Korean BBQ Shotgun Shells
Directions
- 1Combine ground beef, ground pork, green onions, diced carrots, soy sauce, sesame oil, chili oil, gochujang, grated garlic, and grated ginger in a bowl and mix well.
- 2Transfer the meat mixture into a Ziploc bag, which will serve as a piping bag.
- 3Pipe the meat mixture into manicotti shells.
- 4Wrap each filled manicotti shell with a strip of regular bacon.
- 5Place the wrapped shells on a rack and refrigerate them overnight or for 3-4 hours.
- 6Season the bacon-wrapped shells with your favorite barbecue rub.
- 7Fill the smoker with Bear Mountain Old Fashioned Pellets.
- 8Preheat the smoker to 325 degrees Fahrenheit.
- 9Place the shells in the smoker and cook for 45 minutes.
- 10While the shells are smoking, prepare the Korean spicy mayo by combining mayonnaise, gochujang, honey, and a squeeze of lemon juice in a bowl and whisking until smooth.
- 11After 45 minutes, baste the cooked shells with barbecue sauce.
- 12Return the shells to the smoker for an additional 10-15 minutes to allow the barbecue sauce to tack on and the bacon to crisp.
- 13Remove the cooked shotgun shells from the smoker.
- 14Drizzle with Korean spicy mayo, garnish with green onions and sesame seeds.
Ingredients
- 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
- 14 shells Manicotti Shells
- 1 pack Bacon
- 3 Tbsp BBQ Rub
- Old Fashioned Pellets
- 0.5 cup Mayonnaise
- 2 Tbsp Gochujang
- 2 Tbsp Honey
- 1 Lemon
- 4 Tbsp BBQ Sauce
- Sesame Seeds
Equipment
BowlCleaverZiploc BagSmokerWhisk
Tips
- Refrigerate the manicotti shells with the meat mixture and bacon overnight (or for 3-4 hours) to soften the pasta shells and prevent them from breaking.
- Do not skip the refrigeration step; it ensures the uncooked pasta shells become soft.
- Use Bear Mountain Old Fashioned Pellets for a smoky flavor.
- Use regular bacon, not thick-cut bacon, for wrapping.