# Korean BBQ Shotgun Shells

These barbecue shotgun shells are a very popular and easy-to-make appetizer, perfect for your next party.

- Total time: 70 min
- Cuisine: Korean
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Combine 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.
2. Transfer the meat mixture into a Ziploc bag, which will serve as a piping bag.
3. Pipe the meat mixture into manicotti shells.
4. Wrap each filled manicotti shell with a strip of regular bacon.
5. Place the wrapped shells on a rack and refrigerate them overnight or for 3-4 hours.
6. Season the bacon-wrapped shells with your favorite barbecue rub.
7. Fill the smoker with Bear Mountain Old Fashioned Pellets.
8. Preheat the smoker to 325 degrees Fahrenheit.
9. Place the shells in the smoker and cook for 45 minutes.
10. While 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.
11. After 45 minutes, baste the cooked shells with barbecue sauce.
12. Return the shells to the smoker for an additional 10-15 minutes to allow the barbecue sauce to tack on and the bacon to crisp.
13. Remove the cooked shotgun shells from the smoker.
14. Drizzle with Korean spicy mayo, garnish with green onions and sesame seeds.

## Equipment

- Bowl
- Cleaver
- Ziploc Bag
- Smoker
- Whisk

## 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.

## Source

- Original video: https://www.instagram.com/reel/DJ9Vs9Qx71F/?igsh=dmIxaXM3bzYzMTg5
- Recipe page: https://www.cliprecipe.com/recipe/62a1c081-1235-463b-84d9-3372b69255d9
- Extracted: 2025-08-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt