If you liked this video, I made a list of other BBQ Appetizers you'd love! Smoked BBQ Meatballs: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RImrrtvOsHs.html Smoked Street Corn Dip: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wjDIiJG2JGg.html Smoked Hog Nuts: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nQmY0_sMDUw.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
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?
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 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. 😂
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.
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!
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 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 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.
That is key getting the noodle started before stuffing, I did a 2nd attempt last week with beef chorizo. The cream cheese sounds like a great addition brother, Cheers!
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
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😂🤣👍
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..😊
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 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.
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!
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..
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!
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.
If you are going to par boil them and use a zip lock bag to pipe no one wonder you broke 1/3 of the shells.. Are you that cheap not to buy a piping bag?
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 ;)
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.
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.
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.
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 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.
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!
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!!
@@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.
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!!!
