Shotgun Shells

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Master of the Pit
Original poster
SMF Premier Member
★ Lifetime Premier ★
May 13, 2013
Little Elm, TX
Did Shotgun Shells for the first time this weekend, not sure why it took me this long to make them, they are AWESOME!!
I stuffed them with Ground Venison, Venison Hot Italian Sausage, Mozzarella, Cream Cheese, diced Jalapeño Peppers and Meat Church Honey Hog Rub.
wrapped with bacon and put in the fridge overnight. I cooked them on the PBC over Pecan and Cherry wood at 250, finished at 300 for the last 30 minutes with Salt Lick Honey Pecan BBQ Sauce.


Sorry about no pictures during the prep and cook, I am bad at remembering to take pictures.....

Thanks for looking!

- Jason
They look and sound good to me. Nicely done

Point for sure
Thanks Chris!
Yep, looks great!
And we know, takes awhile to try all this stuff.

Thanks Ryan, I know, this is one that I waited too long!
Looks great!

Thanks Jim!
The one picture is all it takes to make my mouth water.
I could chew up a few of those. Nicely done and the innards sound good.

Thanks David!
Those are probably the best ones I've ever seen!
Thank you very much!
Man do those look good!
Thanks Chile!
Those look yummy. Got to knock this off the list someday.
Thanks Brian, I waited too long!
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