Got two large cans of roasted unsalted peanuts on clearance at Walmart.What are some of your favorite sauces/seasonings? Best wood?Time temp?I figure I'll try 2 or 3 methods since I have so many.
Thanks!
Daveo
Dave you need to talk with Seemore he has a really good peanut recipe. It is posted on here under the heading more smoked peanuts.
I think NePaS also has some good ideas for smoking peanuts. Thanks for reminding me. I'm going to smoke some with some type of sauce on them and then throw them in my Excalibur to dry the sauce on them. I think I remember NePaS suggesting that trick.
KyNola
I like to smoke peanuts with Hickory and my fav sauce is to mix Louisiana hot sauce with Chipolata Tabasco 50/50 and smoke for 3 hr at 220 F then when the smoke is done put them in the dehydrator till dry again.
Dang OU, now I want to try that.
The wife of a good friend of mine makes her own salted nut rolls and they are great. The last batch of peanuts I did I asked her if she would make some with the hot nuts, she did. WOW now that is what I call the perfect salted nut roll.
OU,
What temp and how long do you go in the dehydrator?
KyNola
Quote from: KyNola on November 06, 2009, 08:28:06 AM
OU,
What temp and how long do you go in the dehydrator?
KyNola
155 F about 6 hr or till the are dry and crunchy
Thanks 812.
KyNola
Louisiana and Tabasco - can't go wrong. :)
If I just use Texas Pete's are they going to be super hot?I'm thinking maybe a splash of BBQ sauce for some sweetness,like maybe 1/4 as much as hot sauce.
Thanks for all the suggestions!I've got a lot of variations to try!
Dave,
I have 3 pounds in the Bradley as I type. They are bathed in Frank's buffalo wing sauce and Cajun Power garlic and pepper sauce plus dusted with Jan's Dry Rub. One hour and 20 minutes of apple smoke because I needed to use those last 4 pucks and then into the dehydrator. The peanuts I have are already dry roasted so I'm using no heat from the tower, just the smoke generator.
Don't worry about the heat factor of your hot sauce. You're gonna flip once you taste them.
KyNola
Quote from: KyNola on November 07, 2009, 01:31:18 PM
Dave,
I have 3 pounds in the Bradley as I type. They are bathed in Frank's buffalo wing sauce and Cajun Power garlic and pepper sauce plus dusted with Jan's Dry Rub. One hour and 20 minutes of apple smoke because I needed to use those last 4 pucks and then into the dehydrator. The peanuts I have are already dry roasted so I'm using no heat from the tower, just the smoke generator.
Don't worry about the heat factor of your hot sauce. You're gonna flip once you taste them.
KyNola
Thanks!As soon as Ida passes I'm gonna load up!
I have done dry roasted using a combination of Franks wing sauce and Franks Xtra Hot sauce. They came out fine. Next time I plan to kick them up some. :)
Can you do a raw peanut in a shell?
CRG, Squirt gave me some he smoked in the shell; they were good... Probably not as deep a smoke flavor as shelled nuts would be, but they were good.
I saw the pictures of the ones you did (and just happened to have picked up a can just like that at Sam's a couple of days ago...
You know the rest of the story... They're smoking right now.
(BTW, are you still living indoors after that incident?)
I soaked mine in Starne's sauce (a BBQ joint down in KyNOLA land).
Hal,
Proud of you for calling out the Starnes's BBQ sauce. You are going to be amazed at how good smoked and sauced peanuts are. I recently bought a dehydrator and smoked 3 pounds of dry roasted peanuts with a combination of Frank's buffalo wing sauce, Cajun Power garlic sauce and dusted with Jan's Dry Rub. Smoked for an hour and 20 minutes with no heat in the tower and then into the dehydrator to dry. Tonight a friend of mine walked up to me and said "I'm out of smoked peanuts". :D
Hal, for the record the Jan of Jan's Dry Rub is in fact my Jan. Check out the recipe on the recipe site. I put her on a mission to duplicate another BBQ joint in Paducah's dry rub and dang if she didn't find something very close on the internet and then we started tweaking it until we hit it. I don't know a nice way to say this without sounding like bragging so I'll just say "it don't suck". Put a liberal amount on chicken right before it goes in your smoker and tell me what you think.
KyNola
I can answer that for you Hal "IT DON'T SUCK AT ALL"
Well, since 10pt approves it...
And Lord knows, I ain't picky; all I'm looking for is "it don't suck!"
I'll give it a shot...
My smoker won't (no how, no way) crisp up chicken skin...
(not that many smokers do that well)
I'll toss it on my POS Lowe's NG grill to "finish" it...
My smoker does some things well...
Mainly pork butt and ribs.
And that's if you know the tricks.
(and ignore the instructions)
EVERY smoker has its quirks, but...
You guys joke about how easy the "hard work" is with a Bradley...
My Smokin' Tex is even easier to use.
But... the finished product ain't as good as the Bradley.
I wish it was, and I'd love to lie about it. But, it ain't.
Well I finally got around top smoking them.Used Texas Pete hot sauce,some garlic powder and salt(they were unsalted nuts).They are good,but I think I'll use a bit less smoke next time.I used 3 hours hickory at 225 deg.What are your favorite time/temp combos?Wood type?
Gonna make some ABTs for Thanksgiving with crawfish.can't wait!