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Thread: Sausage and Smoke Cooking

  1. #1561
    32t
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    Quote Originally Posted by tcrideshd View Post
    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.

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    Senior Member blabbermouth tcrideshd's Avatar
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    Ya I can already see the combinations! So far ve come up with about 10 different varieties of armadillo eggs!
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    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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    Mike

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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.
    Last edited by outback; 09-13-2022 at 01:34 PM.
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    32t
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    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.

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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by outback View Post
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    Kim X

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    Thanks, Roy. Much appreciated.
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    Mike

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    Quote Originally Posted by outback View Post
    Thanks, Roy. Much appreciated.
    No worries
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    I’m doing these real soon
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