So how'd those shotgun shells turn out for ya, Tim. Tastey.!!?
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So how'd those shotgun shells turn out for ya, Tim. Tastey.!!?
They turned out well for the basic recipe that I used. I would make them spicier and at this time I would prefer an Armadillo egg to these.
As I said though the filling could be adjusted to make a very similar outcome.
Those sound good too, but I can't handle that much sausage. Maybe a Texas Twinkie, though.
The shotgun shells are sausage wrapped in bacon with a little pasta in beteween.........................
I cut mine with burger. 50/50
What pellet grill do you have? On the Traeger the burn pot and a in the center, I don’t have too much difference, only hot spot I have is right around the edge of the flat plate over fire box, if your right on the edge it seems to crisp up a little quicker, so that’s where I stick bacon wrapped goodies,, my armadillo eggs for sure,
Pit Boss. I forget the model off hand.
So I like beer & I like beef. Why not combine the two ?
Blade roast soaked in beer 26 hours. Recipe said 13 so I doubled it :roflmao Added a tablespoon of brown sugar & salt about 3:1 then patted dry next day.
Rubbed in paprika & olive oil & into the smoker. 2 hours-ish at 150º C with an applewood chunk for a bit of smokey goodness.
Came out a tad on the dry side but tasty and tender.
Cheers all.
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3 butts on the smoker tonight for a pulled pork contribution for Friday pot luck at work.
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Up to 165 core now and spritzing with apple cider vinegar.
Figure I’ll stay up till they are 190+ then pop them in the slow cooker till tomorrow to break them down even more..
Doing a coup,e sour dough baguettes as well cause someone else is bringing chili and gotta have fresh bread with chili.
:tu
My wife got me a meat grinder for my birthday, so my daughter and I made our first ever sausages, not bad for a first effort.
Pork fillet and streaky bacon.
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