Hi Nick, We are so glad you enjoyed this recipe. Thanks so much for sharing and for the 5-star rating. Truly appreciate it. :)

Very nice recipe! Stuffing the shells was a little time consuming until i found out a good method. I rolled the meat into little cigar shaped rolls and was able to slide them in. I did one batch with ground lamb and hot sausage and another sweet sausage. Family loved them. Would do this again. Pre stuff and wrap made the shells very soft. I use a unfilled water pan heat shield with a bullet smoker so it definitely stays moist but there were no crunchy shells AND bacon was crispy. Thank you!

Hi Ronda! They are really good. I hope you enjoy them.
We will get the baked version posted on Deliciously Seasoned soon.

Hi Bette, it will come from the fat from the ground beef and sausage, and from the bacon.

Hi, you can just omit the seasoning. It will still taste amazing. I hope you enjoy these.

Yes, they can. We actually have another recipe for oven-baked shotgun shells that has not been published yet. Basically the same thing. Place them on a wire rack that is placed on a baking sheet lined with aluminum foil. Bake at 300 for 1 hour, flip over, add more BBQ sauce if needed, and bake for another hour or until bacon is crispy.

Where does the liquid come from to cook the shells?

Hi Becky, I will fix the instructions so they are more clear. No, you do not need to cook the beef or sausage first, or the shells.
I hope you enjoy these. :)