• Course


  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Prep time

    20 minutes

  • Cook time

    75 minutes

  • Total

    95 minutes

  • Amount

    10 pieces

Shotgun Shells with beef Big Green Egg kamado

Cannelloni, large tube-shaped pasta, is made for filling and you can make delicious dishes with it. In this recipe, we use cannelloni for a surprisingly delicious snack from the Big Green Egg: shotgun shells. This stuffed bacon-wrapped cannelloni is a popular snack within the American barbecue scene and perfect for serving during a party. In fact, you can completely prepare the shotgun shells and during the party itself, all you have to do is cook them in your kamado. That glowing charcoal and delicious smell coming from the Big Green Egg? It only adds to the festivity!



  • 10 cannelloni (De Cecco Cannelloni all’uovo n° 100)
  • 10 mini mozzarella
  • 20 slices of smoked bacon
  • 150 ml barbecue sauce
  • 10 stalks of chives


  • 100 g cheddar
  • 1 shallot
  • 1 clove of garlic
  • 500 g minced beef
  • 1 egg
  • 1 tsp smoked paprika
  • ½ tsp Madras curry powder
  • ½ tsp ground cumin


  1. Put a scoop of mini mozzarella in the centre of each cannelloni. For the filling, cut the cheddar into cubes of about 5 millimetres. Peel and slice the shallot and the garlic. Add the diced cheddar, shallot, garlic, mince, egg, smoked paprika, curry powder and ground cumin seeds with salt and pepper to taste to a bowl and knead well.
  2. Scoop the mince mixture into a piping bag. Cut open the piping bag and pipe the minced meat mixture into the cannelloni on both sides of the mini mozzarella. Place a slice of breakfast bacon on your worktop, lay a stuffed cannelloni lengthwise on top of this and fold the ends over the cannelloni. Wrap a second slice breadthwise around the cannelloni so that it is completely wrapped with bacon. Repeat with the rest of the bacon and the stuffed cannelloni.


  1. Light the charcoal in the Big Green Egg and heat to a temperature of 130°C using the convEGGtor and the Stainless Steel Grid.
  2. Place the lid of the Green Dutch Oven (round or oval) on the grill and place the shotgun shells in here. Close the lid of the EGG and let the bacon dry slowly at this temperature for about 15 minutes so that it becomes firm.
  3. Generously brush the stuffed cannelloni with some of the barbecue sauce and raise the temperature of the EGG to 160°C. Close the lid of the EGG and cook the shotgun shells for 30-35 minutes more; brush them with barbecue sauce about every 10 minutes. Meanwhile, chop the chives.
  4. Remove the shotgun shells from the EGG, place them on a plate and sprinkle with the chives.

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