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Speaking of Pistachios-Can you smoke w/ the shells

TheDirtyBurger
TheDirtyBurger Posts: 846
edited November -1 in EggHead Forum
I had been wondering this and Zippy's post made me decide to post it. When pistachios are cheap I eat a crap load of them. I was wondering, has anyone ever used the shells to flavor say chicken or fish? Do they burn ok? Do you need a lot? Do they give of some poisonous fumes that will take out my mother-in-law (fingers crossed).

If you have done this please let me know how it went
Thanks
tim
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Comments

  • fishlessman
    fishlessman Posts: 32,734
    have had them from a forum member years ago, really good, wish i knew more about how kens doin, just smoke them low and slow, let them rest
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 25,887
    Mike, I just sent you an email - but you might ping RichardFL as he used to run into Ken from time to time - though Ken may have moved back to CO, AZ or some where else by now.
    Re-gasketing America one yard at a time.
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  • ChefAl
    ChefAl Posts: 66
    YES YOU CAN! I have tried this and it works great. I did soak them first and did use a lot of them. I ended up with a light, sweet tasting smoke. Go for it!
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  • ChefAl
    ChefAl Posts: 66
    YES YOU CAN! I have tried this and it works great. I did soak them first and did use a lot of them. I ended up with a light, sweet tasting smoke. Go for it!
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
    I don't see why not. I have never tried it but I have used Hickory nut shells and they provide instant smoke. You can smoke a burger with them!
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  • duchunter
    duchunter Posts: 110
    Oops thought we where talking about smoking Pistachios :side: :side: :silly: :blush::blush:

    Oh well here is the way i do them>>>>>>>>>>>>



    They are awesome smoked here is the recipe I use: (I have a Bradley Smoker that I smoke them for 2 hours)

    1 T butter
    3 T pickling liquid from a jar of pickled jalapenos
    3 T green Tabasco sauce (jalapeno)
    1 t Worcestershire sauce
    1/2 t salt
    2 C unshelled pistachio nuts

    Bring your smoker to it's appropriate cooking temp.
    In a skillet, melt the butter with the pickling liquid, Tabasco and Worcestershire sauces, and salt. Stir in the pistachios and coat well.
    Transfer the pistachios to a shallow, nonreactive, smokeproof dish or piece of heavy-duty foil molded into a small tray.
    Place the nuts in the smoker and cook until dried and fairly crisp, about 50 to 60 minutes at a temperature of 225 degrees Farenheit to 250 degrees Farenheit.
    Transfer the nuts to absorbent paper to cool. Serve them immediately or keep in covered jar for several days.

    Egg Family: Large and Medium Eggs and a Bradley Smoker

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