Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Shotgun Shells

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Mr. Bones
    commented on 's reply
    Or even pre-made biscuits, or puff pastry dough...

  • bbqLuv
    replied
    You Done Good.
    party finger food.

    Leave a comment:


  • Caffeine88
    commented on 's reply
    Yeah - there is that perfect reasonable option! 😁

  • rickgregory
    commented on 's reply
    Or just freeze the sausage a bit.

  • Caffeine88
    replied
    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.

    Leave a comment:


  • rickgregory
    replied
    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.

    Leave a comment:


  • RonB
    replied
    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.

    Leave a comment:


  • ssandy_561
    started a topic Shotgun Shells

    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.

    Click image for larger version

Name:	104115DE-2462-468E-9E93-E70B4701E74E.jpeg
Views:	1965
Size:	284.7 KB
ID:	1111547

    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.

    Click image for larger version

Name:	B5E9FA3C-0156-4828-9C7B-5170AE4915BE.jpeg
Views:	1954
Size:	133.9 KB
ID:	1111549

    Click image for larger version

Name:	4CD8F605-268A-4799-97BA-FEB0E0D09379.jpeg
Views:	1858
Size:	279.4 KB
ID:	1111546

    Click image for larger version

Name:	DD84A2D5-A3FC-442E-B684-0F4EAD91687C.jpeg
Views:	2023
Size:	130.5 KB
ID:	1111545

    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.

    Click image for larger version

Name:	B41D3AF9-DBA2-49B6-967B-68B3C478111C.jpeg
Views:	1857
Size:	223.8 KB
ID:	1111551

    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.

    Click image for larger version

Name:	FDE43E8A-1360-4ACB-9E9C-F1882D3B0E06.jpeg
Views:	1850
Size:	297.7 KB
ID:	1111553
    Click image for larger version

Name:	CE02F768-3B46-4C53-8FAA-0E677031626F.jpeg
Views:	1865
Size:	311.7 KB
ID:	1111557

    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.

    Click image for larger version

Name:	6E0BE5F9-8610-4AD1-8490-B505344ACB76.jpeg
Views:	1869
Size:	261.0 KB
ID:	1111555

    Next my favorite part of the cook happened.

    Click image for larger version

Name:	30B7D2CC-D398-4947-BDC2-8D740C72DBC8.jpeg
Views:	1860
Size:	136.7 KB
ID:	1111552

    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

    Click image for larger version

Name:	E4494D34-F739-4427-AC7B-151E7A206AAF.jpeg
Views:	1858
Size:	238.4 KB
ID:	1111556

    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.

    Click image for larger version

Name:	3742F36A-E784-4BC0-8AEB-E0C4AEC9E745.jpeg
Views:	1858
Size:	267.4 KB
ID:	1111554

    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.

    Click image for larger version

Name:	9E70CA68-EBDB-4933-92C7-B288D8D4AB40.jpeg
Views:	1850
Size:	230.8 KB
ID:	1111550
    Click image for larger version

Name:	A325B56F-CD65-4CD1-A56D-0F33C2EDF488.jpeg
Views:	1872
Size:	128.8 KB
ID:	1111548

    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.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Finally, A Great Portable Pellet Smoker

Green Mountain Grills Trek smoker

Green Mountain Grills Trek smoker

Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review