I’m a vegetarian wondering how I ended up here and why I’m drooling.

You did it again!!! I can't wait to try these!! I lost my mom 2 years ago to cancer and when she passed I was in a bad place. Watching your videos and learning to grill saved my life!! Thank you!!!

@beanzz801

Жыл бұрын

My condolences, pretty much same story over here. I was lost and cooking/grilling/smoking was a huge help, I dove fully into it and I love it. You ain't alone my friend I hope you're doing well 🤙🏻

@ChezJ1

Жыл бұрын

I lost my mom to cancer too David, (Pancreatic) and although it’s been 22 years it still sucks. Cooking has been a great distraction for me as well. #CancerSucks #FindTheCure

@NewBeginning509

Жыл бұрын

By any chance was she q good cook brother...?

@Babsbakes

Жыл бұрын

Big big hugs. ♥️

@anghiggy5029

Жыл бұрын

So sorry for your loss. We lost Mom very suddenly in 2009, I too was in a bad place. I was lost, "gone" for over a year. To this day it is still just so wrong without her.

Just made this yesterday afternoon. I did use the suggestion below to parboil the shells about 2 minutes short of fully cooked. This way you can simply cut the shell with scissors and fill them and then the bacon hides the cut anyway (from a suggestion below). They came out great and the neighbors loved them too!! I did the smoked brisket mac & cheese and I'm setting out to do many more recipes from this channel.

TANK YOU! I have made these 2 times didn't think they were worth the time! Until YOUR video! I used my own venison hot Italian sausage for the meat. made them the night before and put them in the fridge. Smoked them the next day OMG!! You are the man thank you for the over night tip night and day difference! Thanks to you I would be proud to make these for party's!!!

I love all the additional information you provided in the video. I appreciate that you have done testing and research on the recipes before you make your quality videos. Always great, and I feel so confident to give these a shot and they’ll be great first try!!!

I had some leftover filling I froze after making these last fall. I thawed it, stuffed some jalapenos (sliced off 1/4), wrapped in bacon, then oven roasted for an hour at 275. Turned out awesome!

I made these yesterday and they came out amazing. Had I not watched this video I wouldn't have known about the 4 hour sit time. Thanks!

I made these for the first time a couple of weeks ago. I mixed the rub in with the meat, instead of sprinkling on the outside. Couple of tips: Let them sit overnight in the fridge, the shells will be much softer. Also, before you crisp up the bacon/brush on the sauce, let them sit on paper towels for a few seconds to make them less greasy.

@whitey129

11 күн бұрын

All you're doing by seasoning the meat directly is binding it together and making it more mealy. Look up kenji lopez' video explaining seasoning beef burger.

I made some this last weekend. I cooked the pasta before but cooked it ~1 minute short of the recommended time. Then split them open to stuff and rolled them back up. The bacon does a great job of holding it together and you can’t tell the difference. Thanks for the video!

@highpocketsnana1333

Жыл бұрын

I'm going to try this your way. I've made some other pasta recipes this way and it worked perfectly. Thank you!!

@brada1997

Жыл бұрын

Nice trick

@tikitorturedmf

Жыл бұрын

Roll some meat mixture into a rope a little smaller diameter of the pasta. Cut it in lengths a bit longer than the pasta. Stuff them and compact them. Done.

@merk9569

Жыл бұрын

@@tikitorturedmf. Great hack! Thanks for your suggestion!

@monahayes3397

Жыл бұрын

Can these be stuffed, wrapped and frozen? I need to make about 100 of them and thought if they can be frozen before cooked, it would be helpful.

I've made this recipe twice in the last week. In my experience, setting for five hours (last Sunday) in the refrigerator isn't enough to give a soft shell after your one hour cook. I regrouped and made this recipe for my employees today with a 14 hour overnight in the fridge and they were perfect. The first thing I noticed this morning was the shells had softened enough to indent some with my finger. My employees agree that they are amazing.

@MichaelJEmmi

11 ай бұрын

Great, that's exactly what I thought, overnight.

@machinayrequiem8596

10 ай бұрын

I didnt know night lasts for 14 hrs.

@mdeez8286

10 ай бұрын

​@@machinayrequiem8596lmao I said the same thing but I get it

@1990westfalia

9 ай бұрын

Thanks for review on the time in the fridge. I'm trying these later in the week. Skillet

@caroltochterman0000

9 ай бұрын

I was wondering how the shell tasted

I usually make mine the day before and freeze them. Then thaw the next day. The shell is absolutely perfect after cooking. No crunchy bits. Everyone ❤❤❤❤❤ these !

Greetings from Ireland. Thanks for your recipe, I made these shotgun shells over the weekend in a Weber Master Touch and they were fantastic. I made them up a left them in the fridge overnight. Pasta was perfect. They were a huge hit with my family.

Great job brother! I’ve been wanting to try these and I have watched several videos and a lot of them comment that their pasta is chewy so your fix is four hours or more in the refrigerator, I think that is spot on awesome advice!👊🏻🍻😋

i almost spit out my lunch laughing so hard when you said almost as much fun as prom night!!! Matt you are the best!! thanks for the video dude

@cramdangle

Жыл бұрын

Did we all finger someone on prom night

@mfcriz2561

Жыл бұрын

So funny! Prom night was memorable so I hope these are too!

@gertoise

Жыл бұрын

same

@troylakin826

Жыл бұрын

yup straight to the comments after that one

@sergeantcalmdown

Жыл бұрын

😆

Your kitchen space is extremely clean and spacious, I like that man. I get iffy looking at other cook places with cramped ceiling and tables. Keep up the great content!

These just look delicious. I love watching cooking videos from the South, y'all have some of the best food.

Best thing about Meat Church videos is that they give you the freedom to choose how you can make your own style. Not pushing product or gatekeepers

I just done these for the first time this past weekend and stuffed them with my Jerky gun the nozzle fits right inside worked great. Thanks for the videos

@Chris-fo8wp

Жыл бұрын

The jerky cannon rocks, I have also been doing sausage with it!!

@horacejones5226

Жыл бұрын

Yes sir! I always use my Jerky gun to stuff the shells. Really speeds up the process.

Oh my! I followed your directions exactly and just took my first bite.... I am in love with this recipe. They softened up perfectly in the fridge overnight, and they are a hit! Great video! You teach very well.

@jimblock348

Жыл бұрын

😅where do I get the pasta tubes? What are they called?

@budduggly7781

Жыл бұрын

@@jimblock348 Manicotti shells. Most any market, I would imagine.

I've watched a lot of cooking videos and this is the very 1st time that whats being done is explained correctly, so thanks. I'm now a new subscriber and will enjoy trying new thing, again thank you!!!

I love shotgun shells! I have started precooking my Manicotti (about half the recommended time) just to soften them a little so the areas that are not bacon wrapped are not so tough. Also makes them a little more pliable for stuffing.

@w00master

Жыл бұрын

Even easier, skip the shells and go with lasagna noodles instead. Par boil them (like you do with the shells), and then put your filling in, and roll it up - then follow the standard recipe from there. No more stuffing / using piping bags. This is much easier, never break noodles, and you're done so much faster.

@morgangreenfield824

Жыл бұрын

​@@w00master 😊

Making these for NYE this year. I’m hoping the guests will like them. They look great ! Thanks Matt and Meat Church fam. Happy New Year !!

@Nolgore

5 ай бұрын

Same!

@aarondiment994

5 ай бұрын

@@Nolgorehow did they turn out? Happy guests?

@Nolgore

5 ай бұрын

@@aarondiment994 very happy!! They were great.

I love learning new recipes. My son loves cooking as well. I need new recipes to impress my cook buddy. Thank you so much 🙏

Making these today. Mixing up this morning and will grill tonight. Can’t wait to try these. Awesome video.

Made these many times before but the 4 hour minimum fridge time was the key! Left them in over night and they were finally right! Also used the Dr. Pepper bbq sauce Matt made for the Dr. Pepper chicken. Wow!

Great video. I use my sausage stuffer with a tube that the pasta shell can fit over. This way it reaches through the entire pasta tube. It is fast and easy. Matt your the best.

@DaveScottADV

Жыл бұрын

Yeah when he was doing it my first thought was "I wonder if a sausage press would make it easier to stuff the shells"

Making some right now! Stuffed with ground beef, green chilis, cream cheese, taco seasoning, seasoned with Meat Church Honey Hog, and gonna baste them in sweet baby rays sweet hot bbq. Gotta have corn bread and jalepeno poppers too! Thanks for what you do!

Made a batch for a big BBQ potluck at work. Only difference was a can of Hatch chiles ‘cause I couldn’t find fresh ones. These shotgun shells were outstanding, lots of great compliments! Many thanks!

I'm new to the smoker scene and am enjoying your videos. The prom night reference made me spit my beer out and remember those days so long ago! Excellent job Matt!!!

@MeatChurchBBQ

Жыл бұрын

Thanks for being here Bryan!

After taking two shots at making these….I have had trouble with getting the pasta soft. So THANK YOU for the fridge tip. I’ve done them with just straight pasta….a little tuff, and Ive boiled them, still tuff. I agree best way is just use fingers.

Made these for the first time today after stumbling across this video. They were really awesome. Two pounds of meat makes A LOT. Thanks!

Hatch Chiles are a treasure. Worked near Hatch NM, 6yrs ago & never had them until then... Awesome Chile. Nice touch and good idea !!!

It’s nice to have fresh chilis but you could use hatch chilis from the jar or can. I’ve never had a shotgun shell so I’m definitely making these. The look sooo yummy!

I’ve not tried these yet but they’re now on my list. Thanks Matt!

Saturday June the 10th. I really enjoy all your information on smoking different things. Love your shotgun shells, made them again today only this time when stuffing them I used my jerky cannon to fill the shells and it worked great. A whole lot cleaner and faster. Thanks for all the info that you share.

Perfect timing, I've just done some for tonight's supper, living in the UK we've added... one teaspoon of Marmite!!!.. And to stuff more easily I've added one soup spoon of avocado oil, worked perfectly. Keep up the good work. 👍🏻🇬🇧🤝🏻🇨🇱

Just used your recipe tonight for the NCAA Championship game and it was the hit of the night. Thank you for the videos and making me look good!! BTW I used Texas Sugar for the first time and it was excellent.

When I do these at Christmas time with a cream sauce I put them on a cookie sheet and drizzle some sauce over them before putting them in the fridge overnight. The sauce gets absorbed into the shell and more gets added when it’s time to cook. I think when I try this I will baste the shells with your barbecue sauce after stuffing them and before wrapping with the bacon to give us the shells something else to help soften them up before they get cooked.

Excellent video! We're gonna do these this coming long weekend, probably with some cream cheese in the filling. But, exactly with your method.

Since I can't have wheat (celiac disease), I tried making them with roasted and peeled hatch chillies as a carrier. It works great, I cut off the top and bottom of the chilli and put them in the fridge for a while I made and chilled the filling. I pre-made the filling and made them into 5"X2", what I call "free form sausages" on parchment and par froze them for an hour to an hour and a half. I found the cream cheese filling became too runny for this method, but the combination of the hard cheese, chilli ends, meat and spices really hold the shape well. I did use two strips of bacon for each to give it a better structure. Then refrigerate overnight and for a quick 30 minutes in the freezer before putting them in the smoker. Thank you for your version! Another recipe that I can enjoy with a twist!

I cooked these a 2nd time using more hatch chilies an no cream cheese just the Colby farm cut cheese. It was better than my test cook and was a big hit at the party we attended. Needless to say we made a lot of new friends in our neighborhood!

Hey Matt. Another great video. Love shotgun shells. I've also been making them this summer. I used Whataburger sausage with a little bit of hamburger. Mixed with Philadelphia spiced jalapeño cream cheese, and shredded pepper jack cheese and cheddar. Stuffed the shells and wrapped in bacon. But I used your Holy Voodoo for seasoning. I seasoned the ingredients and the bacon. I also let set in fridge for 4 hours. One thing I did do, I smoked the hamburger and Whataburger sausage, and the cream cheese (separately not mixed yet)for an hour at 150 with cherrywood first before I mixed the ingredients. I also cut a couple pieces of bacon just big enough to cover the ends of the shells and held there by the bacon used to wrap with. This helps keep most of the cheese from leaking out the ends. Then I smoked them in the smoker. They were a huge hit. Everyone was asking me for recipe. Lol. Thanks for another great video.

@JB-tl3dr

Жыл бұрын

Great tips, do you pre cook shells or stuff them dry?

@markwindholz816

Жыл бұрын

@@JB-tl3dr No precook. Stuff them then refrigerate for 4 hours. That will soften the shells before you cook.

@JB-tl3dr

Жыл бұрын

@@markwindholz816 thank you, excited to give these a try

@markwindholz816

Жыл бұрын

@@JB-tl3dr let me know how it goes. I hope you enjoy them..

#MATT , I made the shells, and I bought some thin bacon witch turned out to wimpy ass bacon for the wrap, in a pinch I basted the exposed ends with butter and all was good! Thanks for the awesome videos!

I made these for the first time at our tailgate last Saturday, and they were great! The Meat Mitch sauce was the perfect finish! I'm going to give your pork belly burnt ends a try next game!

Cant wait to do these. Thanks for the 4 hour fridge tip. I've been worried about doing these and turning out too hard with the pasta.

Use the "wheel bearing grease-packing technique" when filling the shells (put a wad in your off-hand and keep pushing one of the open ends down in to that wad until it overflows the shell).

@Nicohly

14 күн бұрын

Just did it this way reading the comments after the fact this was the best way i found

@POWER-LINKS

14 күн бұрын

@@Nicohly 👍🏻

It’s my daughters 8th birthday this weekend and all she wants to do is cook these with Dad! So I can’t wait to try them.

I just prepped these yesterday and did them this afternoon on a Big Green Egg with a couple hunks of Hickory added!! Absolutely amazing!!! I used 1/2 mild and 1/2 hot Italian sausage mix I had left over and combined that with equal portion of ground beef. I think next time I will do 1/2 Chorizo, 1/2 ground beef and definitely more cheddar cheese!! Thanks for a great recipe!!

@MeatChurchBBQ

Жыл бұрын

Fantastic Chris!!!!!!

@Chris-fo8wp

Жыл бұрын

@@MeatChurchBBQ The chorizo ones came out really good, anytime there is a get together these are requested. Basically if I do not show up with Shells and Pork Shots I do not get let in!!!! Thanks again for a great channel!!

Prom night 😂

@chadmiller6487

Жыл бұрын

LMFAO 😂

@Grillincoastal

Жыл бұрын

Best part of the video you beat me to it 🤣🤣🤣🤣

@NaturalSpyder

Жыл бұрын

Exactly!

@terrypedersen7

Жыл бұрын

I wonder if his biggest critic laughed as hard as I did? Lol The cameraman must have a muzzle on not to lose it sometimes.

@conservativefolk7248

Жыл бұрын

I started dying laughing at that part and my 8 year old daughter, who was watching with me, really wanted to know what was so funny 😂

More fun than prom night, took me out 😂😂😂

“More fun than Prom ngt” 🤣🤣🙈🙈 ABSOLUTE CLASSIC!! 👏🏼👏🏼👏🏼 gonna try these! Yum!!

😂 "more fun than prom night" has me laughing over and over

@Chris-fo8wp

Жыл бұрын

Absolutely!!!

@rdbrnr86gt

Жыл бұрын

about spit out my drink when I heard that comment

@EyeTyrant1979

Жыл бұрын

Yeah, I about choked on my lunch when he said that.

@effyoujoebu.idoitmyself.7180

Жыл бұрын

Texasism

@ceasursmoke1391

Жыл бұрын

yall are weird as fuck, that actually made you laugh?

I use a jerky shooter with the snack stick horn, it fits all the way to the end of the shell and fills them fast and perfectly. I also use it for filling pig shots.

@ChrisSmith-cv1cr

Жыл бұрын

Same!

@brada1997

Жыл бұрын

Nice. What's a pig shot?

@gmwwc

Жыл бұрын

I knew there was a more efficient way!

@Robert-sw1xx

11 ай бұрын

Didn’t scroll far enough, this is what I came to say!

I love that you said "take pride in the way you wrap the bacon" Bravo sir! 😊

Wow!!! Im going to try this. Looks absolutely delicious 😋

"...more fun than prom night!" ....dude, this recipe is outrageous!

@chancelebron3975

4 ай бұрын

yea finger fukin

I split the difference between cooking the pasta and using it dry. I soak the manicotti shells in a bowl of water before making them. No particular time. I do that first and whenever I'm done getting my meat, peppers, cheese, and seasoning together for the filling, I pull them out one at a time and stuff them. That bit of moisture really helps them cook up better in my experience.

@parisite99

Жыл бұрын

Great tip! Thanks

@cephlo1

Жыл бұрын

but mister meat church said he tried it all

I've dabbled in all types of food, even going vegetarian for 8 years for dietary and personal reasons, I'm glad I did. It taught me to eat other food I'd never tried or thought that I would try. Now back to eating meat, I enjoy cooking soo many more dishes in so many ways. I'm a foodie and this looks fabulous!!!😋 😜 ❤😅

Shells turned out AMAZING! THANKS for all your hard work in making it easier for us! Only thing I have to say is....Sausage stuffer, with the small horn on it worked perfectly, cylinder type, not a screw.... game changer. Makes me want to make them all the time now! Thanks again

@jasoncarver315

11 ай бұрын

I used a grinder with the screw and sausage stuffing attachment. Was too mixed but I may have done that when incorporating the ingredients. I added cream cheese that wasn’t quite soft enough and prob over mixed. I didn’t like the texture. I’ve made these a bunch by hand and always great. Do you think if I lightly mix and use the screw grinder it would work and not be mealy? Thanks!

"More fun than prom night"! LOL!! The recipe looks great. I'll make them soon. Thanks

#MeatChurchBBQ #SmokedShotgunShells Made this for a college football gameday. I prepared them and let sit overnight and the pasta was softened just right. Only criticism I have of using beef, pork, and shredded cheese is the mixture is still very dense. Next time I'm going to try cream cheese. Keep sharing these ideas!

@MeatChurchBBQ

Жыл бұрын

Fantastic!!!!

@MichaelJEmmi

11 ай бұрын

Try Ricotta!

OMG! I never heard it was more fun than prom night, as I missed out on this maneuver as she was a friend of the family, not that I wouldn't have enjoyed this event, LOL!!!!

I just stumbled across this video and these look amazing. Unfortunately, I don’t have a smoker but would love to try these one day! Nice job!

Nice job man, looks amazing! You're right, could be so many options and thanks for the tips. Do you really remember Prom Night 😂

Love all your videos. Wife loves my ribs better than any restraunt out there. Only comment Matt is that ( and I am sure someone else has sadi this) I don't think Miller Lite qualifies as a craft beer! LOL

@dandowodzenka8864

Жыл бұрын

Sure it does, it was 'originally crafted' by a brewmaster when it first came out :)

awesomevid going to try these this summer as we have people over often for swim parties and this will be a nice surprise change up from the normal back yard BBQ foods.

Awesome video! The other channels also don’t have your humor, you crack me up! Many thanks!

You're AWESOME. .. Can't wait to try your recipe!

I made some today! Used brisket, shredded pepper Jack cheese, diced jalapeños and a chipotle rub! Came out awesome

I made these this weekend with elk hamburger and elk Italian sausage. My family absolutely loved them. Thanks for the recipe.

@Cryptosifu

Жыл бұрын

This is a dumb question, but how do you make elk sausage!

@KeenanBruchez-lz9zs

Жыл бұрын

@rickm6807 not dumb at all. You make elk Italian sausage like you make pork or beef sausage. It's just hamburger, but with different spices to provide different flavor. Elk is a very lean meat, so i mix pork fat and spices into it while it is being ground.

Hey Matt, loved the recipe! I think you could blow up You Tube with this idea. Mix all your inside the shell ingredients and then use a jerky gun with a long tube that fits in the manicotti shell, then pump it full. It makes filling the shells 10 times easier! I am disabled, with limited hand use and this really makes it fast and easy! Thanks for all your content, Go Cowboys!

@normenstrobel3887

Жыл бұрын

You’re right, a Jerky gun would have made this so much easier. I’m going to have to find mine and dust it off.

Loved the "... like, this is more fun than Prom Night" reference when stuffing the mixture in the pasta tube!!!

@niagaramike528

8 ай бұрын

It's a good thing I wasn't in the middle of a swig of beer when he said that. I'd have had to clean my keyboard, desk, monitor, etc.

Made these today. Man they are filling! Very good recipe Matt!

Awesome ideas!! I will try it. I love your channel.

Hey Matt. I don't have a youtube channel or anything,but I consider myself an avid backyard Pitmaster and have learned through out many years of watching your channel and others.when it comes to smoked shotgun shells,I have seen many struggle with stuffing the manicotti, it dawn on me to use my snackstick horn on my sausage stuffer,which I have yet to see anyone do,and it worked out great.Very efficient, Just a tip to a pro.

I used my sausage stuffer with a small enough tube to fit through the manicotti shell…hold your thumb over the end and let the sausage stuffer push the shell off the tube - worked great! These are awesome!!!

Oh Yeah! Great video! I have been on the fence about making these but after this video I’m making them🙌

Thanks for the videos. I smoked shotgun shells and turned out amazing. First time smoker and your videos help out

I finally tried these and they were out the box!! (Shotgun shells)😆. Anyway I used a ziploc and cut a small section off the bottom corner to pipe the stuffing into the manicotti and this really save time on the process. Thanks again for another great video!

@MeatChurchBBQ

Жыл бұрын

Fantastic!

I’ve seriously been waiting for y’all to make this video. Everyone else is amateur hour. Thanks! Look forward to seeing y’all at Troubadour in Celina!

@MeatChurchBBQ

Жыл бұрын

Appreciate that! Introduce yourself at Celina!

Looks totally awesome and a fun alternative to stuffed jalapenos. On the menu for next weekend when the kids come to visit.

Wow! That looks amazing!!!!

I love making shotgun shells with wild game meat, elk, moose, caribou, bison, and axis, i've also used beef belly for wrapping them, tastes sooo amazing, makes me want to go make some this weekend

@dalemerkle4937

8 ай бұрын

Axis is the best damn wolf game in the world.

You made me break my keyboard watching this! I literally drooled on it aha. looks so good!

@MeatChurchBBQ

Жыл бұрын

It's so good!

I've made Italian manicotti, but this is something new and exciting. I can't wait for the next family gathering. Thanks and respect.

@MeatChurchBBQ

Жыл бұрын

Cheers!

Incredible thanks for sharing!

Always a pleasure to watch, explain what you are doing , do it by done🔨

Never heard of these. Looks amazing!

Thanks for the specific temp and times! Can't wait to make some of these bad boys.

I'm trying these this Sunday! Only thing I'm pairing mine with the other Ft Worth brewed beer...Lonestar! Thanks for another great video

I've never heard of these!! This is a perfect snack. I got a new vertical smoker and this will definitely be one of the first things I try. These sound amazing! More fun than prom night..mwahaha, NICE!!!!

new to your channel, just made the shells, just great. thanks, from New Zealand.

I'm impressed. Gotta try this!

I had to rewind it. The Prom night comment is priceless. I won't be able to make these without thinking about that!

"more fun than prom night". Absolute gold! That earned you a subscriber.🤣

Just stumbled across your channel. These look amazing. Can’t wait to try. 2 classic lines - “more fun than prom night” & “Texas Craft beer”.

Awesome recipe I have made these twice. The second time I used Jerkey injector to stuff the shell. Do not pre boil the noodles the first time it was recommended by a KZread comment it turned out way too soft. These things are amazing. I just bought a pellet grill I want cook these soon again.

Matt, I made these for the Super Bowl this year and they loved them! By the way, assembled and put in frig overnight. Also, for some reason, it was hard to find manicotti shells at local grocery store.

"more fun than prom night" - HAHAHA! Classic! Great video! Appreciate it, brother! Also, buying that sweet apron!

No Piping bag just fill by hand so it is completely stuffed and no air holes in the middle. These look amazing, and as the Bacon renders down it will soften the outside of the shell. Thank you for your recipe, and the great tips...