Smoked Shotgun Shells

hey guys it's matt with meat church and welcome back to my outdoor kitchen today we're going to be making shotgun shells [Music] all right guys well football season is upon us you know we are huge tailgaters this is an amazing tailgate item and plus i'm sure you've been seeing shotgun shells all over the internet they've been super popular this summer we've been making them all summer we've made them lots of different ways and i think we've kind of got what we like down pat so we thought we would show that to you guys there's tons of latitude in this you can change the flavors up and kind of make it however you want to make it but we made these this summer at our beach house we had three families over and they were an appetizer cut up and before i could even get to the main course all the big dudes at the house were hovering over them eating them all and they were gone instantly and so at that moment i said when i get back to texas in the outdoor kitchen we're gonna make that version because it's super easy so let's jump right into this i'm gonna pop on the brand new meat church custom headly and bennett apron don't want to get too dirty out here glad to be back here in texas shooting videos it's been a minute so let's jump in to these this is going to be like really straightforward really easy to be honest with you so get a big mixing bowl throw some gloves on because we're going to be mixing some meat up so what is a shotgun shell i mean it's an uncooked manicotti shell stuffed with whatever you want to stuff it with it's going to be wrapped in bacon seasoned and it's going to be smoked very simple so simple you may not even need a video there's a few key points um that i want to share with you guys that'll help you nail these so you don't waste your time and you don't end up with a tough bite starting out with one pound of hamburger meat i'm going one pound of 90 10 hamburger meat i'm going a little less fat because i don't want a bunch of fat running out and then i'm going with one pound of sweet italian sausage so i went to my local h-e-b and bought a package of five links of sweet italian sausage cut the casings open and pulled the sausage out my thought here was let's balance the meat with a sweeter meat i make a lot of like bacon explosions breakfast fatties and when you have something that's just pure meat like eating like a bunch of pepperoni it can be a strong bite so this is where you have the latitude to mix this however you want to mix it i'm going in with eight ounces of cheese you can use whatever you want this is farm style thick cut i like that for the texture in this i've used small i've used thick i prefer this can kind of see it in the mix and this is like colby jack and cheddar you know i've used all sorts of stuff you can't tell a huge difference so just use whatever you like this is optional that's good enough mix it up stuff the shelves it's hatch season right now and this is something my family enjoys so we're just gonna go we're gonna dice up you know a little bit of patch chilies to mix in now here you could put in anything you could put cream cheese in you could put you know other sorts of roasted vegetables these are hatch chilies that i have roasted i've pulled the skins off and i'm just kind of dicing them up here just a little bit i know you won't be able to get these year round so again this is optional you don't have to do this step but we're in texas we love you know southwest flavors this is not hot and so my entire family loves this all right let's just mix this up there we go we've got our mixture all in here you could add seasoning right here we're going to season the outside so i don't think it's necessary from here process is you know very simple you're just going to stuff these shells and i honestly i think it's easiest to do this by hand i've made these about i don't know dozen times this summer and i think this is easiest plus i can't wait for you to get down in the comments and tell me all the experts let me know how i should be using a piping bag if you use a piping bag you know you've got to you've got to get this meat all the way down in the shell like this is more fun than prom night you stuff it however you want to stuff it make sure the meat is all the way to the end and they are completely stuffed all right i'm just gonna build a couple on camera so you guys don't have to wait so from here you're going to wrap it in bacon i use regular bacon you guys watch our various videos and know that i just think it crisps up better than thick bacon take pride in how you wrap your bacon i've seen some other people doing this and they're just all over the map but i just lightly over wrap overlap each piece it just takes one piece the key here is the bite on these ultimately is going to be great where it's covered in bacon where the shell sticks out it can be a little bit tough so try to cover it as much as possible and from here we're going to season them and we're going to talk about talk about how are we going to cook these things so we're going to go with a sweet sweeter rub and we're also going with a sweet sauce at the end if you guys are fans of this channel you know that i like to think about the entire cook like what's the flavor profile of what we stuffed in it what are we going to season it what are we going to sauce it with and so again we're kind of balancing all that meat with some sweeter flavors here so i'm going to use our og honey hog rub one of our most popular rubs it's just a great sweet profile it's an all-purpose rub with a little bit of honey powder probably our uh most popular all-time rub now from here you've got to go put these in the fridge you've got to let them sit for a little while let me talk about that you've got to take these you've got to put them in your fridge for four hours to soften up that shell here's the difference in the meat church channel and a lot of other people out there we're not out here watching other people's videos and just mimicking it because we know how to make a video and telling you that we're coming from a place of experience i mentioned we'd cook these all summer we've actually tested this at all sorts of stages we have wrapped these raw shells and cooked them immediately we have let them sit for one hour in the fridge we've let them sit for two hours in the fridge for three hours in the fridge all those the shell ends up being too tough the three hour mark it's edible but there's a little chew but let me tell you about sitting them in the fridge for four hours when i made them this summer my wife who's my biggest critic said my only complaint is you can't taste the pasta and i said perfect you're not supposed to it's a carrier for the meat so four hours is the mark also i like to prep for tailgates the night before so these are gonna sit in the fridge all night it's at least four hours isn't gonna hurt to be five six seven eight nine ten so prep these again the night before you could probably par boil them if you want but again this method works great for me because i'll let them sit all night i'm going to finish the rest of these and i'm going to take them to the fridge and we've got some more they've been waiting on you so i'll see you back in a minute all right these have been in the fridge for four hours so we're ready to go so let's talk about the cook super simple we're rocking a traeger timberline xl with meat church pellets at 300 degrees we've tested lower um you can get there that way we've tested hotter 325 the bacon ends up too crispy before the shell is done so i think 300 is uh the right number for me so these are really easy uh you could use an instant read and tempt them but trust me in an hour the ground meat inside is going to be north of 165. in fact it's going to be quite a bit higher than that and that's okay so in we go we're not gonna do anything um after one hour we're gonna baste with a sweet barbecue sauce or glaze or so so we'll see you guys back here in one hour when it's time to glaze it's been exactly one hour we've not touched these i'm gonna grab one to show you a look here stuck to the rack and you can see the bacon's perfectly cooked these are these are good to go so i've got a buddy a bottle of my buddy sauce meat mitch naked it's a sweet sauce it's one of my favorite sweet sauces so we put some in about 10 minutes ago in a pot to warm up i'm just gonna glaze these you're gonna leave the glaze on just long enough to tack up five ten minutes whatever you like now i've got insulated gloves on here i'm not superman i'm gonna paint these with sauce and i'm gonna let that sauce tack up for 5-10 minutes all right guys it's been 10 minutes the sauce should be nice and tacked up man those look awesome they smell awesome we gotta let them cool off so let's give these you know 15 minutes or so and i'll be back and we'll give them a bite all right guys they've cooled let's jump in see how we did all right got the old messer meister chef knife i like to serve these at a party and just little bites like this um toothpick them kind of set them out you can see in there what they look like so you can kind of squeeze it and see you know it's nice and tender now so i know it's going to be you know it's going to be good i feel like you should pair this with a fort worth craft beer why not all right see how we did tender nailed it you may or may not watch this during hatch season but that added a great element um this is a super meaty version like i said you could add a lot of cream cheese or something if you don't like that much but this is very hearty i know i say that a lot but if you serve that at a party it's gonna go a long way you've got hamburger meat the mild italian sausage so it's not too strong the sweetness of the honey hog the meat mitch naked womp would have been good too but we just you know again balanced out all that meat with the sweetness around it perfectly cooked bacon easy this is going in our tailgate playlist we'll put a card up here for that lots of little appetizer tailgate videos in there there'll be more coming out this fall see you guys next week [Music] you

Channel: Meat Church BBQ

Views: 1,190,321

Keywords: smoked shotgun shells, smoked shotgun shells meat church, smoked shotgun shells recipe, smoked shotgun shells appetizer, traegerhood, shotgun shells on a pellet grill, tailgate, tailgate food, tailgate recipes, tailgating, tailgate appetizer, pellet grill shotgun shells, shotgun, meat church, matt pittman, traeger, timberline xl, timberline, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, how to, how to make, cooking

Id: yMfWDafuFGo

Length: 11min 46sec (706 seconds)

Published: Wed Aug 17 2022