Smoked BBQ Shotgun Shells... How I FIXED The #1 ISSUE with Most Recipes!
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2024
- We love smoked bbq shotgun shells BUT... most recipes we've tried make for either soggy shotgun shells or don't cook the pasta properly. After lots of trial and error, THIS is our favourite bbq shotgun shell recipe & method that always leaves people wanting more.
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#bbq #shotgunshells #bacon
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Such a useful set of tips, James! I wonder what other recipes we do would benefit from this pre-cooking idea! Thanks!
Looks awesome!!
i just made these a week ago. didn't precook any ingredients but left them in the fridge overnight. came out not bad for first time but defintely learned some lessons for next time. Weird but I couldn't find cannelloni anywhere near me in North NJ. Just manicotti. What i had happen was pasta that wasn't covered by bacon, was a bit crunchy but everything that was covered came out great. I did 300f for one hour and then added 10 minutes for sauce on each side. That was a mistake. I think it should be one hour total including getting sauce set.
I make these all the time I use beef and pork together and uncooked manicotti shells with 2 strips of bacon in my Traeger turns out perfect all the time
i have learned more from you especially with the kamado than anything else combined. Thanks so much
Thanks for watching!
very interesting take on these. I've always ground my own sausage for them, and have never pre-cooked anything. I've got a new method to try to see if this improves on them! I have not found my previous ones soggy. Perhaps that is based on actual cannelloni shell brand? I also stuff and let them sit in the fridge overnight, which seems to help with the shells being hydrated correctly.
Maybe the ratios in the sausage too… for me getting some smoke on the protein was my biggest pet peeve
TH-cam notification in the AM for #smokingdadbbq and the day looks a little brighter. Never heard of these! KJ time...looks like you were cooking at around 450??
I was more worried about clean fire than the temp to be honest, but in the Joe when i do them 350-400f is where i want to be. any lower and the bacon doesn't get crispy
Yum!! Thank you for the awesome content as always, James! I hope you’re well.
Thanks! Out for a walk after eating way too many of these lol
James, I subscribed for kamado info and loved and learned a lot thanks to your efforts. I think you should make a separate channel for other cooking methods (offset, pizza ovens, etc) because I'm seeing a bunch of recipes that I can no longer connect with.
This is easily doable in a Kamado. I’m not meaning to be argumentative, rather hoping you’ll get some benefit from these other videos. For example, I am not planning to buy an offset, but I still find the offset videos here useful to improve my understanding of bbq and improve cooking on my bbqs.
There isn’t a recipe that won’t work in a Kamado. I’ve done these in my joe jr, classic and big joe
Sorry if it’s presented in a way that suggested you can’t participate, that’s never the intention.
I have these different tools to bring ideas into my Kamado, that’s the reason they exist. Soon a video is coming out doing a brisket in the DoJoe because I was able to measure airflow differences and got a 4x improvement in moving air using the DoJoe for example
I may have to give these a try. Great video.
Hope you enjoy
Noticed you were using the Bothwell cheese. That stuff is the best!
So good!
Those look awesome 🔥
thanks!
I've made these a couple times traditionally with uncooked meat and uncooked shells. I found that the shells were still uncooked the first time and the second time I let them sit with the meat/bacon in the fridge for a few hours before smoking them. Better, but the filling shrank quite a bit so it was just strange. I'll have to try your method. I like that the filling is a bit smoky.
Wow, these look amazing!!!
Much appreciated
They wouldn't last long if they were in front of me, that's for sure. Question for you on what do you think the smoke taste difference would be if you baked this in the KJ instead of the pizza oven?
they work just as well, the oven is just a little easier to get top down heat for the bacon which is why i chose it but you can do this cook on anything successfully ... i decided to get a wood oven so i make sure to use it regularly so the family doesn't ask questions lol
Smart! @@SmokingDadBBQ
Great recipe, just in time for football season.
Absolutely
If you make them the night before and let them sit in the fridge (non cooked shells) the pasta taste is not there when you make the and all you taste is the filling.
I've made these a couple times and just haven't found that the "return" is worth the effort (and yet I'll give up a night's sleep to smoke a brisket on the offset -- go figure). I ended up creating my own cross between shotgun shells and armadillo eggs -- I call them quail eggs. No pasta to deal with and all the cheesy/spicy goodness.
These things definitely do take some work…. When a brisket starts to feel like a vacation clearly we’ve gone too far lol
I wonder if cutting a hole on the meat bag and using it as a piping bag would make stuffing them easier?
I tried. Too thick. With two bars of cream cheese it works as it’s less meat dense
i like using a sausage stuffer to stuff my shotgun shells
Random info of the day - In the UK we call these “pigs in blankets”. Don’t ask
It works, delicious no matter we call them
In the US, pigs in a blanket are hot dogs wrapped in a pastry.
isnt a pig in blanket a stuffed date wrapped in bacon
A date or prune wrapped in bacon in UK is a Devil on horseback and that’s a variation of Angels on Horseback which is an oyster. Who thinks of these names?
My understanding is pigs in blankets are a chipolata wrapped in bacon.