Neil
Quintessential Chatty Farker
- Joined
- Jun 4, 2004
- Location
- St. Joseph, MI
1-3lb. bag raw almonds
1/8 cup Dale's Sauce
1/8 cup Soy Sauce
1/8 cup Louisiana Hot Sauce
1 TBSP Yoshida's Gourmet Sauce
1 TBSP Worcestershire Sauce
1 TBSP Hot Pepper Vinegar*
Mix all the above together in a large bowl till almonds are thoroughly covered and wet. Shake on some granulated garlic or garlic powder, cayene pepper, and salt and mix somer more till almonds are coated. Dump almonds into a "grill wok" and place in smoker. Stir every 1/2 hour to 45 minutes till almonds are dry. For a doneness test I take out a couple of almonds and let them cool approximately ten minutes. If they are still a little moist inside leave them on longer. If they have good crunch, they are done. Usually takes 2 1/2 - 3 hours. Top of grill wok should be 2"-3" below bandera chimney.
*Hot Pepper Vinegar is a homemade concoction of small hot chile's stuffed into a vinegar bottle than filled with white distilled vinegar.
1/8 cup Dale's Sauce
1/8 cup Soy Sauce
1/8 cup Louisiana Hot Sauce
1 TBSP Yoshida's Gourmet Sauce
1 TBSP Worcestershire Sauce
1 TBSP Hot Pepper Vinegar*
Mix all the above together in a large bowl till almonds are thoroughly covered and wet. Shake on some granulated garlic or garlic powder, cayene pepper, and salt and mix somer more till almonds are coated. Dump almonds into a "grill wok" and place in smoker. Stir every 1/2 hour to 45 minutes till almonds are dry. For a doneness test I take out a couple of almonds and let them cool approximately ten minutes. If they are still a little moist inside leave them on longer. If they have good crunch, they are done. Usually takes 2 1/2 - 3 hours. Top of grill wok should be 2"-3" below bandera chimney.
*Hot Pepper Vinegar is a homemade concoction of small hot chile's stuffed into a vinegar bottle than filled with white distilled vinegar.
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