Smoked Shotgun Shells
Smoked Shotgun Shells
Smoked Shotgun Shells make a fantastic appetizer or tailgating treat! We have made these with many different fillings and this Summer settled on this recipe that my family and guests loved. It’s a very hearty version and it is filled mostly with meat and a little cheese and hatch chilies for a Southwestern flavor profile which we think you will love.
It’s key to allow the meat mixture to rest in the pasta tubes in the refrigerator for at least 4 hours. We have test 1 hour, 2 and 3 hours as seen in this video and the results are not as good.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Apron:
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Love Love Love this, I can't wait to try this, just in time for summer. Thank you for sharing. Last thing I'd like to say, COVER UP THAT 🤢BUD LIGHT🤮 can. 😂
You made me break my keyboard watching this! I literally drooled on it aha. looks so good!
Hey Matt, what if the shell was to be boiled prior to stuffing. Eliminate having to let it sit over night for those who wants to be able to smoke them the same day?
I've made Italian manicotti, but this is something new and exciting. I can't wait for the next family gathering. Thanks and respect.
Lol!! Prom night!!!!
Prom Night….thats what she said Dirk Diggler!
For those that have made these, what type of cheese do you prefer?
Perfect timing, I've just done some for tonight's supper, living in the UK we've added… one teaspoon of Marmite!!!..
And to stuff more easily I've added one soup spoon of avocado oil, worked perfectly.
Keep up the good work.
👍🏻🇬🇧🤝🏻🇨🇱
new to your channel, just made the shells, just great. thanks,
from New Zealand.
What kind of smoke did you use? Hickory?
2 other great bacon wrapped options.
– Bacon wrapped enoki mushrooms
– Bacon wrapped quail eggs
Amazing appetizers
I made these this weekend with elk hamburger and elk Italian sausage. My family absolutely loved them. Thanks for the recipe.
does smoking with charcoal cause carcinogens on the meat that can expedite cancer? what about smoking with wood only? any ways to reduce these health issues in the cooking process or techniques? Thanks!
Hey, first of all, I'm no chef….. but I was wondering about something. If you put 1/2c, or so, of buttermilk in the meat mixture….would it help in softening those shells while they sit in the fridge?
Hey, as I‘m from Germany, it is a little hard to translate some parts…
Is it fridge or freezer for 4 hours?
Made these for the first time today after stumbling across this video. They were really awesome. Two pounds of meat makes A LOT. Thanks!
I don’t have a smoker. Can these be baked? Or grilled?
Why would you think anyone wants to watch and listen to you eat this, especially while talking. Disgusting.
My local HEB is over 150 miles away, dang it…
I've attempted this recipe twice. The first time – the flavor was great, the meat cooked, but the noodle was rock hard. On the second attempt I boiled the noodles for about 7 minutes with better success. Seems to be the case with a lot of folks on this comment thread. I'd like to know how the Meat Church folks are able to pull off soft noodles without boiling. Is it the quality of the smoker? I have a cheap charcoal vertical smoker. (And I did leave the stuffed shells in the fridge for 4 hours as he suggested.)
4 hours isn't nearly long enough in the fridge. Definitely let them go overnight or the shells will be to hard.
What was the glaze you used for the shotgun shells?
Matt, Ive made the shells before and made them again yesterday, but with a twist. Since I eat chicken wings with a Texas Pete hot sauce mixture, I wanted to try making the shells with a mixture of ground chicken, cheese, Texas Pete and some All Purpose. I let the mixture rest overnight, made the shells and let them rest overnight. After smoking them, I glazed them with Sweet Baby Ray and Texas Pete mixture. Then sprinkled some more All Purpose. Man, they are good!
Absolutely frickin' awesome! I've never heard of them before. Now that SE Texas is hot for the next 8 MONTHS why not smoke some stuff. 😂
“More fun than Prom ngt” 🤣🤣🙈🙈 ABSOLUTE CLASSIC!! 👏🏼👏🏼👏🏼 gonna try these! Yum!!
Obviously, fresh Hatch peppers are best, but could we use canned Hatch peppers when not in season or should we just omit them when not in season?
I am surprised that a Texan appreciates Hatch chilli. I'm a life long (minus 7 years in the Air Force) resident of New Mexico, and I LOVE green chilli. So this video makes me Hungry!
Made these many times before but the 4 hour minimum fridge time was the key! Left them in over night and they were finally right! Also used the Dr. Pepper bbq sauce Matt made for the Dr. Pepper chicken. Wow!
How the heck do you bring a pellet smoker to a tailgate?
Oh my! I followed your directions exactly and just took my first bite…. I am in love with this recipe. They softened up perfectly in the fridge overnight, and they are a hit! Great video! You teach very well.
I want to suggest y’all do a video of smoked lasagna. As featured on diners drive ins and dives. Consists of smoked chicken, sausage, pulled pork and cheese. Cooked lasagna noodles and light bbq sauce throughout.
2:52 That’s what she said
Id like to try a cream cheese version. My concern is the cream cheese oozing out of the shells before the meat is cooked.
I've tried this one and I struggle with all my cheese oozing out the ends. Am I just getting too aggressive with my cheese to meat ratio? Or is there a way to stop it from just melting out the ends?
You have a specialty meat shop and you don't make your own sausage? You lost me.
wondering who ya took to the prom ?
Where can I buy the bbq Sauce
I made these per specifications, they sucked. May work for you, not me.
Really
I want little bites of cheese not just a dusting with the super fine and a lot of it is the starch anticaking agent!
The perfect speed to watch this video is 1.75X. Try it at 1.75X speed and you will see it watches like a regular video and this guys slow manners and southern drawwwwwwl Go away.