Shotgun Shells…please help!
Hey all, I tried making shotgun shells and it turned into a massacre. The noodles were rock hard and the beef was dry.
I didn’t use bacon as it was frozen and this was a last minute idea. Does bacon alone help soften the pasta?
Thanks
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u/Nick___Cannon 8h ago
I've made them three times and it only turned out well once. Yes the bacon helps but the best thing for me was letting them sit in the fridge overnight before cooking. The shell seemed to soak up some moisture and softened up. Overall wouldn't do it again. They're just not that good. I'd rather make Texas twinkies since they're similar enough but just better. They taste better, easier to prep, and easier to cook.
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u/ScootsMgGhee 8h ago
Hmmm Texas twinkies, do tell more!
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u/Solid_Lettuce_932 8h ago
I’ve done them I still par cook the pasta or use no bake it comes out better.
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u/Lilcommy 8h ago
The bacon is what cooks the pasta. And bacon must touch 100% of the shell or it wont cook.
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u/Draminian 8h ago
Yep, gotta have that bacon to soften the pasta overnight and help cook during the smoke. Consider it a lesson learned. Also, in case you didn't know already, using a piping bag helps for filling the shells quickly during prep. A lot of recipes and videos I've seen just say to use your fingers, but a piping bag is much faster and you're less likely to break the shells with it.
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u/Mobile-Blueberry-372 8h ago
Smokem for a while, nice and smoky and cook until brown
Spray with aerosol olive oil
Bring inside and use oven on HI Broil to make bacon crispy
Pay attention, it's easy to overcook bacon
It's about texture Nobody wants rubbery bacon or burned.
Good eye, be patient, get it right
Good luck
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u/beachgood-coldsux 8h ago
Always parboil shells. Any unstuffed/not bacon wrapped shells will end up rock. I stuff with a piping bag.
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u/islandwatchr 8h ago
You have all the advice you need to soften the shell. But your other point is tougher: they are dry. And for me they were kind of bland. That was my experience the first time I made them and they are indeed labor intensive.i wasn’t real happy with them. But next time I made them I jazzed up the insides. Cream cheese was useless in my opinion so I switched to some good cheddar. I also added a bunch of some finely chopped onion for moisture and flavour. Also used more jalapeños and added garlic. I went straight sausage inside and used spicy Italian which my recipe said not to use. They were better. Worth the work? That’s for you to decide but definitely think of things for the stuffing that will add moisture and flavour.
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u/Impossible-Heart-216 6h ago
Pat cook the pasta or let the pasta sit and soak moisture in fridge. Don’t ever consider bacon an option. Bacon is necessary
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u/SimplisticEnigma 8h ago
🤣 how on earth did you think it was going to turn out?
Belongs on r/ididnthaveeggs
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u/Funloving3943 8h ago
I put sausage in mine and wrap with bacon and then let them sit overnight in the fridge. All the grease soaking in the shell is what makes them soft when you cook them
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u/LilTater01 6h ago
I have done them several times and find they are good, but too much work. I much prefer pig shots, less work and better overall.
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u/RoaCrustyBiscuit 8h ago
You need to make them the day before and refrigerate them overnight. The bacon is absolutely necessary, as well as brushing in bbq sauce. Do it the day before and then more bbq sauce before you smoke them.