Barbecue Shotgun Shells

Aug 18, 2023 • Tom Jackson

Chef Tom fires up the YS640s for Barbecue Shotgun Shells. This requested BBQ phenomenon is a tube of smoked sausage, pulled pork, smoked cheddar, and fire-roasted peppers. Wrapped in bacon and slathered with BBQ sauce. This is sure to be your next BBQ tradition.

Barbecue Shotgun Shells

Tom Jackson

Rated 3.8 stars by 49 users

Cuisine

American

Servings

14

Prep Time

30 minutes

Cook Time

90 minutes

Calories

425

Ready, aim, fire! Chef Tom hits the target with these Barbecue Shotgun Shells. It’s BBQ stuff manicotti! Pasta-filled tubes of smoked sausage, pulled pork, smoked cheddar, and peppers wrapped in bacon and smoked with a layer of a sweet heat BBQ sauce.

Ingredients

16 manicotti
1 lb raw smoked sausage
1 cup pulled pork
1 cup smoked cheddar
1/2 cup 505 fire roasted green chiles
16 slices bacon
Yoder Smokers Pork Rub
Meat Mitch Whomp Barbecue Sauce

View Cart (0) Checkout

Directions

Combine the raw smoked sausage, pulled pork, smoked cheddar and fire roasted peppers in a medium mixing bowl. Mix well to combine.
Stuff the mixture into the manicotti shells, filling the pasta as full as possible.
Wrap one slice of bacon around each stuffed manicotti. When all of the pasta is stuffed and wrapped, cover with plastic wrap and place in the refrigerator overnight to soften the pasta.
The next day, preheat your Yoder Smokers YS640s Pellet Grill to 250ºF.
Season the shotgun shells modestly with Yoder Smokers Pork Rub.
Place the shotgun shells on a wire rack, then transfer to the second shelf of the smoker.
Smoke until the bacon is rendered and browning, about 90 minutes, turning the pan occasionally to cook evenly.
When the bacon is rendered, brush the shotgun shells with Meat Mitch Whoomp Barbecue Sauce, then let cook for ten more minutes to tack up the sauce.
Remove from the smoker and serve warm.

Recipe Note

Other Recipes You Might Enjoy

Armadillo Eggs

Bacon Wrapped Baby Back Ribs

What does par cooking, parboiling, or par baking mean? Simply put it means to partially cook, partially boil, or partially bake the dish you are preparing. In general, it means to prepare food to a point where you can safely store it or wait until you need to finish fully preparing the food. Partially cooked food is quicker to fully cook for when you need to finish preparing the meal.

This technique is super useful for catered meals for large groups of people to help with speed. It can allow families to get dinner on the table faster. Or it’s handy when making a meal that is complicated, requires a lot of assembly or has multiple components. An example of this is the Barbecue Shotgun Shells. Par cooking is also useful when you do not have enough burners or ovens to cook everything simultaneously.

Parboiling pasta is used in restaurants all the time. Chefs will boil pasta right before it’s al dente and then they can finish it in a few minutes when a customer orders to speed up the wait time.

But it’s important to remember when using this technique food can still be susceptible to bacteria. Thus, it’s recommended to do your research on cooking times and how long the food can be stored before it’s fully cooked.