The BBQ Shotgun Shells - A Classic Reinvented. These delectable BBQ snacks are a real hit at your party. While the original BBQ Shotgun Shells are pasta-based, we've taken it up a notch with tortillas. What's a more fitting outer layer for your delicious filling than a crispy bacon-wrapped taco?
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1.5 kg / 3.3 lbs minced beef
2 yellow onions
1 red bell pepper
1 yellow bell pepper
120 grams / 4.2 oz pickled jalapeno's
- 3 tbsp PitmasterX's Classic BBQ Rub
- 250 ml / 1 cup PitmasterX's Sweet Apple BBQ Sauce
250 grams / 8.8 oz bacon strips
16 medium sized tortilla's
Tools
Thanks to Masterbuilt for sponsoring this recipe Visit their website to learn more.
How to
- Dice fine 2 yellow onions, 1 yellow bell pepper, 1 red bell pepper and 120 grams or 4.2 oz of pickled jalapenos.
- Add 1.5 kg or 3.3 lbs minced beef to a bowl and add the rest of the ingredients.
- Add 3 tbsp of PitmasterX's Classic BBQ Rub.
- Mix the beef together with the ingredients.
- Lay a tortilla on the cuttingboard and put a small strip of beef in the middle.
- Roll it up into a the tortilla and do this for the rest of your tortillas.
- Wrap around 2 strips of uncooked bacon to every tortilla.
- Make 250 ml or 1 cup of PitmasterX's Sweet Apple BBQ Sauce.
- Fire up your BBQ and set it for an indirect heat of 120°C or 250°F.
- Put the shotgun shells on the grill grate and let them smoke until the core temperature at least exceeds 54°C or
- Brush on the BBQ sauce and leave them to smoke for another 5 minutes for the sauce to get sticky and ready to to be eaten.
