BillyATX Posted February 1, 2021 Share Posted February 1, 2021 Looking forward to getting your insight and advice. Billy Quote Link to comment Share on other sites More sharing options...
Wade Posted February 3, 2021 Share Posted February 3, 2021 Hi Billy and welcome to the forum. It has been a few years since I have visited Austin but when I was there I tasted a lot of great BBQ. Do you do much BBQ at home (probably a silly question - 🙂). Let us know a little more about yourself and which areas of BBQ/smoking inspire you the most. Cheers Wade Quote Link to comment Share on other sites More sharing options...
BillyATX Posted February 3, 2021 Author Share Posted February 3, 2021 Thanks for the welcome Wade, I have a Green Mountain Jim Bowie pellet smoker and do a lot of meat (Ribs, Chicken, Pork) cooking on it. I am just starting to try some cold smoking of cheese and that's what brought me to your site when I was trying to find out why it smelled and tasted so BAD right off the smoke! I got some great advice off of one of your threads on this topic, just wished I had seen it before I threw away $50 worth of cheese!! Also interested in smoking some nuts and trying some new things. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted February 4, 2021 Share Posted February 4, 2021 Glad you found that helpful. I have a weber recipe i use for hickory spiced smoked mixed nuts I use. Quote Link to comment Share on other sites More sharing options...
Justin Posted February 4, 2021 Share Posted February 4, 2021 I might as well get this i before the nut smoking master @Wade gets here! There is the weber recipe I did summer 2018 tailgate. Hot smoked on kettle 1 tsp soft light brown sugar 1 tsp cumin seeds. Ground in matter and pestle or mill in grinder. 1/4 tsp ground cayenne pepper 500g salted nuts mixed nuts or peanuts 2 tsp ground but oil. Use kettle BBQ. 180-230degs c. Mix sugar, cumin, and cayenne pepper in foil tray. Add nuts and stir. Add oil. And toss mixture Add hickory chips to charcoal I use soaked chips) and smoke indirect heat for about 20 mins. Be attentive. A shade or two darker is enough. When they'll try will crisp up. Make sure nuts are in single layer. Serve at room temp. Store in airtight container I like wades idea of smoked salt. If nuts are bought unsalted like they sell in Lidl then maybe try this. 2 Quote Link to comment Share on other sites More sharing options...
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