Smoked shotgun shells: Freezing?

[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
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

 

[Itsdone]

I would assume the dried shells would be crushed in the vacuum process. I would probably smoke them, then freeze, then vacuum seal. I wouldn't sous vide after thawing. I would just thaw and reheat in oven to recrisp the bacon.

 

[jjdbike]

Thanks man!
JD

 

[Fooball]

Yup....I'd just thaw then reheat in air fryer or oven at 350 or so also.

You may want to experiment with one ahead of time reheating directly from frozen then one thawed. Frozen may work better.

 

[jjdbike]

Yup....I'd just thaw then reheat in air fryer or oven at 350 or so also.

You may want to experiment with one ahead of time reheating directly from frozen then one thawed. Frozen may work better.

Thanks!
JD