One thing I love about this place is the variety of recipes and methods there are here. I saw this thread
about Neil's nuts last year and figured I should try 'em. I'm not one to rush into anything, so I figured that, after about 14 months, I should give it a go.
I modded a little since I didn't have the Dale's sauce - I just subbed with 50/50 woosty and soy sauce. I also added All Spice Cafe Cayenne and Habenero sauce, subbed the hot vinegar for Shack Attack, added a little Ghost Pepper rub (again All Spice Cafe) as well as some stuff called Vulcan Fire Salt. Oh yeah, a little Habenero Death Dust as well. I know this sounds like it's going to a crazy hot place, but it really isn't - it's definitely hot (at least I'm guessing it is, I'm a very bad judge of what other folks think is hot), but there's flavor to back it up, so it's not about just ripping your face off. I like a good kick as a part of a flavor profile, not as the whole point of it.
On the UDS at around 300, probably a little hotter than that actually.
I'm guessing I went less than a couple hours - as usual, not paying very close attention
I might cook them at a little lower next time to get more time in the smoke and there are the beginnings of a little bit of a scorch-ey taste to 'em. Still, these things are pretty dang good. They will be even better tomorrow.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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