Boudin Shotgun Shells

[Darian Hofer]

There are many variations of bbq shotgun shells. I watched 1 online that I liked with boudin, cream cheese, pepper jack cheese and candied jalapeños, stuffed into par boiled manicotti pasta shells and wrapped in bacon. We like boudin but didn’t care for the mushy texture and bland taste of the pasta shells. I stuffed the shells and cut them in half so I could wrap each piece with a single piece of bacon and make them a smaller serving. I also did a few boudin stuffed jalapeño’s and we liked these better. I did watch another video where they seasoned the outer pasta shell before wrapping with bacon. More research is needed.

 

[LMichaels]

Can't wrap my head around BBQ pasta

 

[Darian Hofer]

Can't wrap my head around BBQ pasta

I can’t wrap my head around my post being moved out of the pellet grill forum…

 

[Timothy F. Lewis]

I can’t wrap my head around my post being moved out of the pellet grill forum…

Well, you didn’t mention using the pellet grill but, things get moved by the Boss but, not without rational consideration.
I have come to seriously enjoy shotgun shells, they are pretty easy once you figure out how moist the filling needs to be and make them early enough to hydrate the shells a bit. It took me a couple of times to start early enough and get the moisture right. They are worth the learning curve.

 

[Darian Hofer]

Well, you didn’t mention using the pellet grill but, things get moved by the Boss but, not without rational consideration.
I have come to seriously enjoy shotgun shells, they are pretty easy once you figure out how moist the filling needs to be and make them early enough to hydrate the shells a bit. It took me a couple of times to start early enough and get the moisture right. They are worth the learning curve.

I get what you’re saying but it never crossed my mind that I had to mention I was cooking on a pellet grill since I posted in the pellet forum. The majority of the posts in the Weber Pellet forum and not Weber grill posts and many are Ninja grills and such. But I get the Admin can do as he wishes.

 

[Wilmer Cogburn]

I’ve never tried these!

I want to.

Look awesome.

I understand the moisture /pasta thing is vital or they are a mess. This is the art it seems.

 

[timothy]

I get what you’re saying but it never crossed my mind that I had to mention I was cooking on a pellet grill since I posted in the pellet forum. The majority of the posts in the Weber Pellet forum and not Weber grill posts and many are Ninja grills and such. But I get the Admin can do as he wishes.

Yea, and you didn't really post it as a recipe, so
I tried these once on the WSM. The pellet grill is a big convection oven so I'm gonna try it again.

 

[Wilmer Cogburn]

Well, you didn’t mention using the pellet grill but, things get moved by the Boss but, not without rational consideration.
I have come to seriously enjoy shotgun shells, they are pretty easy once you figure out how moist the filling needs to be and make them early enough to hydrate the shells a bit. It took me a couple of times to start early enough and get the moisture right. They are worth the learning curve.

I think we need a tutorial!

 

[Timothy F. Lewis]

Thanks Wilmer but, it’s not that hard really just make sure you add a little water (1-2 tsp.) to the stuffing and don’t use pre grated cheese, the cellulose just dries it out. Stuff, wrap, cover and leave in the fridge overnight. That’s my basic take on the process. I stuff mine as dry shells and let the water in the stuffing soften them overnight.