video I am cooking up some smoked jalapeno popper shotgun shells on the Traeger pellet grill. Now, my previous smoked shotgun shells video absolutely blew up thanks to all you fine folks watching! I had a TON of recommendations about adding jalapenos to the recipe and that is what prompted this recipe. Everyone loves smoke jalapeno poppers, so I figured I'd make some smoked jalapeno popper shotgun shells, and I have to say these were AMAZING! I liked them better than the original smoked shotgun shells I previously posted! The original smoked shotgun shells recipe is fantastic, but if you want to kick it up a notch you have to try these! I also opted to prep these shotgun shells the night before and let them sit in the fridge overnight. What this did was soften the shells even more and made for a delicious bite!

| Ingredients |

-1lb Hot Pork Sausage
-1 and 1/2 cup of shredded cheddar cheese
-1 pack of manicotti shells
-1LB of center cut bacon
-Two diced jalapenos
-1 block of cream cheese
-Tailgaters BBQ Part Rub
-SuckleBusters Honey BBQ Rub
-SuckleBusters Honey BBQ Sauce

| Instructions |

Prep:

1. Remove the pork sausage from packaging and add to a large bowl.

2. Season the pork sausage to taste with Tailgaters BBQ Party Rub.

3. Mix in 1 and 1/2 cups of shredded cheddar cheese until well incorporated.

4. Add 1 block of cream cheese and the diced jalapenos and mix until well incorporated.

5. Remove a manicotti shell from the package and carefully start stuffing it with the sausage, cheese, cream cheese, and diced jalapeno mixture until it is halfway stuffed, and then began stuffing the other side until the shell is completely stuffed with the pork and cheese mixture. Repeat the process until your sausage mixture is gone.

6. After the shells are stuffed, carefully wrap them in bacon and do your best to completely cover the entire shell so there no dry and crunchy spots after the cook.

7. Once all the shells are wrapped in bacon, season liberally with SuckleBusters Honey BBQ seasoning, and put on a baking sheet and into the refrigerator overnight.

| Cooking |

1. Set the temperature to 300º F.

2. Let the shotgun shells smoke for approximately 45 minutes or until the bacon is done and the sausage mixture is at a food safe temperature (approximately 165º F).

3. Once the shotgun shells are done, brush a light layer of SuckleBusters Honey BBQ sauce on each shotgun shell.

4. Allow the BBQ sauce to set on the shells for approximately 3-5 minutes while on the smoker.

5. Once the glaze has set, remove from the smoker to cool for approximately 5 minutes.

6. Once the shotgun shells have cooled enough to handle, eat and enjoy!

****Don't Forget To Follow Me On Social Media****

**Links for everything I use down below**

------The stuff I use:------

-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):

-Cutting Boards (use code ASHKICKIN20 for 20% off):

*Some of these links may be affiliate links, these just help support my channel at no extra cost to you*

#smokedshotgunshells #smokedshotgunshellsrecipe #traeger #traegernation #traegerhood #pelletgrill #jalapenopoppers

[oneasylum]

Definitely the best recipe for Shotgun Shells I have come across! A++

[jpdjd]

I made these this morning for a family Easter breakfast brunch. I used maple bacon breakfast sausage. They are amazing!

[slideoff]

Love my shotgun shells! Always fresh grated!

[glbadboy]

I did these yesterday, they were sooo good 👍 was a hit with everyone.. great recipe, thank you very much.

[davecrippen]

I’ll definitely be doing these very soon! These look AWESOME!!

[brianfeeney]

First Smoke turned out PRIMO !!!!
Thank You 😊 Again
Looking forward to this Spin
✨🙏🏻💫

[misterkaos.]

If you want to cook them the same day but still want softer shells, you can pre-soften a little by lightly steaming them on a grid suspended over boiling water. This also makes them a little less brittle and less likely to crack while stuffing them.

[joshlawler]

That party rub is amazing! Thanks for recommending it!

[traceyevans]

I’m thoroughly impressed that the filling didn’t completely melt out. 10/10 man

[Rbouch]

Wow……my next recipe for shotgun shells for sure!!!! Next weekend I have my son and his family coming over so this will be the appetizer surprise for them!!!!

[joesch]

I have to try these... You make them look easy to make and very delicious

[jayhemp]

Did it with chorizo instead of Italian sausage. Everything else was the same. It was the absolute bomb! Great video, keep the hotness coming!

[jamesdavenport]

I tried your last video last time I went camping and they came out great. I added peppers and onion, cooked over the camp fire. One other thing I did different was to wrap them all in foil cook turning every 15 mins until they were tender then opened them up let out the liquid and seared them off they were amazing. Thanks for sharing your recipe. Love your channel.

[scherzer]

Doing this for the Super Bowl party coming up great video. Thank you.👌

[jimlarson]

Done these tonight for the first time and what a success. We like our bacon a little on the crispy side, so cooked them a little longer. Next time I will cut down the cook time, a little too crispy. Definitely a do over.

[mochafoshizle]

I cooked your original shotgun shells when you first posted it and it was a hit at the house. Can't wait to try your new version this weekend on the Traeger!! Thanks!

[HoodieCooks]

Yesssir, definitely giving these a shot soon.

[lostsheep]

I am going to make these again these things are the hit at my house every time I make them

[noway]

Oh hell yes!! I will be trying these out, thank you 😉

[Chargath]

Completely agreed...these bad boys HAS to happen and the sooner, the better...got hungry after the previous set of shells, now im starving lol...keep up the good work bro. 🤘😎🔥