Blazing Pistachios

I thought I would go ahead and see what the Rave is about these Blazing Pistachios. I went ahead and set up the DisAssembly line :D

All done shelling, man thats as tedious as packing lock cores all day long :)

Into a pan of all the wonderful ingrediants:
o 1 Tbsp butter
o 3 Tbsp pickling liquid from a jar of pickled jalapenos
o 3 Tbsp green Tabasco sauce
o 1 tsp Worcestershire sauce
o 1/2 tsp salt
o 2 C unshelled pistachio nuts
Credit for this recipe goes to Seemore frome the BSForum

Then into the preheated smoker @250°F for a 2 hour ride of Pecan smoke.

All Done, I was afraid they would be to hot but they have the perfect heat and the smoke is right on spot. I went 2 hours of Pecan smoke and two more hours of heat at 250° F

Smoked Cheese

Smokin six pounds of Tillamook cheese today. On the roster we have:

Left Field-
Tillamook Vintage White Medium Cheddar is aged over 100 days, giving it fuller flavor and an award-winning smooth, creamy texture. It brings out the best in fruit and wine.

Center Field-
Tillamook Medium Cheddar is so rich and creamy, it's the world's most perfect food. Each batch, made from the same recipe used for over a hundred years, is aged naturally for at least 60 days. No wonder it won World's Best Medium Cheddar.

Right Field-
Tillamook Pepper Jack is the union of mellow Monterey Jack with sweet peppers and spicy jalapeños. As the hallmark of Southwestern recipes, it’s the creamy cheese with attitude that livens up everything it touches… including a toothpick.

Into the Iced up Cold smoker for 3.5 hours of Alder smoke.

All done, vacuum packed and stored at the bottom of the fridge for a couple months. If you try it before 2 months it taste like a Ashtray.

The white cheeses took on a lot of color but the yella cheese its not quite as apparent.

Snack Stix #116

Decided to make some Leggs old Plantation #116 Snack stix today. I used 3 pounds of Ground chuck 80/20 and 1 pound of ground pork.

Mixed in 3 ounces of the spice mix and the Cure #1 then put it in the stuffer.

All stuffed, I had a few blow outs this time.

Hanging in the smoker gettin ready for some Alder Smoke today. Never tried Alder on Snack stix so their gonna get 2 hours worth.

That there is some Original Bradley Puck smoke in them thar hills :)

The Bradley Smoker

And finally all done. I will hang in the refrigerator for a day or two to remove a little moisture.

Armadillo eggs

Armadillo Eggs

12 Small jalapenos
1 Small block of Cream cheese
1 Small Chub of Jimmy Deans Original breakfast sausage
Yellow food coloring (optional)
Favorite Pork Rub (optional)

Get your Jalapenos Ready to Gut and devain

Then after you got all the seeds and veins out give them a wash and rinse

Use about a half of package of Cream cheese and two drops of yellow food coloring and mix it up until consistent.

Then go ahead and stuff the jalapenos with the cream cheese

Then you will want to put half the sausage between a sheet of waxed paper and pat it down and roll it out to 1/8" thick.

Then you will go ahead and wrap the stuffed Jalapenos with the sausage making sure not to leave any holes for leakage and sprinke them with your favorite Pork Rub.

Bring your Grill up to about 250° F and cook the Armadillo eggs for about a hour to hour and half.

They will look like this after about an hour.

Then Go ahead and put them on the grill a couple minutes each side.

All done, and excellent!! Now its time to strap on the Feed Bag

This recipe Is all over the Internet so I am unsure who to give credit to but I have been makng them for about 5 years.

Beef Jerky

I picked up 4 pounds of London Broil yesterday and sliced it up and soaked it in Lems Jerky seasoning mix for 16 hours. This will be the first time I am using my dehydrator, It was on sale about a year ago for $99 bucks and could not pass it up. It would be going in the bradley but My shed had some roof damage during the ice storm a couple weeks ago and the roofer will be here today to do the repairs and needs to plug into the receptacle where I plug the bradley into on the back of the house. So no smoke today!

Mid way through the drying process

All Done, It is really super tasty but missing the Hickory smoke. I am really impressed with the Dehydrator I got at Cabelas.