INCREDIBLE Deluxe Smoked Shotgun Shells!

Is it a fad, or is it a delicacy? Smoked Shotgun Shells are the latest and greatest craze in backyard BBQ. Let's make some, and see if they are worth the hype! Time to fire up the smoker and get this video underway!

Products that I recommend for your everyday grilling:

These smoked shotgun shells appetizer were a flavor parade! Between the bacon, the rub , sauce, smoke, and sausage it was delicious!

Hope you enjoyed your the bacon shotgun shells and your time here at Andersons Smoke Show! Be sure to subscribe!

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[AndersonsSmokeShow]

If you liked this video, I made a list of other BBQ Appetizers you'd love!

[nathanheinl]

I made these using a facebook recipe, and did not pre boil the noodles. My wife and make fun of that meal all the time now, as it was such a disaster 😂

You havent steered me wrong yet brother - pig shots and ribs were money. Ill be giving these a go next 🙌👊 with your guidance, I feel more confident that I wont cock it up. 😂

[stepenskowron]

I have made these several times with about the same recipe you use and I do not boil the shells but, I use a sausage stuffer with different size stuffing nozzles from Amazon. It works the same way as a caulking gun does and even looks like one. Believe me it works like a charm and much easier, faster and better than a plastic bag. It is not hard to clean and even comes with long bristled brushes to clean the cylinder tube and the nozzles in soapy water. When its time to wrap the shells, I first cover both ends with bacon to keep anything from oozing out and keeps the moisture in.

[jimschmitz]

I made a double batch for a large family gathering this weekend. I used a sausage stuffer with a tube that fit inside the shells (no need to parboil the shells they’ll soften up over night), took about 10 minutes to stuff 8 lbs of meat. You do need a second person to turn the crank on the stuffer though.

[vidman]

Thanks. They were great as my 1st attempt. My 2nd attempt i will also bacon-wrap longways around the ends. 3rd attempt & beyond I'll be experimenting with Taco-Beef stuffing, Pizza toppings etc..😊

[Big_Friendly]

Shotgun shells have become a staple in my house. Quick enough smoke for a weeknight too.

[countzero]

I would use my beef jerky 'caulking gun' style tool instead of piping bag. If you use the small sausage making tip I think it would be GREAT.. and you wouldn't need a third hand like when using the bag.. Just a thought... Nice looking recipe. I think I will try it soon. Busy with a brisket in the smoker right now ;)

[CrossCutCreations]

Those look amazing. I’ll have to try those at some point.

[stephenscott]

Get the gallon bags that dont have that bottom pleat and it works better

[paddicleland]

If you have a sausage stuffer, it might be easier to fill the hard shells

[robirvin]

I found that par boiling makes it extremely easy to stuff, no need to use a piping bag.

[harleyguy]

New to the whole smoker thing. Do you see any reason why I couldn't or shouldn't prepare the day before and refrigerate

[bb]

Gonna try these on my Kamota. For my next party. Let you know.

[SinisterMD]

The one comment I would make is to let them rest in the fridge before smoking. I made the ones from your original video and the shells were tough/crispy. Let them sit for at least 3-4 hours, or overnight, and you'll be much more impressed.

[Brazuken]

Gonna try making this with some brazilian linguica (sausage) and requeijão (brazilian cream cheese spread).

[edwardtafoya]

After they're assembled and seasoned, ready for the grill, put them in the fridge for 4 hours and the shells will be completely soft after cooking without pre boiling!

[Onosliquid]

Forget boiling the shells. Let them sit for 4 hours ahead and you wont be able to taste the shells

[kingpinsixty]

My wife isn't a fan of bacon, yeah I know LOL, can you do these without wrapping in bacon?

[danielploy]

Damnit man Kevin that is a great idea. Could you pre stuff these stick in freezer until ready to cook/smoke?

[enfekted]

Easier way is not boil shells. Make and leave overnight and the moisture from meat softens the shell