Mark
03-14-2004, 08:38 AM
Looks like lots of us are experimenting with Q techniques. This is my latest. I received 50 pounds of Texoma's raw/blanched peanuts last week and smoke-roasted 2.5 pounds of them yesterday (along with 15 pounds of pork steaks). Everything came out great.
Greg asked me to write down how I did the peanuts so here it is for a batch of 2.5 pounds, spicey but not too much for the wife and kids.....
In a blender, emulsify the following:
1/2 cup soy sauce
1/2 cup cheap "tabasco" sauce
1/2 cup cooking oil
1/2 cup V8 juice
1/4 cup brown sugar
1/4 cup salt
1/4 cup garlic powder
1/4 cup hot pepper powder; (like cayenne
(I used my smoked habanero powder)
1 onion (quartered)
a few pickled hot peppers
Pour the stuff in a bowl with the peanuts, stir and let marinate for a few hours (overnight in the frige would be ideal) then strain.
Note: the leftover peanut marinade can be used for marinating meat.
I strained mine directly into my already marinating pork steaks.
Recommended smoke-roasting procedure for a Bandera:
Get a disposable aluminum roasting pan that fits in the Bandera.
(I used my stainless steel "grill wok")
Perforate it thoroughally but not too big that the peanuts will fall through.
(A set of bear claws might be ideal for this)
Remove the water pan (remember, you're trying to dry after all).
Smoke-roast, stirring occaisionally until they start to turn a little brown.
Some additional considerations:
Depending on your conditions, this may take a couple of hours. The higher temps (say up to 350), the quicker it will be.
The final product will be a little chewey untill they cool down.
These should be stored in the fridge if they're not consumed that day.
If you're cooking up anything else at the same time in the Bandera, take whatever precautions you need to so that stuff doesn't drip into the peanuts. I have another smoker besides my Bandera that I used just for the peanuts. All the pork steaks were smoked by themselves in the Bandera (with H2o in pan). Basically, my other smoker is like a propane assisted Weber bullet on steroids. I kept the water pan in there but empty (as a heat sheild) because the oil can ignite. The wood I used was Bradford Pear.
Greg asked me to write down how I did the peanuts so here it is for a batch of 2.5 pounds, spicey but not too much for the wife and kids.....
In a blender, emulsify the following:
1/2 cup soy sauce
1/2 cup cheap "tabasco" sauce
1/2 cup cooking oil
1/2 cup V8 juice
1/4 cup brown sugar
1/4 cup salt
1/4 cup garlic powder
1/4 cup hot pepper powder; (like cayenne
(I used my smoked habanero powder)
1 onion (quartered)
a few pickled hot peppers
Pour the stuff in a bowl with the peanuts, stir and let marinate for a few hours (overnight in the frige would be ideal) then strain.
Note: the leftover peanut marinade can be used for marinating meat.
I strained mine directly into my already marinating pork steaks.
Recommended smoke-roasting procedure for a Bandera:
Get a disposable aluminum roasting pan that fits in the Bandera.
(I used my stainless steel "grill wok")
Perforate it thoroughally but not too big that the peanuts will fall through.
(A set of bear claws might be ideal for this)
Remove the water pan (remember, you're trying to dry after all).
Smoke-roast, stirring occaisionally until they start to turn a little brown.
Some additional considerations:
Depending on your conditions, this may take a couple of hours. The higher temps (say up to 350), the quicker it will be.
The final product will be a little chewey untill they cool down.
These should be stored in the fridge if they're not consumed that day.
If you're cooking up anything else at the same time in the Bandera, take whatever precautions you need to so that stuff doesn't drip into the peanuts. I have another smoker besides my Bandera that I used just for the peanuts. All the pork steaks were smoked by themselves in the Bandera (with H2o in pan). Basically, my other smoker is like a propane assisted Weber bullet on steroids. I kept the water pan in there but empty (as a heat sheild) because the oil can ignite. The wood I used was Bradford Pear.