Ok so i was playing around with this recipe.
2 cups salted shelled pistachios
1.5 Tbs chili powder
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp brown sugar
1.5 Tbs worcestershire sauce
1/2 tsp salt
My add to this was.
1/2 tsp cayenne
1 Tbs melted butter
Pre heat your smoker to 225* , and your house oven to 275*
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00240.jpg)
Now set these two aside.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00242.jpg)
Mix all your dry together.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00241.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00243.jpg)
Put pistachios in larger container and add sauce.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00248.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00249.jpg)
After coating the nuts with the sauce i said SELF. This needs a sticky delivery host, so i melted 1 Tbs butter and added to the nuts. Coat good.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00250.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00251.jpg)
Now start to add the dry. Coat with all the dry.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00252.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00253.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00254.jpg)
Next i covered my rack with a ham bag. These can be bought at any of the places online. LEM, Allied, Sausage Maker.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00245.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00246.jpg)
After having a PSMS Bout, I said these will stick.........PreSeniorMomentSyndrome.
So i re grouped my thunking.
And use a frogmat on the ham bag.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00255.jpg)
Now add the seasoned pistachios.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00256.jpg)
I only used 1 puck (you can use however many) And in for just the 20 mins @225.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00258.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00259.jpg)
While the nuts are in the 6 Rack, I lined a cookie sheet with parchment and set my over to 275*
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00260.jpg)
Nuts from the smoker, now onto the cookie sheet and in overn for 8 mins. Toss the nuts at the 4 min mark.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00263.jpg)
There, All done now cool.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00264.jpg)
Store in air tight canister or sip lock....If they last that long.
Next time i will increase the brown sugar and cayenne.
Those look great Rick! But I love them still in the shell. There is something about the process of shelling them. Plus I would eat that whole tray in about a minute otherwise ;D
They do look good. I likes pistachios.
Suuuuuurrrre looks good.
I agree with Muebe though ..... those nuts would never make it to a storage container in my house.
Looks and sounds good Rick.
I shell my pistachios every time I kick them up.
Another outstanding cook! Love those pistachios. Can eat just one!
Art
rick sounds good cooking some nutttttts on saturday will try this out
seemore
I ate em all.
My wife said where are they at?
Ummmm ::)
Kiki and Tiffy ate em...... yeah yeah
Quote from: NePaSmoKer on December 01, 2011, 05:17:05 PM
I ate em all.
My wife said where are they at?
Ummmm ::)
Kiki and Tiffy ate em...... yeah yeah
Dang... So... you ate SOME of them... Where did you SHIP THE REST? :o
Quote from: NePaSmoKer on December 01, 2011, 05:17:05 PM
I ate em all.
My wife said where are they at?
Ummmm ::)
Kiki and Tiffy ate em...... yeah yeah
Dang!!!
Tey sur' luck'e.... I wish I cud've been ther'! ;D :o 8)
Rick,
You may need to make some of those up for snacks for next year's SO. They do look good.
Art