Doing a custom order of Seemore's Blazing Pistachios today. I found a great canister to hold the pistachios while I get the sauce ready to put on them.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics118.jpg)
Uh Larry, isn't that a Reveo Marivac Canister?
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics119.jpg)
Why yes.....yes it is! Actually here's the rest of the story. The other day STC and I were discussing Seemore's Blazing Pistachios and I lamented that I darn near twisted my arm off trying to stir 3 lbs of the nuts in the sauce to get them coated. STC says "I think I'll try using the Reveo" so this is STC's brilliant idea and it is indeed brilliant. Made up the sauce as usual. Dumped the pistachios in the canister. Put the sauce in and drew the vac. The vac is primarily to insure the lid doesn't fly off although I did see the sauce drawing up in the canister a bit. Next I tumbled them for 5 minutes. That's all it took to evenly coat the nuts. Next onto the Bradley racks into the Bradley for 2 hours of hickory smoke at 225 and then additional drying time in the Bradley at 200.
Thank you STC for a brilliant idea again! Now you guys know why I say I confer with my wingman STC before almost every smoke I do. The guy has some great ideas.
I was afraid they would be mutilated by the tumbling... Glad you tried it first on that $16 bag o' nuts! ;)
I have a 3 pound bag of Pistachios in my truck as we speak. Gonna be a copy cat this weekend.
Good Idear there Squirt!
Like I said earlier, this is a custom request as in someone came to me with 3 lbs of pistachios and asked me to smoke them.
Finished product below
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics120.jpg)
Since I smoked those for someone else and I know they will be going to a Labor Day party, I figured I might as well personalize them a little. ;)
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics121.jpg)
Yeah I know, a little hokie but what the heck! 8)
So how long in the Bradley after you dropped it to 200°?
I have the FoodSaver square vacuum marinader canister. Would this work to coat the nuts?
Ray
Pat, I go about another 45 minutes or so to dry when I drop the oven temp to 200. They are going to stick to the frogmats a bit so feel the top of them to see if they are for the most part dry. When you take them out, break them loose from the frogmats, they're not stuck stuck. Then let them cool completely on the racks before you put them in a container or bag. If you don't let them completely cool they will sweat in the container.
I rotate the racks at the 1 hour smoke mark and 2 hour smoke mark, top to bottom, front to back.
Jan and I have this down. We now know the amount of each ingredient of the sauce it takes to do 3 lbs to our liking. We ramped the heat up from the original recipe that Seemore posted.
Thank you Scott and June for posting such a great recipe.
Cool. I've got your measurements and will be doing this tomorrow. Thanks!
Ray, can't say for sure as I have never used the Food Saver vac canister. Try it and see but for me the key was the ability of the Reveo to tumble the nuts for 5 minutes.
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/KyNola-SmokedMeats300.jpg)
Looks good Larry and there is Mark with a quick Label for you.
(Mark make the Y into a y and you have it nailed!!) ;D
That is awesome Mark! Thanks Dude! I'll even take it with a capital "Y". ;)
Seriously, I appreciate it!
Ole Mark does do a pretty good job doesn't he Larry?
I have to Thank him again for my label as well.
(http://i222.photobucket.com/albums/dd237/tenpoint5/BulldogBBQSmokehouseColor.jpg)
Freaking awesome Larry. Pat is a sharp guy.
Sent Via My ET Supplied Sausage phone. SHHHH, Don't let the HAARP Peeps know.
Looks like a good idea to me and now I have to go buy something else to... (to easy) ;)
Great Idea Pat and Larry.
Got a few lbs to do this weekend also.
Logo Revised:
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/KyNola-SmokedMeats1.jpg)
Thanks Mark! That is awesome.
Time to get some labels Larry!!
You know what the hardest part of this was? (at least IMO)
Getting a cup of Tabasco sauce out of those tiny little 2oz shakers.. :o
(four of them = 1 cup, by the way)
I'm going to look at buying it by the gallon from McIlhenny. Comes out to $55/gallon including shipping.
Quote from: Tenpoint5 on September 04, 2011, 05:35:14 AM
Time to get some labels Larry!!
Printed 50 last night! ;)
Quote from: squirtthecat on September 04, 2011, 07:47:51 AM
You know what the hardest part of this was? (at least IMO)
Getting a cup of Tabasco sauce out of those tiny little 2oz shakers.. :o
(four of them = 1 cup, by the way)
I'm going to look at buying it by the gallon from McIlhenny. Comes out to $55/gallon including shipping.
Wife bought me a gallon container years ago. It lasted me about three years :o
Hey Larry
at the end of the rest of the story you forgot to say, Paul Harvey, Good Day !! ;D, man that seemore really srtaed someting with those nuts, the guys I work with think I need to start a sideline business, and the guy that just showed up with 3# and said would you smoke these now has his friends wanting some plus they have't tried the 2# of pecans he's getting today!! When will it stop, man this is FUN !!!!
With any luck it doesn't stop! Absolutely nothing makes me happier than when someone comes to me and says "Man that was good. Could you make me some of that pork/brisket/pistachios/jerky/cheese/Muebe Nuggets?"
Man...I could really go for some pork brisket pistachios jerky cheese Muebe nuggets about now...WOW does that sound YUMMY!!!
Ray
Quote from: cobra6223 on October 03, 2011, 11:15:10 AM
Hey Larry
at the end of the rest of the story you forgot to say, Paul Harvey, Good Day !!
[HIJACK!!]
When I was a kid, my dad bought a LOT of cars in Chicago and sold em all over (the best ones went on his lot in Paducah, KY)
He bought a lots of Corvettes, and often, they were "married" -- meaning you buy the corvette(s) and uhh.. also this Cadillac, and maybe a speedboat, or God knows what...
if'n you want the vettes. One day, the deal was done on package of Vettes and "stuff", and the lady doing the paperwork asked him, "You ever heard of Paul Harvey?"... Living in Chicago, she thought he was just a local personality (she had no idea he was syndicated nationwide). "Of course I know who Paul Harvey is!". She said, "you just bought his Vette!". Checked the papers --- sure enough --
it was his. Kinda cool!
[/HIJACK]
Can anyone tell me the recipe to do the WHOLE 3 pound bag. I have a Reveo just want to do them all at once like you did.
Tom
Quote from: Thomas DeWitt on December 21, 2011, 11:34:50 AM
Can anyone tell me the recipe to do the WHOLE 3 pound bag. I have a Reveo just want to do them all at once like you did.
Tom
I got it right here... ;)
1 cup of green Tabasco sauce (4 2oz shaker bottles)
1 cup of pickled jalapeno juice
5 tbsps of melted butter
1 1/2 tsps of salt or your favorite BBQ rub
5 tbsps of Worcestershire (roughly 1/3rd cup)
3 pound bag of pistachios
Stir together in a large container. (Reveo works great) Smoke at 225? for a couple hours (to your taste) and leave in the smoker until dry. Or smoke then transfer to a dehydrator.
Let cool and package in an airtight container.
Beware... They are habit forming!
Thomas, STC has given you the recipe. Combine all of the ingredients except for the nuts. Here is what to do with the Reveo. Dump the 3 lb bag of pistachios in the Reveo canister. Next dump the combined liquid recipe in the canister with the nuts and vaccum as you normally would. Tumble the nut/liquid combination for around 7 minutes. Then they are ready to go on the racks and into the smoker.