Big thumbs up Tommy on the cut pasta!!! You are the trend setter.....just like Uncle Steve with that amazing sauce....nothing else anywhere like it!! Cheers Bud!!
WHAT!!! Why hasn't anyone done it this way before. I did boil mine a little and it helped. BUT just a small section cut out...... You know I will be doing it this way the next time I make these. Way to think outside the box. GREAT Video......
GREAT REVISION TO AN ALREADY GOOD COOK TOMMY WAY TO KEEP INPROVING THESE COOKS. I JUST ORDERD SOME SAUCE AND DESERT SHAKE FROM UNCLE STEVE CANT WAIT TO TRY IT
My Brother Tommy!...Blanching the Shells definitely a game changer. I think I suggested blanching the shells in your first video of your shotgun shells. Thanks for sharing and have yourself a great weekend. Cheers 🍻
Hey Tommy, check out Meat church video on shotgun shells that came out just this week. He stuffs uncooked shells, wraps in bacon and has tested and found at least 4 hours in the fridge before cooking on pellet grill softens up the shells after cooked. Have to give it a try
My finding was a tad different as I tried that. The shells blanched off and covered in bacon and sauce worked well. Cutting the Pasta to fit the stuffing is a game-changer. Cheers and thanks for watching.
We're doing the same thing my man! Skip the burger, go straight Italian. Plastic bag the peppers as soon as they come off the burner, let them sit a few to stream, the skin just slides off. I added seasoning to the meat... and the outside. Then smoke, glaze and bam... mouth watering goodness!
I haven't made these yet but I've seen them made with al dente noodles and that seems to be the key. Taking a 1/4 inch looks to work great and you can't go wrong using green chiles Tommy!!!😋😋😋
That's a better way to prepare them for cooking. Maybe a short strip of bacon over each end before you wrap them would keep the ends moist, can't have too much bacon. Good test.❤👍
All your videos are great Tommy. I haven't tried shotgun shells yet but gonna try this this weekend. Just one quick question, how long did you boil the shells? Thanks
So, I gotta ask…why actually remove part of the tube as opposed to simply slitting it? For that matter, you could use any kind of sheet pasta, including lasagna, and cut it to size then wrap it up (that’s how manicotti was traditionally made anyway).
@TheGalleryBBQ , doubtful. I like to ask questions to people that actually know the answers to things. Makes life easier... You might rethink who has an attitude problem.
Hey Tommy, it's me, Marcel in Yuma. I've seen these a few times, but I'm curious couldn't you just "cut" and not remove some of the pasta, wouldn't that work the same way?
I was wondering the same, what's the point of cutting out that 1/4 inch of pasta. Doesn't make any sense to me. Either way these look amazing. I've been wanting to make shotgun shells for a while. Just need to find some gluten free manicotti shells.
Fantastic cook Tommy! Shotgun shells looked absolutely delicious. And your method was perfect, BUT! I think I can make it even easier. Check out my video on Monday. I think you'll like it. Have a great day brother. 👍
Great job Tommy get yourself a extra bottle of the sauce with no name on your next order that stuff goes fast have a great one🇺🇸🇺🇸🇺🇸👍
My man. Much appresation brother!
Tommy my friend, those lookout standing. Honestly when we’re in heaven, I know who’s gonna be in charge of the Sunday picnic grilling 😊
You got that right!
These look GREAT. I love opening them up to make sure they are filled. These couldn't get any better.
Cheers my man.
10 out of 10
Big thumbs up Tommy on the cut pasta!!! You are the trend setter.....just like Uncle Steve with that amazing sauce....nothing else anywhere like it!! Cheers Bud!!
Wow, thanks.... Cheers brother!
Man I STILL haven't tried these. I'll have to do it soon. Looks tasty!!!
Do that cut in the shell for easy loading!!
I'm going to have to try this method,thank you for sharing
You’re welcome 😊 Enjoy!
Tommy, you did it again!!! Still look delicious but easier to make
Hope you enjoy
Tommy, made these today. They were great!
Awesome.... Thanks for letting me know-
I’m betting the smell of the chili’s on the stove smell amazing, seems perfect for football season for sure!!
Oh man.... You know it!!
WHAT!!! Why hasn't anyone done it this way before. I did boil mine a little and it helped. BUT just a small section cut out...... You know I will be doing it this way the next time I make these. Way to think outside the box. GREAT Video......
I know right!! I mean. This is the way to do it!!!
These look fantastic Tommy! I just used Sauce With No Name to do my poor man's burnt ends!
Guud stuff.
WOW, Tommy done this way is definitely a game changer!!!! Time for me to do some appetizers…..Cheers!
It made the making of these a pleasure!!!
GREAT REVISION TO AN ALREADY GOOD COOK TOMMY WAY TO KEEP INPROVING THESE COOKS. I JUST ORDERD SOME SAUCE AND DESERT SHAKE FROM UNCLE STEVE CANT WAIT TO TRY IT
Sounds great! Thanks bud!
Never have made them but I like the cut method. Looks good. I will have to make me some
You should! These suckers are awesome.
My Brother Tommy!...Blanching the Shells definitely a game changer. I think I suggested blanching the shells in your first video of your shotgun shells. Thanks for sharing and have yourself a great weekend. Cheers 🍻
Cheers my brother!
Excellent !!!
Many thanks!
Shotgun shells came out great and so easy to make. They were a hit at my workplace. Thanks again for another great video.
Enjoy!
That's a great upgrade on this dish. Cheers, Tommy! 👍👍✌️
Thanks 👍
Hey Tommy this is what I was waiting for just in time for the upcoming holiday.I appreciate the test kitchen perfecting these
Hope you enjoy
. chili nice touch i like that nice job
Thanks my brother!
Those look amazing, can't wait to try them.
Hope you enjoy
Nice cooking area!
Thanks for visiting
Hey Tommy, check out Meat church video on shotgun shells that came out just this week. He stuffs uncooked shells, wraps in bacon and has tested and found at least 4 hours in the fridge before cooking on pellet grill softens up the shells after cooked. Have to give it a try
My finding was a tad different as I tried that. The shells blanched off and covered in bacon and sauce worked well. Cutting the Pasta to fit the stuffing is a game-changer. Cheers and thanks for watching.
You really amped up this version. Looks perfect👍😊
Thank you very much!
Tommy outstanding need to try this out soon
805... do them like this as its so easy
Yea buddy! So delicious 🔥🔥🔥
Thank you 😋
Manicot 😂🤣😅🤪🤦🏼♀️😂🤣😅👏🏻❤️🔥💃🏼 Great job HT!!!👊🏻😘
I'm gold 😂🤣😅🤪🤦🏼♀😂🤣😅
Man those look awesome. I still haven't tried these, I gotta get off my ass and give them a go. 🤤🔥🍻
Youll love them
We're doing the same thing my man!
Skip the burger, go straight Italian. Plastic bag the peppers as soon as they come off the burner, let them sit a few to stream, the skin just slides off.
I added seasoning to the meat...
and the outside. Then smoke, glaze and bam... mouth watering goodness!
Damn Randy, enjoy!
I haven't made these yet but I've seen them made with al dente noodles and that seems to be the key. Taking a 1/4 inch looks to work great and you can't go wrong using green chiles Tommy!!!😋😋😋
Hope you enjoy
Hey Tommy, I've talked it up at work today about me gonna do this , this weekend! I'll let you know how good they turnout!
Send along any pics gallerybbq@gmail.com
Definitely awesome idea with the shells, hassle free! Those look amazing at the end, time to make me some of those! Cheers 🍻 Tommy
The best. Cheers
I haven't tried these yet because it looked like a PITA to stuff. You just took away my excuse with that cutting the shell method though. Thanks!
Hope you enjoy
That's a better way to prepare them for cooking. Maybe a short strip of bacon over each end before you wrap them would keep the ends moist, can't have too much bacon. Good test.❤👍
Good point Will.
I use my sausage stuffer to stuff them.
Looks amazing! What is the purpose of roasting and skining the peppers? Thanks
Flavor! If you've never done it, give it a go!!
Oh snap
My man.
All your videos are great Tommy. I haven't tried shotgun shells yet but gonna try this this weekend. Just one quick question, how long did you boil the shells? Thanks
Al dente. You want the pasta abou 80% done.
@@thegalleryBBQ 5 min
@@davidmiller6981 around. lol Just keep an eye on them.
How many shells for that 1.5 lb meat?? Thanks
Just grab a box. Enjoy!
👍
Thanks Lynn
What does cutting the pasta do?
What's the difference
Makes it easy to stuff. Great trick!
So, I gotta ask…why actually remove part of the tube as opposed to simply slitting it? For that matter, you could use any kind of sheet pasta, including lasagna, and cut it to size then wrap it up (that’s how manicotti was traditionally made anyway).
Novice question. If you are forming the mix and wrapping it with bacon, what is the point of the shell?
Its called a recipe for a reason. lol
@TheGalleryBBQ then it seems like it would be a better recipe without the shell... thanks I'll just unsubscrib.
@@onlyfromadistance7326 Awesome. With your sh&t attitude you'll be a novice for ever🤣🤣🤣🤣🤣🤣🤣
@TheGalleryBBQ , doubtful. I like to ask questions to people that actually know the answers to things. Makes life easier...
You might rethink who has an attitude problem.
@@onlyfromadistance7326 I guess you forgot to unsubscribe🤣🤣🤣🤣🤣🤣
Hey Tommy, it's me, Marcel in Yuma. I've seen these a few times, but I'm curious couldn't you just "cut" and not remove some of the pasta, wouldn't that work the same way?
My man. You could probably do that as well. Either way. Cutting the pasta is the way to go.
I was wondering the same, what's the point of cutting out that 1/4 inch of pasta. Doesn't make any sense to me. Either way these look amazing. I've been wanting to make shotgun shells for a while. Just need to find some gluten free manicotti shells.
Fantastic cook Tommy! Shotgun shells looked absolutely delicious. And your method was perfect, BUT! I think I can make it even easier. Check out my video on Monday. I think you'll like it. Have a great day brother. 👍
Cheers brother!