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Almonds and Cheese

DMWDMW Posts: 12,153
Had to get something in the egg today. Some almonds and cheese with the A-MAZE-N-Smoker for smoke.
My Facebook Page where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle

Comments

  • DMWDMW Posts: 12,153
    Tried the almonds today. Can't stop eating them. Recipe is in Charcuterie. Cold smoke for 2-3 hours then toss with oil, pepper, chili powder, cayenne, etc and roast on a pan in oven at 375* 10-15 min stirring every few minutes. This was my first time doing almonds, just picked up 6 lbs of raw almonds at Costco today. Smoked almonds and cheese will be our Christmas gifts this year to friends and family.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • BotchBotch Posts: 6,105
    I love smoked almonds out of a can, can't even imagine how good they are out of an Egg!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Nice...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • jtippersjtippers Posts: 512
    That book is awesome!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • How do you do a cold smoke?
  • DMWDMW Posts: 12,153
    @phantom21 I use the A-Maze-N-Pellet-Smoker from www.amazenproducts.com

    Cen-Tex Smoker did a tutorial on how to use it.

    http://eggheadforum.com/discussion/1158809/a-maze-n-smoker-tutorial/

    For $40 its well worth it IMHO.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • yzziyzzi Posts: 1,793
    Sounds like some good Christmas gifts to me! I always wanted to try smoking some almonds but my family goes through Costco size bags way too quickly for me to get my hands on.
    Dunedin, FL
  • DMWDMW Posts: 12,153
    @yzzi When smoking almonds you want to start out with raw/unsalted almonds. Those don't go so quickly around here. Once smoked, seasoned and roasted, different story.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • yzziyzzi Posts: 1,793
    DMW said:
    @yzzi When smoking almonds you want to start out with raw/unsalted almonds. Those don't go so quickly around here. Once smoked, seasoned and roasted, different story.
    My wife buys the raw unsalted and she and the kids take them down. I personally am not a big almond fan (especially raw), but they're good smoked or salt n vinegar.
    Dunedin, FL
  • laserdoc85laserdoc85 Posts: 577
    edited December 2013
    Leave them sealed in a tupperware container for a week before you season them.
    They will be 100% better. Also I smoke mine for 5 hours. Almonds have a non porous skin on them so it is harder for them to take the smoke. Try 5 hours and letting them sit sealed up for a week. Trust me after doing them this way ,,thats the way you will do them from know on
     Also seal up that chesse for a min of 4 weeks in the frig
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • @DWM thanks, I wasn't sure if this was something you could do solely with the egg.
  • henapplehenapple Posts: 15,983
    What type of wood?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DMWDMW Posts: 12,153
    I think this was Pitmaster's Choice pellets, a hickory, cherry, maple blend. I also did some with Oak pellets.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • I tried smoking some almonds the other night.  Since then, I've read that soaking the almonds before smoking them helps with the smoke flavor.  My almonds did get some smoke, but not the amount I thought they would (they smoked for 4.5 hours).  Also, I tossed with olive oil and seasoned and then put in the oven for 15 minutes.  Taste pretty good, but the seasoning ended up falling off shortly after taking out of the oven.  Where did I go wrong?
  • DMWDMW Posts: 12,153
    I used an old blade type coffee grinder to grind all the seasonings together into a fine powder, then mixed with the oil, then tossed the almonds with the mix. Roasted on a cookie sheet stirring every 5 minutes or so. Some of the seasonings came off, but most seemed to stick. They were eaten within less than 2 days.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • MO_EgginMO_Eggin Posts: 184
    I soak raw almonds in cold water for 5-10 minutes before seasoning (toss with olive oil, hot sauce, salt & assorted Dizzy Pig) and throwing on the Egg.  I shoot for smoking @ 250* for 1 hour, then put the nuts into the oven at about 200 (convection roast) for a few hours to help them crisp up.
    LBGE, St. Louis, MO
  • Thanks, both of those techniques seem like they should work well!
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