Smoked Shotgun Shells

Рет қаралды 3,008,752

Күн бұрын

Smoked Shotgun Shells
Smoked Shotgun Shells make a fantastic appetizer or tailgating treat! We have made these with many different fillings and this Summer settled on this recipe that my family and guests loved. It's a very hearty version and it is filled mostly with meat and a little cheese and hatch chilies for a Southwestern flavor profile which we think you will love.
It's key to allow the meat mixture to rest in the pasta tubes in the refrigerator for at least 4 hours. We have test 1 hour, 2 and 3 hours as seen in this video and the results are not as good.
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Welcome to the official Meat Church BBQ KZfaq channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Пікірлер: 1 500

@thedieseldaniel3082 Жыл бұрын

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!!!

@tricepilot Жыл бұрын

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.

@Ray-po1yu Жыл бұрын

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!!!

@panderson9561 Жыл бұрын

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.

@whitey129 Ай бұрын

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.

@tikijoebartz7134 Жыл бұрын

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!

@andykives3420 Жыл бұрын

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.

@MichaelJEmmi Жыл бұрын

Great, that's exactly what I thought, overnight.

@machinayrequiem8596 10 ай бұрын

I didnt know night lasts for 14 hrs.

@mdeez8286 10 ай бұрын

@@machinayrequiem8596lmao I said the same thing but I get it

@1990westfalia 10 ай бұрын

Thanks for review on the time in the fridge. I'm trying these later in the week. Skillet

@caroltochterman0000 10 ай бұрын

I was wondering how the shell tasted

@patrickbatman4426 Жыл бұрын

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!

@blackbluedgunsmithing7171 6 ай бұрын

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 !

@DAGORG18 Жыл бұрын

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!

@highpocketsnana1333 Жыл бұрын

I'm going to try this your way. I've made some other pasta recipes this way and it worked perfectly. Thank you!!

@brada1997 Жыл бұрын

Nice trick

@tikitorturedmf Жыл бұрын

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.

@merk9569 Жыл бұрын

@@tikitorturedmf. Great hack! Thanks for your suggestion!

@monahayes3397 Жыл бұрын

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.

@davidsoto7711 Жыл бұрын

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!!!

@beanzz801 Жыл бұрын

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 🤙🏻

@ChezJ1 Жыл бұрын

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

@NewBeginning509 Жыл бұрын

By any chance was she q good cook brother...?

@Babsbakes Жыл бұрын

Big big hugs. ♥️

@anghiggy5029 Жыл бұрын

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.

@barryfriesen8062 Жыл бұрын

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.

@w00master Жыл бұрын

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.

@morgangreenfield824 Жыл бұрын

@@w00master 😊

@jackbackintheday Жыл бұрын

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!

@TheBeardedItalian Жыл бұрын

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!👊🏻🍻😋

@allenkimball1883 Жыл бұрын

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

@Chris-fo8wp Жыл бұрын

The jerky cannon rocks, I have also been doing sausage with it!!

@horacejones5226 Жыл бұрын

Yes sir! I always use my Jerky gun to stuff the shells. Really speeds up the process.

@damienminnock6509 11 ай бұрын

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.

@budduggly7781 Жыл бұрын

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.

@jimblock348 Жыл бұрын

😅where do I get the pasta tubes? What are they called?

@budduggly7781 Жыл бұрын

@@jimblock348 Manicotti shells. Most any market, I would imagine.

@terryhamilton985 Жыл бұрын

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.

@sherrywilliams409 Жыл бұрын

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!

@OKNateM Жыл бұрын

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!

@davidstearn1342 Жыл бұрын

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!

@acibo3264 Жыл бұрын

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.

@POWER-LINKS Жыл бұрын

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).

@Nicohly Ай бұрын

Just did it this way reading the comments after the fact this was the best way i found

@POWER-LINKS Ай бұрын

@@Nicohly 👍🏻

@jnoyes8841 11 ай бұрын

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!

@user-wo4gw7hu2p Жыл бұрын

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.

@rrest11 Жыл бұрын

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.

@DaveScottADV Жыл бұрын

Yeah when he was doing it my first thought was "I wonder if a sausage press would make it easier to stuff the shells"

@jimwsmith724 6 ай бұрын

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 !!

@Nolgore 6 ай бұрын

Same!

@aarondiment994 5 ай бұрын

@@Nolgorehow did they turn out? Happy guests?

@Nolgore 5 ай бұрын

@@aarondiment994 very happy!! They were great.

@TheOneWhoReportsForDuty Жыл бұрын

These just look delicious. I love watching cooking videos from the South, y'all have some of the best food.

@kimwalders8781 Жыл бұрын

Making these today. Mixing up this morning and will grill tonight. Can’t wait to try these. Awesome video.

@mikeswingle8218 Жыл бұрын

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.

@markwindholz816 Жыл бұрын

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.

@JB-tl3dr Жыл бұрын

Great tips, do you pre cook shells or stuff them dry?

@markwindholz816 Жыл бұрын

@@JB-tl3dr No precook. Stuff them then refrigerate for 4 hours. That will soften the shells before you cook.

@JB-tl3dr Жыл бұрын

@@markwindholz816 thank you, excited to give these a try

@markwindholz816 Жыл бұрын

@@JB-tl3dr let me know how it goes. I hope you enjoy them..

@McLovin0922 Жыл бұрын

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!

@migueldelaney6291 Жыл бұрын

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!!!

@billyrbii Жыл бұрын

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.

@SalongirlGardens Жыл бұрын

I’ve not tried these yet but they’re now on my list. Thanks Matt!

@timthompson6109 Жыл бұрын

I made these for the first time at our tailgate last Saturday, and they were great! The Meat Mitch sauce was the perfect finish! I'm going to give your pork belly burnt ends a try next game!

@rdalert447 Жыл бұрын

Made these for the first time today after stumbling across this video. They were really awesome. Two pounds of meat makes A LOT. Thanks!

@bryanstubbins6018 Жыл бұрын

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!!!

@MeatChurchBBQ Жыл бұрын

Thanks for being here Bryan!

@crystalhardin6363 6 ай бұрын

More fun than prom night, took me out 😂😂😂

@bdctrans70 Жыл бұрын

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!

@user-jl7ri9uo2n Жыл бұрын

I love learning new recipes. My son loves cooking as well. I need new recipes to impress my cook buddy. Thank you so much 🙏

@robertreichardt1932 Жыл бұрын

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

@cramdangle Жыл бұрын

Did we all finger someone on prom night

@mfcriz2561 Жыл бұрын

So funny! Prom night was memorable so I hope these are too!

@gertoise Жыл бұрын

same

@troylakin826 Жыл бұрын

yup straight to the comments after that one

@sergeantcalmdown Жыл бұрын

😆

@Luis-wg4my Жыл бұрын

Prom night 😂

@chadmiller6487 Жыл бұрын

LMFAO 😂

@Grillincoastal Жыл бұрын

Best part of the video you beat me to it 🤣🤣🤣🤣

@NaturalSpyder Жыл бұрын

Exactly!

@terrypedersen7 Жыл бұрын

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.

@conservativefolk7248 Жыл бұрын

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 😂

@mvjr7758 Жыл бұрын

Hatch Chiles are a treasure. Worked near Hatch NM, 6yrs ago & never had them until then... Awesome Chile. Nice touch and good idea !!!

@peteratkin6151 Жыл бұрын

Excellent video! We're gonna do these this coming long weekend, probably with some cream cheese in the filling. But, exactly with your method.

@richhansen8617 Жыл бұрын

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.

@ChrisSmith-cv1cr Жыл бұрын

Same!

@brada1997 Жыл бұрын

Nice. What's a pig shot?

@gmwwc Жыл бұрын

I knew there was a more efficient way!

@Robert-sw1xx Жыл бұрын

Didn’t scroll far enough, this is what I came to say!

@Dylan-tt3ic Жыл бұрын

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

@jakeboss2653 Жыл бұрын

I love making shotgun shells with wild game meat, elk, moose, caribou, bison, and axis, i've also used beef belly for wrapping them, tastes sooo amazing, makes me want to go make some this weekend

@dalemerkle4937 9 ай бұрын

Axis is the best damn wolf game in the world.

@WEJIII Жыл бұрын

😂 "more fun than prom night" has me laughing over and over

@Chris-fo8wp Жыл бұрын

Absolutely!!!

@rdbrnr86gt Жыл бұрын

about spit out my drink when I heard that comment

@EyeTyrant1979 Жыл бұрын

Yeah, I about choked on my lunch when he said that.

@effyoujoebu.idoitmyself Жыл бұрын

Texasism

@ceasursmoke1391 Жыл бұрын

yall are weird as fuck, that actually made you laugh?

@ParadigmUnkn0wn Жыл бұрын

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.

@parisite99 Жыл бұрын

Great tip! Thanks

@cephlo1 Жыл бұрын

but mister meat church said he tried it all

@iumouth Жыл бұрын

I used my sausage stuffer with a small enough tube to fit through the manicotti shell…hold your thumb over the end and let the sausage stuffer push the shell off the tube - worked great! These are awesome!!!

@Chris-fo8wp Жыл бұрын

I just prepped these yesterday and did them this afternoon on a Big Green Egg with a couple hunks of Hickory added!! Absolutely amazing!!! I used 1/2 mild and 1/2 hot Italian sausage mix I had left over and combined that with equal portion of ground beef. I think next time I will do 1/2 Chorizo, 1/2 ground beef and definitely more cheddar cheese!! Thanks for a great recipe!!

@MeatChurchBBQ Жыл бұрын

Fantastic Chris!!!!!!

@Chris-fo8wp Жыл бұрын

@@MeatChurchBBQ The chorizo ones came out really good, anytime there is a get together these are requested. Basically if I do not show up with Shells and Pork Shots I do not get let in!!!! Thanks again for a great channel!!

@thistles Жыл бұрын

I’m a vegetarian wondering how I ended up here and why I’m drooling.

@123ewitme 4 күн бұрын

Real

@pinetree5489 23 сағат бұрын

Are you still vegetarian? Curious.

@thistles 22 сағат бұрын

@@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!

@chadpratt Жыл бұрын

#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!

@MeatChurchBBQ Жыл бұрын

Fantastic!!!!

@MichaelJEmmi Жыл бұрын

Try Ricotta!

@EssexCountyPhoto Жыл бұрын

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. 👍🏻🇬🇧🤝🏻🇨🇱

@Wolfparkinson Жыл бұрын

#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!

@paulbradley1781 Жыл бұрын

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

@dandowodzenka8864 Жыл бұрын

Sure it does, it was 'originally crafted' by a brewmaster when it first came out :)

@papascruffy Жыл бұрын

Nice job man, looks amazing! You're right, could be so many options and thanks for the tips. Do you really remember Prom Night 😂

@yopasjim Жыл бұрын

Matt, I made these for the Super Bowl this year and they loved them! By the way, assembled and put in frig overnight. Also, for some reason, it was hard to find manicotti shells at local grocery store.

@nickiodice1433 Жыл бұрын

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

@jasoncarver315 Жыл бұрын

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!

@lennywells51 Жыл бұрын

"More fun than prom night"! LOL!! The recipe looks great. I'll make them soon. Thanks

@pzuliomaccavellion9711 Жыл бұрын

"...more fun than prom night!" ....dude, this recipe is outrageous!

@chancelebron3975 5 ай бұрын

yea finger fukin

@brandonmgrezaffi1269 Жыл бұрын

I finally tried these and they were out the box!! (Shotgun shells)😆. Anyway I used a ziploc and cut a small section off the bottom corner to pipe the stuffing into the manicotti and this really save time on the process. Thanks again for another great video!

@MeatChurchBBQ Жыл бұрын

Fantastic!

@glitzinglam4022 Жыл бұрын

I just stumbled across this video and these look amazing. Unfortunately, I don’t have a smoker but would love to try these one day! Nice job!

@KeenanBruchez-lz9zs Жыл бұрын

I made these this weekend with elk hamburger and elk Italian sausage. My family absolutely loved them. Thanks for the recipe.

@Cryptosifu Жыл бұрын

This is a dumb question, but how do you make elk sausage!

@KeenanBruchez-lz9zs Жыл бұрын

@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.

@jeffsharpton1421 2 ай бұрын

I made some today! Used brisket, shredded pepper Jack cheese, diced jalapeños and a chipotle rub! Came out awesome

@georgecook1374 Жыл бұрын

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.

@morals57 Жыл бұрын

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.

@macmcguire9447 Жыл бұрын

Hey Matt. I don't have a youtube channel or anything,but I consider myself an avid backyard Pitmaster and have learned through out many years of watching your channel and others.when it comes to smoked shotgun shells,I have seen many struggle with stuffing the manicotti, it dawn on me to use my snackstick horn on my sausage stuffer,which I have yet to see anyone do,and it worked out great.Very efficient, Just a tip to a pro.

@chattiesmom Жыл бұрын

Looks totally awesome and a fun alternative to stuffed jalapenos. On the menu for next weekend when the kids come to visit.

@scottjohnson4949 Жыл бұрын

Hey Matt, loved the recipe! I think you could blow up You Tube with this idea. Mix all your inside the shell ingredients and then use a jerky gun with a long tube that fits in the manicotti shell, then pump it full. It makes filling the shells 10 times easier! I am disabled, with limited hand use and this really makes it fast and easy! Thanks for all your content, Go Cowboys!

@normenstrobel3887 Жыл бұрын

You’re right, a Jerky gun would have made this so much easier. I’m going to have to find mine and dust it off.

@stevekempsyninja3292 Ай бұрын

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!!!😋 😜 ❤😅

@Husker2828 4 ай бұрын

Thanks for the videos. I smoked shotgun shells and turned out amazing. First time smoker and your videos help out

@DennisMoore664 Жыл бұрын

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!

@brewcrewfishing 9 ай бұрын

Made these today. Man they are filling! Very good recipe Matt!

@that1runk492 Жыл бұрын

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

@sroc524 Жыл бұрын

Can’t wait to try this. Going to try mine by dicing up some cherry peppers for a little sweet heat on the inside.

@lisaherrera1285 Жыл бұрын

Wow!!! Im going to try this. Looks absolutely delicious 😋

@johnmadden6472 Жыл бұрын

OMG! I never heard it was more fun than prom night, as I missed out on this maneuver as she was a friend of the family, not that I wouldn't have enjoyed this event, LOL!!!!

@rarad.3793 Жыл бұрын

I love that you said "take pride in the way you wrap the bacon" Bravo sir! 😊

@bhubbard491 2 ай бұрын

Thanks for the specific temp and times! Can't wait to make some of these bad boys.

@blazingstarbbq Жыл бұрын

Oh Yeah! Great video! I have been on the fence about making these but after this video I’m making them🙌

@dannycornelius4015 Жыл бұрын

Just about ready to pull these off the Traeger cant wait! I like the ammo can with the seasonings in it great for camping!

@mosesbrown4347 Жыл бұрын

Just stumbled across your channel. These look amazing. Can’t wait to try. 2 classic lines - “more fun than prom night” & “Texas Craft beer”.

@normenstrobel3887 Жыл бұрын

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.

@wesleynelson8263 Жыл бұрын

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.👎

@jbuckley21 Жыл бұрын

Awesome video! The other channels also don’t have your humor, you crack me up! Many thanks!

@jamesbuck3818 Жыл бұрын

You're AWESOME. .. Can't wait to try your recipe!

@danspencer6005 Жыл бұрын

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 KZfaq comment it turned out way too soft. These things are amazing. I just bought a pellet grill I want cook these soon again.

@CptnRon302 Жыл бұрын

Great stuff Matt. I'm loving the Hatch Chile addition! Haha, "waiting for you guys to tell me how I should be using a piping bag"!! 🤣🤣

@megiloth3634 9 ай бұрын

I've never heard of these!! This is a perfect snack. I got a new vertical smoker and this will definitely be one of the first things I try. These sound amazing! More fun than prom night..mwahaha, NICE!!!!

@jameslast3192 Жыл бұрын

Never heard of these. Looks amazing!

@benhoward7006 Жыл бұрын

Awesome ideas!! I will try it. I love your channel.

@bobsaurin3258 9 ай бұрын

Loved the "... like, this is more fun than Prom Night" reference when stuffing the mixture in the pasta tube!!!

@niagaramike528 8 ай бұрын

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.

@Dan-pp8oy Жыл бұрын

Matt, Ive made the shells before and made them again yesterday, but with a twist. Since I eat chicken wings with a Texas Pete hot sauce mixture, I wanted to try making the shells with a mixture of ground chicken, cheese, Texas Pete and some All Purpose. I let the mixture rest overnight, made the shells and let them rest overnight. After smoking them, I glazed them with Sweet Baby Ray and Texas Pete mixture. Then sprinkled some more All Purpose. Man, they are good!

@erikpost2294 Жыл бұрын

I’ve seriously been waiting for y’all to make this video. Everyone else is amateur hour. Thanks! Look forward to seeing y’all at Troubadour in Celina!

@MeatChurchBBQ Жыл бұрын

Appreciate that! Introduce yourself at Celina!

@genekatauskas6904 Жыл бұрын

Always a pleasure to watch, explain what you are doing , do it by done🔨

@donnapollock Жыл бұрын

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...

@WTLowery82 Жыл бұрын

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.