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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 06-06-2013, 02:18 PM   #31
samfsu
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Good idea on chex mix and nuts.
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Old 06-07-2013, 08:29 AM   #32
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Looks delicious!

And I'm gonna have to try that smoked Chex Mix. You just make it like normal and "cook" it on the smoker rather than the oven or microwave?
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Old 06-07-2013, 08:58 AM   #33
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Beautiful Dog you got there. The Ham process was very interesting. That takes some patients and planning to pull that off. Great Job.
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Old 06-07-2013, 10:54 AM   #34
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Quote:
Originally Posted by NickTheGreat View Post
And I'm gonna have to try that smoked Chex Mix. You just make it like normal and "cook" it on the smoker rather than the oven or microwave?
Mix it up like you normally would. Then I put it in an aluminum pan (no holes or I think you will lose all the good stuff). I think the oven directions are 1 hour at 250F stirring every 15 min. To get it good and smokey I do it for about 2 hrs, making sure to stir it so everything is coated evenly and to check that it doesn't burn. The hardest part is not eating it immediately. I think the smokey flavor comes out better when it's cool and even better the next day.
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Old 06-07-2013, 01:03 PM   #35
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Quote:
Originally Posted by CYvilEng View Post
Mix it up like you normally would. Then I put it in an aluminum pan (no holes or I think you will lose all the good stuff). I think the oven directions are 1 hour at 250F stirring every 15 min. To get it good and smokey I do it for about 2 hrs, making sure to stir it so everything is coated evenly and to check that it doesn't burn. The hardest part is not eating it immediately. I think the smokey flavor comes out better when it's cool and even better the next day.
Sounds great. Thanks for the idea
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