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Home Shotgun shells from the barbecue

Shotgun shells from the barbecue

BBQ Recipes Snack

Some dishes look incredible before you've even taken a bite. Shotgun Shells are absolutely one of them. The name sounds bold — and it is — but at its heart, this is comfort food at its finest: cannelloni stuffed with seasoned ground beef and melted cheese, wrapped in bacon and slow-cooked on the barbecue.

x_ckl_recipe_markerShotgun Shells from the BBQ Tender, juicy, a little sticky, and packed with flavour. Perfect as a party bite, a snack at a BBQ party, or just a great way to treat yourself. Shotgun Shells from the BBQ Side Dish American 12 75 minutes 90 minutes

1. Make the filling

Place the ground beef in a large mixing bowl.

Add shallot, garlic, egg, smoked paprika, BBQ rub, salt and pepper.

Mix everything together until well combined.

Add the cheddar and knead briefly until the cheese is evenly distributed.

Tip: Don't overmix the meat — it will become too dense and dry on the BBQ.

2. Fill the cannelloni

Fill each cannelloni tube halfway with the meat mixture.

Place a piece of mozzarella in the centre of the tube.

Fill the remaining space with more meat mixture.

Repeat until all the cannelloni are filled.

It's important to keep the cheese in the centre so it melts beautifully during cooking.

3. Wrap with bacon

Lay a rasher of bacon flat on the table.

Roll the filled cannelloni tightly inside, making sure the pasta is completely covered.

Repeat for all the tubes.

Tip: Thin bacon crisps up faster and gives a great exterior.

4. Prepare the BBQ

Set up the BBQ for indirect grilling at 120–140°C.

Add a piece of smoking wood for a subtle smoky flavour.

5. Low and slow

Place the shells on the grate with enough space between them.

Close the lid and let them cook for around 60 minutes.

Check after 50 minutes: the bacon should be crispy, the pasta tender, and the cheese melted.

6. Glaze

Mix BBQ sauce with honey and optional chilli flakes.

Brush the shells with this glaze during the last 10–15 minutes.

Allow the sauce to caramelise slightly for a sticky, glossy exterior.

Serving

Place the Shotgun Shells on a board or large plate.

Garnish with fresh chives or parsley.

Serve with extra BBQ sauce or a creamy cheddar dip.

These stuffed cannelloni are perfect as a party bite, snack, or side dish at the BBQ.

BBQ Recipes Snack 12 cannelloni tubes 500 g ground beef 80 g cheddar, cut into small cubes 1 ball of mozzarella 1 shallot 1 clove of garlic 1 egg 1 tsp smoked paprika 1 tsp BBQ rub 12 thick rashers of bacon or 24 thinner rashers Salt and pepper 4 tbsp BBQ sauce 1 tbsp honey Optional: a pinch of chilli flakes BBQ or Kamado with lid Mixing bowl Knife Silicone brush Tongs BBQ bbq BBQ Accessories bbq-accessories BBQ Tools bbq-tools BBQ Grill Plates & Grates bbq-grill-plates-grates Blackwell Knife Set Damascus - Japanese style - 67 layers damask steel - VG10 - 4-piece Blackwell Messenset Blackwell Knife Set (Chef's knife + office knive) - Japanese style - 67 layers damask steel - VG10 - 2-piece Blackwell Messenset Blackwell Knife Set (Chef's knife + vegetable knife/Nakiri) - Japanese style - 67 layers damask steel - VG10 - 2-piece Blackwell Messenset Blackwell grill plate cast iron BBQ / baking plate Ø 30 cm – without non-stick coating – double-sided Blackwell ["Grillplaat"] Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Thüringer braadworst on the Kamado foodies-thuringer-braadworst-van-de-kamado Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Schaschlik on the kamado foodies-schaschlik-op-de-kamado

Recipe

Shotgun Shells from the BBQ

Tender, juicy, a little sticky, and packed with flavour. Perfect as a party bite, a snack at a BBQ party, or just a great way to treat yourself.

Course	Side Dish
Kitchen	American
Servings	12

Preparation time

Preparation time	75 minutes
Total	90 minutes

Equipment

BBQ or Kamado with lid
Mixing bowl
Knife
Silicone brush
Tongs

Ingredients

12 cannelloni tubes
500 g ground beef
80 g cheddar, cut into small cubes
1 ball of mozzarella
1 shallot
1 clove of garlic
1 egg
1 tsp smoked paprika
1 tsp BBQ rub
12 thick rashers of bacon or 24 thinner rashers
Salt and pepper
4 tbsp BBQ sauce
1 tbsp honey
Optional: a pinch of chilli flakes

Shotgun Shells from the BBQ

1. Make the filling

Place the ground beef in a large mixing bowl.

Add shallot, garlic, egg, smoked paprika, BBQ rub, salt and pepper.

Mix everything together until well combined.

Add the cheddar and knead briefly until the cheese is evenly distributed.

Tip: Don't overmix the meat — it will become too dense and dry on the BBQ.

2. Fill the cannelloni

Fill each cannelloni tube halfway with the meat mixture.

Place a piece of mozzarella in the centre of the tube.

Fill the remaining space with more meat mixture.

Repeat until all the cannelloni are filled.

It's important to keep the cheese in the centre so it melts beautifully during cooking.

3. Wrap with bacon

Lay a rasher of bacon flat on the table.

Roll the filled cannelloni tightly inside, making sure the pasta is completely covered.

Repeat for all the tubes.

Tip: Thin bacon crisps up faster and gives a great exterior.

4. Prepare the BBQ

Set up the BBQ for indirect grilling at 120–140°C.

Add a piece of smoking wood for a subtle smoky flavour.

5. Low and slow

Place the shells on the grate with enough space between them.

Close the lid and let them cook for around 60 minutes.

Check after 50 minutes: the bacon should be crispy, the pasta tender, and the cheese melted.

6. Glaze

Mix BBQ sauce with honey and optional chilli flakes.

Brush the shells with this glaze during the last 10–15 minutes.

Allow the sauce to caramelise slightly for a sticky, glossy exterior.

Serving

Place the Shotgun Shells on a board or large plate.

Garnish with fresh chives or parsley.

Serve with extra BBQ sauce or a creamy cheddar dip.

These stuffed cannelloni are perfect as a party bite, snack, or side dish at the BBQ.

Cooking mode Prevents your screen from going to sleep

Serving suggestion for Shotgun Shells

Place the Shotgun Shells on a board and serve with extra BBQ sauce. Garnish with fresh chives or parsley for a fresh touch. Perfect as a party bite or side dish.

Tips for perfect Shotgun Shells

Prepare the shotgun shells a few hours ahead for a more intense flavour
Use thin bacon for a crispy exterior
Mix it up with different fillings: pulled pork, chorizo or buffalo chicken

Related products

Blackwell Knife Set Damascus - Japanese style - 67 layers damask steel - VG10 - 4-piece

Blackwell Knife Set (Chef's knife + office knive) - Japanese style - 67 layers damask steel - VG10 - 2-piece

Blackwell Knife Set (Chef's knife + vegetable knife/Nakiri) - Japanese style - 67 layers damask steel - VG10 - 2-piece

Blackwell grill plate cast iron BBQ / baking plate Ø 30 cm – without non-stick coating – double-sided

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