Needed some munchies for todays smoke.
Had some unsalted peanuts laying around, about 1/2 lb.
My favorite bbq book is Low and Slow written by Gary Wiviott, a guy i call a friend. Besides the WSM tips this book has some great side dish, and appetizer recipes.
Today i did the spicy nuts. :
1/2 Lb. nuts (peanuts in this case)
1/8 cup Texas Pete
Tony C's to taste.
Wiviotts recipe does not call for Tony C's, but I wanted to add it.
Toossed the nuts in the Texas Pete, and Tony C's, and put them in a perforated tin pan. Smoked for 1.5 hours in the WSM with Lump, and cherry.
Once done I reapplied some more Tony C's, and set them aside to cool. Really nice.
nuts:
bottom rack of the WSM with some thighs:
cooling:
ill be doing these again, gonna go real good with some crown royal, and high life in a few.
Had some unsalted peanuts laying around, about 1/2 lb.
My favorite bbq book is Low and Slow written by Gary Wiviott, a guy i call a friend. Besides the WSM tips this book has some great side dish, and appetizer recipes.
Today i did the spicy nuts. :
1/2 Lb. nuts (peanuts in this case)
1/8 cup Texas Pete
Tony C's to taste.
Wiviotts recipe does not call for Tony C's, but I wanted to add it.
Toossed the nuts in the Texas Pete, and Tony C's, and put them in a perforated tin pan. Smoked for 1.5 hours in the WSM with Lump, and cherry.
Once done I reapplied some more Tony C's, and set them aside to cool. Really nice.
nuts:
bottom rack of the WSM with some thighs:
cooling:
ill be doing these again, gonna go real good with some crown royal, and high life in a few.
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