shotgun shells stuffed manicotti shotgun shells stuffed manicotti

Next - cover the tray with plastic wrap and place in the fridge for 4-6 hours. Tightly wrap a single piece of bacon around the manicotti shell. Crispy bacon, cheesy spinach and sausage stuffing, all with a slight hint of smoke. Preheat oven to 350 degrees. You can also subscribe without commenting. Wrap each slice of bacon around the stuffed shells, overlapping slightly. I dont see any reason to not leave them for 24-36 hours. Brush the shells with BBQ sauce and cook for an additional 10 minutes. In the oven is best. Crank up the heat to 350. Continue to cook for 15 minutes. Learn how your comment data is processed. Remove from water, drain and rinse with cold water to stop cooking. Sausage is a popular stuffing, but we decided to go with a spicy seasoned ground beef instead and copious amounts of shredded smoked Beechers cheese. Just put the stuffed shells on the grill and wait for the magic to happen. At the end of 2 hours, increase the heat to 275F (135C) to help crisp up the bacon. It's actually easier to stuff the manicotti if it hasn't been cooked. It takes approximately 1 1/2 hours to smoke shotgun shells. Smoked Shotgun Shells are sausage-stuffed manicotti shells and are one of the latest crazes in backyard barbecue. This is one of those cooks where theres a lot of prep, but super worth it when youre done. Brush the smoked shotgun shells with Jeffs barbecue sauceabout 10 minutes before they are finished cooking. Grimpuppy Yeah that seems like a lot more time cleaning than doing. This is a mix of hickory, maple and apple. You have to be a little more careful not to split the pasta when stuffing, but is totally an option. All text and images copyright OWYD, LLC - 2022 | Trellis Framework by Mediavine. Definitely needs the spaghetti sauce. Put them back in the smoker for 10 additional minutes. Can I make these smoked shotgun shells in advance? You might only have enough to fill 10-11 shells, and that's okay. This site contains affiliate links. Continue to baste and flip until the bacon is crisp and the sauce is sticky. It's comfort food at its finest that everyone will go crazy over! Manicotti is stuffed with a spicy sausage mixture, wrapped in bacon, and cooked on the smoker for the best BBQ bite around. I also added ground turkey. There are a hundred ways of making shotgun shells. Smoked for an hour and then raise the temp a bit to crisp up that bacon, and youve got one of our favorite appetizers on the smoker! Here at Hey Grill Hey, were in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. During the last 10 minutes, brush barbecue sauce on all sides of the bacon wrapped shells before removing them from the smoker. Brush BBQ sauce over each shell, and raise the temperature of the smoker to 300. As a result, your viewing experience will be diminished, and you have been placed in read-only mode. Manicotti shells are stuffed with a mix of Italian sausage, pepperoni, and mozzarella cheese, then wrapped in bacon and smoked. No turning, flipping, nothing. Add ricotta cheese and combine. Cook until the glaze is set and make sure the internal temperature of the meat reaches at least 160. Made them and they were really good.. was a bit salty from bacon and sausage. While these tasted great, our shells were still hard at the end of the cook. For a little smoke we added a small smoke box full of hickory pellets. can they be made, smoked and finished, then frozen for use later? My guess is that you should be able to skip the rest and parboil, but that's just a guess. Place the wrapped shells onto a cookie sheet with a rack on top. Thanks Chefs! 1.5 oz jolapeno popper brat seasoning I dont have a smoker, but would love to make these. I will look for them locally. Todd, I didnt rotate mine but you certainly could if you typically do that on your smoker. I followed this recipe exactly and after 2.5 hours the sausage was only 125 degrees with an instant read thermometer. Place the bacon-wrapped shotgun shells onto the grates of your grill. This softens them so they won't be so chewy when you eat them. Break up the sausage more as it cooks. cream cheese, water, taco seasoning, sliced green onions, lean ground beef and 8 more. Serve with a side of BBQ Sauce. Combine the ground beef, Roasted Garlic Blend, Midnight Toker Rub (see notes for substitution suggestions), and the shredded cheese. Your email address will not be published. It's definitely sure to please a large crowd! Cook 10 more minutes and remove from the grill and enjoy! ND Mike yes, some people do that. Shotgun Shells are the newest Traeger craze and how can you go wrong with pasta, sausage, bacon and cheese?! Gary, the shell picks up moisture from the sausage and the bacon and ends up plenty soft by the time its done with the fridge time and the cooking. Once at temperature, place shells onto the grill grates. I start checking them every 5 minutes after 30 minutes to make sure the shells don't get too crispy and the bacon isn't over-cooked. Stuff the mixture into your uncooked manicotti shells. My take of Shotgun Shells using jalapeo popper brat seasoning. Don't pack it in too tight. I find that using a piping bag works the best. Get my Quick Start Guide to Smoking on the Traeger! Smoking-Meat.com is supported by its readers. What could have been the problem? Transfer cooked meat mixture to a mixing bowl. Smoked Buffalo Chicken Shotgun Shells are manicotti shells stuffed with a cheesy buffalo chicken mixture, wrapped in bacon, and smoked. They are smoked for one hour. This one may not be for everyone. I'd like to receive the free email course. Cook until the bacon starts to . 10-18-2021, 07:14 PM #8. 1 package manicotti shells These BBQ Shotgun Shells are our twist on a smoked treat. You can also make a similar seasoning using my recipe for Lemon Herb Chicken Seasoning. Then put these babies right on the grill grate for about 2 hours. I recommend using thin sliced bacon and if you can stretch each piece of bacon a little longer than it is, this will be helpful. Just allow 6 to 8 hours for them to refrigerate before cooking. Mix together with your hands until everything is well combined. and stuff that into the shells. It's an appetizer it's an entree it's a hand-held meal that will have you wanting more! In the smoker for and hour, then top with shredded cheese. Boil for 7 minutes, stirring occasionally. This allows the shells to absorb some of the moisture from the meat and bacon and softed up a bit prior to cooking. Its actually best if you start out with some cold Buffalo chicken dip because it makes it easier to stuff the shells. I'll update the post with instructions. Smoker Temp: 225F (107C) then 275F (135C). But, its, Read More Simple Seared Tuna on the GrillContinue. Fill manicotti shells with sausage mixture. Preheat oven to 350 degrees. Preheat oven to 350 degrees. Set the temperature to 300 F. Let the shotgun shells smoke for approximately 45 minutes or until the bacon is done and the sausage mixture is at a food-safe temperature (approximately 165 F). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Made these and they were great. Mix ground beef , water and jalapeo popper seasoning. Grimpuppy Im thinking more about using a jerky gun, Give a man a fish and he eats for a day If your smoker uses a water pan, fill it up. Add mixture to piping bag with a large nozzle. 2023 Grilled Jawn Backyard BBQ & Grilling, 1 cup Cheese of Choice (I like Pepper jack), Mix Sausage and cheese in a bowl. Here are some tips for making these awesome smoked shotgun shells. Feel free to buy us a beer using our tip jar link - https://ko-fi.com/bonesbrewsbbqPrefer a great wine? You can purchase Chicken Rub from the Hey Grill Hey Store. Wrap one end of the glazed tubes with the cheese and set it back on the smoker for 10 minutes until the sauce sets and the cheese melts into shape. Pipe mixture into manicotti shells. Wondering if you have to hit the store? You are driving me wild! After that, increase the temperature to 350 degrees Fahrenheit and top with barbecue sauce. Manicotti shells stuffed with cheese and sausage, wrapped in bacon, smothered in BBQ sauce, and smoked to perfection. Using a block of cheddar, cut cheese into chunks or rectangles that will fit down into the manicotti shells. Home Recipes Traeger Smoked Shotgun Shells. At the end you have a melty bit of cheddar. Preheat your pellet grill to 220. Add a inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell. Probably should fix that! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. In medium skillet over medium heat cook sausage, onion and garlic until sausage is browned. When you are cooking, youll want to use the full recipe at the bottom of the page. Subscribe today to get tips, recipes and meat smoking ideas in your inbox. Mix in onions, peppers, etc. Pipe half from one end and then fill from other end works well. Wrap the bacon around the shell as tightly as you can and lay the finished product onto a pan with a rack. Top with remaining Alfredo sauce. Note: Make sure the ends are covered by the bacon to prevent a crunchy end after cooking. These delicious appetizers resemble a shotgun shell giving them their clever name. Show more Show more Smoked. 2. Your email address will not be published. Smoked Buffalo Chicken Shotgun Shells are manicotti shells stuffed with a cheesy buffalo chicken mixture, wrapped in bacon, and smoked Course Appetizer, Snack Cuisine American Keyword Bacon Wrapped, Buffalo Chicken Dip, Chicken, Shotgun Shells, smoked, Traeger Recipes Prep Time 15 minutes Cook Time 2 hours Servings 8 shells Calories 220 kcal Any suggestions on oven time and temperature? Remove the wire rack from the cookie sheet and place on the smoker and smoke for 1 hour. Pour remaining spaghetti sauce over manicotti. If using oven ready shells, would you still parboil or let them sit for the 6 hours? Did you know? If you don't have the Roasted Garlic Rub or Midnight Toker yet, get ordering, but you can substitute in any garlic-heavy rub for this and it'll still be great! **HELPFUL INFO**Prep Time: 30 minutesCook Time: 2.5 hoursSmoker Temp: 225F then 275FMeat Finish Temp: 160FRecommended Wood: Hickory, Maple, Apple**INGREDIENTS FOR SMOKED SHOTGUN SHELLS**11 manicotti shells1 lb ground sausage, hot or mild8 ounce block of cheddar cheese1 lb bacon, thin slicedJeff's barbecue sauceJeff's original rub*** Written Recipe ***https://www.smoking-meat.com/october-7-2021-smoked-shotgun-shellsVisit https://smoking-meat.com for more recipes*** Section Bookmarks: ***Intro - 00:05Stuff with sausage and cheese - 00:25Wrap with bacon - 03:16Sauce and Rub - 04:50Fridge time - 06:03Smoke - 06:26Try it - 08:06Outro - 08:51----------------------------------------------- * JEFFS RUBS AND BBQ SAUCE * - Bottled products: https://thinbluefoods.com/collections/barbecue-essentials - Recipes: https://smoking-meat.com/order* JEFFS BOOKS * - Smoking Meat: The Essential Guide to Real Barbecuehttps://smoking-meat.com/book-amazon - Smoke, Wood, Fire: The Advanced Guide to Smoking Meathttps://smoking-meat.com/book2-amazon*OUR OTHER RESOURCES*- THE SMOKING MEAT WEBSITEhttps://smoking-meat.com- SMOKING MEAT FORUMS https://smokingmeatforums.com- THE NEWSLETTERFree smoking recipes in your email inbox - subscribe at https://smoking-meat.com/subscribe- FREE SMOKING BASICS ECOURSEhttps://www.smoking-meat.com/smoking-basics-ecourse- FREE SMOKING TIME AND TEMPERATURE CHARThttps://www.smoking-meat.com/timetemp----------------------------------------------- SUBSCRIBE TO THIS CHANNELhttps://www.smoking-meat.com/youtube-----------------------------------------------SEND SOMETHING FOR REVIEWEmail jeff@smoking-meat.com for details and shipping info.-----------------------------------------------FOLLOW ME ON: -Facebook: https://www.smoking-meat.com/facebook -Twitter: https://www.smoking-meat.com/twitter -Instagram: https://www.smoking-meat.com/instagram -Pinterest: https://www.smoking-meat.com/pinterest-----------------------------------------------PRODUCTS USED AND/OR SHOWN IN THIS VIDEOREC TEC RT-700 Pellet Grill (The Bull) - https://www.smoking-meat.com/bullSS Pan with rack - http://smoking-meat.com/ss-pans-with-racks-----------------------------------------------FAVORITE PRODUCTS THAT I USE* SMOKERS, GRILLS, ETC. Longer may even be okay but I havent tried it. They can be made ahead of time and reheated when you're ready to eat. Next up is the smoker, or in my case I am using my Traeger pellet grill. Brush BBQ sauce over each shell, and raise the temperature of the smoker to 300. We respect your privacy. can they be made, smoked and finished, then frozen for use later? Note: With my size manicotti I made 8, depending on the manicotti shell size you may end up with a few more or less. You want it about 220 for the first stage of this. If you are using a different smoker, you can use either of these woods, a mix of these woods or your own favorite. You can order the MASTER FORMULAS which allow you to make Jeffs rubs and barbecue sauce at home using your own ingredients! If anyone makes these, let us know how it goes, I will do the same if I get a chance to try them in the oven. Grimpuppy Whats not good wrapped in bacon? But, we really liked the simplicity of using a gas grill. Used marinara for dipping. Try your own ideas with these smoked shotgun shells and let me know if you come up with something amazing. Fill Manicotti according to desired recipe or back. There was an error submitting your subscription. Unfortunately, these are difficult to find. "You never really die until you end up on the wall at a Cracker Barrel". These questions were submitted via our Reddit post that can be found here. I have not had this issue but it is very important that the sausage reach at least 160 so give it the time it needs and everything else should be fine. sign up for our Meatgistics community today. Let them cook for 2 hours at 225F (107C). My take of Shotgun Shells using jalapeo popper brat seasoning. As if these could not get any better, we are going to wrap them in bacon! Idaho Smokey Thanks for your posts, keep up the good work. Making those have been on my list of things to try. Subscribe today to get tips, recipes and meat smoking ideas in your inbox, 2023 Learn to Smoke Meat with Jeff Phillips | Privacy Policy. I might just have to give guise a try. If desired, place under broiler to brown cheese. Its impossible to stop eating them! Shotgun shells. Just another amazing appetizer that you have to try very soon and be sure to comment below and let me know what you think! In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. 1/3 sausage, then chunk of cheese then more sausage so the cheese ends up in the center. If you'd rather not wait, boil the manicotti for 2-3 minutes before stuffing. 6. Increase the temperature to 350 degrees F, and smoke for 10 minutes. Now flip the shell over and fill the other side with sausage by pressing it into the sausage. The end result was out-of-this-world fantastic. I cut the block of cheese into chunks and placed it in the center of the manicotti. We wrapped some hot dogs and they were AWESOME. I just added a bit of liquid smoke to the sauce and cooked in oven at 225 for two hours, then 275 for 45 minutes. Recipe mentions cheese. If your smoker uses a water pan, fill it up. You could grate it and mix it in if you wanted to. Homer said it best, Ummmm Bacon Nice job, Grimpuppy those look delicious thanks for the recipe to. 2.5 oz water Wrap each shell with one slice of bacon. Can you make these in a regular oven or better yet an air fryer? Once they are wrapped in bacon, set them in the fridge for 6 to 8 hours this will help the manicotti shell to get soft before cooking. Misleading how step #1 says to start your smoker yet step #5 is place in fridge for 4-6 hours. Thanks for the recipe and idea! Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. If you use thin bacon it will adhere perfectly to the shell. Thanks for the thumbs up, I appreciate it. If you want the shells wrapped from end to end you might need two slices of bacon per pasta shell, No need for a toothpick, these will hold with just the bacon. Enter your email address below to subscribe to this blog. Looks like your connection to Meatgistics was lost, please wait while we try to reconnect. Try not to leave any exposed manicotti shell as those could get a little crunchy after they are smoked. Be careful to not over-grill the shells as they'll get very crispy. HUGE crowd pleaser. Your browser does not seem to support JavaScript. Step 1: Prepare the Shells Start by preheating your grill to 300 degrees F. Then, combine the ground sausage, cheese, and a pinch of rub in a large bowl. This should also help to ensure the shell was nice and soft by the time it gets ready to eaten. The very edges were a little more dry but I didnt mind that at all. Sprinkle the bacon all around with the BBQ seasoning. Smoked them on a Traeger for 2 hours and crisped the bacon on my weber gas grill. Maybe next time, I will use low sodium bacon.. Once the smoker is ready, place the pan of appetizers onto the grate and close the lid. I thankfully doubled the bacon because spots that are not covered in bacon get hard. I LOVE PICANHA! I made these yesterday for the big game here in Michigan, but changed it up a little. The information in the nutrition box are calculated through a program and there is room for error. They reheat very well. In a baggie in the fridge is best for these! Go to your local grocery and look for Johnsonville Sausage Strips. See steps 1 and 2 of the recipe. Here at Hey Grill Hey, were in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. I am also going to try and put Ricotta in the middle, sprinkle with SPG and Italian seasonings and serve with spaghetti sauce to dip them with. Humm I wonder if a five pound stuffer would make that so much easier? If youre using a charcoal grill, just make sure you keep the temperature 350 F, or even a touch lower. Hey havent tried them yet but will as we are HUGE smokers that love firearms. New to me as well. Sprinkle with Mozzarella cheese. You could use any leftover Buffalo chicken dip or even take some help from the store and use store bought dip. To make a good thing even better, we topped these meat lovers-style shotgun shells with parmesan garlic butter and dunked them in warm marinara. Mine are about inch square by 1 inch long. re-heated in oven or on the grill? 25 Easy Pellet Grill Recipes for Beginners, Click here to download the Traeger Appetizers E-Book, 1 cup shredded Beecher's Smoked Flagship Cheese, 12 slices bacon (NOT thick sliced, for the best results). If you aren't in the Pacific Northwest you might have a hard time finding that. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! Place the meat-stuffed manicotti shells on the smoking grate and smoke for 1 hour. If your smoker uses a water pan, fill it up. Smoke at 225-250 for 2 hours. lean ground beef, water, ripe olives, cream cheese, sour cream and 8 more. To make filing the shells easier, add the mixture to a Zip-lock bag and cut one end off. Order the Recipes, Your email address will not be published. To make a good thing even better, we topped these meat lovers-style shotgun shells with parmesan garlic butter and dunked them in warm marinara. Add salt to taste. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**. These shotgun shells use my leftover Traeger Buffalo chicken dip. Once the grill comes up to temp and the bacon fat has mostly rendered and is starting to crisp, mix together the glaze ingredients and lightly paint on the bacon. Place the shotgun shells on the grill grate for 2 hours, flipping halfway through. Bring a large pot of water to a boil. Bacon Wrapped, Buffalo Chicken Dip, Chicken, Shotgun Shells, smoked, Traeger Recipes, leftover or store bought buffalo chicken dip (recipe link for homemade dip in post above), uncooked manicotti shells (exact amount will depend on what size shells you have), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Warning you will need to make more than the recipe calls for or they will disappear. Add the cooked sausage mixture and stir until well combined. Ingredients:10-12 Manicotti Shells1 . Cut some cheddar cheese slices into thirds. I first heard about these smoked shotgun shells sometime last year but didnt really get around to trying them until recently. I mixed 5 pepper Italian sausage with chopped green onions and shredded mozzarella cheese. I dont know what it, Read More Easy Charcoal Grilled Chicken BreastsContinue, Outdoor cooking can be healthy too. Break the egg into a large bowl and beat with a whisk or fork. Remove the shells to a strainer to drain the water then transfer to a baking sheet to cool slightly. Incredible Recipes from Heaven. I took them a step further and inserted a good size chunk of cheese in the middle, just because I can. Nutrition data provided here is only an estimate. If you want a bit of smoky flavor, add a chunk or two of hickory once the coals are lit. In my opinion, it would look much more like a smoked shotgun shell if the ends were straight cut like most cannelloni shells. Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://www.youtube.com/@waltonsinc. These smoked shotgun shells are a happy little appetizer that is so meaty and filling it could easily double as a main dish. The same goes for the Smoked Beecher's Flagship. For specific amounts, please refer to the printable recipe card at the bottom of the post. They came out perfect! Cook the manicotti according to package directions and rinse in cold water. Mix in cream cheese. As an Amazon Associate, we earn from qualifying purchases. Let me know if someone replies to my comment. 1 pound bacon. Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker. Place the wrapped shells onto a. Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub. Do you rotate the shotgun shells and bbq both sides. Dumped a jar of spaghetti sauce over it. In a large bowl, mix together sausage, cream cheese, shredded cheese and ricotta with a hand mixer be sure sausage and cream cheese are room temperature. We decided to use just a gas grill (although you can just as easily use a charcoal grill!) Par-Boil manicotti shells for 4 minutes. Thank you! Grate that and mix in sausage? Never heard of those - but what a unique and fun bunch of tasty looking morsels! Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Taco Stuffed Manicotti! Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. Teach a man to fish and he drinks beer for a lifetime. Open the chub of ground breakfast sausage and press the manicotti shells into the sausage to fill about 1/3 of the shell. These delicious appetizers resemble a shotgun shell giving them their clever name. Wrap each shell with one piece of bacon. Other than that, this one is a breeze. Smoke for an hour, and then turn the heat up . These are very rich with the hot sausage. Use your favorite sharp cheddar or whatever cheese you're loving lately. See whats in our Backyard and the what we use to cook. These smoked shotgun shells are amazing and loved by the Grilled Jawn Family! Roma tomato, olive oil, ricotta cheese, manicotti shells, salted butter and 8 more. Big weekend coming and was thinking about making ahead of time. Smoke for 2 hours or until the bacon starts to get crisp. Stuff the shells with the cheese mixture. If youre on the bacon bandwagon with me, try out these other tasty bacon wrapped BBQ recipes from Hey Grill Hey. You cant really go wrong here, so as with all of our recipes, feel free to experiment and make them your own. grilled, Shotgun shells, stuffed pasta shells. Comments sorted by Best Top New Controversial Q&A Add a Comment . Preheat the smoker to 275 degrees F. Add a few chunks of cherry or apple wood to the smoker. Smoked Shotgun Shells Use uncooked manicotti noodle shells and stuff them with a mixture of ground beef, spicy ground sausage, cream cheese, and shredded cheddar cheese then wrapped them in. Texas Chili is all about smoked meat Oh, mannow that weather is changing and the days are cooler, nothing beats a bowl of Texas Chili. Smoke for an hour, and then turn the heat up 350. These shotgun shells are sure to be a hit, and they are perfect for tailgating. Smoked for about 90 mins at 275 with hickory. Grimpuppy Those not only look amazing, they look like they taste amazing. I often leave them overnight or longer.. during this time, the moisture in the meat helps the shells to soften before you smoke them. That's okay! Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible! We stuff them by hand. These tasty little appetizers are named because, well they are shaped like shotgun shells. Preheat your smoker to 250F. Set up your smoker for cooking at 225F (107C) using indirect heat. You sure can! Loaded with the same filling as our Manicotti, the fresh pasta in our Stuffed Shells, cooked al dente, is thicker and more firm than the crepes we use to make Manicotti. Char-Broil Big Easy RecipesFree Big Easy eCookbookBig Easy Add-Ons, Chicken Wing RecipesVortexCuisinart GriddlerGrill and SmokerSlow CookerNesco Snackmaster ProAppetizers, Desserts, and SnacksMain DishesSide Dishes and SaladsBreads and PastriesSauces and SeasoningsCopycat RecipesHot Dogs. Took the leftover stuffing and lined the bottom of a loaf pan. I haven't tested with the oven-ready version, so I'm not sure! Another great option would be to make a meatloaf mixture with either all ground beef, or half ground beef and half ground sausage. Remove from the smoker and allow to cool slightly and the cheese to set! Because we like a little kick to our dishes, we ended up using a spicy BBQ seasoning on top of the shells. No worries. Each one is better than the last.