These are always a hit over here, yours look great. We usually do a pizza version with sausage and chopped pepperoni with a brush of marinara to finish, definitely worth a try.
Good LORD these look amazing. I don't own a smoker, but I've subscribed to your channel because the food you make is mouthwatering, lol. Very tempted to buy one now. I'm going to need to try these in an oven for my next family party!
I have learned some tips and tricks from you, especially with my pit barrel cooker, and I can understand your style of cooking, not overly complicated and to many ingredients. These look amazing and are on my to do list. 👍
I'm doing a big cook next month down in Newport Beach but arriving a couple days earlier. For some reason I've never made these. I don't know why other than the "par softening" discussion. Maybe 8-10 of us that early, me thinking these will rock, thanks Ry!
Tip from your uncle mike……..roll the filling to about 6 inches and slightly smaller than the shell. Insert into shell and press from both ends. Fill extra at the end if needed. Wallah, no cracked shells from sticking fingers down into shells.
Those look great I've wanted to make them for a long time. What is the best substitute for the sausage? I have family members that don't enjoy sausage. Thanks
These are always a hit over here, yours look great. We usually do a pizza version with sausage and chopped pepperoni with a brush of marinara to finish, definitely worth a try.
You are the Bob Ross of BBQ
I love it!
Good LORD these look amazing. I don't own a smoker, but I've subscribed to your channel because the food you make is mouthwatering, lol. Very tempted to buy one now.
I'm going to need to try these in an oven for my next family party!
These can absolutely be made in the oven using the same temps :)
I have learned some tips and tricks from you, especially with my pit barrel cooker, and I can understand your style of cooking, not overly complicated and to many ingredients. These look amazing and are on my to do list. 👍
I used my jerky gun with a horn to stuff those shells, made it very easy to do
I’ve always been a bit hesitant making these but you made it look so easy! Will definitely give them a try soon!
Love this!
To fill the shells, could you soften the mixture and use a zip top bag with a corner cut to use as a piping bag?
That should work 👍
Once again Ry comes through with a must try!!!!
I'm doing a big cook next month down in Newport Beach but arriving a couple days earlier. For some reason I've never made these. I don't know why other than the "par softening" discussion. Maybe 8-10 of us that early, me thinking these will rock, thanks Ry!
Gotta introduce the OC to good bbq 😃
Agree, folks somehow content with fast food and Starbucks. Where the F is good BBQ here?@@VillanuevaMedia
I like Heritage BBQ in San Juan Capistrano and Hickory & Spice in Orange.
The music went perfect when you said "Now for our hot Italian" at 1:48.
You've got a winning recipe with these,had my mouth watering
Looks absolutely amazing!!
Heck yea! I always wanted to see your take on these. They look mouth-watering!
I prep them and let them sit for 4hrs before I cook them. For me it works great. Keep up the great ork Ray
shotgun shells are one of those dishes where you make them your own. great party hors doeuvres
Looks great as all your grilling. Will be my next bbq. Thank you Mr Ry.
Great version, Ry. These are a standing request at the house. Never tried brat…that’s next. Thanks for the great vid❤
I always fix extra,they make a great snack.
Another great recipe to try out. Those looked fantastic!!!
Never seen/heard of these. I’ll need to try them on my Weber…Thanks for this video
New to the channel and as a Weber owner I love it. Have you tried smoking thick rings of bologna? Love to see your take on that!
I have made these a few times absolutely love umm yum
These are on my to do list, awesome sir !
Looks soooooo good will try 👍
Another great video I will be making them very soon
Tip from your uncle mike……..roll the filling to about 6 inches and slightly smaller than the shell. Insert into shell and press from both ends. Fill extra at the end if needed. Wallah, no cracked shells from sticking fingers down into shells.
great as always big ry
Those turned out great 👍😊
Those look great I've wanted to make them for a long time. What is the best substitute for the sausage? I have family members that don't enjoy sausage. Thanks
I’ve done a ground beef version that’s really tasty 😊
Just how hard was it to clean that tray you used in the kettle? The shells look amazing!
This one isn't bad since it's not like a mesh tray. Those are a HUGE pain to clean.
@@CookingWithRy I was curious about that, as I was wondering why the tray switch. Machine or hand wash?
I hand wash it. Goes pretty quickly.
Ok Ry. Why not try a jerky cannon to fill them up nice easy and even
I don’t have one 😊
Damn, those look good.
Do you have a Simple Salmon recipe for the grill
Have you even done a lasagna on the weber? If it's even possible or would it be too dry? be interesting with the smoke flavor🤔😋
It actually works well. Some foil on the pan really helps control the smoke flavor.
Use a sausage stuffer to fill them.
I could but most people don’t have one of those so I like to show a more common method.
Now is the meat precooked? You got me hungry
No Raw
I will boil the shells to get them andante then start the process--shell was too hard after making my first batch
Oh and wife says ya need a haircut and beard trim! Lol. She tells me that too th
It’s about time 😊
Cut the corner off a grocery bag and squeeze it in there like a baker!
Maybe you can speed this up by precooking the pasta a bit
Makes shells too soft to stuff. You’ll end up splitting some of the shells. Stuffed and wrapped jn bacon overnight works perfect.