Bacon Cheeseburger Smoked Shotgun Shells

Get ready to kick off game day with a snack that scores big on flavor and creativity. These Bacon Cheeseburger Smoked Shotgun Shells are smoky, cheesy, sticky, and loaded with all the savory goodness of a classic bacon cheeseburger…possibly minus the mess. Built on the irresistible “crack burger” base and wrapped in bacon, these are the perfect handheld bites for season openers, playoff parties, or whenever a serious snack attack strikes. You can even prep them in advance, making your grill day as easy as it is delicious.

INGREDIENTS:

2 lbs. (907 g) ground beef, medium-lean
1/3 cup (71 ml) sour cream
1 envelope (28 g) ranch dressing powder
½ tsp. freshly ground pepper
2 cups (250 g) shredded cheddar cheese
½ white onion, diced
1 pickle, diced
12 to 14 (225 g) manicotti shells, uncooked
12 to 14 (375 g) bacon, thin cut, uncooked
Your favorite BBQ seasoning
½ cup (125 ml) tomato-based BBQ sauce

Brandy cask, oak or whisky oak, or mesquite are ideal smoking woods for this recipe

METHOD:

1. In a large bowl, combine the ground beef with the sour cream, ranch dressing packet, pepper, finely diced onion, and finely diced pickle.
2. Gently stuff the burger mixture into your manicotti shells. You can use a piping bag, or your fingers, just ensure that the mixture fills the entire shell. Wrap the shells in bacon.
3. Chill your prepped shells for at least 4 hours to overnight in the fridge. This allows the pasta to soften properly before smoking.
4. Preheat your charcoal grill or smoker to 250°F (121°C), using an indirect setup for smoking. Snake or chain style, where the sides of the grill are lined with a thin layer of charcoal, with smoke wood dotted through. Light a small load of charcoal and place it at one end of the chain. The lit charcoal will slowly light the rest of the charcoal.
5. Once the grill is warmed and smoking, holding a steady temperature, season the shotgun shells with your favorite BBQ seasoning, then place them onto the grill.
6. Smoke your bacon cheeseburger shotgun shells for 60 to 90 minutes or until the bacon is rendering and starting to brown. Ensure that the internal temperature of the beef reaches 165°F (74°C). Once there, brush them with BBQ sauce and continue cooking until the sauce sets up – about 10 more minutes.
7. Serve these with your favorite dip, we suggest a secret sauce style dip. Pair this with a well-balanced golden or amber ale, where the hops aren’t too bitter and the malt isn’t too sweet, creating a refreshing counterpoint to your meal. If wine is the preferred beverage of choice, an Australian Shiraz or a Valpolicella, who are both fruity and full body, ideal for cutting through the bold BBQ flavors of a good bacon cheeseburger.


Whether you're tailgating, hosting, or just treating yourself to some top-tier snacking, these smoked shotgun shells bring the bold, beefy energy. Serve them with a zippy dip and your favorite brew or a bold red to round out the BBQ vibes. It’s comfort food, reimagined—and ready for your grill. What are your go-to game day snacks?


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