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Shotgun Shells

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    Shotgun Shells

    I saw these earlier this week on a Facebook group and was inspired by RonB post earlier today and I was looking to cook something different for dinner tonight so I decided to make Shotgun Shells for dinner.

    Here is a photo of the ingredients used. Not pictured is some Sticky Fingers Sweet Carolina BBQ sauce I had in the fridge.

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    Decided to use the cheddar with the Savory Sage sausage and the Monterey Jack with the Zesty Hot sausage. I used around 6 oz. of each cheese with the corresponding pound of sausage.

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    I then filled the Manicotti shells with the sausage mix. Easiest way I found to do this was just using my finger to shove the sausage into the shells. I had a couple cracks in the pasta as I filled the shells.

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    Next a piece of bacon was wrapped around each piece of the manicotti and then they were dusted with Meatheads Memphis Dust Rub. I did not add any salt because there was already plenty in the sausage and bacon.

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    Put them onto the Grilla OG which was loaded with Hickory pellets and set at 250 on Pro Mode. I just left them on the rack on the sheet so the rendered bacon grease would just collect on the aluminum foil instead of my OG.

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    Next my favorite part of the cook happened.

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    I had to put the OG in rain mode because it started to sprinkle. I sat in my glider chair under my awning and started working on a sixer of Blue while watching the Browns be the Browns.

    After an hour and a half of smoke they had some nice color on them

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    I took the sheet off the OG and cranked it up to 400. My better half does not care for sausage so I threw a hamburger on the OG and I had a bit of each sausage left over that I patties up and threw on the OG also.

    Next I brushed the Sticky Fingers Sweet Carolina on the Savory Sage stuffed manicotti and the Sweet ‘n Spice Sweet Baby Rays on the Zesty Hot stuffed manicotti

    I then loaded the OG back up with the dozen stuffed shells and let them cook for another 15 to 20 minutes.

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    After the sauce got set up with a touch of char I removed them from the OG and plated up a couple of each for me to put in my belly.

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    Ate them with a bit of frozen fries I cooked in the air fryer and number 5 and 6 of the sixer of Blue.

    They were tasty. Not a game changer but tasty. I don’t think the pasta added anything to the pork party. The pasta was actually a bit under cooked. I probably should of par cooked the manicotti before I stuffed them. Maybe that would have let the pasta join the party more.

    I also think I should have added all 8 oz. of cheese to each pound of sausage. I think that might have amped them up a bit more.

    In Summary they are a different thing to make that would probably be a hit at a party. Some fun appetizers that guests would enjoy. Maybe if the pasta was par cooked before smoking and there was more cheese I would have enjoyed them more.

    I’ll revisit this recipe sometime with the changes listed above and see if it makes them better and report my findings to the Pit.

    Let me know if anyone has any questions or any other suggestions to take them to another level.

    #2
    Thanks for takin' one for the team.

    In the video, it was mentioned that the stuffed manicotti should sit in the refrigerator for at least several hours up to overnight to help soften them.

    Comment


    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      Ageing does lend itself to softening.

    #3
    I think you could get rid of the pasta. Roll the sausage mixture into small logs. Wrap with bacon. Done.

    OR

    wrap the sausage in a pie dough.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Or even pre-made biscuits, or puff pastry dough...

    #4
    Nice write up! They look tasty, but I can see where pasta brings little to the party, other than a good platform to wrap bacon around. Seems like wrapping bacon around pasta-less sausage logs would be a frustrating exercise. Parcooking is prob the right move to keep some structure, and not have unpleasant crunchy bits in the final product.

    Comment


    • rickgregory
      rickgregory commented
      Editing a comment
      Or just freeze the sausage a bit.

    • Caffeine88
      Caffeine88 commented
      Editing a comment
      Yeah - there is that perfect reasonable option! 😁

    #5
    Originally posted by rickgregory View Post
    I think you could get rid of the pasta. Roll the sausage mixture into small logs. Wrap with bacon. Done.

    OR

    wrap the sausage in a pie dough.
    The length, diameter, and ribs of the Manicotti is what gives it the appearance of a shotgun shell. Leave it out and you just have bacon wrapped sausage. Using pie dough you would have bacon wrapped pigs in a blanket. So if you want to call it 'Shotgun Shells' the Manicotti is a key ingredient.

    Comment


      #6
      You Done Good.
      party finger food.

      Comment

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