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That's so great Lloyd, I'm glad that you made them AND even more glad that you enjoyed them! If you hit me up on Instagram or FB, I'll happily send you out some stickers.
Great snack. Going to give it a try. I usually do ABT's but this sounds like a good alternative. Maybe do some of both. I bring the Mini Egg (very transportable) and have a second tier cooking rack which allows for a larger cook. Letting the bacon warm up to room temperature will allow it to stretch more than right out of the fridge; looks like your bacon was that way.
I’ve attempted these a few times. Each time the shells were still hard in certain spots. I’ll need to try again with the rest in the fridge before cooking.
I'm at it again... :wheels spinning: For filling the manicotti, could one use a zipper bag, snip a fairly large corner, and pipe the filling in? Second idea... As a low carber, actual pasta is a rare treat for me. Would this work if I make low carb cream cheese crepes to fill, in place of the manicotti? Or would they be too soft to wrap in bacon? Maybe I could par freeze them after filling before wrapping them in bacon to firm up the crepes. Other than the pasta, if I use G. Hughes or Ray's No Sugar bar-be-cue sauce, the carb count should be doable.
Made them exactly as the recipe said but did not put in refrigerator for 2 hours, i'm guessing thats why my shells came out hard? could someone chime in? Thanks
FOGO! In Portuguese, FOGO means fire… but in slang, it’s used more often when a person sees something great (FOOOOOOGO) or something awful, (fogo). Like saying, “DAAAAAAAMN” that looks good… or when someone is describing a terrible car crash, we reply with, a soft, “Fogo!” Well, I’m giving you a loud, FOOOOOGO.
