Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi all,
I thought I’d chuck a few photos of some smoked stuff over the last few days, seeing I’ve got no distilling stories.
We had a mate over for tea on Tuesday night and I smoked up some beef ribs with spg rubbed in, a boned lamb shoulder with Moroccan seasoning and some shotgun shells.
I tried something different with the shells and they were my best yet.

Last night was cheesy meatball subs. We made a tomato sauce in a tray and meat balls with the leftover mince from the shotgun shells. I put the tray of sauce in the smoker and the meatballs on the tray above for the start, then finished them off in the sauce for the last half hour.

Cheers

Dam that looks good. What are shotgun shells?

My first thought was "pigs in blankets" thanks to the Brits in my family but shotgun shells go further. According the site I checked, it's Italian sausage removed from the casing, doctored with other bits like chilli, shoved into a pasta tube, wrapped in bacon and left in the fridge for a few hours to age then bung em in the smoker. I'd never heard of them until now. They look fantastic!

All the best food groups in one!

Your lucky your so far away, id drive a bit for a feed like that but not -that- far

Although... Bluc you up for a road trip,? :))

Pretty much what Pardot said.
This is the mix I used
500g reg beef mince (need the fat)
500g pork mince
Garlic powder
Pepper
1/2 diced red onion
Diced jalapeños to taste
Grated cheese to taste (I used 3 big handfuls)
2 dessert spoons of apple sauce
About 1.3kg bacon
1 box cannelloni tubes

Mix mince and ingredients thoroughly. Stuff into cannelloni tubes and wrap with bacon. I cut the short cut part off and put it back in the fridge. With the tail bit, trim the rind off keeping as much fat on as possible. Removing the rind helps fold the bacon around the tube neatly.
Rest in fridge for a couple of hours to start the softening process on the pasta.
Brush shotgun shells with bbq sauce of choice. Mine was the chilli bbq sauce from this site mixed with honey to taste.
Smoke at 230-250f for 1.5-2 hours then brush with sauce again before covering with foil and resting.

I don’t normally go with the trends on the low and slow pages but for some reason I thought I’d give these a go. I’m glad I did, easy to make, quick to cook and delicious.

It’s not that far out here RC Al, you could show me how to use my still properly and I could send you home overweight :laughing-rolling: