Fun with my WSM today.....

[deserttoad]

I thought I'd give a bit of an update, but mosty a hearty thanks to all involved with this forum.

Today I thought I'd fire up the smoker for a fun filled day of food. I started with a VERY Small fire and gave a brick of cheddar an hour of flavor, then got the temp up and smoked some mixed nuts that I had seasoned. Next up was a couple of fatties. I've been wanting to do one, but with so many different ideas here I was a bit unsure. So I put two chubs on, one sage and one hot, straight out of the package. I figured this would let me know how the smoke flavors the meat and allow me to get creative next time. The kids ate half of one without stopping! And lastly, I finished the day by smoking a tri tip for dinner. I've cooked a LOT of trip tips, but had never smoked one. I use the santa maria rub and sear them real hot over the coals, then finish with indirect heat, fat side up so it bastes itself. The smoked roast was amazingly tender (which I was worried about), but next time I will trim most of the fat off to enable better rub flavor and smoke penetration.

So once again, thanks to all - Can't wait till next weekend!

 

[bmudd14474]

Sounds like a fun day. Did you get any pictures?

 

[chefrob]

sounds like a good day and ow you can look forward to next weekend!

 

[deserttoad]

First attempt at the qview!

 

[bmudd14474]

very nice

 

[ronp]

Your food looks great.

 

[chisoxjim]

nice mix of items there. I gotta try a tri tip after seeing the one you did.

 

[rickw]

Nice looking grub.

 

[new vision]

Great looking food. I do have a question about the nuts. Could you give some more detail about the seasoning, temp, and time. Used to have a vendor that every Christmas would drop off smoked almonds, that were fantastic. I would really like to try this.

 

[deserttoad]

I used the recipe from this thread (thanks, Alan!) http://smokingmeatforums.com/forums/...ad.php?t=86630

I combined everything and stirred it up good over a pan of boiling water, sort of like a double boiler, so the sugar and honey would warm up and allow the spices to stick. I smoked it at 225 for an hour, and it was plenty of smoke. Those who don't love the smoke flavor might think it's too much. My 7 year old son and I can't pass the bowl without grabbing some! It's a great sweet and smokey flavor that finishes with a kick from the cayenne.