This makes for healthier, mineral rich soil and natural biodiversity. That means, we’re rotating our elk through different areas so that the land has time to recover between grazing. We practice sustainable land management at our elk ranch. Just fresh air, sunshine and rolling pastures where the animals forage daily. There’s no steroids or growth hormones here on our family-owned and operated ranch. If you prefer to just put them directly on the grates, that is fine too.Tender Grass Fed Elk Jerky, Salami, Bratwurst and More Shipping Daily from Timber Butte Elk Ranch in Horseshoe Bend IdahoĪt Timber Butte Elk Ranch, we raise our animals on fresh pasture in the rolling hills of Horseshoe Bend Idaho. Once your grill is preheated, lay the shotgun shells on a jerky tray or wire rack and place them on the grill. They are a blend of charcoal and cherry wood. I smoked these on my Camp Chef Woodwind 24 smoker with Camp Chef Charwood pellets. When you’re ready to smoke your shotgun shells, just fire up your smoker to 250☏. You can prep these ahead of time if you are cooking for a crowd and they can be stored in the fridge for up to 3 days prior to cooking. This gives the moisture in the meat and in the bacon time to penetrate the pasta so you won’t be left with crunchy pasta in the center of your shotgun shell. I was concerned about the manicotti cooking all the way through on the smoker, so I decided to let them sit in the fridge for about 6 hours before smoking them. When they’re all wrapped, sprinkle a little bit more of that barbecue rub over the top of each one. I used thick-cut bacon, but I honestly don’t think it will make much of a difference – so just use whatever bacon you have on hand. Once they are all stuffed, you’re just going to wrap each one in 2 slices of bacon. The fillingĪll you need to do is to take a bowl and combine ground beef, Monterey jack cheese, and a little bit of your favorite barbecue rub. I have noticed that some recipes opt to use either breakfast sausage or ground sausage, but I decided to use ground beef and season it myself so I could control the flavor profile. I think the hardest part of the entire recipe is stuffing the ground beef into the manicotti pasta without breaking them. These are honestly pretty simple to make. If you are short on time, you could try cooking the shells a little before stuffing them. The moisture from the meat softens the pasta which helps it cook while on the smoker.

My technique to get perfectly cooked pasta is to leave the stuffed shells to sit in the fridge for about 6 hours before smoking them. In other recipes, I’ve noticed complaints about the pasta still being hard at the end of the cook. The key to making sure the noodles are fully cooked You could also cook these in an air fryer, although I haven’t done it myself so you’ll have to experiment with cooking times. You’ll miss out on some smokey flavor, but since you are using barbecue sauce and rub, these will still have a lovely bbq taste. Yes! While this is a recipe for “smoked” shotgun shells, there is no reason you can’t cook these in the oven and just follow the time and temperature guidelines in the recipe below. Looking for more great appetizers with bacon?.The key to making sure the noodles are fully cooked.

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