Started smoking 2 turkey breasts today. Getting ahead for Thanksgiving. Strictly for sandwiches.
I have been smoking 2-2gal Ziploc bags of Chex-Mix.
Got my smoked turkey breast cut up and in the freezer. Looking forward to some of my friend John's pasta with pesto and smoked turkey. Simple, but delicious.
Sounds good, I've still got to brine and smoke a couple of turkey's and do some double stuff chex mix for thanksgiving.
Quote from: Saber 4 on November 12, 2013, 06:02:35 PM
Sounds good, I've still got to brine and smoke a couple of turkey's and do some double stuff chex mix for thanksgiving.
Double stuffed chex mix???
Do tell Saber.
My version of double stuff is two hands shoveling the chex mix into my mouth! :P ;D
You guys are making me hungry!
Quote from: iceman on November 12, 2013, 06:09:03 PM
Quote from: Saber 4 on November 12, 2013, 06:02:35 PM
Sounds good, I've still got to brine and smoke a couple of turkey's and do some double stuff chex mix for thanksgiving.
Double stuffed chex mix???
Do tell Saber.
My version of double stuff is two hands shoveling the chex mix into my mouth! :P ;D
You guys are making me hungry!
It's a double seasoning batch modified off of the original 1950's Chex Mix recipe. I didn't like the little bread wafers and cracker pieces in the store bought chex mix as well as how small the bags were getting so I looked up the original recipe but it wasn't seasoned strong enough. Took it to BBQ on the River in Paducah and everyone was loving on it so I posted the recipe here http://forum.bradleysmoker.com/index.php?topic=33284.msg388563#msg388563 I would be willing to bet you will love it if you try it, the cheerios really grab the seasoning and the smoke.
Ice, that double stuffed Chex Mix recipe is seriously good. As Saber said he brought it to BBQ on the River and NePaS and I pretty much destroyed the bag he brought. It is crazy good!
Quote from: KyNola on November 12, 2013, 07:41:19 PM
Ice, that double stuffed Chex Mix recipe is seriously good. As Saber said he brought it to BBQ on the River and NePaS and I pretty much destroyed the bag he brought. It is crazy good!
It's always good when I like my creations but it's doubly good when others can't keep their hands out of it, I don't think there was any left the next day.
Oh yes there was Robert because I grabbed the bag and took it home with me. The bag mysteriously didn't show up at BBQ on the River the next day. Jan and I must have "forgotten" to bring it. 8)
Quote from: KyNola on November 13, 2013, 08:04:30 AM
Oh yes there was Robert because I grabbed the bag and took it home with me. The bag mysteriously didn't show up at BBQ on the River the next day. Jan and I must have "forgotten" to bring it. 8)
LOL
At what temp did you smoke your mix?
Quote from: Roget on November 13, 2013, 09:36:36 AM
At what temp did you smoke your mix?
With this getting old thing I can't remember for sure, I have done the chex mix both hot and cold though depending on what else I was doing in the smoker at the time. I have thought about setting it to 250 and trying to skip the oven cooking part but haven't tried it yet.
Thanks Saber :)
That recipe looks good Saber. Looks to be a improvement over the original. I will be trying it. Thanks.
Quote from: iceman on November 13, 2013, 11:18:19 AM
Thanks Saber :)
Quote from: OldHickory on November 13, 2013, 11:28:11 AM
That recipe looks good Saber. Looks to be a improvement over the original. I will be trying it. Thanks.
It's all just the great part of sharing we get to do here, let me know how it turns out.
Thanx Saber.
Skipping the oven part was exactly what I had in mind!
If you have cold smoked the mix, it must not matter too much what temp is used.
I think I will set the smoker for about 250F & just go with whatever temp I get for about 3 hours of Jim Beam.
I love chex mix at Christmas but have never smoked it.
I'm anxious to try the smoke & also the kick up in spices.
Quote from: Roget on November 14, 2013, 07:48:18 AM
Thanx Saber.
Skipping the oven part was exactly what I had in mind!
If you have cold smoked the mix, it must not matter too much what temp is used.
I think I will set the smoker for about 250F & just go with whatever temp I get for about 3 hours of Jim Beam.
I love chex mix at Christmas but have never smoked it.
I'm anxious to try the smoke & also the kick up in spices.
Throw a small batch in the oven as a control batch and so you know how good it is without the smoke then you can see how it improves with the smoke. We like it straight out of the smoker, but if we can keep our hands out of the bag for 2-3 weeks it's even more awesome. Be sure and let us know how it turns out when you get it finished.
I have a double batch of this Chex mix recipe in the smoker right now. I did the initial 40 minutes in the oven and now everything has been moved to the Bradley for 3 hours of hickory.
I wanted to do this now because I heard it tastes even better after a few weeks and I plan on having a big batch of it for when everyone comes over for Thanksgiving. Of course, I'm saving a small sample to nibble on before then.
Thanks for posting the recipe, Saber.
The longer you can wait the better it is. That is true for about every thing you can smoke.
Quote from: TedEbear on November 16, 2013, 05:18:10 PM
I have a double batch of this Chex mix recipe in the smoker right now. I did the initial 40 minutes in the oven and now everything has been moved to the Bradley for 3 hours of hickory.
I wanted to do this now because I heard it tastes even better after a few weeks and I plan on having a big batch of it for when everyone comes over for Thanksgiving. Of course, I'm saving a small sample to nibble on before then.
Thanks for posting the recipe, Saber.
Let me know how yours turns out, I did a batch on Friday to take to friends and for some reason half of the wheat chex are real soggy but didn't do anything different.
Quote from: Saber 4 on November 17, 2013, 06:05:32 AM
Let me know how yours turns out, I did a batch on Friday to take to friends and for some reason half of the wheat chex are real soggy but didn't do anything different.
Everything turned out nice and crispy. I did 3 hours of hickory and it has a powerful smoky flavor. The next time I make a batch I might try 2 hours of apple and see how that goes. We're going to ziplock most of it until Thanksgiving, so maybe the flavor will calm down by then. Since I made a double batch there's LOTS of it. I hope everyone likes it when they come over. ;D I set aside a small bowl of unsmoked mix and it tastes pretty good, too.
Is there a spicy version of this? I was talking with a co-worker on Friday about my plans for making this. She and I apparently like spicy foods. I'm going to take her a sample to work Monday but I think it would really hit the spot if it had more of a spicy kick. I know my wife wouldn't go for the spicy but I could make two versions the next time.
Quote from: TedEbear on November 17, 2013, 06:18:24 AM
Quote from: Saber 4 on November 17, 2013, 06:05:32 AM
Let me know how yours turns out, I did a batch on Friday to take to friends and for some reason half of the wheat chex are real soggy but didn't do anything different.
Everything turned out nice and crispy. I did 3 hours of hickory and it has a powerful smoky flavor. The next time I make a batch I might try 2 hours of apple and see how that goes. We're going to ziplock most of it until Thanksgiving, so maybe the flavor will calm down by then. Since I made a double batch there's LOTS of it. I hope everyone likes it when they come over. ;D I set aside a small bowl of unsmoked mix and it tastes pretty good, too.
Is there a spicy version of this? I was talking with a co-worker on Friday about my plans for making this. She and I apparently like spicy foods. I'm going to take her a sample to work Monday but I think it would really hit the spot if it had more of a spicy kick. I know my wife wouldn't go for the spicy but I could make two versions the next time.
Did you do the oven step or skip it?
For the spice I bet you could reduce the Worcestershire sauce some and add an equal amount of your favorite spicy sauce or just add some cayenne pepper to the dry seasoning mixture. I may try a spicy version with some Rodak's chipotle mustard fusion sauce.
Quote from: Saber 4 on November 17, 2013, 08:35:08 AM
Did you do the oven step or skip it?
For the spice I bet you could reduce the Worcestershire sauce some and add an equal amount of your favorite spicy sauce or just add some cayenne pepper to the dry seasoning mixture. I may try a spicy version with some Rodak's chipotle mustard fusion sauce.
Yes, I did the initial oven part at 275*F for 40 minutes, stirring every 10 minutes. With the double batch I had 4 baking sheets in 2 ovens. I noticed on the Wheat Chex cereal box there's a Chex mix recipe that says to put it in the oven at 250*F for 1 hour, stirring every 15 minutes. It doesn't say anything about smoking it after that.
I didn't want to experiment with adding any hot spices because I figured I'd mess something up and I wanted to see how this recipe came out before modifying anything the next time.
Here's the batch I made:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010236_zpsd3f54253.jpg)
And here's a bit of history about the original Chex Mix recipe. My wife works at the retirement center where the creator of the original recipe is a resident. She told my wife how she came up with the recipe. She was married to an executive at Purina, where she also worked as a nutritionist. One day the higher-ups came in and asked her to find something else to do with their products than just cereal. After a bit of tweaking she invented Chex Mix.
She gave my wife one of the recipe cards.
(http://i23.photobucket.com/albums/b355/roadijeff/chex001_zps530b71f7.jpg)
(http://i23.photobucket.com/albums/b355/roadijeff/chex002_zpsf8bb60b0.jpg)
That is some really cool history, thanks for sharing the story and the card. I will add that to my folder on chex mix recipes.
I think I may need to split my batch up to two sheet pans like you did instead of the one I used.
Very cool, TedEbear
Great History lesson tedEbear thanks for sharing.
Had another thought that you probably already had TedEbear, send some plain and smoked double stuff to work with your wife to let the circle be complete and show her how much we honor her creation by continuing to make it fresh and to try and live up to her original creativity. :)
Quote from: Saber 4 on November 17, 2013, 04:32:58 PM
Had another thought that you probably already had TedEbear, send some plain and smoked double stuff to work with your wife to let the circle be complete and show her how much we honor her creation by continuing to make it fresh and to try and live up to her original creativity. :)
That sounds like a great idea. I'll have to wait for the next time I make a batch. All except for a tiny bit in a bowl got put in the smoker and that tiny bowl is pretty much gone now.