- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Let's do smoked "shotgun shells"
Posted on 4/9/23 at 5:37 pm
Posted on 4/9/23 at 5:37 pm
Ingredients:
Mixed together:
As you can tell, I don't care about name brand
You can use your favorite seasoning and a dash of W.or Tiger or Tabasco sauce if you want to...
Boil your manicotti shells for 90 seconds
Then pipe in your mixture and wrap in bacon.
And dash on your BBQ rub.
Get your grill at 250, and smoke for at least and hour and half.
Then brush on your favorite BBQ sauce about 10 minutes before pulling them.
Get your favorite dipping sauce and enjoy!
Mixed together:
As you can tell, I don't care about name brand
You can use your favorite seasoning and a dash of W.or Tiger or Tabasco sauce if you want to...
Boil your manicotti shells for 90 seconds
Then pipe in your mixture and wrap in bacon.
And dash on your BBQ rub.
Get your grill at 250, and smoke for at least and hour and half.
Then brush on your favorite BBQ sauce about 10 minutes before pulling them.
Get your favorite dipping sauce and enjoy!
This post was edited on 4/9/23 at 5:44 pm
6
Posted on 4/9/23 at 5:40 pm to heypaul
I have thought about doing those. What is the texture of the shell after? Is it soft like its been boiled or more al dente? 
Posted on 4/9/23 at 5:58 pm to heypaul
When I cooked some I did not boil the pasta but covered it all in bacon and it came out perfect
Posted on 4/10/23 at 9:43 am to heypaul
Those look great. Love me some Captain Rodneys
Posted on 4/10/23 at 10:55 am to heypaul
Looks great. When I've done them, I use 2 bacon slices per dry shell, then refrigerate overnight so the shell absorbs some moisture from the bacon and filling. I've done a couple meat/cheese mixtures. My favorite has been beef/cream cheese with some diced fresh jalapeno and using pepper jelly/bbq sauce as the glaze. Next time, I would like to do some chorizo with diced dates for the filling, similar to the bacon wrapped chorizo stuffed date appetizer at Sullivan's.
Posted on 4/11/23 at 7:34 am to heypaul
Look tasty.
Posted on 5/3/23 at 5:54 pm to heypaul
Looks great ! I just can't get away from the Armadillo Eggs, may have to try this one though.
:max_bytes(150000):strip_icc()/Armadillohoriz-220fac9d7a934bf09a3865918b1f388c.jpg)
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News