BBQ Shotgun Shells Recipe Giordano's Barbeque


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Step 5: Bake. Brush extra barbecue sauce over both sides of the stuffed, bacon wrapped shells, place on the prepared baking rack, and bake for 60 minutes. Then, flip the shells, add more barbecue sauce, and bake for another 60-70 minutes.


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Brush the tops of the wrapped shells in the barbecue mixture. ½ Cup barbecue sauce. Place the shotgun shells into your air fryer's basket or rack in a single layer, allowing air space between each one for best results (sauced side facing up) Cook on the air fry setting at 400°F for 15-20 minutes.


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Grab our a medium sized mixing bowl and combine the chorizo sausage, cheese, diced jalapeno, garlic, and 1 TBSP of the BBQ rub. Mix it all up by hand. Spoon mixture into a strong Zip-lock bag, cut an edge off, and pipe the filling into the manicotti shells. (then use your fingers to finish them if necessary).


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Preheat the oven to 375°F. Make the tomato sauce: In a medium bowl, mix the fire roasted tomatoes, 1 clove grated or minced garlic, olive oil, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Mix well until all the olive oil is incorporated. Stir in 1 cup water (this added moisture allows the dry pasta to cook while baking*).


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Directions. Bring a large pot of water to a boil. Add pasta and cook 5 minutes. Drain and rinse with cold water. Spread shells out on a paper towel lined baking sheet and allow to drain. Preheat the oven to 325 degrees F (160 degrees C). powder, cheese, and cream cheese in a bowl.


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Set the cream cheese out until it's room temperature. Shred the mozzarella cheese and set it aside until you're ready to make the shotgun shells. Combine sausage, cream cheese, mozzerella cheese, and 2 tsp of the rub in a large bowl. Add the meat mixture to a disposable piping bag fitted with a large tip.


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Cooking time is 1-1.5 hours or until the bacon is darker and crispy. Lastly, glaze the outside of the shells with your favorite BBQ sauce then continue to cook until the sauce is tacky, dry, and caramelized. Pull the Smoked Shotgun Shells out of the smoker, allow them to cool for 10 minutes, then slice and dig in!


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Place them in the smoker that is preheated to 225°F or on your grill using indirect heat and cook for approximately 2 hours. The pasta shell should be tender and the when probed the stuffing should be a min. of 165°F. Remove them from the smoker and glaze with your favorite sauce.


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Step 4: Grill. Place the shotgun shells on the smoker grill grates and smoke for 1 hour at 250 degrees, turning them halfway through to ensure even cooking. Increase the temperature to 300 degrees during the last 15 minutes to crisp up the bacon.


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Preheat the oven to 300° and line a baking sheet with parchment paper. Place a wire rack on top of the baking sheet. Set aside. Mix all ingredients in a large bowl, except bacon and extra barbecue sauce. Gently stuff uncooked manicotti shells from both ends ensuring there are no air pockets.


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Preheat your Traeger pellet smoker (or any other smoker) to 225-F. Combine the ground beef, shredded cheese, milk, garlic powder, onion powder, salt and pepper in a bowl and mix until combined. Working with one cannelloni shell at a time, stuff each tube with the beef mixture.


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Step 3: Smoke. Place the wrapped shells of the grill grates. Smoke the stuffed shells at 250 degrees in a preheated smoker for 60 minutes. Then, flip the shells, add more barbecue sauce if necessary, and continue smoking for another 60 minutes or until the bacon is crispy.


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Warm in the microwave on high power for 30 seconds, stir, and microwave for another 30 seconds. This makes the filling more maleable and easier to stuff into the shells. Step 4. Stuff Noodles. Hold the noodle carefully in one hand and spoon small a mounts of filling into it with the other hand.


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After 60 minutes, squirt a line of BBQ sauce on each smoked shell. 12. Raise the temperature of the smoker to 300. Brush the sauce from edge to edge, including the pasta to keep the shell from overcooking and getting crunchy. 13. Cook for 10 minutes, allowing the bacon to crisp and the sauce to concentrate.


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How to Make Smoked Shotgun Shells. Fill a large pot with salted water and bring it to a boil. Add manicotti shells to the boiling water and cook for 4-6 minutes, just until the shells are partially cooked. While that's going, preheat your smoker to 275 degrees Fahrenheit. Then, in a medium bowl combine Italian sausage, cream cheese, BBQ rub.


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Preheat the oven to 350°F (180ºC). In an iron skillet or non-stick skillet, brown the beef, breaking it apart as it cooks. Once it's browned on all sides, drain the excess grease. Step 3: Add the flavor. Add the garlic, onion, and spices to the skillet with the ground beef. Mix and cook for 5 more minutes.