Shotguns we’re going to do a little different than others. Since The shotgun doesn’t have as much round development with histories but more style. So we’re going to start with birdshot and bird hunting. The first shotgun noted in history comes in at 1671. Said to be 5 to 6 feet in length. And a fun fact I’ve actually handled one of these at work. They were designed to go on the back of boats. You could get a lot of birds in one shot. It worked more like a cannon with tiny rounds.

Birdshot which is also known as shot, number 9 shot and bb shot. A shot gun differs from pistol or rifle rounds in that instead of 1 solid lead projectile it shoots out smaller projectiles and multiples of them. Birdshot is like it sounds used for birds or smaller game.

Meat choice:

Style of cooking(low and slow, high heat, normal grill etc)

Recipe: (length, serving size, seasoning, cutting, serving, saucing)

The breakfast fatty is a new experience for me. This is also known to my coworkers and friends as the heart attack. It is hashbrowns and cheese wrapped in breakfast sausage then wrapped in a basket weave of bacon. Smoked or grilled for 2 hours.

Best way to prepare the sausage is to put it in a gallon ziplock bag and roll it out. Fear not those of you like me without a rolling pin do what I did steal your wife’s wine bottle. Once it’s flat an even you’ll take a little bit of shredded hashbrowns (I use simply potatoes but you can shred your own) and cheese and place in the middle. You’ll want to fold it like a burrito. Gently so you don’t break it. Now you’ll want to make your basket weave. Lay out 7 strips of bacon vertically on foil(this makes it so much easier to fold over the roll). (I use thick cut). Now fold every other piece in half and lay down a strip of bacon in the middle going horizontally. Unfold. Now alternate until you have a tight weave. And they said my basket weaving course when I was a child wouldn’t pay off. The next step is to transfer the stuffed sausage onto the bacon and wrap it around.

You’ll have the grill in a low and slow set up. These take about 2 hours or until the sausage is at 165.