Smoked Spicy Pork Rinds

[classicrockgriller]

I got a very large container of each of the following: Cheese puff balls, Pretzels, and Pork rinds.

Want to cold smoke them?

Add some seasoning to them?

Any suggestions?

[FLBentRider]

Mix it up...

Smoke some plain, but something spicy on some and smoke on!

Maybe add some chex cereal and mix it all together.

[Tenpoint5]

Other than hot sauce on the pork rinds I'm at a loss

[ronbeaux]

Well here goes:

Take the cheese puffs, pretzels, and pork rinds and blend them together with a little moisture so you can form them in a shape that you want. I recommend the shape of a Bradley puck. Cold smoke them until you like the amount of smoke added and they firm up. Then when your smoking buddies show up, eat a few of them........

[classicrockgriller]

OK, I have some "Slap your Mama" cajun seasoning from Ville Platte, La

Also some Louisiana Chicken Wing Seasoning

[pensrock]

Pretzels are easy to season, not sure bout the others. Also never smoked any of the 3 before. Sorry not much help here.  ???

[ronbeaux]

OK, I have some "Slap your Mama" cajun seasoning from Ville Platte, La

Also some Louisiana Chicken Wing Seasoning

That will work. Or you can get some Targils 'Red Rub.' It is a little less on the garlic. My favorite though is plain ole Zataran's crawfish boil.

[classicrockgriller]

OK, I have some "Slap your Mama" cajun seasoning from Ville Platte, La

Also some Louisiana Chicken Wing Seasoning

That will work. Or you can get some Targils 'Red Rub.' It is a little less on the garlic. My favorite though is plain ole Zataran's crawfish boil.

Got that too. I'll just try them all.

[KyNola]

CRG & Ronbeaux,
Ain't nobody in this world but a couple of Cajuns who could come up with a method(notice I didn't say recipe) to figure out what to do with cheese puffs, pretzels and pork rinds to be able to smoke 'em and make it sound AWESOME!

I SO want one of those cheese/pretzel/pork rind logs smoked with hickory sent my way.

Nice catch Ron!

KyNola

[classicrockgriller]

I have 4500 cajun recipes, I wonder if something like that is in there?

[NePaSmoKer]

crg

I did these a few months ago (cheese balls) they have enough oil content to hold just about any spice.

Throw the cheese balls, prtezels and chicharonis together and put em right on the smoke screens. You be suprised how they hold the smoke.


Folks that dont know no better might think we is just some ol cooyons   :D  :D


nepas

[classicrockgriller]

thanks again nepas, was thinking it might work.

Gonna play with this as soon as these dang logs are done.

[classicrockgriller]

I know......bacon salt on the pork rinds

[Hopefull Romantic]

CRG, I love what you are planning for these things.

I would be very interested in the outcome and whether you went with Ron's "METHOD" because it does sound intreguing.

HR

[ronbeaux]

Use Tobasco as the liquid to form them and you can call them "Fire Pucks."