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Raging River Pumpkin Seeds

RhumAndJerk
RhumAndJerk Posts: 1,506
edited November -0001 in EggHead Forum
Plain and simple. I dusted the wet seeds with Dizzy Pig Raging River Rub and roasted them at 375 for about 30 minutes, turning them on the quarter. [p]Please remeber Pumpkin seeds contain lots of fiber. You will remember the next day if you forget the night before.[p]These things are addictive.[p]Enjoy,
RhumAndJerk

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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    Hey buddy
    I did punkin seeds years ago after being inspired by BluesNBBQ, and they were really good. Course, Dizzy Pig rubs wuzn't invented yet. Seems like lots of possibilities.[p]
    Did you oil them at all??
    I could use some of those punkin seeds now, as I have been gorging on Halloween candy instead. ;-([p]Beers dude....
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Bobby-Q
    Bobby-Q Posts: 1,994
    Nature Boy,
    I brined some in Cowl lick and a lot of salt water and did them for about 30 to 45 minutes on a pizza stone.[p]Folks were raving about them.
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  • mattyg
    mattyg Posts: 20
    I did some last night in the oven (Kamado was full of chicken. . .).[p]Briefly simmered them in salted water, then drained them. Coated w/ seasame oil and a buncha raging river and ground pepper. Toasted at 300 or so for about and hour. They are very good and quite addicting. I can't stop eating them today.
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
    Cris,
    The fam removed the seeds from the pumpkin and separated them from the pulp and rinsed them. I put them on a standard baking sheet and started to put on the rub. Then I baked them in the oven and remixed them after 15 minutes. The oven temp was at 375.[p]I also did another batch that I just sprinkled the wet seeds with kosher salt.[p]This is about as simple as it comes. I think that it was last year’s Eggtoberfest that someone was roasting almonds with your rub and I gave them the seeds from my pumpkin. As I recall they used your Jamaican Firewalk. Needs to say, they did not last very long.[p]Hope this helps,
    R&J[p]
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  • Eggecutioner
    Eggecutioner Posts: 628
    RhumAndJerk,
    I had 4 pumpkins worth of seeds. I brined mine in boiling water (with worstechire)until they sank. I had posted earlier that they would float. I was incorrect, that sink after a while. Drained them. Next into a 2" deep foil pan with a few more dashes of worstershire. Them I smoked them @ 220 degrees dome temp on top of the plate setter for 4 1/2 hours. I stirred them every 20-30 minutes or so. [p]You would think that they would be really salty, but they are NOT! The smokey flavor is just GREAT. [p]E
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