Seahawks are going to send the 49'ers packing a little later tonight, so I will be taking some shotgun shells and Dutch's Wicked Beans to my favorite watering hole to share.
I think I may have solved the problem of the crunchy shells, at least I hope so.
I added about 1/3-1/2 cup of bbq sauce to the meat mixture for more moisture, and after an overnight rest in the fridge, they felt pretty soft when I put them on the rack.
Used 1 lb. each of hot Italian sausage and 85/15 hamburger, plus 1-1/2 lbs of pork sausage. To that, went 1/2 diced onion and 8 oz. finely shredded sharp cheddar.
Read from someone else here that the finely shredded cheese tends to disappear, so added another 8 oz of farmer's style shredded to the mix, with about 2 T. of Holy Voodoo rub (which was all I had left.) This ended up having more meat than shells. I filled 28 manicotti and still had about 1 lb left, which I'm sure I'll find a use for later.
About 1-1/2 hours in. Looking good so far.
I think I may have solved the problem of the crunchy shells, at least I hope so.
I added about 1/3-1/2 cup of bbq sauce to the meat mixture for more moisture, and after an overnight rest in the fridge, they felt pretty soft when I put them on the rack.
Used 1 lb. each of hot Italian sausage and 85/15 hamburger, plus 1-1/2 lbs of pork sausage. To that, went 1/2 diced onion and 8 oz. finely shredded sharp cheddar.
Read from someone else here that the finely shredded cheese tends to disappear, so added another 8 oz of farmer's style shredded to the mix, with about 2 T. of Holy Voodoo rub (which was all I had left.) This ended up having more meat than shells. I filled 28 manicotti and still had about 1 lb left, which I'm sure I'll find a use for later.
About 1-1/2 hours in. Looking good so far.
