More Smoked Peanuts

seemore · October 30, 2009, 07:46:50 PM

I did some more peanuts today while I smoked my pork loin.
I used two cups of blanched peanuts, which I smoked for one hour with hickory.

Once smoked, I brought them in and covered them with Louisiana sauce (1 cup) with just a little Habanero sauce from Tabasco.
I then put the nuts in a glass pan and put in the smoker until the sauce dried to a powder (about four hours):

seemore

classicrockgriller · October 30, 2009, 07:52:56 PM

Man, you guys were busy today. Looks great!

Did you say Hi to Carolyn while you were posting this?
She's in the nut dept getting well.

seemore · October 30, 2009, 07:58:39 PM

Aw poor Carolyn!

Tenpoint5 · October 30, 2009, 07:59:34 PM

Seemore you need to make a couple pounds of those and send them up here to me for proper Taste testing!!!!

pensrock · October 31, 2009, 07:31:02 AM

Those really look good. Mmmmm :)

Hopefull Romantic · October 31, 2009, 07:45:24 AM

Quote from: pensrock on October 31, 2009, 07:31:02 AM
Those really look good. Mmmmm :)

Agree

HawkeyeSmokes · October 31, 2009, 07:14:30 PM

What temp did you smoke and then dry those at? They look great!

seemore · October 31, 2009, 10:37:42 PM

Hawkeye, we smoked them in the Bradley at 225 for two hours. All we did was smoke them.
Once we brought them inside, we put the Louisiana/Tabasco sauces on the peanuts and let the peanuts sit for about 30 minutes before we put them in the oven. They dried out in the oven at 200 - 225 degrees.
There was no real set time for them - they stayed in the oven until they dried out. This last batch took about five hours.
We stirred them every 15 minutes. ALSO, we have been doing this with the peanuts in a glass baking dish. It just seems to work better.

classicrockgriller · October 31, 2009, 10:52:20 PM

Is the smoke rollin on your brisket and butt?

seemore · November 01, 2009, 06:53:06 AM

CRG, the smoke was still rolling at that time.
We pulled them, and they are currently sitting in disposable containers, wrapped in foil, soaking in their mops, and in the oven at a very low temp.
It is 8:45 here; lunch will be in three hours.......can't WAIT to eat!