BBQ shotgun shells (stuffed cannelloni)

The cook, step by step.

1. 1

   Step 1

   Done

   Mix the minced meat with the grated young cheese, egg and BBQ rub/spices. The mixture looks like the picture below.

2. 2

   Step 2

   Done

   Fill the cannelloni biscuits with the mozzarella ball first. Place it in the middle of the pasta. Then fill the sides with the chopped mixture. Be careful not to crush the pasta and do this carefully.

3. 3

   Step 3

   Done

   After you have filled the Cannelloni puffs, wrap them well with bacon, make sure that weather sides and the entire rounding are wrapped. It is intended that the whole is sealed so that no to little moisture can escape and the pasta can be cooked well in the bacon shell. Bring the shotgun shells light again with some BBQ rub. TIP: Make the shotgun shells the day before and put them overnight in the fridge. This way the pasta can become nicely soft from the moisture from the chopped and mozzarella. You'll just get a better result.

4. 4

   Step 4

   Done

   Set up the BBQ for indirect heat at about 120°C. The total BBQ cooking time is about 1 hour. Cook the stuffed cannelloni for the first 10–15 minutes to let the bacon crisp slightly, then brush generously with glaze or sauce. Repeat the glazing 2–3 times during cooking.

   BBQ temperature: 120°C10m
5. 5

   Step 5

   Done

   After you remove the Shotgun shells from the BBQ, serve them as shown below. The official recipe also contains a small slice of cheddar cheese melted over the end of the shotgun shell. We have chosen not to do this as we already use young cheese and mozzarella in the filling.