Pellet Fan
Here's How I.... => Cook Everything Else (Pizza, Appetizers, Desserts, etc) => Topic started by: BigDave83 on June 12, 2022, 02:31:59 PM
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Been seeing videos of people doing these for a while, Saw manicotti tubes and remembered I wanted to try them.
I only sauced 4, they are better with the sauce on them to me and the GF. I need to add more or different flavors to the filling. I just used half pound each of Uncle Charlie's Hot Italian and Uncle Charlie's Sweet Italian sausage with some pizza cheese blend from Gordons. They weren't as bad to fill as I thought they would be.
Maybe some cooked onions and peppers added in to the mix next time.
Feel free to add any suggestions.
Manicoti shells (I used 9 for the filling I had)
0.5 pound sweet sausage
0.5 pound hot sausage
handful of pizza blend cheese.
regular sliced bacon for wrapping
dusted with put BBQ seasoning
Mix the filling well and pack it into the tubes, you may hear them crack but if you are careful it works out well. I stuff from one side probably 3/4 or more full then finished off the other end. Wrapped with a slice of regular sliced bacon. I put them in the fridge over night to help soften the shells some, dusted with some seasoning and had the GMG DC set at 245 (it runs hotter, not sure how much though). Used the Hamers pellets I usually use, and did them for about 2 hours, these would have probably been done in 1.5 when I checked internal temp they were 170-185° I put a little sauce on a few of them and left them go while I got my pork steaks ready.
Edited to add don't look to close at the dirty smoker drip pan. I did wash the racks before I started. They were pretty bad, and I did a quick scrape of the tray but those 2 piece drip trays at not easy to scrape.
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I've seen a video or two listed as available but ignored them. Yours look inviting. I may follow your lead.
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I am going to try them
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Neat idea, going to do them as well
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do you think they would be good with some jalapeno cream cheese in them
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Maybe some jalapeno and ricotta.
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I was thinking of this stuff. I bought a tub last week and trying to figure out what to use it in.
https://www.walmart.com/ip/Philadelphia-Spicy-Jalapeno-Cream-Cheese-Spread-7-5-oz-Tub/35656621
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I had thought about cream cheese in with the meat. I think if just using cream cheese one would need to wrap the ends to keep it from melting out.
Some good suggestions so far.
I was sitting here tonight thinking about filling them with cheese steak filling or some thick buffalo chicken dip.
Also thinking the little plastic nesco jerky gun with the round end would work well to fill them.
If others try them I hope they post what they put in them..
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maybe you could plug each end of the shell with a piece of sausage
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Perception is misleading. I was thinking 12 Gauge when I read the title.
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I may try this for the 4th of July. Where did you get the shells?
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I may try this for the 4th of July. Where did you get the shells?
Not the brand I used, but this is what they are. The brand I bought had 14 in the box.
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After cooking on the pit, I wonder if you could put in a tray with sauce that also had onions and maybe peppers and let them simmer for a while and then serve with the sauce.
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Those look great, nicely done.
EDIT: Probably could use a Sausage Stuffer (if you have one) to fill them.
Or maybe one of those Cake Decorator bags would work for stuffing if the end was open enough.
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but those 2 piece drip trays at not easy to scrape.
I replaced mine with their one piece SS drip pan.
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After cooking on the pit, I wonder if you could put in a tray with sauce that also had onions and maybe peppers and let them simmer for a while and then serve with the sauce.
I don't see why you couldn't do that. The shells were done they were a bit tough where they were exposed and dried out but not to the point of being hard like uncooked pasta.
Are you thinking a BBQ sauce or a tomato based like in sausage peppers and onions?
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Those look great, nicely done.
EDIT: Probably could use a Sausage Stuffer (if you have one) to fill them.
Or maybe one of those Cake Decorator bags would work for stuffing if the end was open enough.
I have one of these I bought a while back when I used to do jalapenos by just cutting the tops off.
https://www.amazon.com/Nesco-BJX-5-Jumbo-Jerky-Works/dp/B001795P3K/ref=sr_1_5?crid=2K4QO1S8Y13G7&keywords=nesco+jerky+gun&qid=1655131684&sprefix=nesco+jer%2Caps%2C206&sr=8-5
I picked up something like this at a restaurant supply place, and used it to fill peppers with cream cheese mix.
https://www.amazon.com/Cupcake-Decorating-Disposable-Reusable-Cookies/dp/B07TB6PSFL/ref=sr_1_1_sspa?crid=ZBVU9ZIH9S3D&keywords=disposable+piping+bags+and+tips+set&qid=1655131799&sprefix=disposable+piping%2Caps%2C85&sr=8-1-spons&psc=1&smid=A3URCL1LZFPSHA&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFYR0k3WDVSTDIzT00mZW5jcnlwdGVkSWQ9QTAyMDEyNjYyUzNBVTcyRkVPMU5XJmVuY3J5cHRlZEFkSWQ9QTAzNDA5ODQxVFZRU1BITlFEUU5RJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
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You aint gonna find manicotti shells in Mayberry!
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Those look great, nicely done.
EDIT: Probably could use a Sausage Stuffer (if you have one) to fill them.
Or maybe one of those Cake Decorator bags would work for stuffing if the end was open enough.
I have one of these I bought a while back when I used to do jalapenos by just cutting the tops off.
https://www.amazon.com/Nesco-BJX-5-Jumbo-Jerky-Works/dp/B001795P3K/ref=sr_1_5?crid=2K4QO1S8Y13G7&keywords=nesco+jerky+gun&qid=1655131684&sprefix=nesco+jer%2Caps%2C206&sr=8-5
I picked up something like this at a restaurant supply place, and used it to fill peppers with cream cheese mix.
https://www.amazon.com/Cupcake-Decorating-Disposable-Reusable-Cookies/dp/B07TB6PSFL/ref=sr_1_1_sspa?crid=ZBVU9ZIH9S3D&keywords=disposable+piping+bags+and+tips+set&qid=1655131799&sprefix=disposable+piping%2Caps%2C85&sr=8-1-spons&psc=1&smid=A3URCL1LZFPSHA&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFYR0k3WDVSTDIzT00mZW5jcnlwdGVkSWQ9QTAyMDEyNjYyUzNBVTcyRkVPMU5XJmVuY3J5cHRlZEFkSWQ9QTAzNDA5ODQxVFZRU1BITlFEUU5RJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
That piping bag is what I was thinking of. Couldn't remember what it was called.
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If ya have the tips, all you need is a zip lock bag! Or better yet a big vac seal bag!
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You aint gonna find Rigatoni in Mayberry!
Did you mean manicoti? I think one would have a pretty hard time stuffing rigatoni.
I think jumbo shell pasta could possibly work too and may be easier to stuff with a spoon especially if you wrap bacon around the shell and put a stick or two through it.
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After cooking on the pit, I wonder if you could put in a tray with sauce that also had onions and maybe peppers and let them simmer for a while and then serve with the sauce.
I don't see why you couldn't do that. The shells were done they were a bit tough where they were exposed and dried out but not to the point of being hard like uncooked pasta.
Are you thinking a BBQ sauce or a tomato based like in sausage peppers and onions?
I was thinking a tomato based sauce with onions and green peppers.
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You aint gonna find manicotti shells in Mayberry!
If I found them in the sticks where I live I can't imagine anyone else not being able to find them.
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You aint gonna find manicotti shells in Mayberry!
If I found them in the sticks where I live I can't imagine anyone else not being able to find them.
Bent said this to me today so I went to our local somewhat "upscale" supermarket which has a huge pasta shelf with numerous different brands. No manicotti.
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You aint gonna find manicotti shells in Mayberry!
If I found them in the sticks where I live I can't imagine anyone else not being able to find them.
Bent said this to me today so I went to our local somewhat "upscale" supermarket which has a huge pasta shelf with numerous different brands. No manicotti.
Culpepper VA? If I remember. I just did a quick look safeway and weis both show Barilla manicotti.
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OK, I will have to travel to the "far" side of town to shop but it will be worth it (now watch, they will be sold out!)
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OK, I will have to travel to the "far" side of town to shop but it will be worth it (now watch, they will be sold out!)
Is it a big town? There is a BBQ place there some friends stopped at and they said it was good. Shawn's I think is the name.
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It's not a big town, but spread out in different directions and, of course, we are several miles from town out in the country. We are on the opposite side of town from these markets so about a 20 mile round trip. We went to Shawn's years ago and did a review. Haven't been in a while, but it was good.
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