OK, so I took the lessons learned by Pensrock and did my own batch of smoked cajun pistachios. The wife dragged me to a shopping trip Sat morning, and I was pleased to find natural pistashios on sale at the Bulk Barn. ;D I grabbed .8KG and fired up the Bradley. Using the recipe posted by Pensrock as a baseline, and using what I had on-hand, this is what I ended up with:
.8kg natural pistachios
2 tblspn melted butter
2 tblspn juice from pickled jalapenos
2 tblspn wochestershire sauce
2 tblspn louisiana hot sauce
2 tblspn salt
2 tblspn home made cajun spice (paprika, garlic pwdr, cayenne, black pepper, onion pwdr)
I put the natural pistaschios inot a bowl:
(http://i182.photobucket.com/albums/x319/wuitey/b0929c7a.jpg)
Then added the ingrediants, starting with the wet ones all mixed together. Stir everything together and it looked like this:
(http://i182.photobucket.com/albums/x319/wuitey/2baa0265.jpg)
Also taking a page from Pensrock's book, I looked to aluminum stationary baskets for improvised smoker baskets., I couldn't find any full-page sized ones like Pensrock, but these compartmentalized ones wer $1 each at the dollar store and seemed to work fine:
(http://i182.photobucket.com/albums/x319/wuitey/cb820555.jpg)
Into the BDS with a stack of Apple in the chamber at 190-200 for 2 hours. Here's the result:
(http://i182.photobucket.com/albums/x319/wuitey/43bd7f05.jpg)
Turned out pretty good, although I think I'll tweak the spices a bit next time (maybe half the wochestershire, and a little more pickled jalapeno juice). I became addicted to pistaschios over the last few years during my frequent motorcycle/camping trips, and I hope to start supplying my own by the end of the bike season up here.
-Whitey Jr
Brilliant idea on those baskets!
looks good, I also put mine into the dehydrator for a couple hours to help crisp them back up.
Looks good, I love pistachios except them tricky ones that aint split yet and you can't getem open ;D ;D
Those look great WJ. How was the heat level?
This time of the year I eat a whole bunch of pistachios while sittin out under a shade tree, and the ones I can't open I feed to the squirrels, I will have to try that recipe...
Quote from: iceman on July 06, 2011, 06:17:33 AM
Those look great WJ. How was the heat level?
Heat level was good. Not overpowering, but strong enough to immidiately let you know what you're eating is spicy. I like things a little spicier than most, so I was going to try and up the jalapeno juice next time.
-Whitey Jr
For 1.76208 pounds (.8kg) of pistachios you used 2 tblspn and Pensrock used 6 tblspn of jalapeno juice for 2 pounds!!! Pensrock has to have an asbestos tongue and a stainless steel toilet!!! As Jim Carey would say "Thatsa spicy meattaball!!!"
Ray
I would still like them hotter, but they had very good taste. Next time I'll add more cayenne. ;D
They dissappeared very fast. :)
I thought the jalapeno-pickle juice was genius. I'll also kick mine up a bit next time around (more jalapeno pickle juice and more cayenne). It is a work in progress, so I might try a few other things too.
-Whitey Jr
I got the basic recipe from a post by seemore. Then adapted it to my tastes.