Just Plain Nuts...

Since my friend Mark showed me his smoked pecan posting, I have been experimenting with different types of smoked nuts.  I have found that smoking a nut is very simple and really makes your garden variety mixed nut something special.

For this day of experimenting, I used:

Raw Pumpkin Seeds
Raw Macadamia Nuts
Already roasted Kirkland Mixed Nuts from Costco

First, the nuts get a light coating of olive oil, thoroughly mixed, then placed into a single layer inside an aluminum foil pan...

Macadamia Nuts, ready for the smoker...

Then, I fire up the smoker and bring to a temperature of 250 F and place hickory wood in the ash pan.
The nuts then go into the smoker on the top rack...

Every 20 minutes I go out and mix the nuts in the pan to make sure they roast evenly and so they can get the maximum amount of smoke.

After one hour, I place salt to taste with sea salt and place hot into canning jars, then seal.  As the nuts cool, the jars will seal, keeping that smoky goodness locked into the nut...

Left to right: Macadamia Nuts, Pumpkin Seeds, and Mixed Nuts.

Quick, simple, and much cheaper than if you by a can of smoked nuts at the store.  Give them a try.  Your friends, family, and co-workers will love you for it...

Thanks for stopping by...

Bill

Chicken Breasts in Secret Church Grandmother Marinade

A friend of mine who grew up in Buffalo turned me on to the marinade that Church Grandmothers would marinade chicken in for fund raiser dinners.  It is a marinade called Chiavetta's.  It is made with lots of vinegar, salt, and a blend of spices that every Church Grandmother has sworn to take to their grave.  The marinade adds a nice tangy taste to chicken and makes even the biggest steroided up chicken breast tender and moist.  I don't smoke my chicken that has gone for a swim in this marinade.  Grilling only.

First, I marinade the breasts overnight in a plastic bag and pull them out to air dry for about 15 minutes...

Then, a nice dusting of Weber Canadian Chicken rub...

Then, I place on a grill that is regulated for about 400 F.  The chicken goes on indirect heat.  After 30 minutes, I rotate the chicken to place the other side toward the fire.  Then after 30 more minutes, they get 2 minutes, skin side down right over the coals for a final crisping of the skin...

Tender and juicy on the inside.  Crispy goodness on the outside.  If you live in the Buffalo area or can get some of this marinade, you should give it a try.

Thanks for stopping by...

Bill

Saturday Brisket, Santa Maria Style

Well, we picked up a nice brisket for some practice this weekend before our last competition.  It was a nice five pound flat that required minimal trimming...

First, I injected with 1/2 cup of Moore's Marinade, 1/2 cup of beef stock, and 1/4 cup of canola oil.  I injected in a grid pattern with my Spitjack injector gun set for #3 on the dial...

After injecting, the brisket received an even coat of Oakridge BBQ Santa Maria rub.

Bottom...

Top...

Then, I covered with foil, put the pan in the refrigerator, and let the brisket get happy over night.  Total happy time was about 12 hours.

After happy time...

Then, onto the smoker at 250 F with hickory wood in the ash pan, fat side up...

After three hours, I flipped with the fat side down until the internal temperature reached 165 F.

After the flip...

Once the internal temp hit 165 F, I placed the brisket in a pan with 1 cup of beef stock, covered with foil, and placed back in the smoker until the internal temp hit 195.  Once the brisket hit 195 F, I wrapped the pan in towels and let rest in a cooler for three hours.  The brisket needed 7 hours to get to 195 F.  So, total time, with resting, was 10 hours.

Here is a picture after removing from the foil...

Sliced...

Yes, I know.  Some of the slices are a bit thick.  It was late, I was tired, and I didn't feel like digging for the electric knife.  What I can tell you is that the flavor was outstanding.  Not as tender as I would have liked, but tender enough.

I can't rave enough about the Oakridge BBQ Santa Maria seasoning.  I loved the package from the sampler pack so much, I went out a bought a pound.

I also reserved the Au Jus for later.  I am going to experiment with that later this week.  I'll report back then.

Thanks for stopping by...

Bill

Another Installation of Cooking for Novices: Italian Style Grilled Chicken with Italian Rice

Well, chicken for dinner yesterday.  We didn't feel like the usual BBQ or marinade, so I decided to try something different.  It was quick, simple, and tasty.

First, the marinade:

1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbsp Italian Seasoning
3 garlic cloves, minced.

Whisked it all together and poured over some chicken legs and breasts in a plastic bag.  I let marinade for about 3 hours, flipping the bag whenever I walked by...

I lit the charcoal and brought the grill to about 400 F and placed the chicken away from the heat.  After 30 minutes I rotated the chicken and let cook for another 30 minutes, 1 hour of total cooking time.  Then I pulled them off the grill and let rest for 5 minutes.  As you can see, nice and golden brown...

As the chicken was cooking, I made some Italian Style Rice for a side.  Here is a link to the recipe.  I am not sure when turmeric became an Italian spice, but it was good none the less.

Final results...

The chicken was tender and juicy with a good Italian and garlic flavor.  The red wine vinegar added a nice tart taste that was not over powering at all.  The nice was a good compliment.  Creamy with a hint of spice.  I will be making this again for sure.

Thanks for stopping by...

Bill