Smoked Shotgun shells (elk edition)

Written By Andrew Ellis

If you're a fan of BBQ, wild game, and the kind of food that gets people talking around a campfire or good summer party, Smoked Shotgun Shells (Elk Edition) need a spot on your smoker this weekend. Inspired by Meat Church BBQ, this hearty, flavor-packed appetizer, or full-blown meal if you're bold, starts with manicotti shells loaded with a savory blend of ground elk sausage, green chilis, cheese, and spices. We wrap each shell in smoky bacon, rub it down with BBQ dry rub, glaze it with sauce, and let the smoker do its work.

To finish things off, this pairs great with a zesty Alabama White Sauce for dipping. Think smoky heat meets creamy tang.

Let’s get into it.

🔥 Ingredients

For the Shotgun Shells

  • 1 lb ground elk sausage

  • 1/2 cup shredded sharp cheddar

  • 1/2 cup shredded mozzarella

  • 1/4 cup diced green chilis

  • 1/4 cup finely diced red onion (optional)

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1/2 tsp black pepper

  • 1/4 tsp ground cumin (optional)

  • 8–10 manicotti shells, uncooked

  • 8–10 slices bacon

  • 2–3 tbsp BBQ dry rub (store-bought or homemade)

  • 1/2 cup BBQ sauce (sweet or spicy—your call)

For the Alabama White Sauce

  • 1 cup mayonnaise

  • 1/4 cup apple cider vinegar

  • 1 tbsp prepared horseradish

  • 1 tbsp Dijon mustard

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp cracked black pepper

  • Juice of half a lemon

  • Pinch of cayenne (optional)

Instructions

Step 1: Mix the Filling

Combine elk sausage, cheeses, green chilis, onion, and spices in a bowl. Mix well—hands do the job best.

Step 2: Stuff the Shells

Use a piping bag or zip-top bag with the corner cut off to stuff the uncooked manicotti shells. Fill evenly but don’t overpack.

Step 3: Wrap in Bacon

Wrap each shell with a strip of bacon, covering end-to-end.

Step 4: Apply the Dry Rub

Sprinkle BBQ dry rub generously over the bacon-wrapped shells. Pat gently so it sticks, but don’t overdo it—you still want the bacon to shine through.

Pro Tip: A brown sugar-based rub gives a great sweet-savory balance and helps caramelize during smoking.

Step 5: Rest

Refrigerate the shells for 4–6 hours (or overnight). This helps the pasta hydrate and the flavors meld.

Step 6: Smoke 'Em

  • Preheat your smoker to 250°F (121°C).

  • Place the shells directly on the grate or a wire rack.

  • Smoke for 1.5 to 2 hours, until bacon is cooked and lightly crisp.

Step 7: Glaze and Finish

Brush each shell with BBQ sauce in the last 15–20 minutes. Let it tack up and caramelize without burning.

🧄 Alabama White Sauce

Whisk all ingredients until smooth. Chill for at least 30 minutes before serving.

🍴 Serve & Enjoy

Let the shells rest for 5 minutes after smoking. Serve whole or sliced, with white sauce for dipping.

🔥 Pro Tips

  • Dry rub + bacon = flavor bomb. Use a rub with paprika, sugar, garlic, and chili powder for best results.

  • Freeze prepped shells before smoking for easy make-ahead.

  • Use a toothpick to secure bacon if needed.

Final Thoughts

Smoked Shotgun Shells (Elk Edition) are bold, smoky, and wildly satisfying. With elk sausage at the core, a crispy rub-coated bacon shell, and a tangy Alabama White Sauce to round it out, this dish is wild game BBQ perfection.

Ready your smoker and your appetite.

Andrew Ellis
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