Shotgun shells
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Re: Shotgun shells
Oh dang!! These look awesome! Thanks for sharing this.
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Re: Shotgun shells
looks like a success and the cheddar at the end put it over the edge!
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Re: Shotgun shells
Dang Danno likes.
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Re: Shotgun shells
Fantastic
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Re: Shotgun shells
Thanks. These came out fine but next time I will do some adjustments.
Maybe cook them 10-15 min. Shorter. Don't think that will make the pasta undercooked or maybe inject some beef stock to add som moisture?
Or go for a fattier meat mixture. As I said the meat was a little dry so one of the above should help.
Another thing is that the stuffing can be varied with both meat and spices.
They look cool and they're not so big. They can be used as a starter snack for other bbq stuff.
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Maybe cook them 10-15 min. Shorter. Don't think that will make the pasta undercooked or maybe inject some beef stock to add som moisture?
Or go for a fattier meat mixture. As I said the meat was a little dry so one of the above should help.
Another thing is that the stuffing can be varied with both meat and spices.
They look cool and they're not so big. They can be used as a starter snack for other bbq stuff.
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Re: Shotgun shells
Excellent pictures and write up!!
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Re: Shotgun shells
Joernolav wrote:Thanks. These came out fine but next time I will do some adjustments.
Maybe cook them 10-15 min. Shorter. Don't think that will make the pasta undercooked or maybe inject some beef stock to add som moisture?
Or go for a fattier meat mixture. As I said the meat was a little dry so one of the above should help.
Another thing is that the stuffing can be varied with both meat and spices.
They look cool and they're not so big. They can be used as a starter snack for other bbq stuff.
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I assume you boiled them first to achieve the al dente? Try cooking them in stock instead of just water next time around. Makes pasta that much better for stuff like this! I'd like to try this out but want to braise them in a tomato/red wine stock to finish.
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Re: Shotgun shells
I didn't boil them first. Just threw them on the smoker "as is". Probably as Parts wrote earlier in the thread: the pasta is surrounded by the juices from the meat so enough moisture to cook the pasta. The pasta itself was fine. It was the meat that was a bit dry. Maybe the pasta sucked up some of the moisture?
I didn't put water in the wsm. Probably should. Think that also would have add6some moisture. I am picky when I say they were a bit dry. They were absolutely good, but if should try to improve the dish that is were I can see some improvement.
Braising them in tomato sauce sounds good, as long as it doesn't make the bacon soft.
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I didn't put water in the wsm. Probably should. Think that also would have add6some moisture. I am picky when I say they were a bit dry. They were absolutely good, but if should try to improve the dish that is were I can see some improvement.
Braising them in tomato sauce sounds good, as long as it doesn't make the bacon soft.
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Re: Shotgun shells
Joernolav wrote:I didn't boil them first. Just threw them on the smoker "as is". Probably as Parts wrote earlier in the thread: the pasta is surrounded by the juices from the meat so enough moisture to cook the pasta. The pasta itself was fine. It was the meat that was a bit dry. Maybe the pasta sucked up some of the moisture?
I didn't put water in the wsm. Probably should. Think that also would have add6some moisture. I am picky when I say they were a bit dry. They were absolutely good, but if should try to improve the dish that is were I can see some improvement.
Braising them in tomato sauce sounds good, as long as it doesn't make the bacon soft.
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They look superb, sir! Just by looks alone, they don't appear in any way unfavorable, nor look like there's anything to complain about! If the shells went from the package to the pit, they absorbed a good deal of moisture from the stuffing. This would be a tricky dish to pull of perfectly but, could be done! I'd go to just a bit less than al dente first, kinda like lasagna. Just soften them up a little. The bacon would be tricky to try and keep crisp unless it was added as a sprinkle at the end, like a salad. I REALLY want to try this one out to get good hands-on with a solid method. The wife has been wanting some dinner menu changes.. I believe this is an opportunity to kill 2 birds with 1 stone!!
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Re: Shotgun shells
It would be cool if you try. More input to improve a dish is always great. Look forward to it.
I think the meat and the bacon is the most important. Not sure if overcooking the pasta shells a bit will be a big problem. The pasta is a very tiny piece of the dish, except for holding it together, I believe.
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I think the meat and the bacon is the most important. Not sure if overcooking the pasta shells a bit will be a big problem. The pasta is a very tiny piece of the dish, except for holding it together, I believe.
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Re: Shotgun shells
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Re: Shotgun shells
Thanks. That's a cool movie by the way.Boots wrote:“It’s a modern art masterpiece!!”
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Re: Shotgun shells
Oh Man - those look amazing.
Think I will try and add a skewer then call them Shotgun Shells on a stick
Think I will try and add a skewer then call them Shotgun Shells on a stick
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Re: Shotgun shells
Thanks. Just remember these are made with dried pasta. Be careful so you don't break them when inserting the skewers.egghead wrote:Oh Man - those look amazing.
Think I will try and add a skewer then call them Shotgun Shells on a stick
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