Thread: Sausage and Smoke Cooking

Originally Posted by tcrideshd

Talk to me about these shotgun shells Mike, my interest is peaked, by the way your doing a great job on that smoker

I agree.

I had to look them up but they sound great.

Aof course like anything else there is plenty of variations.

Ya I can already see the combinations! So far ve come up with about 10 different varieties of armadillo eggs!

Its a raw manicotti shell, stuffed with whatever you can come up with. Then wrapped with a single piece of bacon, season with a rub, and refrigerate for a minimum of 4 hrs. The longer the better. The oils help presoften the shells.

Put on the smoker for an hour, pull n glaze, put um back in the smoker for a bit to get um all sticky.

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Let me know if it opens for ya, it won't for me.

But if you look up...Meat church shotgun shells. It'll pull it up for ya.

I've looked at a bunch of variations of this, and I liked the way meatchurch experimented with it, to obtain the best results from the smoker. It makes a difference to those of us that have no teeth.

I stopped after work today to buy the ingredients for these shotgun shells.

I bought what I think is more than plenty and didn't shop around for deals but the price came to $36.78 USD.

That is plenty for an appitizer! LOL

I hope they taste as good as they look. I will assemble them tonight and smoke them tomorrow after work.

Originally Posted by outback

http://www.meatchurch.com>recpies

Thanks, Roy. Much appreciated.

Originally Posted by outback

Thanks, Roy. Much appreciated.

No worries

I’m doing these real soon