Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Smoked Shotgun Shells
These smoked shotgun shells may just become your new go to. Stuffed cannelloni shells, wrapped in streaky bacon, brushed with BBQ sauce and smoked. A simple but mega tasty snack and a fantastic barbecue appetizer.
OVERVIEW
METHOD
Hot Smoking
Prep Time
4 Hours
Cooking Time
2 Hours
Serves
Makes 19 Shotgun Shells
Suggested Wood
Hickory or Oak
Ability
Beginner
INGREDIENTS
- 250g Pork Mince
- 250g Beef Mince
- 20 rashers Smoked Streaky Bacon
- 1 Large Onion, diced
- 1 Pepper, diced (whatever colour you fancy)
- 2 Garlic Cloves, sliced
- 1 Tbsp Fennel Seeds, lightly toasted
- 1 Tbsp Dried Italian Herbs
- 19 x Cannelloni Pasta Shells
- 100g Mozzarella Cheese, grated
- Jalapeños, chopped (optional)
- BBQ rub of your choice, to sprinkle
- 1/2 cup BBQ Sauce
We made our ‘Basic BBQ Glaze’ and reduced it to a thick sauce.
INGREDIENTS
- 250g Pork Mince
- 250g Beef Mince
- 20 rashers Smoked Streaky Bacon
- 1 Large Onion, diced
- 1 Pepper, diced (whatever colour you fancy)
- 2 Garlic Cloves, sliced
- 1 Tbsp Fennel Seeds, lightly toasted
- 1 Tbsp Dried Italian Herbs
- 19 x Cannelloni Pasta Shells
- 100g Mozzarella Cheese, grated
- Jalapeños, chopped (optional)
- BBQ rub of your choice, to sprinkle
- 1/2 cup BBQ Sauce
We made our ‘Basic BBQ Glaze’ and reduced it to a thick sauce.
METHOD
STEP 1
In a pan, fry the diced onion and pepper until softened, add the garlic for the last few minutes and leave to cool. Add both minces to a large bowl, along with the cooled onion/pepper mix, toasted fennel seeds, Italian herbs, grated mozzarella, season with salt and pepper, and mix well – either with clean hands or in a stand mixer if you prefer. If you’re adding jalapeños, mix those in as well.
STEP 2
Put the cannelloni in a deep dish, pour boiling water over and leave them to soften for a couple of minutes - drain and set aside to cool. Stuff the mince mixture into uncooked cannelloni shells. We found it easiest to add half from one end then spin it round and add the rest from the other end.
STEP 3
Wrap each shell in bacon covering the shell as much as possible and sprinkle all sides with your BBQ rub. Place the stuffed shells on a wire rack and rest in the fridge for at least 4 hours or overnight.
STEP 4
Sep up your smoker, and add a couple of ProQ Smoking Wood Chunks – either Hickory or Oak. You’re aiming for a smoker temperature of around 250 - 275°F/120 - 135°C .
STEP 4
When your smoker has come up to temperature, pop the shotgun shells onto the grill and close the lid and leave them to smoke for 1 ½ hours. Once the internal temperature of the mince has reached at least 160°F/70°C, brush on the BBQ sauce and let the shells smoke for a further 15 minutes. Remove from the smoker, serve with leftover BBQ sauce and enjoy!
