Use and Care Manual

14
SMOKED ALMONDS
We brought some over to the neighbors, and we all enjoyed them with a
couple of beers.
Ingredients
½ cup honey
½ cup brown sugar
3 Tbsp melted butter
1 Tbsp sea salt
1 Tbsp ground cinnamon
8 cups unsalted almonds
Directions
Place butter in a large bowl, and microwave for 30 seconds to melt. Add honey,
brown sugar, salt and cinnamon to the bowl and mix well.
Add unsalted almonds and mix thoroughly to completely cover the almonds.
Optional:
1 tsp cayenne pepper.
1 Tbsp garlic powder.
Walnuts, pecans or other nuts.
We use Q-MATZ (check our website, it’s an A-MAZE-N product!), but you can use
aluminum foil or cookie sheets, sprayed with PAM.
Spread nuts evenly over Q-MATZ or lightly coated pans.
Smoke at 100° F (low temp) for 2+ hours. We use Apple, Cherry or Maple for light
smoke flavor.
Raise temp to 250° F for 45 minutes to 1 hour to set the coating on the nuts.
While they are still warm and the coating is gooey, sprinkle some additional sea
salt on the nuts. Wait until they cool and break them apart.
Smoking at low temps for 2 hours adds a great smoke flavor to the almonds, and
a light sprinkle of sea salt really enhances the flavor.
One night, we left the nuts out overnight in the pan, and was set to vac pack
them in the morning. The whole pan of nuts was gooey again! WHAT!!!! The
honey must have absorbed moisture from the air that night. Rather than throw
the whole batch out, we put about ¼ cup of sugar in a bowl, and threw in a
handful of our now gooey nuts.
OMG!!! We added more sugar, and the rest of the gooey nuts, and was
able to turn our failure into some of the BEST SMOKED ALMONDS WE’VE
EVER HAD!!!
Next time we’ll use ¼ cup honey and ¾ cup brown sugar, and definitely coat
in sugar.
15
SMOKED TURKEY or CHICKEN
This is one of our family favorites – so simple to make, but so complex in taste.
Ingredients
Whole Chicken, whole Turkey or a whole Turkey Breast
½ stick butter
4 oz. white wine
1 Tbsp garlic
Directions
Clean turkey or chicken. Pat dry with paper towels. Coat skin with olive oil.
Sprinkle liberally with your favorite seasoning or rub.
Mix butter, wine and garlic, then inject breasts and legs.
Smoke at 275° F until internal temp reaches 165° F.
We like to use a mix of Hickory & Cherry pellets, with a little Mesquite at the
very end.
Rest for 20 minutes before carving.
Optional:
Brine turkey or chicken with poultry brine (page 20) overnight.
SMOKED DEVILED EGGS
Not your parents’ deviled eggs. These are so tasty, so good, they should be sainted.
Ingredients
6 peeled hard boiled eggs
¼ cup mayonnaise
1 tsp Dijon or spicy mustard
¼ tsp garlic powder
Salt and pepper to taste
Smoked paprika for garnish
Directions
Cold smoke peeled hard boiled eggs for 1–2 hours with Apple wood.
Slice eggs lengthwise and remove yolks. Mix yolks, mayonnaise, mustard, garlic,
salt and pepper. Fill empty egg halves with the mix. Dust with smoked paprika
for garnish.
Optional:
Brine hard boiled eggs for 24 hours (see brine recipe page 20).
Add pickles and/or pimentos.
Add small piece of smoked salmon and wasabi roe.
Tip:
Fill small plastic bag with mix and cut off one corner. Use the bag like
a pastry bag to fill the egg halves.