Titch
somebody shut me the fark up.
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So he has been Gored,Yes?:evil::twisted:
BBQ Brethren "Nuts" Throwdown!
- Thread starter bigabyte
- Start date
Bluesman
Babbling Farker
He's only been here for two weeks..................Gore has no shame..........none.....:tsk:
I
Indymule
Guest
I feel so violated :icon_blush:
Wampus
somebody shut me the fark up.
Bluesman
Babbling Farker
^^^^ Wordless picture thread is in WP...........:mmph:
fingerlickin'
Quintessential Chatty Farker
So it's safe to say we can blame pronelle for those.
http://www.bbq-brethren.com/forum/showpost.php?p=2124664&postcount=24
Wampus
somebody shut me the fark up.
Wampus
somebody shut me the fark up.
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I think that I may have found the perfect ingredient for this TD, all I need to do is find out if they are real nuts or Faux nuts.
Hey Mongo!!! Are SPAMadamia nuts on that list you found?
Tough to tell Pauli... Still too busy searching high and wide for the Mongongo nuts that I seem to have misplaced with my wedding vows. :tsk:
GARNAAL
is one Smokin' Farker
Just the thought...
OF NUTS, THROWN DOWN ON A HOT BBQ MAKES ME WANT TO BUCK & SHIVER..
OF NUTS, THROWN DOWN ON A HOT BBQ MAKES ME WANT TO BUCK & SHIVER..
What, No Allspice? :tsk:
bigabyte
somebody shut me the fark up.
Actually, I'm pretty sure he said he used somespice, not allspice.
Come on guys, we need more NUTS!
TheJackal
Full Fledged Farker
Not an entry because I stoved it but I was (kind of) inspired by the category. EDIT: Not to mention I cooked not one, but two pizzas yesterday but used the oven. WTF was I thinking?
Walnut encrusted scallops.
Walnut encrusted scallops.
Last edited:
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Since I've had "The Operation"... I'm considering a fairly unique entry since I don't need them anymore...
Naaaaahhhh. Just Kidding!:thumb:
Cheers!
Bill
Naaaaahhhh. Just Kidding!:thumb:
Cheers!
Bill
bmonkman
Full Fledged Farker
Hey Kathy, I was away on a business trip this week and only just today got back online. I will post a reply today or tomorrow. Sorry for the delay.
Update: I actually read your post and realized I could reply immediately.
Brian
Last edited:
bmonkman
Full Fledged Farker
Kathy, I didn't use charcoal at all. I filled the 18" tube with the Oak pellets, lit it, put it in the Performer and closed the lid. The ambient temperature in the garage was around 45f and the pit temperature was unknown - the Weber thermometer didn't budge.
I had no clue what I was doing so I decided to experiment. The cheeses I used were aged sharp cheddar, mild cheddar and provolone. I smoked the cheeses and almonds in three time incriminates - 1 hour, 2.5 hours and 3 hours. As I pulled them off I vacuum sealed them and let them sit in the refrigerator for a week.
The one hour batch was sampled today and the best cheese was the sharp cheddar. The almonds had a distinct smokey taste/smell to them. I sprayed them with a bit of Pam Olive Oil and the sprinklied a bit of salt on them - they tasted pretty good. Will sample of the 2.5 hour batch tomorrow - with a wee dram of scotch.
Kathy's Smokin'
Babbling Farker
Oh, yeah, I'mm there!
Right now I'm trying to rip myself from the chair in front of the computer so I can smoke my nuts for this TD. And smoke my pizza for the other TD.
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I thought there would be a few more entries by now. Just to have a few names, I'll throw mine in for the obligatory zero. I did a bit of an experiment with pulled pork. I was going for a lot of bark and the results were good overall, but not quite what I was going for.
and pulled:
Yeah, I know, "but where's the nuts?"
Actually the nuts were smoked cashews:
These were ground, mixed with a healthy dose of this:
and blended with salt, sugar, and water to form a spicy-cashew nut sauce:
That's about it here. Move along....
and pulled:
Yeah, I know, "but where's the nuts?"
Actually the nuts were smoked cashews:
These were ground, mixed with a healthy dose of this:
and blended with salt, sugar, and water to form a spicy-cashew nut sauce:
That's about it here. Move along....
Bluesman
Babbling Farker
Oooooh that looks Yummy...........:clap2:
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