You did it again!!! I can't wait to try these!! I lost my mom 2 years ago to cancer and when she passed I was in a bad place. Watching your videos and learning to grill saved my life!! Thank you!!!
My condolences, pretty much same story over here. I was lost and cooking/grilling/smoking was a huge help, I dove fully into it and I love it. You ain't alone my friend I hope you're doing well 🤙🏻
I lost my mom to cancer too David, (Pancreatic) and although it’s been 22 years it still sucks. Cooking has been a great distraction for me as well. #CancerSucks #FindTheCure
So sorry for your loss. We lost Mom very suddenly in 2009, I too was in a bad place. I was lost, "gone" for over a year. To this day it is still just so wrong without her.
I've made this recipe twice in the last week. In my experience, setting for five hours (last Sunday) in the refrigerator isn't enough to give a soft shell after your one hour cook. I regrouped and made this recipe for my employees today with a 14 hour overnight in the fridge and they were perfect. The first thing I noticed this morning was the shells had softened enough to indent some with my finger. My employees agree that they are amazing.
I made some this last weekend. I cooked the pasta before but cooked it ~1 minute short of the recommended time. Then split them open to stuff and rolled them back up. The bacon does a great job of holding it together and you can’t tell the difference. Thanks for the video!
Roll some meat mixture into a rope a little smaller diameter of the pasta. Cut it in lengths a bit longer than the pasta. Stuff them and compact them. Done.
Your kitchen space is extremely clean and spacious, I like that man. I get iffy looking at other cook places with cramped ceiling and tables. Keep up the great content!
I love all the additional information you provided in the video. I appreciate that you have done testing and research on the recipes before you make your quality videos. Always great, and I feel so confident to give these a shot and they’ll be great first try!!!
Made this with small modification - instead of hatch peppers, I mixed in a cajun spice blend of my own. Shells sat stuffed in the fridge overnight, 300° for 1 hour, a little bbq sauce and bang. These jokers are spot on. Awesome find 😎❤️
Just made this yesterday afternoon. I did use the suggestion below to parboil the shells about 2 minutes short of fully cooked. This way you can simply cut the shell with scissors and fill them and then the bacon hides the cut anyway (from a suggestion below). They came out great and the neighbors loved them too!! I did the smoked brisket mac & cheese and I'm setting out to do many more recipes from this channel.
After taking two shots at making these….I have had trouble with getting the pasta soft. So THANK YOU for the fridge tip. I’ve done them with just straight pasta….a little tuff, and Ive boiled them, still tuff. I agree best way is just use fingers.
I just done these for the first time this past weekend and stuffed them with my Jerky gun the nozzle fits right inside worked great. Thanks for the videos
Greetings from Ireland. Thanks for your recipe, I made these shotgun shells over the weekend in a Weber Master Touch and they were fantastic. I made them up a left them in the fridge overnight. Pasta was perfect. They were a huge hit with my family.
TANK YOU! I have made these 2 times didn't think they were worth the time! Until YOUR video! I used my own venison hot Italian sausage for the meat. made them the night before and put them in the fridge. Smoked them the next day OMG!! You are the man thank you for the over night tip night and day difference! Thanks to you I would be proud to make these for party's!!!
I love shotgun shells! I have started precooking my Manicotti (about half the recommended time) just to soften them a little so the areas that are not bacon wrapped are not so tough. Also makes them a little more pliable for stuffing.
Even easier, skip the shells and go with lasagna noodles instead. Par boil them (like you do with the shells), and then put your filling in, and roll it up - then follow the standard recipe from there. No more stuffing / using piping bags. This is much easier, never break noodles, and you're done so much faster.
Since I can't have wheat (celiac disease), I tried making them with roasted and peeled hatch chillies as a carrier. It works great, I cut off the top and bottom of the chilli and put them in the fridge for a while I made and chilled the filling. I pre-made the filling and made them into 5"X2", what I call "free form sausages" on parchment and par froze them for an hour to an hour and a half. I found the cream cheese filling became too runny for this method, but the combination of the hard cheese, chilli ends, meat and spices really hold the shape well. I did use two strips of bacon for each to give it a better structure. Then refrigerate overnight and for a quick 30 minutes in the freezer before putting them in the smoker. Thank you for your version! Another recipe that I can enjoy with a twist!
Shells turned out AMAZING! THANKS for all your hard work in making it easier for us! Only thing I have to say is....Sausage stuffer, with the small horn on it worked perfectly, cylinder type, not a screw.... game changer. Makes me want to make them all the time now! Thanks again
I used a grinder with the screw and sausage stuffing attachment. Was too mixed but I may have done that when incorporating the ingredients. I added cream cheese that wasn’t quite soft enough and prob over mixed. I didn’t like the texture. I’ve made these a bunch by hand and always great. Do you think if I lightly mix and use the screw grinder it would work and not be mealy? Thanks!
No Piping bag just fill by hand so it is completely stuffed and no air holes in the middle. These look amazing, and as the Bacon renders down it will soften the outside of the shell. Thank you for your recipe, and the great tips...
Hey Matt. Another great video. Love shotgun shells. I've also been making them this summer. I used Whataburger sausage with a little bit of hamburger. Mixed with Philadelphia spiced jalapeño cream cheese, and shredded pepper jack cheese and cheddar. Stuffed the shells and wrapped in bacon. But I used your Holy Voodoo for seasoning. I seasoned the ingredients and the bacon. I also let set in fridge for 4 hours. One thing I did do, I smoked the hamburger and Whataburger sausage, and the cream cheese (separately not mixed yet)for an hour at 150 with cherrywood first before I mixed the ingredients. I also cut a couple pieces of bacon just big enough to cover the ends of the shells and held there by the bacon used to wrap with. This helps keep most of the cheese from leaking out the ends. Then I smoked them in the smoker. They were a huge hit. Everyone was asking me for recipe. Lol. Thanks for another great video.
I've dabbled in all types of food, even going vegetarian for 8 years for dietary and personal reasons, I'm glad I did. It taught me to eat other food I'd never tried or thought that I would try. Now back to eating meat, I enjoy cooking soo many more dishes in so many ways. I'm a foodie and this looks fabulous!!!😋 😜 ❤😅
Nothing better than fresh roasted and peeled Hatch green chili! I process 40 lbs every September and freeze them in freezer bags. For those that are unfortunate enough to not be able to process their own, they have Hatch green chili in 4 oz. cans at the store. Not as good as fresh roasted, but they’ll do in a pinch. Great informative video on these shotgun shells. Thanks for the tips!
Oh my! I followed your directions exactly and just took my first bite.... I am in love with this recipe. They softened up perfectly in the fridge overnight, and they are a hit! Great video! You teach very well.
#MATT , I made the shells, and I bought some thin bacon witch turned out to wimpy ass bacon for the wrap, in a pinch I basted the exposed ends with butter and all was good! Thanks for the awesome videos!
Making some right now! Stuffed with ground beef, green chilis, cream cheese, taco seasoning, seasoned with Meat Church Honey Hog, and gonna baste them in sweet baby rays sweet hot bbq. Gotta have corn bread and jalepeno poppers too! Thanks for what you do!
I made these for the first time a couple of weeks ago. I mixed the rub in with the meat, instead of sprinkling on the outside. Couple of tips: Let them sit overnight in the fridge, the shells will be much softer. Also, before you crisp up the bacon/brush on the sauce, let them sit on paper towels for a few seconds to make them less greasy.
All you're doing by seasoning the meat directly is binding it together and making it more mealy. Look up kenji lopez' video explaining seasoning beef burger.
I've watched a lot of cooking videos and this is the very 1st time that whats being done is explained correctly, so thanks. I'm now a new subscriber and will enjoy trying new thing, again thank you!!!
I use a jerky shooter with the snack stick horn, it fits all the way to the end of the shell and fills them fast and perfectly. I also use it for filling pig shots.
Use the "wheel bearing grease-packing technique" when filling the shells (put a wad in your off-hand and keep pushing one of the open ends down in to that wad until it overflows the shell).
I split the difference between cooking the pasta and using it dry. I soak the manicotti shells in a bowl of water before making them. No particular time. I do that first and whenever I'm done getting my meat, peppers, cheese, and seasoning together for the filling, I pull them out one at a time and stuff them. That bit of moisture really helps them cook up better in my experience.
Made these many times before but the 4 hour minimum fridge time was the key! Left them in over night and they were finally right! Also used the Dr. Pepper bbq sauce Matt made for the Dr. Pepper chicken. Wow!
It’s nice to have fresh chilis but you could use hatch chilis from the jar or can. I’ve never had a shotgun shell so I’m definitely making these. The look sooo yummy!
I had some leftover filling I froze after making these last fall. I thawed it, stuffed some jalapenos (sliced off 1/4), wrapped in bacon, then oven roasted for an hour at 275. Turned out awesome!
Made a batch for a big BBQ potluck at work. Only difference was a can of Hatch chiles ‘cause I couldn’t find fresh ones. These shotgun shells were outstanding, lots of great compliments! Many thanks!
When I do these at Christmas time with a cream sauce I put them on a cookie sheet and drizzle some sauce over them before putting them in the fridge overnight. The sauce gets absorbed into the shell and more gets added when it’s time to cook. I think when I try this I will baste the shells with your barbecue sauce after stuffing them and before wrapping with the bacon to give us the shells something else to help soften them up before they get cooked.
I cooked these a 2nd time using more hatch chilies an no cream cheese just the Colby farm cut cheese. It was better than my test cook and was a big hit at the party we attended. Needless to say we made a lot of new friends in our neighborhood!
Great video. I use my sausage stuffer with a tube that the pasta shell can fit over. This way it reaches through the entire pasta tube. It is fast and easy. Matt your the best.
Great job brother! I’ve been wanting to try these and I have watched several videos and a lot of them comment that their pasta is chewy so your fix is four hours or more in the refrigerator, I think that is spot on awesome advice!👊🏻🍻😋
Perfect timing, I've just done some for tonight's supper, living in the UK we've added... one teaspoon of Marmite!!!.. And to stuff more easily I've added one soup spoon of avocado oil, worked perfectly. Keep up the good work. 👍🏻🇬🇧🤝🏻🇨🇱
I'm new to the smoker scene and am enjoying your videos. The prom night reference made me spit my beer out and remember those days so long ago! Excellent job Matt!!!
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Making these again for our block party. 3 year in a row. My neighbors always ask if I am making these and they are the first item to go once the party starts. I added lining the inside of the shell with cream cheese. Amazing.
I usually make mine the day before and freeze them. Then thaw the next day. The shell is absolutely perfect after cooking. No crunchy bits. Everyone ❤❤❤❤❤ these !
Just a hack I use. Boil the shells for 2 min. Then rinse with cold water to stop the cooking. They still hold up for stuffing, and it loosens up the shells for a softer bite on the uncovered ends. For the Record, you can boil them in flavors too (Beer, Wine, Wiskey Water, Etc.)
Made these yesterday. Absolutely loved them. I chopped up some jalapenos to give them some spice. The next time I make them I'm going to chop up some pineapple and add it to the mixture. Even with a sweet BBQ sauce, they're still a bit heavy. They need something more to lighten them up and I'm certain pineapple will do that.
Just used your recipe tonight for the NCAA Championship game and it was the hit of the night. Thank you for the videos and making me look good!! BTW I used Texas Sugar for the first time and it was excellent.
I have a jerky machine. I put all the mixture in the jerky machine and like a caulk gun it stuffed them perfect. I used 2 lbs ground hamburger meat, 1 lb Mexican sausage (chorizo) 2 cups cheese and two chopped bunches of cilantro. They make great breakfast treats. I just got my Pit Boss 1150 pellet grill last November. Lowe's had $500 off the price with FREE assembly and FREE delivery. It even has WIFI. I can control the grill with my phone and check the temp probes. What a deal !
#MeatChurchBBQ #SmokedShotgunShells Made this for a college football gameday. I prepared them and let sit overnight and the pasta was softened just right. Only criticism I have of using beef, pork, and shredded cheese is the mixture is still very dense. Next time I'm going to try cream cheese. Keep sharing these ideas!
@rickm6807 not dumb at all. You make elk Italian sausage like you make pork or beef sausage. It's just hamburger, but with different spices to provide different flavor. Elk is a very lean meat, so i mix pork fat and spices into it while it is being ground.
@@pinetree5489I’ve been vegetarian for 15 years, and was vegan for 2. I’m starting to raise my own animals for meat, and will eat wild-harvested or regenerative ag. produced meat soon. I just haven’t been in the position to afford or produce meat that I’m ethically okay with. Long story short: yes, but not for long!
Not too late to come to change your ways LOL. Saw your reply to @pinetree5489 - if you get i to making /processing your own stuff. I suggest a book by Marianski about home production of sausage etc. some really great recipes, but more important goes into pretty good explanations on cuts, how salt plays an important role, measuring of spices by weight etc. another one is Rytek kutas’s book but he gets a bit heavy on salt for us.
Thank you ! Made these for my former coworkers & managers, to celebrate my new job. I cannot wait to try your other recipes. Up here in Yankee country, C.T. - It's okay if you hold that against me.
Made these today and followed Your instructions to a T. They sat in the fridge for about 26 hours. I used Barilla Manicotti on My Pitboss @ 300 for 1 Hour and them Basted them. The Shells did not get soft and turned out Rock Hard!! I rewatched Your Video again to see if I missed a step and I did not. Next time I will Cook the Shells for a bit prior to Stuffing.
Saturday June the 10th. I really enjoy all your information on smoking different things. Love your shotgun shells, made them again today only this time when stuffing them I used my jerky cannon to fill the shells and it worked great. A whole lot cleaner and faster. Thanks for all the info that you share.
Love all your videos. Wife loves my ribs better than any restraunt out there. Only comment Matt is that ( and I am sure someone else has sadi this) I don't think Miller Lite qualifies as a craft beer! LOL
I love the content, excellent! However I love as much on how you made the video! It was short concise and to the point. Not a lot of BS straight to it, Well Done!
As a previous Qstoves+ user, I have to say that my switch to Asmoke has been a game changer. The digital controller's ability to maintain my desired cooking temperature is unmatched. I love the versatility of this grill; from smoking to baking, it does it all with ease. The distinct smoky flavor that the wood pellets impart impart to the food is a bonus. It's convenient and easy to use, and the fact that it's environmentally friendly with the use of compressed wood pellets is a big plus! The Asmoke Essential is lighter and smaller than previous models, yet it's packed with smart features like remote temperature adjustment and food temperature monitoring. It has improved my outdoor cooking experience tenfold. I would definitely recommend it to anyone looking for a new grill. #Asmoke
Awesome recipe I have made these twice. The second time I used Jerkey injector to stuff the shell. Do not pre boil the noodles the first time it was recommended by a UA-cam comment it turned out way too soft. These things are amazing. I just bought a pellet grill I want cook these soon again.
@@MeatChurchBBQ Right!! I think I may do that as well because I can add it year round. I tried some hatch cream cheese dip from Bristol Farms a few years ago and it was top notch.
You said you would get comments on other ways to stuff them, so here is mine. Use a sausage stuffer with the small tube, stick to through to far end of shell, start squeezing out meat and withdraw from tube slowly as it fills. Takes seconds, no empty spots, packed tight with the meat mixture, really speeds up prep time.
awesomevid going to try these this summer as we have people over often for swim parties and this will be a nice surprise change up from the normal back yard BBQ foods.
Awesome. Gonna make em saturday with an Italian flair. Stuff the center with mozzarella pearls, ends with Italian sausage, season with Italian blend and paint with Marinara.
You won me with the Hatch green chile. I'm a bit more obsessive and try to clean out the seeds first, but yeah buddy! Four more months and I'll give these a try - they look killer tasty!
Faro brand jalapeños would be a good off season sub for the Hatch chili peppers. HEB carries them, but not 100% of the time. Probably can’t keep em in stock…. Get several extra cans when you find ‘em. They’re great to make Huevos Rancheros sauce. Use a Ziplock bag for a pastry bag- fill it up, remove air, zip it. Cut off a triangle shaped piece for piping opening. ❤ This is a good recipe! Thanks.
Just made these exactly to your specs. Looked and tasted great. I made half the batch at the 4 hour mark and the other half the next day. The pasta just didn’t get soft enough in my opinion, even the ones I let rest over night. Maybe not enough moisture in the meat to soften it. Will try parboiling them next time, or maybe adding some old bread cubes soaked in water to give the meat a little moisture. Kind of like a meat loaf. Experimenting is half the fun.
excellent! I made 60 of these "prom night shotgun shells" over memorial weekend: .....as for stuffing: I used my jerky gun, round nozzle, worked very well. thick cut bacon is mandatory, the 4 hour min is spot on...... thank you Matt !!
I buy my Hatch chilis from a local farm. I usually get 4 bushels and roast them myself. Leave the peelings on and freeze them 5 or 6 to a bag. Great for anything. Just peel them when you use them.😊
Matt, ditch the manicotti and just wrap the meat! We did 2 lbs of 80/20 beef and 5 cheddar brats, minus the casing. Blended by hand and rolled into logs. Then wrapped with farm fresh bacon and smoked. To say the least, these are delicious and definitely a favorite. Cut with a fork and enjoy!
Great video, loved the explanations of alternate ways you tried and why that way wasn't as good. As an amateur baker/husband of a baker, I couldn't imagine using piping bags for stuffing the shells. I feel like the meat isn't as malleable as frosting, so it wouldn't work. My only concern would be cracking the shells, but you didn't even mention that as an issue so I wouldn't worry about it.
If you live far enough south you can grow your own peppers year round. They are not annuals and will produce batches of peppers all year as long as the winter is mild. I had plants that were 3-4 years old when the freeze of 2021 hit Houston.
You did it again!!! I can't wait to try these!! I lost my mom 2 years ago to cancer and when she passed I was in a bad place. Watching your videos and learning to grill saved my life!! Thank you!!!
My condolences, pretty much same story over here. I was lost and cooking/grilling/smoking was a huge help, I dove fully into it and I love it. You ain't alone my friend I hope you're doing well 🤙🏻
I lost my mom to cancer too David, (Pancreatic) and although it’s been 22 years it still sucks. Cooking has been a great distraction for me as well.
#CancerSucks
#FindTheCure
By any chance was she q good cook brother...?
Big big hugs. ♥️
So sorry for your loss. We lost Mom very suddenly in 2009, I too was in a bad place. I was lost, "gone" for over a year. To this day it is still just so wrong without her.
I've made this recipe twice in the last week. In my experience, setting for five hours (last Sunday) in the refrigerator isn't enough to give a soft shell after your one hour cook. I regrouped and made this recipe for my employees today with a 14 hour overnight in the fridge and they were perfect. The first thing I noticed this morning was the shells had softened enough to indent some with my finger. My employees agree that they are amazing.
Great, that's exactly what I thought, overnight.
I didnt know night lasts for 14 hrs.
@@machinayrequiem8596lmao I said the same thing but I get it
Thanks for review on the time in the fridge. I'm trying these later in the week. Skillet
I was wondering how the shell tasted
I made some this last weekend. I cooked the pasta before but cooked it ~1 minute short of the recommended time. Then split them open to stuff and rolled them back up. The bacon does a great job of holding it together and you can’t tell the difference. Thanks for the video!
I'm going to try this your way. I've made some other pasta recipes this way and it worked perfectly. Thank you!!
Nice trick
Roll some meat mixture into a rope a little smaller diameter of the pasta.
Cut it in lengths a bit longer than the pasta. Stuff them and compact them.
Done.
@@tikitorturedmf. Great hack! Thanks for your suggestion!
Can these be stuffed, wrapped and frozen? I need to make about 100 of them and thought if they can be frozen before cooked, it would be helpful.
Your kitchen space is extremely clean and spacious, I like that man. I get iffy looking at other cook places with cramped ceiling and tables. Keep up the great content!
I love all the additional information you provided in the video. I appreciate that you have done testing and research on the recipes before you make your quality videos. Always great, and I feel so confident to give these a shot and they’ll be great first try!!!
Made this with small modification - instead of hatch peppers, I mixed in a cajun spice blend of my own. Shells sat stuffed in the fridge overnight, 300° for 1 hour, a little bbq sauce and bang. These jokers are spot on. Awesome find 😎❤️
Just made this yesterday afternoon. I did use the suggestion below to parboil the shells about 2 minutes short of fully cooked. This way you can simply cut the shell with scissors and fill them and then the bacon hides the cut anyway (from a suggestion below). They came out great and the neighbors loved them too!! I did the smoked brisket mac & cheese and I'm setting out to do many more recipes from this channel.
It’s my daughters 8th birthday this weekend and all she wants to do is cook these with Dad! So I can’t wait to try them.
Making these for NYE this year. I’m hoping the guests will like them. They look great ! Thanks Matt and Meat Church fam. Happy New Year !!
Same!
@@Nolgorehow did they turn out? Happy guests?
@@aarondiment994 very happy!! They were great.
After taking two shots at making these….I have had trouble with getting the pasta soft. So THANK YOU for the fridge tip. I’ve done them with just straight pasta….a little tuff, and Ive boiled them, still tuff. I agree best way is just use fingers.
Hatch Chiles are a treasure. Worked near Hatch NM, 6yrs ago & never had them until then... Awesome Chile. Nice touch and good idea !!!
I just done these for the first time this past weekend and stuffed them with my Jerky gun the nozzle fits right inside worked great. Thanks for the videos
The jerky cannon rocks, I have also been doing sausage with it!!
Yes sir! I always use my Jerky gun to stuff the shells. Really speeds up the process.
Greetings from Ireland. Thanks for your recipe, I made these shotgun shells over the weekend in a Weber Master Touch and they were fantastic. I made them up a left them in the fridge overnight. Pasta was perfect. They were a huge hit with my family.
TANK YOU! I have made these 2 times didn't think they were worth the time! Until YOUR video! I used my own venison hot Italian sausage for the meat. made them the night before and put them in the fridge. Smoked them the next day OMG!! You are the man thank you for the over night tip night and day difference! Thanks to you I would be proud to make these for party's!!!
Made these following Matt’s recipe - came out perfect & were delicious & a big hit with our guests!! Thanks Matt!!
I love shotgun shells! I have started precooking my Manicotti (about half the recommended time) just to soften them a little so the areas that are not bacon wrapped are not so tough. Also makes them a little more pliable for stuffing.
Even easier, skip the shells and go with lasagna noodles instead. Par boil them (like you do with the shells), and then put your filling in, and roll it up - then follow the standard recipe from there. No more stuffing / using piping bags. This is much easier, never break noodles, and you're done so much faster.
@@w00master 😊
Since I can't have wheat (celiac disease), I tried making them with roasted and peeled hatch chillies as a carrier. It works great, I cut off the top and bottom of the chilli and put them in the fridge for a while I made and chilled the filling. I pre-made the filling and made them into 5"X2", what I call "free form sausages" on parchment and par froze them for an hour to an hour and a half. I found the cream cheese filling became too runny for this method, but the combination of the hard cheese, chilli ends, meat and spices really hold the shape well. I did use two strips of bacon for each to give it a better structure. Then refrigerate overnight and for a quick 30 minutes in the freezer before putting them in the smoker. Thank you for your version! Another recipe that I can enjoy with a twist!
i almost spit out my lunch laughing so hard when you said almost as much fun as prom night!!! Matt you are the best!! thanks for the video dude
Did we all finger someone on prom night
So funny!
Prom night was memorable so I hope these are too!
same
yup straight to the comments after that one
😆
Shells turned out AMAZING! THANKS for all your hard work in making it easier for us! Only thing I have to say is....Sausage stuffer, with the small horn on it worked perfectly, cylinder type, not a screw.... game changer. Makes me want to make them all the time now! Thanks again
I used a grinder with the screw and sausage stuffing attachment. Was too mixed but I may have done that when incorporating the ingredients. I added cream cheese that wasn’t quite soft enough and prob over mixed. I didn’t like the texture. I’ve made these a bunch by hand and always great. Do you think if I lightly mix and use the screw grinder it would work and not be mealy? Thanks!
No Piping bag just fill by hand so it is completely stuffed and no air holes in the middle. These look amazing, and as the Bacon renders down it will soften the outside of the shell. Thank you for your recipe, and the great tips...
Hey Matt. Another great video. Love shotgun shells. I've also been making them this summer. I used Whataburger sausage with a little bit of hamburger. Mixed with Philadelphia spiced jalapeño cream cheese, and shredded pepper jack cheese and cheddar. Stuffed the shells and wrapped in bacon. But I used your Holy Voodoo for seasoning. I seasoned the ingredients and the bacon. I also let set in fridge for 4 hours. One thing I did do, I smoked the hamburger and Whataburger sausage, and the cream cheese (separately not mixed yet)for an hour at 150 with cherrywood first before I mixed the ingredients. I also cut a couple pieces of bacon just big enough to cover the ends of the shells and held there by the bacon used to wrap with. This helps keep most of the cheese from leaking out the ends. Then I smoked them in the smoker. They were a huge hit. Everyone was asking me for recipe. Lol. Thanks for another great video.
Great tips, do you pre cook shells or stuff them dry?
@@JB-tl3dr No precook. Stuff them then refrigerate for 4 hours. That will soften the shells before you cook.
@@markwindholz816 thank you, excited to give these a try
@@JB-tl3dr let me know how it goes. I hope you enjoy them..
I've dabbled in all types of food, even going vegetarian for 8 years for dietary and personal reasons, I'm glad I did. It taught me to eat other food I'd never tried or thought that I would try. Now back to eating meat, I enjoy cooking soo many more dishes in so many ways. I'm a foodie and this looks fabulous!!!😋 😜 ❤😅
I made these yesterday and they came out amazing. Had I not watched this video I wouldn't have known about the 4 hour sit time. Thanks!
Nothing better than fresh roasted and peeled Hatch green chili! I process 40 lbs every September and freeze them in freezer bags. For those that are unfortunate enough to not be able to process their own, they have Hatch green chili in 4 oz. cans at the store. Not as good as fresh roasted, but they’ll do in a pinch. Great informative video on these shotgun shells. Thanks for the tips!
Oh my! I followed your directions exactly and just took my first bite.... I am in love with this recipe. They softened up perfectly in the fridge overnight, and they are a hit! Great video! You teach very well.
😅where do I get the pasta tubes? What are they called?
@@jimblock348 Manicotti shells. Most any market, I would imagine.
#MATT , I made the shells, and I bought some thin bacon witch turned out to wimpy ass bacon for the wrap, in a pinch I basted the exposed ends with butter and all was good! Thanks for the awesome videos!
Making some right now! Stuffed with ground beef, green chilis, cream cheese, taco seasoning, seasoned with Meat Church Honey Hog, and gonna baste them in sweet baby rays sweet hot bbq. Gotta have corn bread and jalepeno poppers too! Thanks for what you do!
This is a really cool idea!
I've been hunting for easy to make recipes for snack and meal prep.
I think this will do very nicely for that.
I made these for the first time a couple of weeks ago. I mixed the rub in with the meat, instead of sprinkling on the outside. Couple of tips: Let them sit overnight in the fridge, the shells will be much softer. Also, before you crisp up the bacon/brush on the sauce, let them sit on paper towels for a few seconds to make them less greasy.
All you're doing by seasoning the meat directly is binding it together and making it more mealy. Look up kenji lopez' video explaining seasoning beef burger.
I love learning new recipes. My son loves cooking as well. I need new recipes to impress my cook buddy. Thank you so much 🙏
Hello 👋 Did you try the recipes?
I made some today! Used brisket, shredded pepper Jack cheese, diced jalapeños and a chipotle rub! Came out awesome
Sounds yummy
I've watched a lot of cooking videos and this is the very 1st time that whats being done is explained correctly, so thanks. I'm now a new subscriber and will enjoy trying new thing, again thank you!!!
I use a jerky shooter with the snack stick horn, it fits all the way to the end of the shell and fills them fast and perfectly. I also use it for filling pig shots.
Same!
Nice. What's a pig shot?
I knew there was a more efficient way!
Didn’t scroll far enough, this is what I came to say!
Use the "wheel bearing grease-packing technique" when filling the shells (put a wad in your off-hand and keep pushing one of the open ends down in to that wad until it overflows the shell).
Just did it this way reading the comments after the fact this was the best way i found
@@Nicohly 👍🏻
I split the difference between cooking the pasta and using it dry. I soak the manicotti shells in a bowl of water before making them. No particular time. I do that first and whenever I'm done getting my meat, peppers, cheese, and seasoning together for the filling, I pull them out one at a time and stuff them. That bit of moisture really helps them cook up better in my experience.
Great tip! Thanks
but mister meat church said he tried it all
These just look delicious. I love watching cooking videos from the South, y'all have some of the best food.
Made these many times before but the 4 hour minimum fridge time was the key! Left them in over night and they were finally right! Also used the Dr. Pepper bbq sauce Matt made for the Dr. Pepper chicken. Wow!
It’s nice to have fresh chilis but you could use hatch chilis from the jar or can. I’ve never had a shotgun shell so I’m definitely making these. The look sooo yummy!
I had some leftover filling I froze after making these last fall. I thawed it, stuffed some jalapenos (sliced off 1/4), wrapped in bacon, then oven roasted for an hour at 275. Turned out awesome!
Made a batch for a big BBQ potluck at work. Only difference was a can of Hatch chiles ‘cause I couldn’t find fresh ones.
These shotgun shells were outstanding, lots of great compliments! Many thanks!
When I do these at Christmas time with a cream sauce I put them on a cookie sheet and drizzle some sauce over them before putting them in the fridge overnight. The sauce gets absorbed into the shell and more gets added when it’s time to cook. I think when I try this I will baste the shells with your barbecue sauce after stuffing them and before wrapping with the bacon to give us the shells something else to help soften them up before they get cooked.
I cooked these a 2nd time using more hatch chilies an no cream cheese just the Colby farm cut cheese. It was better than my test cook and was a big hit at the party we attended. Needless to say we made a lot of new friends in our neighborhood!
Great video. I use my sausage stuffer with a tube that the pasta shell can fit over. This way it reaches through the entire pasta tube. It is fast and easy. Matt your the best.
Yeah when he was doing it my first thought was "I wonder if a sausage press would make it easier to stuff the shells"
I love that you said "take pride in the way you wrap the bacon" Bravo sir! 😊
Great job brother! I’ve been wanting to try these and I have watched several videos and a lot of them comment that their pasta is chewy so your fix is four hours or more in the refrigerator, I think that is spot on awesome advice!👊🏻🍻😋
Perfect timing, I've just done some for tonight's supper, living in the UK we've added... one teaspoon of Marmite!!!..
And to stuff more easily I've added one soup spoon of avocado oil, worked perfectly.
Keep up the good work.
👍🏻🇬🇧🤝🏻🇨🇱
I'm new to the smoker scene and am enjoying your videos. The prom night reference made me spit my beer out and remember those days so long ago! Excellent job Matt!!!
Thanks for being here Bryan!
Guys, The True Savior
YaH The Heavenly Father, HalleluYAH “Praise ye YaH”, (Genesis 1) was Who they Crucified for our sins and YaH arrived to be Crucified via the Tent of Meeting (Hebrew Book of Isaiah)
YaH The Father (Genesis 1)
Making these again for our block party. 3 year in a row. My neighbors always ask if I am making these and they are the first item to go once the party starts. I added lining the inside of the shell with cream cheese. Amazing.
Sounds great!
I usually make mine the day before and freeze them. Then thaw the next day. The shell is absolutely perfect after cooking. No crunchy bits. Everyone ❤❤❤❤❤ these !
Ohmylord! Take me to church!!! wow! Listen I absolutely love this channel! Thank You Lord! from Plano, TX!!!
Just a hack I use.
Boil the shells for 2 min. Then rinse with cold water to stop the cooking. They still hold up for stuffing, and it loosens up the shells for a softer bite on the uncovered ends.
For the Record, you can boil them in flavors too (Beer, Wine, Wiskey Water, Etc.)
Could then split one side of shell and stuff-- the bacon wrapped around it will hold it together❤
More fun than prom night, took me out 😂😂😂
Lmaooooooo 😅😅😅😅
@@frankkuntry5883 Best part.... 🤣🤣🤣🤣🤣
😂😂😂
🤮
Nothing was as fun as my prom night
Made these for the first time today after stumbling across this video. They were really awesome. Two pounds of meat makes A LOT. Thanks!
Best thing about Meat Church videos is that they give you the freedom to choose how you can make your own style. Not pushing product or gatekeepers
Made these yesterday. Absolutely loved them. I chopped up some jalapenos to give them some spice. The next time I make them I'm going to chop up some pineapple and add it to the mixture. Even with a sweet BBQ sauce, they're still a bit heavy. They need something more to lighten them up and I'm certain pineapple will do that.
Just used your recipe tonight for the NCAA Championship game and it was the hit of the night. Thank you for the videos and making me look good!! BTW I used Texas Sugar for the first time and it was excellent.
I have a jerky machine. I put all the mixture in the jerky machine and like a caulk gun it stuffed them perfect.
I used 2 lbs ground hamburger meat, 1 lb Mexican sausage (chorizo) 2 cups cheese and two chopped bunches of cilantro.
They make great breakfast treats.
I just got my Pit Boss 1150 pellet grill last November. Lowe's had $500 off the price with FREE assembly and FREE delivery.
It even has WIFI. I can control the grill with my phone and check the temp probes. What a deal !
"More fun than prom night"! LOL!! The recipe looks great. I'll make them soon. Thanks
“More fun than Prom ngt” 🤣🤣🙈🙈 ABSOLUTE CLASSIC!! 👏🏼👏🏼👏🏼 gonna try these! Yum!!
#MeatChurchBBQ #SmokedShotgunShells
Made this for a college football gameday. I prepared them and let sit overnight and the pasta was softened just right. Only criticism I have of using beef, pork, and shredded cheese is the mixture is still very dense. Next time I'm going to try cream cheese. Keep sharing these ideas!
Fantastic!!!!
Try Ricotta!
I made these this weekend with elk hamburger and elk Italian sausage. My family absolutely loved them. Thanks for the recipe.
This is a dumb question, but how do you make elk sausage!
@rickm6807 not dumb at all. You make elk Italian sausage like you make pork or beef sausage. It's just hamburger, but with different spices to provide different flavor. Elk is a very lean meat, so i mix pork fat and spices into it while it is being ground.
I’m a vegetarian wondering how I ended up here and why I’m drooling.
Real
Are you still vegetarian? Curious.
@@pinetree5489I’ve been vegetarian for 15 years, and was vegan for 2. I’m starting to raise my own animals for meat, and will eat wild-harvested or regenerative ag. produced meat soon. I just haven’t been in the position to afford or produce meat that I’m ethically okay with.
Long story short: yes, but not for long!
Not too late to come to change your ways LOL. Saw your reply to @pinetree5489 - if you get i to making /processing your own stuff. I suggest a book by Marianski about home production of sausage etc. some really great recipes, but more important goes into pretty good explanations on cuts, how salt plays an important role, measuring of spices by weight etc. another one is Rytek kutas’s book but he gets a bit heavy on salt for us.
You can do this with plant based.😋
Thank you ! Made these for my former coworkers & managers, to celebrate my new job. I cannot wait to try your other recipes. Up here in Yankee country, C.T. - It's okay if you hold that against me.
😂 "more fun than prom night" has me laughing over and over
Absolutely!!!
about spit out my drink when I heard that comment
Yeah, I about choked on my lunch when he said that.
Texasism
yall are weird as fuck, that actually made you laugh?
Loved the "... like, this is more fun than Prom Night" reference when stuffing the mixture in the pasta tube!!!
It's a good thing I wasn't in the middle of a swig of beer when he said that. I'd have had to clean my keyboard, desk, monitor, etc.
"...more fun than prom night!" ....dude, this recipe is outrageous!
yea finger fukin
Great recipe. Stuffing by hand is definitely easier. A shot of spray cooking oil before you stuff makes it even easier. My family loves these....
Cant wait to do these. Thanks for the 4 hour fridge tip. I've been worried about doing these and turning out too hard with the pasta.
Made these today and followed Your instructions to a T. They sat in the fridge for about 26 hours.
I used Barilla Manicotti on My Pitboss @ 300 for 1 Hour and them Basted them. The Shells did not get soft and turned out Rock Hard!! I rewatched Your Video again to see if I missed a step and I did not. Next time I will Cook the Shells for a bit prior to Stuffing.
Prom night 😂
LMFAO 😂
Best part of the video you beat me to it 🤣🤣🤣🤣
Exactly!
I wonder if his biggest critic laughed as hard as I did? Lol
The cameraman must have a muzzle on not to lose it sometimes.
I started dying laughing at that part and my 8 year old daughter, who was watching with me, really wanted to know what was so funny 😂
Saturday June the 10th. I really enjoy all your information on smoking different things. Love your shotgun shells, made them again today only this time when stuffing them I used my jerky cannon to fill the shells and it worked great. A whole lot cleaner and faster. Thanks for all the info that you share.
Love all your videos. Wife loves my ribs better than any restraunt out there. Only comment Matt is that ( and I am sure someone else has sadi this) I don't think Miller Lite qualifies as a craft beer! LOL
Sure it does, it was 'originally crafted' by a brewmaster when it first came out :)
Miller Lite doesn't even qualify as beer!
I love the content, excellent! However I love as much on how you made the video! It was short concise and to the point. Not a lot of BS straight to it, Well Done!
As a previous Qstoves+ user, I have to say that my switch to Asmoke has been a game changer. The digital controller's ability to maintain my desired cooking temperature is unmatched. I love the versatility of this grill; from smoking to baking, it does it all with ease. The distinct smoky flavor that the wood pellets impart impart to the food is a bonus. It's convenient and easy to use, and the fact that it's environmentally friendly with the use of compressed wood pellets is a big plus! The Asmoke Essential is lighter and smaller than previous models, yet it's packed with smart features like remote temperature adjustment and food temperature monitoring. It has improved my outdoor cooking experience tenfold. I would definitely recommend it to anyone looking for a new grill. #Asmoke
I've made Italian manicotti, but this is something new and exciting. I can't wait for the next family gathering. Thanks and respect.
Cheers!
Awesome recipe I have made these twice. The second time I used Jerkey injector to stuff the shell. Do not pre boil the noodles the first time it was recommended by a UA-cam comment it turned out way too soft. These things are amazing. I just bought a pellet grill I want cook these soon again.
Ain't nothing quite like a hatch chili....I'm in Los Angeles and we adore these thangs
Agree. I put some up for winter too.
@@MeatChurchBBQ Right!! I think I may do that as well because I can add it year round. I tried some hatch cream cheese dip from Bristol Farms a few years ago and it was top notch.
You said you would get comments on other ways to stuff them, so here is mine. Use a sausage stuffer with the small tube, stick to through to far end of shell, start squeezing out meat and withdraw from tube slowly as it fills. Takes seconds, no empty spots, packed tight with the meat mixture, really speeds up prep time.
awesomevid going to try these this summer as we have people over often for swim parties and this will be a nice surprise change up from the normal back yard BBQ foods.
Awesome. Gonna make em saturday with an Italian flair. Stuff the center with mozzarella pearls, ends with Italian sausage, season with Italian blend and paint with Marinara.
Thanks for the videos. I smoked shotgun shells and turned out amazing. First time smoker and your videos help out
I'm trying these this Sunday! Only thing I'm pairing mine with the other Ft Worth brewed beer...Lonestar! Thanks for another great video
You made me break my keyboard watching this! I literally drooled on it aha. looks so good!
It's so good!
Lol prom night . Just started grilling bought my 1st grill and found your channel. I use your recipe and tell folks that's for your time and videos
You won me with the Hatch green chile. I'm a bit more obsessive and try to clean out the seeds first, but yeah buddy! Four more months and I'll give these a try - they look killer tasty!
Faro brand jalapeños would be a good off season sub for the Hatch chili peppers. HEB carries them, but not 100% of the time. Probably can’t keep em in stock…. Get several extra cans when you find ‘em. They’re great to make Huevos Rancheros sauce.
Use a Ziplock bag for a pastry bag- fill it up, remove air, zip it. Cut off a triangle shaped piece for piping opening. ❤ This is a good recipe! Thanks.
Making these today. Mixing up this morning and will grill tonight. Can’t wait to try these. Awesome video.
Hello 👋 Did you try the recipes?
I had to rewind it. The Prom night comment is priceless. I won't be able to make these without thinking about that!
Just made these exactly to your specs. Looked and tasted great. I made half the batch at the 4 hour mark and the other half the next day. The pasta just didn’t get soft enough in my opinion, even the ones I let rest over night. Maybe not enough moisture in the meat to soften it. Will try parboiling them next time, or maybe adding some old bread cubes soaked in water to give the meat a little moisture. Kind of like a meat loaf. Experimenting is half the fun.
I had the same result. Let me sit overnight and they were "chewy". Also the ends we the bacon drew back off the noodles were crunchy.👎
excellent! I made 60 of these "prom night shotgun shells" over memorial weekend: .....as for stuffing: I used my jerky gun, round nozzle, worked very well. thick cut bacon is mandatory, the 4 hour min is spot on...... thank you Matt !!
I buy my Hatch chilis from a local farm. I usually get 4 bushels and roast them myself. Leave the peelings on and freeze them 5 or 6 to a bag. Great for anything. Just peel them when you use them.😊
I use my kitchen aid stand mixer, grinder attachment with a large screen. And use the stuffing tube to stuff the shells. Easy peasy not so greasy.
Matt, ditch the manicotti and just wrap the meat!
We did 2 lbs of 80/20 beef and 5 cheddar brats, minus the casing. Blended by hand and rolled into logs. Then wrapped with farm fresh bacon and smoked. To say the least, these are delicious and definitely a favorite.
Cut with a fork and enjoy!
Prom night! I KNEW there was a reason I subscribed...other than the great recipes. Awesome recipe. On the docket for our next fight night!
Making these this weekend, only I won’t be opening a can of beer flavored water!! Thanks for the video!
Great video, loved the explanations of alternate ways you tried and why that way wasn't as good.
As an amateur baker/husband of a baker, I couldn't imagine using piping bags for stuffing the shells. I feel like the meat isn't as malleable as frosting, so it wouldn't work. My only concern would be cracking the shells, but you didn't even mention that as an issue so I wouldn't worry about it.
those look great when i made them i always used a jerky gun to fill my shells great video
Did these today, My Smoker only goes to 275...So I went for 1.5 hours. They were great! This was a test run, next party, they are IN!
If you live far enough south you can grow your own peppers year round. They are not annuals and will produce batches of peppers all year as long as the winter is mild. I had plants that were 3-4 years old when the freeze of 2021 hit Houston.
Always a pleasure to watch, explain what you are doing , do it by done🔨