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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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. :rofl2:
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.
Thanks, Roy. Much appreciated.
I’m doing these real soon
Alot of piddly bs goes into these.
Just alittle extra onion to make my wife happy.
I don't have prety pictures of the second half.
Ready to go tomorrow.
I am not a big chicken fan but got some for 0.89 USD a pound.
Gotta get that in the freezer!
Did you season them with anything, Tim.
And whatcha fill um with.
I've gotta a mind to do these in a breakfast filling of eggs, sausage, onions, peppers, cheese, and shredded potatoes. Then seasoned with maple garlic rub.
'Sausage, onions, peppers, and sharp cheddar.
I had enough stuffing left for a burger but I ran out of room.
Hey Outback my smoker drops in 5"F increments and it didn't drop 5' while taking this picture.
I’d hate to think of the permits I need in Canada for those shotgun shells, but damn!”!
Gonna go bootleg and try ‘em as well.
I am learning ths and at least for this brand the burn pot for the pellets is on the left. That is the much hotter side.
The ones on the left although acceptable are much more well done than the ones on the right
I did move them and that did help.
I've played a bunch, with using multiple temp probes placed throughout my smoker.
Temps are about 25°F higher on the upper grate, in comparison to the lower, main grate. And around the same, as I move closer to the burn box.
So if I'm running 275 on the middle of the lower grate, it'll be 300, directly above, and 275 at the back of the upper grate.
It's been fun learning to utilize the space I have, for doing different cooks.
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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Slightly improved effort over yesterday's, pork slightly spicy pork shoulder.
Hoping to bag a goose or two this season, goose sausage sounds good.
Geek
I have tried goose sausage and jerky and neither time was I impressed.
Then again I am not a fan of wild goose.
Still new at this but tried some pulled pork yesterday. Went pretty well but didn't allow enough time. It stalled at about 5hr and by about 8hrs was only at 75c so had to pull out and put in oven to finish as was getting late and just needed it done for dinner.
Came out pretty well wife and boy chowed down happily. Will look at allowing a good 12hrs next time. While set up will smoke some almonds for some snacks for me.
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I had to get rid of some fish before we go fishing again or I would possibly be over my limit in the freezer.
I have never smoked fish before and I will find out tomorow how they taste.
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I find that small fish are easily over salted. It doesn't take much smoke to get a good flavor, then you can just use the smoker or the oven to get it done to temp.
Good Luck my friend.
Tim....in all the years I've been fishing, which has been my whole life, literally. I've never had anyone come to my house and check my freezer limit.
Only way that would happen is if you were caught poaching and selling. Then they'll come to your house to confiscate it all.
Come on....tis only a fish. Our tax money paid for it to be stocked....right.? :w
I don't mind buying a trout stamp because there is extra work/stocking for them.
I eat what i keep and I think that the catch and release people kill much more than I do.
I have never been checked like you say but I have the licenens from at least 10 years ago in the top shelf of my freezer to cover my rear for that roast that might be hidden in the back corner.
Howdy folks
So I have a wonder. Does anyone have a recipe for a plainish pork sausage? My mum wants me to make some for her and dad but they aren't into herby sausage.
Also, second question, any insights into a pork sausage recipe for some pigs in blankets?
Geek