Asian Style Shotgun Shells – Toby‘s BBQ Corner

1 kg minced meat
3 packs of bacon
3 spring onions
4 tbsp soy sauce
1 tbsp ginger
rub
2 packs of cannelloni
2 cloves of garlic
1 tsp red curry paste
Sriracha Mayo
Sesame seeds

hi and welcome to another episode of Toby’s Barbecue Corner today we’re going to be making Asian style shotgun shells now what you need for it and how to do it I’m going to show you in this [Music] episode and this is what we need for today now obviously we need minced meat for our shotgun shells and this is actually buffalo minced meat but you can use any minced meat you want what else do we need we need some ginger we need some garlic we need some sesame seeds you need um some red curry paste you can also use green whatever you like you need some soy sauce you need your favorite barbecue rub now you can also use uh some sesame oil if you want you need shotgun shells and uh I’m using those canaloney um not advertising here but they’re from Barilla um you need your favorite barbecue sauce some Sriracha mayo and a few spring onions as well as one of those Ziploc bags later on right here we go prep work is actually fairly simple so what we’re going to do is we’re going to be using um two of those spring onions today and one you’re going to put in the fridge and these two we’re going to try to mince as fine as possible there we go because we’re going to put them in with the meat that’s nicely chopped so in it goes with our buffalo minced meat and I’ve taken the liberty to already peel the garlic and we’re going to do basically the same thing you know cut it nice and fine because you want to get a good distribution throughout our minced meat if you have a little mixer by all means go right ahead you don’t have to do it by hand but if you do you do and I really love those shotgun shells simply because we are actually going to prepare them um prior um in terms of time so what will happen is we are going to stuff them and then we’re going to put them in the fridge for 24 hours so this is really a dish that you can you know you can prepare well in advance you don’t have to do it on the day of um I recommend you do them at least 4 hours prior to actually cooking them or barbecuing them simply because they do need some time to soften the shells um so this is not a ad hoc kind of thing so here we go this is already in now we’re going to put the ginger in and the ginger will give it some extra spice as well absolutely lovely we’re going to use a little bit of sesame seeds it the recipe itself doesn’t call for them in terms of being in the meat just as kind of like a topping on top but I do believe you know you you cannot have enough flavor and especially if you want to go Asian style sesame seeds are obviously the way to go now we’re going to use some soy sauce and we’re going to mix all these ingredients here we go going to use a little bit of barbecue sauce already as well now that comes on top later on as well and then some of that paste now be wary that that chili paste or that curry paste sorry can be quite potent so check it out prior if you’re happy with it especially if you have kids eating with you you might not want to go too spicy and then what we’re going to do is we’re just going to mix it all up and make a nice homogeneous mass so I’m going to finish that up i’m going to show you what to do next now that all the ingredients have nicely mixed in we’re going to add a little bit of barbecue rub now you can use any wrap you want i like to use the steak seasoning simply because I think it goes really well um with the buffalo meat but as I said you can use anything you want and we’re already going to add in a little bit of that Sriracha mayonnaise simply because we can all right and that should really do it that should be all the ingredients you need now you can mince it you can let the meat rest as well in between just in case you have other things to do but we’re going to continue stuffing our um canaloney shells in a in a second now the meat is already in the Ziploc bag so what you want to do is you want to take a small corner off and really when I mean small I mean small i mean big enough for the meat to go through but not too big because otherwise you can’t actually put the meat through into the canalone and then what you want to do is very gently start to squeeze that meat towards that opening there we go and then put it inside the canalone and start pressing so that we can fill the canalone and that might take some time especially initially when there’s a lot of meat in the canalone but trust me it’s worth it so I’m going to finish this up and then I’m going to show you the secret ingredient so if your canalon shell looks something like this so nicely stuffed from both sides quite solid and be careful you know obviously they’re quite brittle so they might crack while you’re doing it but what we’re going to do is we’re going to use the secret ingredient and how could that be or what else could it be other than thin breakfast bacon so we’re just going to wrap it around and now it goes in the fridge for the next 24 hours and there we go all wrapped and stuffed and now they’re going to go in the fridge for 24 hours what it will do is it will actually loosen or moisten uh the canaloney a little bit because otherwise they would be too hot as I said they are quite brittle so please be careful but now they have time to work they have time to moisturize and um then tomorrow we’re going to put them on the barbecue right 24 hours are up ready to fire up the trigger so what we’re going to do is we’re going to turn it on we’re going to set it to smoke to heat up and then we’re going to be smoking at 162 uh° for about 45 minutes and uh what we’re going to do with the shells I’m going to show you now right guys there we go 24 hours later this is what the shotgun shells look like right now we’re going to use some allpurpose rub now we’re going to rub them the um trigger is obviously getting warm already and then we’re going to put them on now make sure to rub them from all sides and uh yeah you can use any rub you want you don’t need any more moisture they have gotten really soft just to show you you know they’ve gotten really soft nice and pliable so going to finish this up and I’ll see you back outside the shotgun shells are already inside um I put them on these little racks it’s just easier for them to get the smoke and we leave them in there for 45 minutes at 162 degrees exactly 45 minutes later let’s have a quick look they’re starting to sizzle and bubble away so we’re going to take one of them out move one over close the lid and now it’s time to add some barbecue sauce to it so here we go without much further ado and then what will happen is we’re going to let that tack on a little bit i might as well just do it in big heaps um we’re going to let that tack on for about 10 to 15 minutes in the meantime we’re going to take care of the garnish if you recall we had some of those spring onions left over so that should do it and then we’re ready to eat right guys exactly 1 hour from start to finish so 45 minutes at 162 smoking and then you put on a little bit of barbecue rub and let it tack on now we’re ready to garnish [Applause] this and I think that is already looking absolutely fantastic there we go use all of it right make it look pretty and then we’re just going to take our Sriracha mayonnaise and really make that look great and now we’re ready to dig in all right guys that’s it for today thanks for watching i hope you enjoyed this video about our Asian style shotgun shells uh now they were super delicious they were a bit spicy but that was to be expected you know with all the ingredients we had in there plus uh the Sriracha mayonnaise on top but super easy to make and as I said you know if you want to prepare them the day before you chuck them on the barbecue for about 45 minutes total an hour and um you’re good to go so if you did enjoy the video I would appreciate a comment and a thumbs up please head over to that subscribe button for more great videos to come and I hope to see you soon again at Toby’s Barbecq Corner [Music]