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a tale of 2 piggies

post #1 of 7
Thread Starter 
Well now that I have found smoking I can finally contribute to Thanksgiving. So what we have is 10 lbs of shoulder, a veni roast and smoked nuts. Right now I only have the 10 lbs of piggy ready to party.
post #2 of 7
Thread Starter 
Added the Venison roast.
post #3 of 7
Thread Starter 
The final part of the trifecta Sweet BBQ almonds and Suagar cinnamon almonds
post #4 of 7
Thread Starter 
Smoker hit a wicked temp spike and I lost a quarter or more of my bbq almonds :(
post #5 of 7
Quote:
Originally Posted by PatG View Post

Smoker hit a wicked temp spike and I lost a quarter or more of my bbq almonds :(

 

Major bummer.   :th_crybaby2:   What are you using for a smoker?

post #6 of 7

Sorry for your loss , that's why I like to sit and visit as I monitor my cook   :, but your Butt looks good.:drool.

 

  never now when your touch is needed , besides god jokes and companionship brings friendships closer...

 

Send me the recipe for the nuts , they sound great...

 

Have a great Thanksgiving and as always . . .

post #7 of 7
Thread Starter 
Jack I am using a masterbuilt 40" propane. My fault let other things distract me and I paid the price. Oldschool thanks my butts and nuts were a big hit.
Tangy bbq:
Soaked a pound of almonds in water for ten minutes.
Drain with colander
Mix in 2 1/2 tbsp of weber sweet and tangy bbq powder.
Smoke I was at about 275 but spiked over 350. Sat in smoker with pecan and apple chips for an hour at a lower temp more time would have cooked the nuts better crisping up.
Set to cool.

Sugar cinnamon:
All prep above.
Mix a tsp of cinnamon with about a cup of brown sugar and coat nuts cook same as above.

i used a foil cookie sheet poked with holes and sprayed with pam to stop sticking.
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