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Appetizers in advance? Travel with Smoked Shotgun Shells? Help

marcdcmarcdc Posts: 121
edited September 22 in Appetizers
Hey everyone! Looking for some inspiration or guidance for this amazing group. Headed to a friend gathering this weekend and they asked if everyone could bring an appetizer or dessert for a potluck type of thing. I've been meaning to try my hand at the shotgun shells everyone seems to be talking about these days and am wondering if you think those will travel well if I make them the morning of? 

We're supposed to leave at 10am and it takes about 45min-hour from our house. Factor in people mingling in the beginning and im guessing the food will sit for another 45min to an hour on top of that. So from the time I make the food, transport it, and people start eating it, I'm guessing it'll be 2.5 hours total (gotta help the wife get the kids ready so won't be able to make it and leave right after it's done).

Do you think room temp shotgun shells that have been sitting for over two hours is a good idea? I'm going to make a bacon and onion dip with chips for one of the apps (I can do that the night before), but would like to bring something from the egg that doesn't involve me getting up at 4 or 5am to smoke it and transport it and have it be super messy for people to eat. I'm thinking something with a one hour-ish cook time. 

Any inspiration or advice would be greatly appreciated! Thank you!

Comments

  • lkapigianlkapigian Posts: 9,172
    shotgun shells travel well and do not need to be Hot , room temp is good, same with Poppers ...I do these kinds of things a day ahead ....safe sitting out for 2 hours, 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

  • marcdcmarcdc Posts: 121
    fantastic, thank you!
  • lkapigianlkapigian Posts: 9,172
    marcdc said:
    fantastic, thank you!
    prep your shells early , overnight is best, helps soften the shells....if you have a sausage stuffer, use that to fill the shells 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

  • Most appetizers I’ve taken are usually good at room temp. Pig shots, poppers, Buffalo chicken dip, and turtle eggs are better after cooling down anyway , or you get the hot lava filling across the tongue and inside cheek 
  • marcdcmarcdc Posts: 121
    lkapigian said:
    marcdc said:
    fantastic, thank you!
    prep your shells early , overnight is best, helps soften the shells....if you have a sausage stuffer, use that to fill the shells 
    great advice, thank you
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