New Year from SmokinTex!
It's a great time to enjoy smoked food, isn't it?
The warm taste of a smoked turkey or even smoked nuts makes you forget
all about the blustery weather outside.
And speaking of smoked nuts, don't miss our recipe for them from
SmokinChef Sandy in this issue. You'll never want to eat nuts any other
We're glad you're a part of the SmokinTex family. May 2008 be a year of
delicious, smoked goodness for you and yours!
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SmokinChef Sandy . . .
Here's a simple recipe that will have your friends and family begging
you to get the SmokinTex smoking more often.
Amazing Smoked Nuts
Purchase a 2-lb. can of salted mixed nuts.
Use 2 chunks of hickory wood in the wood box and
smoke the nuts at 225°F for about 40-45 min. Spread out directly on the
seafood rack so they don't fall through the cracks.
After that time, turn off the unit and leave the
door closed for the nuts to cool inside.
When cool, return them to the original nut
container until you're ready to serve them or pack them for gifts.
If you have a few too many nuts for the seafood
rack, put the extras on a piece of foil and put that directly on a
regular grill rack. When they're in the smoker, poke holes in the foil
to let some smoke through.
The nuts smoked on the seafood rack may taste
smokier, so mix them all together when serving.
These are fantastic for football get-togethers, hunting trips or just
as a great snack when you get home from work.
I packed them in baggies and labeled them, then
tied with a silver ribbon to give to the neighbors.
I think my neighbors will love me until at least
2009 when I pass them out again!