TR
The Rub SocietyServings:
12
Smoked Shotgun Shells Recipe
Ingredients
- 12 uncooked cannelloni tubes
- 500g beef mince
- 250g pork mince
- ½ cup shredded cheese (mozzarella or cheddar blend)
- 1 tbsp IlluMOOnati beef rub
- 1 tbsp Angus & Oink Pigasus rub
- 12 rashers of streaky bacon
- ½ cup Angus & Oink Glazed & Confused sauce (plus extra for brushing)
- Optional: finely diced onion, jalapeño, or garlic for extra flavour
Instructions
- Prepare the Filling
- In a large bowl, combine:
Beef mince, pork mince, shredded cheese
1 tbsp IlluMOOnati rub + 1 tbsp Pigasus rub
Optional: add finely diced onion or jalapeño for kick & Mix thoroughly until well combined. - Stuff the Shells
Carefully fill each uncooked cannelloni tube with the meat mixture. A piping bag or gloved hands work best. - Wrap in Bacon
Wrap each filled shell with a rasher of bacon, overlapping slightly to seal the ends.
Optional: sprinkle a touch more IlluMOOnati or Pigasus on the outside for added bark. - Rest & Refrigerate
Let the wrapped shells rest in the fridge for 2–4 hours. This allows the pasta to start softening and flavours to meld. - Smoke or Bake
Smoker: Preheat to 250°F (120°C). Smoke for 90–120 mins until bacon is cooked and pasta is tender.
Oven: Bake at 160°C (320°F) fan-forced for ~90 mins, turning once halfway. - Glaze & Finish
In the final 15–20 minutes, brush with Glazed & Confused sauce.
Allow it to set and caramelise slightly before removing from heat.
