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Smoked Nuts dedicated to Gary Simmons, aka. Scarbelly

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  • Smoked Nuts dedicated to Gary Simmons, aka. Scarbelly

    October 8th, 2012
    Smoked Nuts




    This is a dedicated to Gary Simmons, aka. Scarbelly
    RIP Gary, you will never be forgotten


    First I started of by getting my nuts sweaty.


    I am starting off with cashews.



    After the nuts are tossed around and start sweating, I add the rub, this is Chipotle Powder and a few pinches of coarse salt, sea salt is preferred.






    Next up is the Peanuts, same method as above.







    Side by side ready to be cold smoked, these would be ok hot smoked as well but I preferred the cold smoke. These will be smoked using maple in the AMNPS



    This is after they have been cold smoked several hours.





    The second batch of nuts were done the same way as above but using my Pork Rub.

    Ingredients
    1/3 cup coarse salt (kosher or sea)
    1-1/2 cup (packed) Brown Sugar
    1-1/4 cup paprika
    1 Tbsp freshly coarse ground black pepper
    2 Tbsp garlic powder
    ¼ cup dried onion flakes
    ¼ cup onion powder
    1 tsp cayenne pepper
    2 tsp chili powder
    2 tsp coriander
    1 Tbsp rosemary








    The nuts are vacuum sealed with some air in the bag.




    Samples were given to my neighbor for testing and he preferred the Sweet (Rub)
    I want them to sit a few weeks before I test them out.

    Finally got to test these out. Awesome!

  • #2
    Cat was a class act with family & teaching....very nice, I know he has your back & is smiling that we have him in thought...Now...Cheers!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3


      I usually warm smoke nuts (250ish) when cooking something else with a kind of similar process (mix nuts with EVOO & rub/seasoning until coated) then smoke in aluminum "trays" also, usually for just aboot an hour.... We don't let them sit/rest before eating them, just put them back into the containers to eat.... Gotta try the cold smoking method you are using & the rest period is prolly necessary for a lengthy cold smoke I'm guessing for them to mellow a bit?
      sigpic

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      • #4
        Sure do Miss him But still got some of his nut rub he sent me a couple years ago. Might just have to do another batch.: drooling:
        2-22.5'' weber
        1-18'' weber
        1 smokey joe
        22.5'' wsm
        24'' smoke vault
        1-outhouse
        Certified,Smoked Meat Sausage Head
        Smoked meathead #135

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        • #5
          good looking "nuts" ya got there.

          I have always hot smoked almonds, never really messed with peanuts or cashews. but it is on my to do list
          Island of Misfit Smokers Member #92

          How to heal the world. Love people and feed them tasty food.

          sigpic

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          • #6
            Okay toasted and then cold smoked - I like that method
            Got to try that. I do have a few bags of almonds and pecans I meant to do for christmas but never got round to.
            And i do have a few slabs of pancetta that need cold smoking

            have some nutty ( bloody points police)
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              nice post ........ i remembered when gary showed up with a big 'ol jug of smoked nutz.
              sigpic
              it's all good my friend..........

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              • #8
                Originally posted by chefrob View Post
                nice post ........ i remembered when gary showed up with a big 'ol jug of smoked nutz.


                I got hooked after Gary was so kind as to send me some of his smoked nuts.

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                • #9
                  gary liked to spread his nutz..............i know he's laughing at that one!
                  sigpic
                  it's all good my friend..........

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