CLEAN & SHINY!
Ok, I like a clean & shiny smoker but it was in the 60's today and I decided it was time to really clean my MES 40 window and replace all my tinfoil with new tinfoil, spray off the deck, etc.
Carrying on with my weekend chores...that damn smoker kept eyeballing me and getting in my head telling me that I had to try my new amzn mats and my new amzn pellet tube smoker... I found something to smoke.
Almonds & Pecans
Mozz string cheese
Butter
30oz raw almonds
10 oz of pecans
3 egg whites
1 TB water
3 TB butter melted
1 tsp sea salt
1/4 cup brown sugar
4 tsp more spice creole seasoning
1 tsp white wine vinegar
1 tsp jalapeno powder
Whisk egg whites until they start to fluff up. Add the rest of the ingredients and whisk until stirred. Poor over nuts and mix well.
Once mixed I sprinkled a little white sugar & cayenne pepper on top.
Smoke at 100°F for 2 hrs. Smoke at 250°F for 45 minutes.
Let sit over night and vacuum seal or put in sealed container.
I used the first two hours to smoke some string cheese and butter.
Should be done in about 30 minutes!
The mat's are awesome!
All mixed up, ready for smoke.
The door is closed in this pic :) That's one clean window.
For the 45 min temp increase, I forgot my cheese in there for about 5 minutes.. almost lost em!
Ok, I like a clean & shiny smoker but it was in the 60's today and I decided it was time to really clean my MES 40 window and replace all my tinfoil with new tinfoil, spray off the deck, etc.
Carrying on with my weekend chores...that damn smoker kept eyeballing me and getting in my head telling me that I had to try my new amzn mats and my new amzn pellet tube smoker... I found something to smoke.
Almonds & Pecans
Mozz string cheese
Butter
30oz raw almonds
10 oz of pecans
3 egg whites
1 TB water
3 TB butter melted
1 tsp sea salt
1/4 cup brown sugar
4 tsp more spice creole seasoning
1 tsp white wine vinegar
1 tsp jalapeno powder
Whisk egg whites until they start to fluff up. Add the rest of the ingredients and whisk until stirred. Poor over nuts and mix well.
Once mixed I sprinkled a little white sugar & cayenne pepper on top.
Smoke at 100°F for 2 hrs. Smoke at 250°F for 45 minutes.
Let sit over night and vacuum seal or put in sealed container.
I used the first two hours to smoke some string cheese and butter.
Should be done in about 30 minutes!
The mat's are awesome!
All mixed up, ready for smoke.
The door is closed in this pic :) That's one clean window.
For the 45 min temp increase, I forgot my cheese in there for about 5 minutes.. almost lost em!
