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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-14-2004, 08:38 AM | #1 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Results of smoke-roasted peanut experiment.
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:
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:
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.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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03-14-2004, 09:29 AM | #2 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Sounds good.....Thanks for sharing!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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03-14-2004, 09:39 AM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Looking forward to doing some myself
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03-15-2004, 06:19 PM | #4 |
Is lookin for wood to cook with.
Join Date: 02-28-04
Location: Shreveport, LA
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Does sound great, but please don't use the words "Cheap" and "Tabasco" together. You get put in jail down here for that......lol
Jack |
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03-15-2004, 06:31 PM | #5 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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The General's family is real picky about how the trademark is used :D I'm guessing you mean use something like Crystal or Frank's??
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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03-15-2004, 06:39 PM | #6 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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03-15-2004, 06:45 PM | #7 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I use Crystal for just about everything that doesn't specifically need the Tabasco taste!
Wings, cocktail sauce, fried rice :D, etc. The peanuts sound great -- guess I'll have to add that to a session, soon.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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03-15-2004, 07:15 PM | #8 |
Is lookin for wood to cook with.
Join Date: 02-28-04
Location: Shreveport, LA
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Mark,
Are the peanuts Inshell or shelled. I travel close to Madill, Ok and want to try your recipe. Thanks, Jack |
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03-15-2004, 08:04 PM | #9 | |
is one Smokin' Farker
Join Date: 08-13-03
Location: Nekoosa, Wi
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Quote:
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Buzz(2FAT) KCBS #9269 and #4605 Blazen Gridiron BWS Competitor--sold BWS Pro Jr--sold BWS party(all SS) BDS--on loan BGE |
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03-15-2004, 08:09 PM | #10 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Hmmm. looking forward to testing this stuff at Greg's '04 #2
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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03-16-2004, 08:57 AM | #11 | ||
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
Mark Your price on 50 pound bag of Blanched Runners ( without skins) would be $52.80 plus shipping of $17.68 total $70.48. Stan
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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06-02-2011, 05:51 PM | #12 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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I've got to give this a try.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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06-02-2011, 08:03 PM | #13 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Sounds yummy. In Nigeria they make ash roasted peanuts which are awesome. Not sure how they make them but they are great.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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