Smoked BBQ Shotgun Shells... How I FIXED The #1 ISSUE with Most Recipes!

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.

👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏

----------------------------
Resources to Help Make BETTER Barbecue
----------------------------
Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions

Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
✅ Improve smoke quality (No more bad smoke/creosote)
✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)

Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
► Should you soak your wood? Kiln dried or Naturally Seasoned?
► When & Where to add smoking wood for the best result
► Wood pairing guide

► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.

----------------------------
💰💰💰 Gear Discounts💰💰💰
----------------------------

💰 Use discount code “SDBBQ” to get 5% off any order site wide!

💰 Use discount code “SDBBQ” to get 10% off any order site wide!

💰 Use discount code “SDBBQ” to get 30% off any order site wide!

💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!

💰 Use discount code “SDBBQ10” to get 10% off any order site wide!

💰 Use discount code “SDBBQ” to get 10% off any order site wide!

----------------------------
Gear I’ve used in videos without a discount
----------------------------

*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.

Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏

#bbq #shotgunshells #bacon
@lapiazzawoodovens

[BehindTheFoodTV]

Such a useful set of tips, James! I wonder what other recipes we do would benefit from this pre-cooking idea! Thanks!

[williamwilson]

I may have to give these a try. Great video.

[mikeh]

i have learned more from you especially with the kamado than anything else combined. Thanks so much

[clyntebling]

Yum!! Thank you for the awesome content as always, James! I hope you’re well.

[SausageKingofCanada]

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.

[johnjpetrone]

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

[richardpowell]

Youtube 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??

[matthewfunk]

Noticed you were using the Bothwell cheese. That stuff is the best!

[Keith]

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?

[georgeday]

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.

[AlexK]

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.

[SinisterMD]

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.

[mastermiind]

I wonder if cutting a hole on the meat bag and using it as a piping bag would make stuffing them easier?

[jonathanwilliams]

When you cut them it still seemed a little too al dente. I've done them to where you wait 4-5 hours to let the shell absorb some of the moisture, but they were still a little too chewy (even though they were still delicious). I think your method of a 2.5 minute par-boil combined with waiting 4 hours or so would be perfect. OR heck maybe even a 90 second boil combined with waiting. Gonna have to test again soon...you know...for science.

[CoolJay]

Great recipe, just in time for football season.

[tazzsdad]

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.

[scottgcurtis]

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.

[arfarugbycoach]

Random info of the day - In the UK we call these “pigs in blankets”. Don’t ask