Finger food can’t get any better than this deliciously sticky, melting Italian pasta filled with cheese and meat; Shotgun Shells from the barbecue. Ideal for eating while watching your favorite sports game, or if you follow the Giro D’Italia and Formula 1 with Max Verstappen…. yes, then make sure to make these shotgun shells. Combine it with moinkballs or chicken fajita (recipes can also be found here). Start your preparations on time. Because the pasta does need time to cook properly. The advantage is that you turn on the smoker, put the shells in it and don’t have to worry about much. Here we tell you the steps to make Shotgun Shells.
YOU CAN’T GO WRONG. BE THE MASTER.
Ingrediënts for 2 (but we recommend you triple it!)
- 10 Cannelloni
- 20 slices of bacon
- 6 slices cheddar cheese
- Not Just BBQ barbecue sauce
For the filling:
- 300 gram groundmeat
- 1 bag of Mozzerella balls
- Not Just BBQ Garlic Herbs
- Not Just BBQ Himalaya Pink Salt grinder
- Kamado barbecue or smoker
- Coals, Not Just BBQ Firestarters, etc. for starting your BBQ
- Not Just BBQ Fire herbs
- Cast iron pan
- smoker or barbecue
- Smokewood chunks whisky
- 2 bowls to mix minced meat + for the glaze
- Filling bag with nozzle
- Barbecue tongs
Methode Smoked Shotgun Shells
1. Take your ground beef out of the fridge and let it come to room temperature.
Start your smoking process as soon as your cannellonis are ready to smoke. We use our whiskey smoke chunks. We did our recipe 50/50, and started on our Weber and ended on the smoker for that nice smoky finish. But you can also use just one bbq. Let the BBQ rise to 120-130 degrees Celsius.
3. Mix in the mozzarella balls. You can also cut extra peppers and parsley and add it to your own taste, or use our XL Red Chilli sauce. Spice alert, because some chilli sauces are nice and spicy!
4. Fill the cannelloni with the mincemeat mixture.
5. Make a syrupy glaze from the BBQ sauce, ketjap manis, caster sugar and syrup or honey and stir well until the sugar has dissolved. Coat the bacon slices generously with the glaze.
6.Roll the bacon around the cannelloni, the bacon should completely wrap the pasta so be generous! We didn’t have enough bacon ourselves, but the bacon is really necessary to prevent the cannelloni from drying out, so roll it in well.
7. Preferably let the shotgun shells rest for a few hours or overnight. The flavors will already soak into the cannelloni and soak the pasta.
8. Once the smoker is ready, place the fireproof dish with the cannelloni goodness in it and then the waiting begins. These shells can be cooked for at least 1.5 hours. It’s worth the wait, so hang in there.
9. After 1.5 hours, grease the shotgun shells again with the remaining glace. Give them an extra half hour in the smoker.
10. For the last few minutes, place cheddar slices on one end of the shotgun shells and let it melt briefly. And then your waiting will be rewarded. I hope you made a big batch, because these shells are going to take a bite out of your plate. Tasty and enjoy your sports match, Giro D’Italia or Formula 1.