Barbecue Shotgun Shells

75 mins
Serves 1
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Directions

  1. 1Mix ground beef, pork, chopped green onions, carrots, soy sauce, sesame oil, gochuchang, garlic, and ginger in a bowl.
  2. 2Mix ground beef, pork, chopped green onions, carrots, soy sauce, sesame oil, gochuchang, garlic, and ginger in a bowl.
  3. 3Mix ground beef, pork, chopped green onions, carrots, soy sauce, sesame oil, gochuchang, garlic, and ginger in a bowl.
  4. 4Put the mixture in a Ziploc bag.
  5. 5Put the mixture in a Ziploc bag.
  6. 6Put the mixture in a Ziploc bag.
  7. 7Pipe meat filling into manicotti shells.
  8. 8Pipe meat filling into manicotti shells.
  9. 9Pipe meat filling into manicotti shells.
  10. 10Wrap each shell with bacon.
  11. 11Wrap each shell with bacon.
  12. 12Wrap each shell with bacon.
  13. 13Refrigerate overnight.
  14. 14Refrigerate overnight.
  15. 15Refrigerate overnight.
  16. 16Top with BBQ rub.
  17. 17Top with BBQ rub.
  18. 18Top with BBQ rub.
  19. 19Add pellets to the grill for a smoky flavor.
  20. 20Add pellets to the grill for a smoky flavor.
  21. 21Add pellets to the grill for a smoky flavor.
  22. 22Smoke at 325 degrees for 45 minutes.
  23. 23Smoke at 325 degrees for 45 minutes.
  24. 24Smoke at 325 degrees for 45 minutes.
  25. 25Make the spicy Korean mayo by combining mayo, gochujang, honey and lemon.
  26. 26Make the spicy Korean mayo by combining mayo, gochujang, honey and lemon.
  27. 27Make the spicy Korean mayo by combining mayo, gochujang, honey and lemon.
  28. 28Add BBQ sauce to the shotgun shells.
  29. 29Add BBQ sauce to the shotgun shells.
  30. 30Add BBQ sauce to the shotgun shells.
  31. 31Let the sauce tack on for 10 minutes.
  32. 32Let the sauce tack on for 10 minutes.
  33. 33Let the sauce tack on for 10 minutes.

Ingredients

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

Equipment

knifecutting boardwooden bowlziplock baggratersmoker

Tips

  • The moisture will soften the uncooked pasta shells.
  • Refrigerate shells overnight for best results.