Freezing Smoked shotgun shells?

jjdbike

Hey everyone,

I like to cook in big batches to make prep for upcoming meals quicker and easier.
I am doing Meat Church recipe for smoked shotgun shells to serve tomorrow. If you're not familiar, they're basically ABT's (jalapeños stuffed with meat, wrapped in bacon, seasoned, smoked and sauced), but the use raw (raw - dried) manicotti shells instead of jalapeños. The ideas is it's quicker and easier than cleaning out and stuffing chilis.

Here's my question: 
If I wanted to make an extra batch to freeze and use at an upcoming gathering, can I

1. freeze them after smoked in vacuum sealed bag, thaw, reheat in sos vide, and re-crisp bacon in broiler?

Or if not...
2. freeze them raw, then thaw and smoke at latter date?

Clearly, it would be preferable to smoke all of them, thaw, warm and crisp at a latter date.

Your thought?
JD

Corv

Try a small batch both ways and see what works better. Empirical data is wonderful.

lkapigian

FWIW, I’d freeze uncooked, just assembled, you’ll have a better bacon outcome 

btw, a sausage stuffer is great for filling the shells 

loco_engr

WOW . . . totally new concept!
Thanks for posting

lkapigian

loco_engr said:

WOW . . . totally new concept!
Thanks for posting

They are Delicious 

jjdbike

lkapigian said:

loco_engr said:

WOW . . . totally new concept!
Thanks for posting

They are Delicious 

Wow, they're beauties.
How do you serve them? As appetizers? Do you cut into pieces and tooth-pick?
I ask because that's how Meat Church recommends serving them.
I stuffed and wrapped last night, in fridge overnight. Will smoke, then sauce, back in smoke this morning.
I'll freeze 1/2 for next week. Won't have time to meet w/smoker next week. Plus, getting ready to move and using up the last of my wood. Don't want to get more that I'll need to ship cross country.
Thanks!
JD

lkapigian

Whole is very rich, best sliced and overnight in the fridge really helps the shell

dstearn

I have cooked these twice one as a test cook and the second for a party we attended.
I followed the Meat Church recipe to the letter even adding some Hatch Green Chilies.
It is best to prepare the night before and refrigerate overnight. The shells are more tender and absorb the flavors of the meat, bacon and seasoning. After smoking and saucing I slice the shells usually 4 - 5 servings per shell. 

We had a few shells that we reserved for ourselves. The next day I reheated them in the microwave and they were just as good.

They were very tender and flavorful. Let’s just say that we made a lot of new friends on our neighborhood with this appetizer.