Korean BBQ Shotgun Shells 😮‍💨 @bearmountainbbq

i love how these "easy" to make recipes always include a $1,000+ smoker that majority of people probably don't have...lol

you overestimate how much time I'm willing to spend to make an appetizer for other people to enjoy

Him missing the bag is so relatable 😂

That's genius! Refrigerating overnight, it sure does hydrate the pasta shells. Excellent!!

Korean BBQ Shotgun Shells 😮‍💨 Recipe ⤵️⤵️⤵️ Before we dive into the recipe, I’ve got to give a shoutout to —I’ve been using their pellets for the past five years, and there is a reason I do! Their smoke pellets add incredible depth and flavor to everything I cook. For this one, I’m using one of my NEW go-to blends: Old Fashioned Pellets! Shotgun Shell Ingredients: 1 Pack Manicotti (14 Shells) 1 Pack Bacon 1 lb Ground Beef 1 lb Ground Pork 1 Bunch Green Onions 1/4 Cup Canned Carrots 4 Tbsp Soy Sauce 1 Tbsp Sesame Oil 1 Tbsp Chili Oil 2 Tbsp Gochujang 2 Garlic Cloves 1 Tbsp Ginger 3 Tbsp BBQ Rub (Grilling with Dad-All Purpose) 4 Tbsp BBQ Sauce How to: 1. Add Ground Beef, Pork, Green Onions, Carrots, Soy Sauce, Sesame Oil, Chili Oil, Gochujang, Garlic, Ginger in a bowl and mix well 2. Add Mixture to a ziplock piping bag 3. Add mixture in Manicotti Shells and wrap with regular bacon (NOT THICK) 4. Refrigerate overnight or for 3-4 hours 5. Add your favorite BBQ rub 6. In the Smoker at 325 degrees for 45 min 7. Then add bbq sauce and let that set for 10-15 minutes or until bacon is cooked 8. Garnish with Spicy Korean Mayo, Green Onions, and Sesame Seeds Spicy Korean Mayo Ingredients: 1/2 Cup Mayo 2 Tbsp Gochujang 2 Tbsp Honey 1 Lemon How to ➡️ add ingredients in a bowl and whisk it’s that easy 😮‍💨 Smoker: SearWood BBQ Rub: Knife: Bear Hands Cleaver Shirt: #korean #bbq #shotgun #shells #recipe

My heart surgeon asked to thank you for this recipe!

As a Brazilian, I am impressed by how American BBQ is more about the seasoning than the meat. This is not a criticism, it is about cultural difference.

Careful on the overnight fridge, they can become too soggy. I've cooked them after they were left overnight as well as right after making them, and i personally like them better smoked after I make them. The juices will help soften them up when on the grill. Just my preference for my family and self.

Easy to make 12h in the fridge and one hour in the smoker😂

Korean approved. I love how more people are picking up gochujang / red pepper paste as a double duty spice and umami booster. Gotta make these at my next potluck.

I can already hear the scream of 2 italian men for using the pasta that way

Man I enjoy these recipes but man it’s always someone pulling out their fancy ass pellet grill as if everyone just has one lol

So easy it takes an hour of prep time then chill overnight then use a 1000 dollar smoker and stuff. It’s so simple guys!!

Overnight is the key!! If you don’t overnight them then they will be really tough! I saw another video where they didn’t mention it or I didn’t pay attention. But they came out tough.

You could also boil the pasta shells for 6 mins drain them throw a little bit of oil on them and they are ready to be stored on the fridge for a few days. You can pull them out of the fridge ready to use.

We gotta start banding together and getting these content creators talking about "VERY EASY" to make out of here when the recipe takes 2 days and several man hours.

I came across this the other day in the morning and wanted them for my bourbon get together. Because I didn’t have the time for overnight soak, I just cooked the shells super al dente and it did the trick. You can totally skip the overnight step.

missing the bag is funny af

If you’re late… use a steamer or place in the oven next to a tray of water or on a wire rack with water at the bottom. Cook on 110°f for 1 hour then bbq

Fly high brother we’re gonna miss you!!