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That's okay! Smoked them on a Traeger for 2 hours and crisped the bacon on my weber gas grill. Drop us a line, let us know what you're up to and if we can help.Grilled Jawn is proudly located in Oaklyn, NJ. A smoked shotgun shell is a manicotti or a cannelloni shell stuffed with a meat and cheese mixture, which is then smoked and topped with barbecue sauce. Cook the manicotti according to package directions and rinse in cold water. I followed this recipe exactly and after 2.5 hours the sausage was only 125 degrees with an instant read thermometer. Olive Garden Giant Stuffed Shells Copycat Recipe, 14 manicotti shells you can also use cannelloni shells if thats what you can find, 1 lb ground sausage, hot or mild I used mild pork sausage, 1 lb bacon, thin sliced be sure to use thin sliced bacon if you want the bacon to completely cover all the shells, you might need a little more than a pound of bacon. Remove from the smoker and allow to cool slightly and the cheese to set! Manicotti is stuffed with a spicy sausage mixture, wrapped in bacon, and cooked on the smoker for the best BBQ bite around. 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. The love for fishing is one of the best gifts you can pass along. I'll update the post with instructions. You could use any leftover Buffalo chicken dip or even take some help from the store and use store bought dip. can they be made, smoked and finished, then frozen for use later? 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! Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature. Place the wrapped shells onto a cookie sheet with a rack on top. Then put these babies right on the grill grate for about 2 hours. Shotgun shells. Store in the fridge for 4 to 6 hours. Grimpuppy I bet those were amazing! Manicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection. Use whatever type of meat youd like. New to me as well. Roma tomato, olive oil, ricotta cheese, manicotti shells, salted butter and 8 more. . No turning, flipping, nothing. Smoke for 2 hours or until the bacon starts to get crisp. If you'd rather not wait, boil the manicotti for 2-3 minutes before stuffing. Another great option would be to make a meatloaf mixture with either all ground beef, or half ground beef and half ground sausage. After about two hours total the bacon should be crisped to your liking, if you like it cooked a little more just leave it cook a bit longer. Stuff shells with sausage and cream cheese mixture. Most folks are smoking them for a few hours, then finishing them over high heat to get the bacon cooked. Hey Jeff, I will make these soon. 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. I am Cheri, read more in the About Me section. Big weekend coming and was thinking about making ahead of time. Follow the same approximate times and temps as the smoker directions, and let me know how it goes! Add the shells and cook, stirring occasionally, for 5 minutes. In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg. Smoked BBQ Shotgun Shells are cheesy and BBQ stuffed manicotti shells wrapped in bacon and then smoked to perfection. Smoking-Meat.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Posted on Last updated: December 30, 2022, Categories Appetizers, Beef, Recipes, Traeger Recipes. No need to go from low-and-slow to high-and-fast to get the bacon done, it cooked to perfection in 45 minutes. Learn how your comment data is processed. Smoked Shotgun Shells are always a hit for any occasion, party, get together or anything. Don't press too hard or you'll tear the shells. Try your own ideas with these smoked shotgun shells and let me know if you come up with something amazing. Mix ground beef , water and jalapeo popper seasoning. 1/3 sausage, then chunk of cheese then more sausage so the cheese ends up in the center. I am curious about the Manicotti getting enough moisture to fully cook? The sausage strips sound amazing.. Subscribe to get new recipes in your inbox. Shotgun Shells Recipe Tips There is no need to boil the manicotti. If your smoker uses a water pan, fill it up. I highly recommend investing in an instant-read thermometer to track the temperature of the smoked shotgun shells as they cook. Stuff the ground beef mixture into the manicotti shells. Manicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection. Just put the stuffed shells on the grill and wait for the magic to happen. Dont forget to check out our Pellet Grill Hub! Arrange stuffed manicotti over sauce in single layer. This site contains affiliate links. I haven't tested with the oven-ready version, so I'm not sure! Do you rotate the shotgun shells and bbq both sides. The bacon would need to be crisp and the manicotti would need to be soft.. also the stuffing inside would need to reach 160F to be safe. You want it about 220 for the first stage of this. Stir in spinach, Parmesan cheese, oregano and 1/4 cup Alfredo sauce. Thanks for the recipe and idea! Check out https://www.scoutandcellar.com/dreamwildwines Follow us:Instagram: https://www.instagram.com/bonesbrewsbbqFacebook: https://www.facebook.com/bonesbrewsbbq#bonesbrewsbbq #bbqshotgunshells #smokedshotgunshells #backyardbbq We suggest leaving lots of time between the appetizers and the main if Smoked Shotgun Shells are on the menu! They can be made ahead of time and reheated when you're ready to eat. 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). During the last 10 minutes, brush BBQ sauce onto the wrapped shells before removing them from the smoker. You can boil them for 5 minutes to soften and make a little easier to stuff. Brush BBQ sauce over each shell, and raise the temperature of the smoker to 300. This allows the shells to absorb some of the moisture from the meat and bacon and softed up a bit prior to cooking. Preheat oven to 350 degrees. Carefully turn over each shell, basting with BBQ sauce. You can order the MASTER FORMULAS which allow you to make Jeffs rubs and barbecue sauce at home using your own ingredients! Preheat oven to 350 degrees. Smoke for an hour, and then turn the heat up . **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. Add the shells and cook, stirring occasionally, for 5 minutes. Any exposed pasta will not soften during the smoke. Remove from water, drain and rinse with cold water to stop cooking. Make them ahead of time and let them sit in the fridge for 6 hours- so the shells start to soften from the moisture in the meet before you cook. Add ricotta cheese and combine. At the end of 2 hours, increase the heat to 275F (135C) to help crisp up the bacon. Fill Manicotti according to desired recipe or back. Ok, sorry for screaming. I first heard about these smoked shotgun shells sometime last year but didnt really get around to trying them until recently. Add contents of package to boiling water. Once they are stuffed, wrap each manicotti shell in 2 slices of bacon and sprinkle the tops with the remaining barbecue rub. These tasty treats are meat and cheese filled manicotti, wrapped in bacon, and finished off with a spicy-sweet coating to tie it all together. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Heres what youll need for the meat lovers filling: Last up, youll need the following for the garlic Parmesan butter: Heres how to make smoked shotgun shells (meat lovers style!). In true indirect cooking, the heat is getting to everything pretty evenly so its not as big of a deal as it is when cooking on a grill or over direct heat. Here are some tips for making these awesome smoked shotgun shells. These questions were submitted via our Reddit post that can be found here. Grimpuppy daaang those look tasty and I bet they were good! Mix together sausage, cream cheese, shredded cheese and ricotta with a hand mixer be sure sausage and cream cheese are room temperature. 3. Incredible Recipes from Heaven. Preheat your pellet grill to 220. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. I cut the block of cheese into chunks and placed it in the center of the manicotti. Longer may even be okay but I havent tried it. I used an extra piece of cubed cheddar cheese. I have A Chubby Reverse smoke water bath smoker, can I forgo the pan and just have shotgun shells directly on my rack? I find that using a, homemade manicotti, manicotti, manicotti recipe. Once the shotgun shells are done, brush a light layer of BBQ sauce on each shotgun shell. Ive done them in steaks, in roast, in sousvide, smoked, grilled and my next project is to see if I could do a pastrami out of one. Any suggestions on oven time and temperature? Ingredients:10-12 Manicotti Shells1 Pound Ground Italian Sausage1 Jalapeno, finely chopped2 Tbsp F. These BBQ Shotgun Shells are our twist on a smoked treat. minced garlic, dried basil, cannellini beans, vegan Parmesan cheese and 20 more. I would go shredded cheese next time to fill that void in the middle better. You want to fill them right up to the ends. Once the mixture is evenly combined, carefully stuff it into the manicotti shells. 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. See whats in our Backyard and the what we use to cook. Avocado, Tomato and Cucumber Arugula Salad, Slow Cooker Chicken and Mushroom Stroganoff. I want to say the video I saw making those, they used a pipping bag to fill the shells. Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. 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. and stuff that into the shells. This is just the overview so you can see what youre actually getting into here. Par-Boil manicotti shells for 4 minutes. For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! Ingredients:10-12 Manicotti Shells1 Pound Ground Italian Sausage1 Jalapeno, finely chopped2 Tbsp Finely Chopped Red OnionPork Seasoning (Meat Church Hot Honey Hog used for this recipe)Thin Cut Bacon (2 slices per manicotti shell)Sweet and Smoky BBQ SauceTodays Beer Spotlight was Change of Art, a Hazy IPA from 2nd Shift Brewing in St. Louis, MO.Enjoy our recipes? samspade I have a 5 pound stuffer and the thought crossed my mind. After a couple reports of shells not cooking completely, Im advising that you cover the wrapped shells and place them in the fridge for 4-6 hours before smoking. Stuff the mixture into your uncooked manicotti shells. Home Appetizers Smoked Shotgun Shells. I dont see any reason to not leave them for 24-36 hours. 10 manicotti shells 1 lb bacon cup BBQ sauce Instructions Preheat the smoker to 200 degrees F. In a large bowl combine the pork sausage, BBQ Rub, onion, garlic, and cheese. Grimpuppy Those not only look amazing, they look like they taste amazing. This one may not be for everyone. These shotgun shells are LOADED with all the good stuff. I had the best luck rolling a small amount in my hands the same shape as the shell and stuffing each end. Try and cover the entire shell. I still recommend making these ahead of time and leaving them in the fridge overnight to allow the moisture in the meat to start softening the shells. Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. Comments sorted by Best Top New Controversial Q&A Add a Comment . Cook 10 more minutes, roll those bad boys over and paint the other side. Please try again. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. Now flip the shell over and fill the other side with sausage by pressing it into the sausage. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. Next up is the smoker, or in my case I am using my Traeger pellet grill. Used marinara for dipping. You sure can. No worries. Wrap each shell in a piece of bacon then return to the baking sheet. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Heat the oil in a large skillet over medium heat. You can make these any length you want as long as the width will allow you to place them inside the shells. All rights reserved. Each one is better than the last. Show more Show more Smoked. Added the left over stuffed shells. This is a mix of hickory, maple and apple. Let me know if you give it a try! 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. 1 1/2 pounds 80/20 ground beef 1.5 oz jolapeno popper brat seasoning 16 oz cream cheese (could use high temp cheese of choice) 2.5 oz water 1 package manicotti shells 1 pound bacon Mix ground beef , water and jalapeo popper seasoning. You don't want to fully cook the shells. Nice! Smoking-Meat.com is supported by its readers. If your smoker uses a water pan, fill it up. Youll want to allow plenty of time because after we make these, they need to sit in the fridge for at least 6 to 8 hours. Not too hot! Take care to ensure that you don't break your shells. cream cheese, water, taco seasoning, sliced green onions, lean ground beef and 8 more. Hey havent tried them yet but will as we are HUGE smokers that love firearms. Remove the shotgun shells with the sausage filling reads 170 degrees F and the bacon has fully rendered. Yup! Just another amazing appetizer that you have to try very soon and be sure to comment below and let me know what you think! Let me know if someone replies to my comment. Unfortunately, these are difficult to find. Some people have had great success with cooking the shells a little bit before stuffing them. WARNING: Manicotti shells are fragile. Place ricotta mixture in a large piping bag or large freezer bag and snip the end. Break the egg into a large bowl and beat with a whisk or fork. Do you think you could par-boil them to soften up a bit then stuff them? Thanks for sharing . There was an error submitting your subscription. Try not to leave any exposed manicotti shell as those could get a little crunchy after they are smoked. But, its, Read More Simple Seared Tuna on the GrillContinue. Place the bacon-wrapped shotgun shells onto the grates of your grill. This allows the shells to absorb some of the moisture from the meat and bacon and softed up a bit prior to cooking. Its impossible to stop eating them! They came out perfect! I imagine you could use a piping bag if you have the right one. Add a inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell. The past weekend was the prefect time and for me to do a hot, Simple, Easywhatever, this charcoal Grilled Chicken Recipe is delicious (and foolproof) For the longest time, I dreaded grilling chicken breasts. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube, or our Facebook Page. Place the shotgun shells onto the grill and let them smoke for one hour. I'd like to receive the free email course. If desired, place under broiler to brown cheese. They are so named because of their uncannyresemblance to the real thing and boy are they tasty! Required fields are marked *. I also added ground turkey. Get my Quick Start Guide to Smoking on the Traeger! Place baking sheet in the fridge for 4-6 hours for everything to set before cooking. I used the Camp Chef Woodwind pellet smoker for these with Pit Boss competition blend pellets. 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. Place the shotgun shells on the grill grate for 2 hours, flipping halfway through. 2. Be careful to not over-grill the shells as they'll get very crispy. Between the bacon, sausage, rub, and sauce, these shells have a delicious sweet, spicy, and smoky flavor. Set up smoker for cooking at 225F using indirect heat. Once the smoker is ready, place the pan of appetizers onto the grate and close the lid. These BBQ Shotgun Shells are our twist on a smoked treat. *Pit Boss Lockhart Platinum Series - https://www.smoking-meat.com/lockhartPit Boss KC Combo Platinum Series - https://www.smoking-meat.com/kc-comboPit Boss 440 with Nascar Logo - https://www.smoking-meat.com/pb440-nascarPit Barrel Cooker - https://www.smoking-meat.com/pbcREC TEQ RT-700 Pellet Grill (The Bull) - https://www.smoking-meat.com/bullCamp Chef Woodwind Wifi - https://smoking-meat.com/woodwind-wifiCamp Chef VersaTop Burner with Griddle Model FTG250 - https://smoking-meat.com/versatopCamp Chef Pizza Oven Accessory Model PZ30 - https://smoking-meat.com/pizza-oven* THERMOMETERS *ThermoWorks Infrared Thermometer - https://www.smoking-meat.com/IRK-2ThermoWorks Smoke - https://www.smoking-meat.com/smokeThermoWorks ThermoPop - https://www.smoking-meat.com/thermopopThermoWorks Signals - https://www.smoking-meat.com/signalsThermoWorks Chef Alarm - https://www.smoking-meat.com/chefalarmFireBoard - https://www.smoking-meat.com/fireboardMeater - https://www.smoking-meat.com/meaterThermoPro TP19 - https://www.smoking-meat.com/tp19ThermoPro TP20 - https://www.smoking-meat.com/tp20* TIMERS *ThermoWorks TimeStack - https://www.smoking-meat.com/timestack* KNIVES *Mairico Brisket Knife - https://www.smoking-meat.com/mairico-knife* OTHER TOOLS *Kitchen Shears: https://www.smoking-meat.com/kitchen-shearsSS Pan with rack - http://smoking-meat.com/ss-pans-with-racksGrillGrates - https://www.smoking-meat.com/grillgratesMeat Slicer - https://www.smoking-meat.com/slicer609Weber Grill Pans - https://www.smoking-meat.com/weber-grill-panCooling Racks - https://www.smoking-meat.com/cooling-racks* I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn commissions by linking to Amazon.com and other affiliate sites. Be sure to give it some fridge time to soften a little more before cooking them. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Would building them and putting them in the fridge overnight be too long before smoking? Youll want to light your charcoal 30-45 minutes or so before you plan on starting to cook the shells. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Don't pack it in too tight. Carefully stuff each shell with the sausage mixture. This recipe was created for you, backyard griller! 2023 Grilled Jawn Backyard BBQ & Grilling, 1 cup Cheese of Choice (I like Pepper jack), Mix Sausage and cheese in a bowl. This delicious smoked appetizer uses manicotti shells which are stuffed with sausage and cheese then wrapped in bacon and smoked until perfectly done and crisp. Enter your email address below to subscribe to this blog. 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! My take of Shotgun Shells using jalapeo popper brat seasoning. Stir in the Ricotta, spinach, Parmesan, basil, breadcrumbs, salt and pepper. 10-18-2021, 07:14 PM #8. Pour just enough spaghetti sauce on bottom of 9 x 13 inch pan to coat surface. Can you make these in a regular oven or better yet an air fryer? These delicious appetizers resemble a shotgun shell giving them their clever name. Because we like a little kick to our dishes, we ended up using a spicy BBQ seasoning on top of the shells. Taco Stuffed Manicotti! Home Recipes Traeger Smoked Shotgun Shells. Our easy Traeger Smoked Shotgun Shells take uncooked manicotti noodles, stuff them with a mixture of seasoned ground beef and cheese, wrapped in bacon, and then painted with a spicy-sweet glaze to finish the whole thing off. Thanks for the inspiration. You can also subscribe without commenting. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! Karen, I have not made these in the oven however, I think you could preheat the oven to about 325 or 350 and get these done in around 30 minutes give or take 15 minutes. This softens them so they wont be so chewy when you eat them but theyll still have a nice bite to them. As a result, your viewing experience will be diminished, and you have been placed in read-only mode. Its ok for part of the shell to be seen. Get our 75 ESSENTIAL Traeger Recipes here! Basically it is a stuffed manicotti shell wrapped in bacon and today we are using some Buffalo chicken dip to keep things a little spicy! Print Recipe Prep Time 20 mins Cook Time 2 hrs Course Appetizer Cuisine American Servings 14 shotgun shells Calories 287 kcal Equipment Traeger/Pellet Grill Smoker If you need an appetizer thats going to be the star of your next cookout, look no further. . ND Mike yes, some people do that. Place the shells on a plate in the fridge and leave for at least 6 hours. Order the Recipes, Your email address will not be published. Manicotti shell stuffed with seasoned chop meat mozzarella and wrapped with bacon and dusted with sweet and smokey rub. Continue to baste and flip until the bacon is crisp and the sauce is sticky. 5. What could have been the problem? Just like bacon in original and maple flavors. You could get away with the microwave if you absolutely have to, though. This should also help to ensure the shell was nice and soft by the time it gets ready to eaten. Stuff the shells with the cheese mixture. Cook until the bacon starts to crisp. Carefully stuff each manicotti shell with the buffalo chicken 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. Homer said it best, Ummmm Bacon Nice job, Grimpuppy those look delicious thanks for the recipe to. Remove from smoker and paint the shells with your favorite BBQ sauce and put back in the smoker for 15 minutes. Using a block of cheddar, cut cheese into chunks or rectangles that will fit down into the manicotti shells. Transfer cooked meat mixture to a mixing bowl. I will look for them locally. When you are cooking, youll want to use the full recipe at the bottom of the page. Manicotti shells are stuffed with a mix of Italian sausage, pepperoni, and mozzarella cheese, then wrapped in bacon and smoked. I am using a trager smoker. Serve shells garnished with parsley along with warm marinara for dipping or drizzling. Thank you! Humm I wonder if a five pound stuffer would make that so much easier? Stir gently. Fill manicotti shells with sausage mixture. No smoker available. Vegan Manicotti Stuffed with Cauliflower Cream and Spinach Monkey and me kitchen adventures.