BBQ Shotgun Shells
Named after their appearance, shotgun shells are stuffed cannelloni shells wrapped in bacon. There are many derivatives, but this is my preference when it comes to cooking them.
Ingredients
To make shotgun shells, you'll need the following ingredients:
- Cannelloni Shells
- Beef Mince (although pork can be substituted)
- 10g Shredded Mozzarella per shell
- BBQ Rub for mix (my favourite is Fool's Gold by Angus & Oink, but anything with a sweet taste will suffice)
- BBQ sauce
- 1-2 slices of streaky bacon per shell
Experiment with this recipe. Try replacing the cheese with cream cheese, or adding an Oxo Cube to enhance the beefy flavour.
Step-by-Step Instructions
- Prepare the stuffing: Mix the mince, bbq rub and shreeded cheese in a bowl.
- Stuff the shells: gently add the mix inside the cannelloni shells being careful not to break them. Depending on the mix, it might be possible to pipe the mixture into the shells.
- Wrap the shells in bacon. The aim is to completely envelope the pasta.
- Place the wrapped shells in the refridgerator overnight. This will soften the shells so that they have the texture of cooked pasta.
- Cook the shells: Brush the shells with bbq sauce and place over indirect heat at 300°F (150°C) for 45 minutes. Re-apply the sauce and then cook for a further 20 mins until cooked.
Tips and Tricks for Perfect Shotgun shells
Here are some tips to ensure your shotgun shells are a smashing success:
- Make sure to cover the shells and refrigerate overnight. Hard pasta does not do well in dry heat.
- Don't overcrowd the cooking grate. For best results you'll want all sides cooked evenly and you might want to turn them during cooking
- Experiment with different cheeses, rubs and sauces to find your favorite flavour.