If you like those spicy peanuts that we have done on the Bradley, wait until you try these!!!!!!!
We got this recipe from the book Sublime Smoke, by the Jamisons.
Here is the recipe:
Blazing Pistachios
1 T butter
3 T pickling liquid from a jar of pickled jalapenos
3 T green Tabasco sauce
1t Worcestershire sauce
1/2 t salt
2 C unshelled pistachio nuts
Melt the butter in a saucepan, then add the pickling liquid, the Tabasco sauce, the Worcestershire sauce and the salt. Stir to blend, then add the nuts.
Make sure the nuts are well coated, then pour onto a Bradley rack with a high-temp screen.
Put in smoker at 225 degrees. We smoked them for two hours with mesquite smoke.
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These are AWESOME! I like them even better than the peanuts! I
n fact, I think I am going to try this recipe on the peanuts.
seemore
I gotta try this one. Have a bag of Pistachios from Christmas that needs to get smoked. This will be a great change in flavor to one of my favorite smoked snacks.
Thanks for posting.
OK, you got my attention!
How long did you let them soak?
You think this would work with a shell on peanut?
They look delicious.
Giz, let us know what you think of them.
CRG, we haven't tried the peanuts yet. If you want to try them, go for it.
I don't know if you would want to leave the shell on, though. I doubt if the flavor would get into them.
We did not let the nuts soak in the sauce; we just mixed them in and then put them on to smoke.
P.S. Since yesterday, when we made these, we have almost emptied the jar!!!!!
seemore
I have several pkg of shelled peanuts and need to find something to do with them.
seemore, those look GREAT
I love Pistachios and having them smoked would AWESOME!!
Goin to have to put these on the to do list.
Thanks seemore
Quote from: classicrockgriller on January 11, 2010, 05:30:21 PM
I have several pkg of shelled peanuts and need to find something to do with them.
You can send some of them my way. ;D
Quote from: classicrockgriller on January 11, 2010, 05:30:21 PM
I have several pkg of shelled peanuts and need to find something to do with them.
Put some smoke on them and then use them to make atomic peanut brittle.
Sorry, I meant to say "with" the shells on them .
Both raw and roasted.
Mrs Seemore
These have got my taste buds going, I just got 1.5 lbs to do tomorrow.
Thanks
I had to deviate some from Mrs Seemor's recipe.
Used some of the chili liquid ;D
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All coated.
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Top rack, salted going to get just smoke.
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Lower rack is the coated. Going with 2 hours of apple smoke. Total nuts are just over 4 cups.
Nice set of nuts there guys.
Gives me an idea. Got lots of mixed nuts for christmas presents.
I will try this with them.
Lumpy
Got the nuts all done.
Left side salted with just smoke. Right Mrs Seemore recipe.
Cooling now then a rest.
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Nepa............well what do you think ???
seemore
He's busy aquiring free stuff!
I'm thinking of cracking the shell on these peanuts and trying this.
I know I will have to probably use more liquids and let thenm soak abit.
Quote from: seemore on January 13, 2010, 08:45:38 PM
Nepa............well what do you think ???
seemore
Really good.
The non coated ones are good but the coated are really good. I'm going to make some for the Army sons.
I guess I'm also going to have to try this out, they look too good not to. :)
Rick, was 2 hours at 225 long enough for them to get crunchy? I was wondering if the liquid caused them to soften and if 2 hours was long enough to get all the liquid dryed up.
Quote from: pensrock on January 14, 2010, 06:36:54 AM
I guess I'm also going to have to try this out, they look too good not to. :)
Rick, was 2 hours at 225 long enough for them to get crunchy? I was wondering if the liquid caused them to soften and if 2 hours was long enough to get all the liquid dryed up.
Yes the time was perfect, they are crunchy and good. Going to try some other heat liquid i have, just a smidge cuz its like 5 million scovil units, just the tip of a toothpick dipped in it heats 10 gallons of chili.
QuoteGoing to try some other heat liquid i have, just a smidge cuz its like 5 million scovil units, just the tip of a toothpick dipped in it heats 10 gallons of chili.
I know the stuff you are talking about and its very powerful, watch that you do not use too much or you'll end up throwing them away. Also make sure to mix very well. :o
Got mine finishing off right now. Didn't have any Green Tobasco so I used regular along with Louisiana Crystal as I did a double batch. Smoking some jerky as well and had to use a lower temperature. I have moved the jerky to the dehydrator and cranked up the heat on the smoker to dry the pistachios off. I probably left them in the liquid too long (to make sure they were well coated), so I hope they crisp up as well if needed.
Quote from: Gizmo on January 15, 2010, 08:20:02 PM
Got mine finishing off right now. Didn't have any Green Tobasco so I used regular along with Louisiana Crystal as I did a double batch. Smoking some jerky as well and had to use a lower temperature. I have moved the jerky to the dehydrator and cranked up the heat on the smoker to dry the pistachios off. I probably left them in the liquid too long (to make sure they were well coated), so I hope they crisp up as well if needed.
If you need to "crisp" them up throw them in the dehydrator for a couple hr.
Probably should have done that but ended up turning the heat up in the smoker and let them go for a couple hours. Ended up being too high for too long and they are a bit over done. Most are still edible but very strong in flavor. I made a second batch with some ribs yesterday. Quick dip in the sauce and then smoked. These turned out like my previous smoked pistachios as far as texture but the flavor from the sauce was not as intense as I had hoped for. Looks like next time I'll go a little longer.
Thanks for the recipe. Gave these a try yesterday and I love them. This place is great.
Larry
This really caught my eye. I can't get enough of pistchios and have a 5lb bag in the pantry now. I just need to order the frogmats before proceeding.
A co-worker gave me a large container full of almonds that he had left out too long and became stale. He asked if I could do anything with them to rejuvinate them. I said I'd try. I gave them a mix with some seasoning and a little canola oil then smoked them for two hours with some ribs. After the two hours of smoke I pulled them out and tasted a couple. They were still not quite back to being crisp so I tossed them into the convection oven at 350 for 15 to 20 minutes. I went a bit longer then I needed but they are back to being crisp. I will take them back into work to see what my co-worker thinks.
Are these raw pistachios or can you do this with previously roasted nuts
I'm doing a batch of these tomorrow, but I'm going to add Stubb's Chile-Lime Spice Rub and will reduce the salt. I'm using previously roasted.