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We're Going Nuts At The Chicken Ranch Today

Spring Chicken
Spring Chicken Posts: 10,255
in EggHead Forum
Yes, we're going nuts but it's not as bad as you might think. I woke up with a strong need to smoke some nuts (almonds), and I've been at it pretty much all day. This is the first large batch of what I found to be the best so far. 

 

Of course, I need to be able to reproduce my final winner and that's not always easy. So as soon as this one is ready to come off, I will put another batch on made from scratch to see if I can duplicate the first batch. 

Meanwhile, I smoked some eggs for my Sweetie but I ended up eating almost all of them they were so good. 

And I've also started the 48 hour sous vide corned beef brisket for St. Patrick's Day. This may well be my best corned beef brisket yet. We'll know on St. Patrick's Day. 

Spring "Going Nuts Can Be Fun" Chicken 
Spring Texas USA
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Comments

  • saluki2007
    saluki2007 Posts: 6,354
    Good lookin' nuts you got there Chicken.  Did you season them at all?  What are you using for smoke?
    Large and Small BGE
    Central, IL

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  • RRP
    RRP Posts: 26,455
    Leroy - I don't mean to hi-jack your nut thread, but I will anyway! I too am planning to SV corned beef, but had not started it yet - but you say 48 hours??? What temp may I ask?
    Re-gasketing the USA one yard at a time 
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    RRP said:
    Leroy - I don't mean to hi-jack your nut thread, but I will anyway! I too am planning to SV corned beef, but had not started it yet - but you say 48 hours??? What temp may I ask?
    No problem.  I found the recipe over at Anova.  There's a good lead-in to the recipe.  It's worth reading.  They also gave the recipe for brining your own and pre-brined. My brisket is a pre-brined flat (almost 3 1/2 pounds) from Kroger.

    Here's the Anova link:  https://anovaculinary.com/great-corned-beef-experiment/

    They use 140° for the sous vide, but you could go higher or longer if you wanted.  I'll follow their lead.  48 hours seems enough in the sous vide bath. 

    Good luck with yours.

    Spring "All Said And Done" Chicken

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  • RRP
    RRP Posts: 26,455
    Thanks! Actually I have the same one from Kroger - like I have for several years now! 3.59 pounds for less than $11 is hard to beat and I've never had a bad one from them! Mine will go swimming starting tonight as well. Thanks for the link.
    Re-gasketing the USA one yard at a time 
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    These nuts are so tasty that I thought I would assemble a short video in case some of you were not sure about the process. 

    https://www.youtube.com/watch?v=AbgXIIvKghI 

    As you can see, it's pretty simple. But start with a test batch or two until you get the right combination of flavor and smoke you're looking for. 

    I think I prefer the brine method better. Brine time is about 30 minutes. But if you just want to soak the almonds in water, 10 minutes is better. 

    Then dry the nuts and apply oil and seasoning and some salt if you prefer more salt. 

    As for temperature, I smoked some at 200° and some at 300°. They pretty much turned out the same, just less time. 

    I say try some. If you like smoked nuts, you will enjoy them better if you do it yourself. 

    Spring "Worth A Try" Chicken 
    Spring Texas USA
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