Bbq shotgun shells!

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Bbq shotgun shells!

Рет қаралды 50,966

Grillin With Dad

Күн бұрын

Пікірлер: 39

@jasongipson7764 Жыл бұрын

I’m glad he made sure to tell us that that was beef and pork because my mind started reeling at the color in the middle of that 😂😂😂

@Ena48145 Жыл бұрын

😂😂😂

@joeblow9850 Жыл бұрын

Try puting them in the fridge covered for 4 hours before cooong them. Helps the shells to get softer. 👍

@billnyethesciencedenier1516 6 ай бұрын

I was going to ask how that could be fixed. Thanks

@vb72517 Ай бұрын

I found 6 hours is better. 4 hours, some of the tips were still a tad crunchy. I used Kent Rollins cowboy cooking video but this KZfaq short is a nice quick explanation.

@timrowlett5451 6 ай бұрын

I didn't know that Leonardo DiCaprio was a chef? Nice!

@georgecook1374 Жыл бұрын

he forgot to mention in this short to put them in the fridge for at least 4 hours so the pasta is edible.

@robertbernal3180 11 ай бұрын

Looks good Pop’s.

@jeremynewman3553 3 ай бұрын

If you let them rest after stuffing about 4 hours no chew to the pasta

@user-ko6xr7hi7l 2 ай бұрын

made some last weekend! defo a winner with guests!

@bouramasangaremaimounakarembe Жыл бұрын

So good so perfect...

@GrillinWithDad Жыл бұрын

🙏

@ddmau7995 Жыл бұрын

I was going to make beef & hot Italian sausage shells...until I saw this ! Now I have to hit Marianos again .

@GrillinWithDad Жыл бұрын

I'm telling you, beef and pork mix is the way to go👍

@d3vsy Жыл бұрын

only Americans who make a food called "shotgun shells"

@EruajNoj 5 ай бұрын

He sounds like faze testy

@blueenglishstaffybreeder6956 Жыл бұрын

If you boil the pasta shells first for a few minutes it’s so much better to eat

@MrSwccguy Жыл бұрын

Then you can't stuff it, it wouldn't be a good idea as it wouldn't work

@MV12267 Ай бұрын

@@MrSwccguyyou can blanch the shells and put them immediately in ice water and then dry them. There better that way.

@oxhorn2906 Жыл бұрын

Do you cook the pasta before or what because wouldn't it be hard still?

@GrillinWithDad Жыл бұрын

I did not cook it before stuffing. The pasta rips. Stuffed it raw. Need to cook for at least the full hour to get a soft al dente texture

@MrSwccguy Жыл бұрын

Did you watch the video 😂

@Ena48145 Жыл бұрын

@Hernandez1775 There's no problem with their question. There wasn't really any liquid for the pasta to cook, even though it did, so it's an honest question

@mikelacey4431 Жыл бұрын

You should make them the night before and refrigerate. The moisture in the bacon and filling will soften the noodle

@lukebramblett66 Жыл бұрын

Let sit in the fridge for 4 hours after prepping before cooking to let the pasta get soft. I got 23 in the fridge for tonight right now

@shutupalex_901 Жыл бұрын

you look like leonardo dicaprio!

@ozziea.8280 Жыл бұрын

Since when is Brad Pitt a KZfaq griller

@DRDOOM-jo6kq Жыл бұрын

“What did you mean by that”

@julien772a Жыл бұрын

8 $ ... in france its easily double

@johng.8600 7 ай бұрын

You gotta par cook the pasta before u stuff it

@brycedanner9453 2 ай бұрын

Bullshit. I never par boil the manicotti or it’s harder to stuff for one thing.

@johng.8600 2 ай бұрын

@brycedanner9453 manicotti is wide open at both ends ...like you. 😆 shells are nearly clamshelled which is why u par boil them. So you can fill them. The absence of water with the manicotti means it will be tough most likely or crunchy and tough. Better than expected he said. Bet he wishes he par boiled

@johng.8600 2 ай бұрын

@@brycedanner9453 the reason u don't have to par boil manicotti normally is because the red sauce get soaked up in da pasta. Hence softening n cooking it.