Looking for a recipe

[ThomasChalmers]

I have seen a lot of people doing Shotgun Shells on the forum. Can someone please give me a good recipe. Very interested in trying, when I tried to pull it up on the Traeger site I got nothing! Help a brother out!!

 

[RustyJake]

Prom night line is classic
The recipe he shows is as simple ad it gets for these
Enjoy, they are delicious
So are bacon wrapped smoked pickles...

 

[GrillMeister]

Hard to beat Meat Church's recipe. I just picked up ingredients to make it myself. Enjoy!

The important part is letting them sit in the fridge for 4 hours minimum to prevent the too al dente noodle problem many folks experience.

 

[Timmy]

Hard to beat Meat Church's recipe. I just picked up ingredients to make it myself. Enjoy!

The important part is letting them sit in the fridge for 4 hours minimum to prevent the too al dente noodle problem many folks experience.

My fam likes them better over night in the fridge , gives them a more palatable texture.

 

[ThomasChalmers]

Prom night line is classic
The recipe he shows is as simple ad it gets for these
Enjoy, they are delicious
So are bacon wrapped smoked pickles...

Thank you RustyJake, just watched the video, can’t wait to cook these up!!! This is just what I was looking for!! Thanks again!

 

[GrillMeister]

These are now in the fridge for tomorrow. 1 lb of 90/10 ground sirloin and 1 lb. of mild Italian sausage, and 8 oz of cheese produced 22 shells.

 

[Slimpicker]

I swore I saw a video where the guy shoved a big square of cheese in the middle, then just pressed the shell into the meat on both ends and packed it.

 

[GrillMeister]

I swore I saw a video where the guy shoved a big square of cheese in the middle, then just pressed the shell into the meat on both ends and packed it.

Those shells are pretty fragile. I use this cheese I found at H-E-B which is the Farm style Thick Cut.

I used my pinkie finger mostly to pack the shells.

Like most awesome grilled appetizers, this one is labor intensive before the grilling part, so I am expecting awesomeness.

 

[RustyJake]

I swore I saw a video where the guy shoved a big square of cheese in the middle, then just pressed the shell into the meat on both ends and packed it.

That was the first video I watched on it.
I did it that way the first time. The last few times I added shredded cheese in the meat.
Way easier and doesn't leave any void in the middle

 

[Slimpicker]

The last few times I added shredded cheese in the meat.
Way easier and doesn't leave any void in the middle

Copy that... I'll just skip right to the easy way. Thanks

 

[RustyJake]

I agree with @GrillMeister in leaving them in the fridge overnight. There seems to be.a much nicer texture to the shells. I have done the 4 hours rest, and they are okay. Wouldn't do any less than 4. Definitely not hard Shells at that time. But my personal preference is the texture after an overnight rest.

 

[GrillMeister]

So far so good. Just sauced these with Ray's No Sugar BBQ Sauce.

 

[RustyJake]

So far so good. Just sauced these with Ray's No Sugar BBQ Sauce.

View attachment 10099

As I sit at work getting even hungrier looking at these....yes please

 

[GrillMeister]

Well, this got a big "Don't make these things again" from SWMBO. I followed the Meat Church recipe except the Hatch Chilies since there were none available.

SWMBO was not happy with the pasta shell. It was al dente, but the pointy ends were crunchy.

If I were to do this again, I would season the meat before stuffing and find a way to cover all of the pasta shell with bacon. More bacon? More bacon makes everything better.

I'd probably skip the sauce and maybe baste it with some garlic butter and serve it up with some fresh Tzatziki sauce next time.

 

[Slimpicker]

find a way to cover all of the pasta shell with bacon

Saw a vid of one guy who wrapped the point with bacon for that reason...
1Q: can't you just cut the point off right before cooking after a long night in the frig?