Try these NOW!! | Shotgun Shells
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- Опубликовано: 15 сен 2024
- RECIPE HERE: heygrillhey.co...
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These smoked shotgun shells are a happy little appetizer that is so meaty and filling it could easily double as a main dish. Manicotti is stuffed with a spicy sausage mixture, wrapped in bacon, and cooked on the smoker for the best BBQ bite around.
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Key to getting the pasta soft is to fill them, wrap them, and then allow them to sit in a fridge for 4 hours. Then when you smoke them for 90 min or so, the pasta is nice and soft. The storing in fridge for 4 hours is KEY.
Yea buddy. The fridge rest definitely softened them up
i do these and leave them in the fridge overnight
@@lwamiet that’s what we do. That overnight “soak” is perfect!!
Are you par boiling still Randy?
@@livinmybestlife2000 No I am not. Just stuff and wrap. Sticking in the fridge for MINIMUM 4 hours will have them come out soft!!!
Todd has the best job ever
I had just finished prepping traditional shotgun shells and seen this. I had 23 already prepped, sitting in the fridge and said wow!!! I've got to try this. So off to the store we went. I decided to do the parboil with these so that I could do both batches together. Hands down one of the best recipes I've tried. I decided to go extra cheesy with mine but otherwise the same. Thank you so much for sharing your cooks. Your presentation in front of the camera is top notch and you've got a great smile.
More Video's with todd please love the banter
I have saved cooking videos without really watching them and hope to watch them later. For some reason I watched this one and can't wait to try it tomorrow. I love how you guys can do things on the fly and don't feel the need to exactly measure things out. My specialty is braciola and it's never the same thing twice as I love experimenting. I'm going to take your Pizza Shotgun Shell recipe and throw my own little spin of adding a little fresh spinach, basil, and a couple of sliced scallions. You guys seem like you wouldn't be offended about that. Cheers and thanks for the inspiration!
Loving these vids with Todd. Great dynamic between the two of you.
Use baggy with corner cut off to fill manicotti shells, Less Breakage
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I tried your recipe and it was amazing! I made one slight change though...
I prepped them the night before, with raw pasta. Then, since I don't have a smoker, I cooked them in my air fryer, at 250° for 20 minutes, then butter and cheese the tops. Another 5 minutes at 350° to crisp the bacon.
I love the pizza idea! I’ve made these many times and different recipes. The noodles always get too crispy when you use raw meat. The bacon shrinks as it renders and exposes the noodle before the internal temp is safe. The best ones I’ve made are pre cooked fajita chicken and cream cheese. Use thick cut bacon and take off early… bacon will render more. I tried par boil but they like to crack. Stuff them and let sit in the fridge overnight
I wanna try that with capicola ham, cream cheese, jalapeño and cheddar.
I know something similar that is always my top requested. Take your spin on a snoked jalapeno popper but after it cools fry in a spring roll.
Gonna make these for the Super Bowl 🏈
Add a lil moisture that makes stuffing easier. Thanks for sharing got to try that
Hubby sent these to me and asked me to please make them this week! Haha definitely going to try after watching this video- Love all your spices and you two are very fun to watch working together. Thanks for a great channel and spicing up our kitchen here at home on the regular!
I fill them and wrap the night b4 and they are perfect taco night mix hamburger with fajita or enchilda seasoning wrap bacon n season outside. Smoke and coat with tabenero honey sauce . Also mix hight temp cheese in them. (Ouch you have to wear a helmet to eat them)
My experiences are that come out dry. I boil them in chicken broth til soft. Pro Tip: Use a jerky gun with round tip to fill them. Works like a champ and makes quick work of it and WAY less mess. I will definitely try the 4 hours in the fridge cause nothing I've done has worked. People love them, just not me lol. If the fridge method works I'll be cranking them out on a regular basis...
What a fun day y'all are having!
I've made shotgun shells a dozen times at least, and I never parboil the shells. The fat softens the shells to perfection.
EXCELLENT! I will make these for sure. I'm watching this during the holidays 2023, so great for a Christmas, or New Year's Eve meal!
These are the best ones I’ve tried in the smoker,
Absolutely delicious with the garlic butter parm baste
Thank you 👍🏻👍🏻
Ps , I used raw noodles,
prepped them the night before, noodles turned out perfect
Those look absolutely delicious, I’m definitely going to have to try this one
I like Todd, he asked the question I had and is hilarious!
I can't wait to try making these. Thanks for teaching us how to make them. Pizza theme was key.
Stuffing and wrapping in bacon the night before softens the shells without par boiling.
Love the pizza spin. My thought would be to try ricotta in the filling and to try wrapping with big sized pepperoni. 🤔
Great video and recipe. Try Chicken Cordon Blue shot gun shells they are amazing!!
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Love your recipe, can't wait to try it. Wish I could find Manicotti. Sold out every time I go through the pasta isle. Shotgun Shells very popular in Ontario, Canada
what about stuffing them shells using a Pastry Bag ??
Or just a heavy Ziploc bag with a corner cut out.
Tried that, it’s easier just to glove up and start stuffing.
Ok gotta make these for New Years eve.
I’ve seen people stuffing the shells, wrapping them with bacon and put it in the refrigerator overnight and the moisture from the bacon softens up the shells when you cook them the next day and then as they cook, they get softer!
Love it love it love it! You guys are so cool! I normally try and copy everything you make videos about, and I know for sure I'm going to do these this weekend! Super cool!
Love shotgun shells , made these a few wks back massive hit with the family 👌👌
Gotta try these! Also love the extra Todd in the video!!!!!
I like this format, not cut to next step, next step, next step. You guys are talking and joking and its like watching a show rather than a RUclips "short"
They look awesome. Would love to do these as an appetizer on Xmas day but I have a lactose intolerants niece.
As always a great video ! I can’t wait to make these 😊
Any hints to cook/smoked Shotgun shells on a charcoal grill/smoker. PS, did the Pineapple Pig Shots on the charcoal grill, and they came out Awesome!! I used applewood chips with my charcoal briquets.
This recipe as it's written should work perfectly fine on a charcoal cooker!
I just made them, they are 🔥 📛
I found your rubs at Bucees here in Alabama! Even though I have been using your recipes to make the sweet rub i cant wait to try the fish and veggie rub on some cedar plank salmon
Have to try this
Todd: "I speak French"...and she says "Congratulations"....wow! That was actually funny.
those look so delicious !!!
You're so cute together. Parmesan and garlic with a marinara sauce is yummy. Great recipe..Cheers and Happy Holidays.
They looked awesome guys will have to try it out
That's the beauty of cooking just because you first saw it BBQ style you don't have to make it BBQ style. I like this version more. So I made a taco version. And to get rid of a crunchy noodle after you stuff it and wrap it do it in the fridge for 2 hours the fat will soak into the pasta and cook up more gently
What do you think about using pepper jack cheese in the filling? Or for the spice lovers, diced jalapeños?
Pepper Jack should work great. I use it in my wild game sausages and it renders down very well.
Thats old school ! Remember my mamma making those.
I think you should do a Todd's top 10 and a Susie's top 10. Then let the viewers vote on their fav's. 🤣
Amazing! Definitely on my list now 🇩🇪
I'm trying this Sunday for the packer game.
Go Pack GO!!!!
thanks
I also have been putting this off, but not much longer!😋
These look awesome!
She's a viral sensation.....😘
Do you use thick cut bacon or regular to wrap the shells?
I'm so doing this one!!!
"I speak French"
🤣🤣🤣
I use canneloni noodles they cook better and work more as a finger food
What a fun game. Random ingredients and make an eatable dish
Congratulations todd! 😂
Love it😊
1. Don't buy pre-shredded cheese. 2. Should've put your noodles in an ice bath after par-boiling.
Lasagna noodles might have been easier.
Based on your backyard you look like my neighbor. What store did you shop at?
Yummy!
I love your long hair❤️
Little extra smoky smoky
“Don’t do that, guys” followed by the look of frustration that he even needs to say that…Great work!!
12 gauge or buckshot?
That ain’t no slug!
12 gauge
EVERYTHING was great until the Marinara lol! Thanks for the video!!!!
How do you pour noodles into pasta? haha
How much weed did Todd smoke before filming?
None, but that’s a hilarious video idea 😂😂
🎯🎯🎯🤠🎈💥
Todd is a little too annoying, throws the entire video off!
Be nicer to your husband.
Love you Suzie but it's nice too see T out from behind the cam.