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Started By
Message
Let's do smoked "shotgun shells"
Posted on 4/9/23 at 5:37 pm
Posted on 4/9/23 at 5:37 pm
Ingredients:
Mixed together:
As you can tell, I don't care about name brand
You can use your favorite seasoning and a dash of W.or Tiger or Tabasco sauce if you want to...
Boil your manicotti shells for 90 seconds
Then pipe in your mixture and wrap in bacon.
And dash on your BBQ rub.
Get your grill at 250, and smoke for at least and hour and half.
Then brush on your favorite BBQ sauce about 10 minutes before pulling them.
Get your favorite dipping sauce and enjoy!
Mixed together:
As you can tell, I don't care about name brand
You can use your favorite seasoning and a dash of W.or Tiger or Tabasco sauce if you want to...
Boil your manicotti shells for 90 seconds
Then pipe in your mixture and wrap in bacon.
And dash on your BBQ rub.
Get your grill at 250, and smoke for at least and hour and half.
Then brush on your favorite BBQ sauce about 10 minutes before pulling them.
Get your favorite dipping sauce and enjoy!
This post was edited on 4/9/23 at 5:44 pm
6
Posted on 4/9/23 at 5:40 pm to heypaul
I have thought about doing those. What is the texture of the shell after? Is it soft like its been boiled or more al dente? 
Posted on 4/9/23 at 5:42 pm to NOLAGT
Exactly my concern. Seen them done online many times but the texture of the pasta hasn’t been a turn on for me. I haven’t tied them yet.
Posted on 4/9/23 at 5:46 pm to NOLAGT
They were soft, even for me accidentally getting my smoke to high because I got side tracked.
I like them, and so far so did everyone else.
I like them, and so far so did everyone else.
Posted on 4/9/23 at 5:58 pm to heypaul
When I cooked some I did not boil the pasta but covered it all in bacon and it came out perfect
Posted on 4/9/23 at 6:04 pm to midwaytiger
quote:
When I cooked some I did not boil the pasta but covered it all in bacon and it came out perfect
That's good to know. I saw it done a couple different ways.
Posted on 4/9/23 at 8:35 pm to SixthAndBarone
After you take them off the grill/smoker put them in the oven broiler for a minute or so and it will crisp the pasta up.
Posted on 4/10/23 at 9:43 am to heypaul
Those look great. Love me some Captain Rodneys
Posted on 4/10/23 at 9:51 am to PurpleAndGoldFinger
quote:
Love me some Captain Rodneys
Every time we do the smoked boudin egg rolls, we use that Captain Rodney's as a dipping sauce! We love it.
Posted on 4/10/23 at 10:55 am to heypaul
Looks great. When I've done them, I use 2 bacon slices per dry shell, then refrigerate overnight so the shell absorbs some moisture from the bacon and filling. I've done a couple meat/cheese mixtures. My favorite has been beef/cream cheese with some diced fresh jalapeno and using pepper jelly/bbq sauce as the glaze. Next time, I would like to do some chorizo with diced dates for the filling, similar to the bacon wrapped chorizo stuffed date appetizer at Sullivan's.
Posted on 4/10/23 at 1:09 pm to SixthAndBarone
quote:
Exactly my concern. Seen them done online many times but the texture of the pasta hasn’t been a turn on for me. I haven’t tied them yet.
If you stuff and wrap them the day before and put them in the refrigerator overnight before smoking it softens the shells up considerably.
This post was edited on 4/10/23 at 1:11 pm
Posted on 4/11/23 at 7:34 am to heypaul
Look tasty.
Posted on 4/11/23 at 1:53 pm to highcotton2
quote:
Exactly my concern. Seen them done online many times but the texture of the pasta hasn’t been a turn on for me. I haven’t tied them yet.
If you stuff and wrap them the day before and put them in the refrigerator overnight before smoking it softens the shells up considerably.
Doing it this way, you do not need to boil them, correct?
Posted on 5/3/23 at 5:48 pm to Doug_H
quote:
Exactly my concern. Seen them done online many times but the texture of the pasta hasn’t been a turn on for me. I haven’t tied them yet.
If you stuff and wrap them the day before and put them in the refrigerator overnight before smoking it softens the shells up considerably.
Doing it this way, you do not need to boil them, correct?
Did these last weekend. Did not boil them, wrapped in bacon and left in fridge over night. Texture could have been softer still under the bacon, but especially the tips where bacon was no covering was chip your tooth hard! Will definitely boil the noodles next time!
Posted on 5/3/23 at 5:54 pm to heypaul
Looks great ! I just can't get away from the Armadillo Eggs, may have to try this one though.
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Posted on 5/5/23 at 9:19 am to MeridianDog
The Meat Church on Youtube has really good videos for this and for pig shots.
Posted on 5/5/23 at 9:55 am to heypaul
So you start with already boiled pasta?
Posted on 5/5/23 at 10:05 am to TackySweater
Maybe you could, you know, read his post.
Posted on 5/5/23 at 3:02 pm to MobileJosh
I like "Atomic Buffalo Turds".
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