Korean BBQ Shotgun Shells

1h 10m
Serves 1
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Directions

  1. 1Add ground beef, ground pork, chopped green onions, chopped carrots, soy sauce, sesame oil, Gochujang, grated garlic, and grated ginger into a bowl.
  2. 2Mix all the ingredients well by hand.
  3. 3Transfer the mixture into a ziplock bag.
  4. 4Pipe the meat mixture into manicotti shells.
  5. 5Wrap each filled manicotti shell with bacon.
  6. 6Place the wrapped shells on a rack and refrigerate overnight or for 3-4 hours.
  7. 7Top with your favorite BBQ rub.
  8. 8Add Bear Mountain Old Fashioned pellets to the smoker for a smoky flavor.
  9. 9Set the smoker to 325 degrees.
  10. 10Smoke the shotgun shells for about 45 minutes.
  11. 11Prepare the Korean spicy mayo by combining mayonnaise, Gochujang, honey, and a squeeze of lemon juice in a bowl.
  12. 12Whisk until all ingredients are well combined and smooth.
  13. 13Once the bacon is cooked, brush BBQ sauce over each shotgun shell.
  14. 14Let the BBQ sauce tack on for 10-15 minutes.
  15. 15Remove the cooked shotgun shells from the smoker.
  16. 16Garnish with spicy Korean mayo, green onions, and sesame seeds.

Ingredients

  • 1 pack Manicotti
  • 1 pack Bacon
  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 bunch Green Onions
  • 0.25 cup Carrots
  • 4 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Chili Oil
  • 2 Tbsp Gochujang
  • 2 Garlic Cloves
  • 1 Tbsp Ginger
  • 3 Tbsp BBQ Rub (Grilling with Dad-All Purpose)
  • 4 Tbsp BBQ Sauce
  • 0.5 cup Mayonnaise
  • 2 Tbsp Gochujang
  • 2 Tbsp Honey
  • 1 Lemon
  • Sesame seeds

Equipment

bowlziplock bagcutting boardsmokerwhisk

Tips

  • Refrigerate overnight or for 3-4 hours to make the uncooked pasta shells soft.
  • Do not skip wrapping with bacon.

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