If you liked this video, I made a list of other BBQ Appetizers you'd love! Smoked BBQ Meatballs: ua-cam.com/video/RImrrtvOsHs/v-deo.html Smoked Street Corn Dip: ua-cam.com/video/wjDIiJG2JGg/v-deo.html Smoked Hog Nuts: ua-cam.com/video/nQmY0_sMDUw/v-deo.html
Great recipe when I done this the first time I did not boil them and I had to stuff them with my fingers but I have learned that if you're going to do them that way it will help soften the shell if you leave them overnight in the refrigerator completely stuffed and wrapped that will also soften that shell up and eliminate having to boil the 90 seconds great video I've never done it with sausage but I'm going to use your video to give it a try thank you for sharing
Get a sausage filler tool about $10-$12 with different size tubes. They use them for filling homemade sausage casings. Oil the nozzle, slide noodle on it, slide out as you fill it.
I parboiled but sliced down the middle(wrapped anyways) but I used venison,pepper Jack,and venison seasoning from pepper palace.I call it buckshot. Thanks for the idea.
I made a double batch for a large family gathering this weekend. I used a sausage stuffer with a tube that fit inside the shells (no need to parboil the shells they’ll soften up over night), took about 10 minutes to stuff 8 lbs of meat. You do need a second person to turn the crank on the stuffer though.
I have made these several times with about the same recipe you use and I do not boil the shells but, I use a sausage stuffer with different size stuffing nozzles from Amazon. It works the same way as a caulking gun does and even looks like one. Believe me it works like a charm and much easier, faster and better than a plastic bag. It is not hard to clean and even comes with long bristled brushes to clean the cylinder tube and the nozzles in soapy water. When its time to wrap the shells, I first cover both ends with bacon to keep anything from oozing out and keeps the moisture in.
These are great! I use Center cut bacon to wrap them and leave them in the fridge overnight with a spicy BBQ sauce. Then coat them in cajun seasoning before smoking them.
Looks delicious I'm going to make these Tuesday for some friends. Now thinking about it I might try using my sausage stuffer on my kitchen aid to do the stuffing of the shells I'll let you know how it works out for me.
That might work well! I did notice that the more I tried to stuff in at a time the more I’d break the shells… if I slowed down a little it worked better
I made these, and Oh my goodness they are to die for not doubt.. I don't mind stuffing my own shells. I like it better when I stuff them. I always use really good ingredients. I love your new recipe but your old one with your wife helping you was great. Thanks for the tips, I think I will use your first video. To me it was the best one, with the Jalapenos in the mixture. They were awesome. They cooked to perfection on my Weber Smoker in 2 hours. Don't over think this recipe. The first one was great and I like it best....
I made these using a facebook recipe, and did not pre boil the noodles. My wife and make fun of that meal all the time now, as it was such a disaster 😂 You havent steered me wrong yet brother - pig shots and ribs were money. Ill be giving these a go next 🙌👊 with your guidance, I feel more confident that I wont cock it up. 😂
So after watching ur video and u mentioning flash boiling the noodles. I'm thinking u could put the noodles in the freezer for a bit to stiffen the noodle. Maybe that would help with the noodle tearing ? I've yet to make these, but I just got everything to do it. Can't wait !
Out of left field, prepped a double batch of these this morning for a party that cancelled due to weather. No way the wife and I can eat a quarter of these. Would I be better off freezing these before or after smoking?
Thanks. They were great as my 1st attempt. My 2nd attempt i will also bacon-wrap longways around the ends. 3rd attempt & beyond I'll be experimenting with Taco-Beef stuffing, Pizza toppings etc..😊
Thanks for the update vid, deff going to try this with this method this time, when i made them the first time i used a legit piping bag, give that a go its more narrow opening than a ziploc will give you, no finger stuffing required for the most part. Ill deff leave a comment when i try em again!!
Great video! I'm a newb when it comes to BBQ. I am wondering if prepping the day before and sitting in the fridge would help in two areas. One, would the shells soften more from all the fat? Two, would the bacon dry out some to help with crispiness? When making these in the past it was a struggle to have a good textured shell and bacon. They are a fantastic treat and I hope I can figure out a way to create a repeatable consistency. Any insight on these ideas would be greatly appreciated. Thanks again for a great video!
Get yourself a jerky gun it's makes stuffing them so much easier, also I wrap the ends with bacon as well. No need to boil them if you let them set at least 4 hours. I make them up the night before.
We just watched this and I have to try it! Thank you! And thanks also for not using foul language in this new version. :) Much more professional. Cheers
I'm going to be running these soon myself and was hunting around. Do you have a jerky gun? That would make this even easier. Also, what Mic do you use? it sounds very good.
Try using an actual piping bag with a large round tip - fill them like a cannoli shell! I'm going to make this recipe using the piping bag method half blanched and the other half uncooked manicotti shells and see which is best! Thanks for sharing an awesome recipe!
Al, Was going to suggest your method. I have a jerky gun with a stick attachment and a sausage stuffer. Both work excellent. Going to do this recipe as I like the add ins!!!
My recipe is 1lb sausage 2cups cheese i used mozzarella. 2 jalapeño peppers diced. Costco bacon.. Trick to the shells being soft is to stuff the shells, wrap in bacon, refrigerate for 24hrs. Then smoke.. shells come out soft..
No need to parboil the manicotti as long as you refrigerate them at least 4 hours before cooking, and they're much easier to stuff dry. Prepping them a day before and refrigerating them overnight is a great way to be ready to rock. I've also seen most other recipes using a mixture of both sausage and ground beef for the flavor profile.
I would use my beef jerky 'caulking gun' style tool instead of piping bag. If you use the small sausage making tip I think it would be GREAT.. and you wouldn't need a third hand like when using the bag.. Just a thought... Nice looking recipe. I think I will try it soon. Busy with a brisket in the smoker right now ;)
Not sure if this would work but how about cutting the shells open, putting the filling in, and then using the bacon to close it up? I want to make these and I'm just curious.
Honestly that’s not a bad idea I think it would require them to be fully cooked, which would be my only concern I’m not sure how they would turn out throughout the cook if they were completely cooked to begin with.
@@AndersonsSmokeShow I do have a LEM that I use for jerky. It does have the round nozzle for making sticks. I thought it might be easier to use that than a plastic bag. Thank you.
I like to stuff my shells first, THEN par boil them for 2 min. Once they're cooled a dried I find the bacon sticks to the starchy shells a little better as well.
@@AndersonsSmokeShow The whole video shows no smoke coming anywhere near them. There is smoke coming from the other Masterbuilt smoker but at no point in the video can smoke be seen near the Shotgun Shells and you do not mention smoke.
The one comment I would make is to let them rest in the fridge before smoking. I made the ones from your original video and the shells were tough/crispy. Let them sit for at least 3-4 hours, or overnight, and you'll be much more impressed.
After they're assembled and seasoned, ready for the grill, put them in the fridge for 4 hours and the shells will be completely soft after cooking without pre boiling!
Just took these off my Camp Chef to bring to a super bowl party.... Damn, these are killer! They are definitely the ultimate party snack. Can't hear Terry Bradshaw for all the moaning going on😂🤣👍
Parboiled made a huge difference! Now I still have one unanswered question is that if I had better bacon on the first video, would the parboil be necessary 🤔🤔
The store bought pre shredded cheese is coated with cellulose (wood pulp) to keep it from clumping and also impedes melting.Grate the cheese yourself it aint that much more work and it`s a far better product.Another channel( Meat Church) stuffs dry shells then wraps them but they must be refrigerated for a minimum of 4 hours to soften,not a big deal.Try it next time,it works really well.
I’m looking for convenience, which is what I would expect most people to also look for… I know fresh shredded cheese is better but most people aren’t shopping like that which is why the recipe is the way that it is.
Dont bother piping..thats a pain in the ass..i just cut each par boiled noodle length wise to open, stuff it, squeeze it closed and wrap the bacon around it. Bacon holds it closed so its way easier!
If you liked this video, I made a list of other BBQ Appetizers you'd love!
Smoked BBQ Meatballs: ua-cam.com/video/RImrrtvOsHs/v-deo.html
Smoked Street Corn Dip: ua-cam.com/video/wjDIiJG2JGg/v-deo.html
Smoked Hog Nuts: ua-cam.com/video/nQmY0_sMDUw/v-deo.html
What do I do- I accidentally cooked meat!!! What’s the remedy? Shorter cooking time???
If u don’t wanna par boil them. Prepare the night before and leave in fridge. That helps with softening the shells before cooking.
4+ hours is ideal
Yep, first time I made these, I didn't boil or leave in fridge.
Crunchy noodles are no good, just saying.
Thanks for the updated video. Instead of the piping bag I have been using my jerky cannon to stuff the shells. Super easy
The jerky canon would work great!
Great recipe when I done this the first time I did not boil them and I had to stuff them with my fingers but I have learned that if you're going to do them that way it will help soften the shell if you leave them overnight in the refrigerator completely stuffed and wrapped that will also soften that shell up and eliminate having to boil the 90 seconds great video I've never done it with sausage but I'm going to use your video to give it a try thank you for sharing
Get a sausage filler tool about $10-$12 with different size tubes. They use them for filling homemade sausage casings. Oil the nozzle, slide noodle on it, slide out as you fill it.
for the piping can you use a bakery type tool
I parboiled but sliced down the middle(wrapped anyways) but I used venison,pepper Jack,and venison seasoning from pepper palace.I call it buckshot. Thanks for the idea.
Heck yeah that sounds like a great idea!
Made these this weekend and they were great. Very easy and everyone loved them. Thank you!!!
I made a double batch for a large family gathering this weekend. I used a sausage stuffer with a tube that fit inside the shells (no need to parboil the shells they’ll soften up over night), took about 10 minutes to stuff 8 lbs of meat. You do need a second person to turn the crank on the stuffer though.
I’ve made them the night before and they turned out good.
Great video Thanks for sharing. I used the jerky blaster to stuff it.
Absolutely amazing ! The only thing I did differently was that I made my own manicotti shells
I have made these several times with about the same recipe you use and I do not boil the shells but, I use a sausage stuffer with different size stuffing nozzles from Amazon. It works the same way as a caulking gun does and even looks like one. Believe me it works like a charm and much easier, faster and better than a plastic bag. It is not hard to clean and even comes with long bristled brushes to clean the cylinder tube and the nozzles in soapy water. When its time to wrap the shells, I first cover both ends with bacon to keep anything from oozing out and keeps the moisture in.
seems like a damp paper towel layer or wrap would accomplish a softening of the shell before bacon wrap?
These are great! I use Center cut bacon to wrap them and leave them in the fridge overnight with a spicy BBQ sauce. Then coat them in cajun seasoning before smoking them.
Sounds great!
Looks delicious I'm going to make these Tuesday for some friends. Now thinking about it I might try using my sausage stuffer on my kitchen aid to do the stuffing of the shells I'll let you know how it works out for me.
That might work well! I did notice that the more I tried to stuff in at a time the more I’d break the shells… if I slowed down a little it worked better
I made these, and Oh my goodness they are to die for not doubt.. I don't mind stuffing my own shells. I like it better when I stuff them. I always use really good ingredients. I love your new recipe but your old one with your wife helping you was great.
Thanks for the tips, I think I will use your first video. To me it was the best one, with the Jalapenos in the mixture. They were awesome. They cooked to perfection on my Weber Smoker in 2 hours. Don't over think this recipe. The first one was great and I like it best....
These are now on my "Must Make" list. Great demo & explanation. Thank you
Oh they’re great!
I used a jerky gun to fill the shells, worked very good.
Add a little water. Made them a couple weeks ago and added a little water to the mix. Stuffing was super easy and I think it helped with the shells.
With the cream cheese it was pretty soft
They look delicious, im going to do some shotgun shells today. Thank you for this video.
They are legit! I’m making them again tomorrow!
I made these using a facebook recipe, and did not pre boil the noodles. My wife and make fun of that meal all the time now, as it was such a disaster 😂
You havent steered me wrong yet brother - pig shots and ribs were money. Ill be giving these a go next 🙌👊 with your guidance, I feel more confident that I wont cock it up. 😂
So after watching ur video and u mentioning flash boiling the noodles. I'm thinking u could put the noodles in the freezer for a bit to stiffen the noodle. Maybe that would help with the noodle tearing ? I've yet to make these, but I just got everything to do it. Can't wait !
Parboiling is nice, but a pain to work with. Another method is to stuff and wrap them the night before and refrigerate them overnight.
Out of left field, prepped a double batch of these this morning for a party that cancelled due to weather. No way the wife and I can eat a quarter of these. Would I be better off freezing these before or after smoking?
Going to try this next week. Going to try to use a Jerky shooter to stuff the manicotti. Kinda looks like a caulking gun but for jerky.
Yeah I’ve had several people suggest that. I personally don’t have one so I haven’t been able to try it.
Thanks. They were great as my 1st attempt. My 2nd attempt i will also bacon-wrap longways around the ends. 3rd attempt & beyond I'll be experimenting with Taco-Beef stuffing, Pizza toppings etc..😊
Thanks for the update vid, deff going to try this with this method this time, when i made them the first time i used a legit piping bag, give that a go its more narrow opening than a ziploc will give you, no finger stuffing required for the most part. Ill deff leave a comment when i try em again!!
This recipe is 10x better in my opinion
@@AndersonsSmokeShow Ill deff keep you updated when I try it again, soon hopfully =)
love these things but never had trouble not boiling them. Thanks for what you do boss man. Kevin Groves
It very well could be related to the quality of bacon. Mine wasn’t great the first time around which led me to boil them
Great video! I'm a newb when it comes to BBQ. I am wondering if prepping the day before and sitting in the fridge would help in two areas. One, would the shells soften more from all the fat? Two, would the bacon dry out some to help with crispiness? When making these in the past it was a struggle to have a good textured shell and bacon. They are a fantastic treat and I hope I can figure out a way to create a repeatable consistency. Any insight on these ideas would be greatly appreciated. Thanks again for a great video!
You can make them the night before and refrigerate them… I’ve done that too
When is the raffle for the grill?
Winner has been selected and I’ve just begun conversations regarding shipping… therefor will be announced very very soon!
I do this as well but I skip the piping bag as it is a PIA. I use my sausage stuffer.
That works too
Get yourself a jerky gun it's makes stuffing them so much easier, also I wrap the ends with bacon as well. No need to boil them if you let them set at least 4 hours. I make them up the night before.
Those looked amazing Andrew. I think I’ll have to try this recipe.
Oh these were great!
We just watched this and I have to try it! Thank you! And thanks also for not using foul language in this new version. :) Much more professional. Cheers
👍🏻
I'm going to be running these soon myself and was hunting around. Do you have a jerky gun? That would make this even easier. Also, what Mic do you use? it sounds very good.
I don’t have a jerky gun, but I’ve gotten good feedback from others that have tried them. I use the Rode Go Wireless 2 with a Rode Go Lav mic.
Shotgun shells have become a staple in my house. Quick enough smoke for a weeknight too.
Oh same here! People love them!
Try using an actual piping bag with a large round tip - fill them like a cannoli shell! I'm going to make this recipe using the piping bag method half blanched and the other half uncooked manicotti shells and see which is best! Thanks for sharing an awesome recipe!
Did you make them and if so, which was better??
TL;DR sorry that it happened, or happy that it did.
how about a beef jerky gun to stuff the shells? Great video !
Get the gallon bags that dont have that bottom pleat and it works better
Al,
Was going to suggest your method. I have a jerky gun with a stick attachment and a sausage stuffer. Both work excellent. Going to do this recipe as I like the add ins!!!
This recipe is definitely an upgrade from the previous
Made them this weekend!! Great recipe.... I'm my surfing this weekend found mini shotgun shells, going to be giving those a test run in a few weeks!!
Jerky gun is a must have to stuff these
Looks like a great recipe I will have to try this!! Only problem I have is your choice of bacon brand.
All I was worried about with the bacon was that it was thick enough
My recipe is 1lb sausage 2cups cheese i used mozzarella. 2 jalapeño peppers diced. Costco bacon..
Trick to the shells being soft is to stuff the shells, wrap in bacon, refrigerate for 24hrs. Then smoke.. shells come out soft..
I have an added jalapeños yet, but that sounds like it would be great!
No need to parboil the manicotti as long as you refrigerate them at least 4 hours before cooking, and they're much easier to stuff dry. Prepping them a day before and refrigerating them overnight is a great way to be ready to rock. I've also seen most other recipes using a mixture of both sausage and ground beef for the flavor profile.
That’s if you have the time. But yes I agree
I would use my beef jerky 'caulking gun' style tool instead of piping bag. If you use the small sausage making tip I think it would be GREAT.. and you wouldn't need a third hand like when using the bag.. Just a thought... Nice looking recipe. I think I will try it soon. Busy with a brisket in the smoker right now ;)
Yeah that would work well. I don’t have one yet, but when I snag one I’ll give it a try
New to the whole smoker thing. Do you see any reason why I couldn't or shouldn't prepare the day before and refrigerate
I’m not sure what the moisture in the sausage and bacon would do to the noodle
Not sure if this would work but how about cutting the shells open, putting the filling in, and then using the bacon to close it up? I want to make these and I'm just curious.
Honestly that’s not a bad idea I think it would require them to be fully cooked, which would be my only concern I’m not sure how they would turn out throughout the cook if they were completely cooked to begin with.
tried you doing this today, but i used tyson bacon thick cut, but the bacon started falling apart on me.will try what your using next time
I’ve noticed the quality of bacon has dropped significantly in the past couple years
I found that par boiling makes it extremely easy to stuff, no need to use a piping bag.
How much did you boil them beforehand?
@@AndersonsSmokeShow 60-90 seconds then ran under cold water. They came out great!
@@robirvin9819 💪🏻💪🏻
Couldn’t you use the sausage nozzle on a jerky cannon/gun to fill those shells? Those looked really good.
Yeah I could, except I don’t have a jerky gun quite yet! I think that’s going to be a nice little winter project
@@AndersonsSmokeShow I do have a LEM that I use for jerky. It does have the round nozzle for making sticks. I thought it might be easier to use that than a plastic bag. Thank you.
Yeah, I didn't care for the texture of the shells. I'll try this version next time. Great video! 👍
This way basically assures that they will be tender. The previous method relies heavily on the quality of the bacon
I like to stuff my shells first, THEN par boil them for 2 min. Once they're cooled a dried I find the bacon sticks to the starchy shells a little better as well.
Hmm never thought of that….
Would it help stuffing them with a sausage stuffer???
Yeah that or a jerky gun
YEAH I GOTTA TRY IT THIS WAY. FIRE BRO. STRAIGHT FIRE 🔥
They are great! I made them again and my buddies went bananas for them!
@@AndersonsSmokeShow yea I'm def gonna do it for sure.
💪🏻
When you use good bacon and it's wrapped around the shell it will come out soft. No need to boil the shells.
I would agree with that. Boiling wouldn’t hurt either way though. I’ve had a good experience boiling them
Gonna try these on my Kamota. For my next party. Let you know.
I’m sure they’ll be great!
Those look amazing. I’ll have to try those at some point.
You definitely need to!
I tried the old recipe this past week and they were dry. I’ll have to try this recipe
Yeah I’ve found that the quality of the bacon makes a big difference with the other recipe. This one with the parboil and better bacon was 10x better
Great Video!! Quick question you haven't gave up on the Char Griller 980?
Nah I haven’t given up on it. Just been working with some of the new toys
Yessir! I love these! 🔥
Oh you and me both! I’ve made them 3 times in the last week for parties and gatherings and they were devoured!
If you have a sausage stuffer,it might be easier to fill the hard shells
i wonder if you added some pizza sauce to meat how that would taste
Looks amazing 💯👍
Oh man they are! My guests have been devouring these
I make these alot and it is always a big hit.
A friend of mine just made them with a rigatoni sized noodle so that they were more like an appetizer than a meal
@@AndersonsSmokeShow Wonder how that worked stuffing a rigatoni noodle? Never tried it. Was it good?
Made these tonight, huge hit with the family.
Glad they loved them!
I saw no mention or indication of smoke.
Oh, there was smoke
@@AndersonsSmokeShow The whole video shows no smoke coming anywhere near them. There is smoke coming from the other Masterbuilt smoker but at no point in the video can smoke be seen near the Shotgun Shells and you do not mention smoke.
Use a jerky gun with a longer tube to fill the shells
Damnit man Kevin that is a great idea. Could you pre stuff these stick in freezer until ready to cook/smoke?
I dont know if I’d freeze them, but you can definitely make them the night before and refrigerate them.
Gonna try making this with some brazilian linguica (sausage) and requeijão (brazilian cream cheese spread).
Oh man that sounds great!
The one comment I would make is to let them rest in the fridge before smoking. I made the ones from your original video and the shells were tough/crispy. Let them sit for at least 3-4 hours, or overnight, and you'll be much more impressed.
Fridge works when you have time to do so. Pat boiling works if you have to do them from start to finish all in one shot
After they're assembled and seasoned, ready for the grill, put them in the fridge for 4 hours and the shells will be completely soft after cooking without pre boiling!
That works too
Just took these off my Camp Chef to bring to a super bowl party.... Damn, these are killer! They are definitely the ultimate party snack. Can't hear Terry Bradshaw for all the moaning going on😂🤣👍
I like using a wire rack for them. Easier to place in and remove
Absolutely!
Dang that looks amazing
Thanks!
A sausage stuffer works perfectly
Oh yeah I’m sure it would
I’m thinking this is a Red Neck egg role 😂
Hell yeah! I like that
Those look incredible! I wondered if parboiling the pasta would be a good idea. Success👍😊
Parboiled made a huge difference! Now I still have one unanswered question is that if I had better bacon on the first video, would the parboil be necessary 🤔🤔
The Amish out here sell thick slice black pepper bacon. Once you go black pepper, you never go back.
I’ve got some black pepper beef bacon right now and it’s INCREDIBLE
Curious as to what you think makes these "DELUXE" ?
A beef jerky/sausage gun works great to stuff.
Yeah that would work too
Ive got some 50 year old tupperware universal cake frosting nipples that work with any plastic bag that would make filling a breeze...
Forget boiling the shells. Let them sit for 4 hours ahead and you wont be able to taste the shells
No need to boil the shells if you prep the night before and leave in the fridge. They will soften by all the meat and cheese with them.
I made these a few weeks back and found them to be very underwhelming. Was fun trying something different though
This recipe turned out well! Everyone loved them.
Stuff shell with same technique as greasing wheel bearings.
Piping bag….. using your hands is better especially with manicotti shells…uncooked….stuff them and leave them in the fridge over night
I’ve done both. It’s equally as much work either way.
DAM man. I'm hungry now.
These are craaaazy good!
Damn Son ! Stop it ! You are going to ruin my diet ! Nicely done !
Hahaha I’ve been ruining a lot of diets with these videos lol
Wouldn't a sausage stuffer work better than that ziplock?
Yeah probably, but I don’t have one…
Do you listen to country/techno music while you make your Italian Taco?
I show up to every rave in cowboy boots… if that answers your question 🤣
Where's the 'smoked' part?
The Camp Chef Apex is a pellet smoker
What Type of pellets did you use? Hickory or What?
9:36 he just cut one. lol
know what im doing this weekend
💪🏻💪🏻
@@AndersonsSmokeShow didnt get to it this weekend so hoping for next. Been binging your channel and sharing with friends!
@@AndersonsSmokeShow What Type of pellets did you use? Hickory or What?
Easier way is not boil shells. Make and leave overnight and the moisture from meat softens the shell
I’ve done it both ways. Depends on your schedule how it works best
The store bought pre shredded cheese is coated with cellulose (wood pulp) to keep it from clumping and also impedes melting.Grate the cheese yourself it aint that much more work and it`s a far better product.Another channel( Meat Church) stuffs dry shells then wraps them but they must be refrigerated for a minimum of 4 hours to soften,not a big deal.Try it next time,it works really well.
I’m looking for convenience, which is what I would expect most people to also look for… I know fresh shredded cheese is better but most people aren’t shopping like that which is why the recipe is the way that it is.
@@AndersonsSmokeShow Fair enough,obviously most people aren't aware that they are eating wood pulp.Enjoy.
Smithyfield? Is like Walmart.
I shop at meijer
DON'T boil the manicotti!! Use a sausage stuffer to pipe the filling. (Just a suggestion)
Boil is to ensure doneness, if you aren’t careful the noodles will be undercooked and hard
instead of a stuffing bag get yourself a jerky gun works great and does'nt break the shells
That would work too!
Dont bother piping..thats a pain in the ass..i just cut each par boiled noodle length wise to open, stuff it, squeeze it closed and wrap the bacon around it. Bacon holds it closed so its way easier!
😋😋
Next time season & smoke the cream cheese at 225 for 2 hours
I’ve smoked cream cheese before, and it’s great.
Sun glasses turned me off. Too cool for me. So I just passed on by.