There is a great guy on Twitter, KR. He makes smoked peanuts which sounded so good. He was kind enough to share his method with me and I have modified it for my smokre and tastes. Thanks KR!
I will give you the measurements I used but this is more of a process than a precise recipe. All bbq rubs have different amounts of salt and spices and you really shoud add them by taste. Same thing with the bbq sauce. All have different strength of flavour.
Start by preheating your smoker to 250 F (120 C). I recommend hickory smoke for this. I used my Bradley Smoker as it has such great temperature control and gives me control of how much smoke I want. However, any smoker will do.
Put 850 ml (3 1/2 cups) of unsalted roasted peanuts into a heavy fry pan. This is about 500 grams (1.1 pounds). Pour 25 ml (2 tbsp) of melted butter over the peanuts. Sprinkle 15 ml (1 tbsp) of bbq rub over them. I used my own Basic BBQ Rub. Stir the nuts to coat.
I put them in the smoker for 20 minutes with the smoke rolling. I stirred once.
I added 25 ml (2 tbsp) of bbq sauce to the nuts and stirred to coat.
I put them back in the smoker with smoke for 20 minutes, stirring once.
I reduced the heat in the smoker to 200 F (95 C) and added kosher salt to taste. For me, that was about 5 ml (1 tsp) but my rub doesn’t have a lot of salt.
I spread the nuts on a tray lined with parchment paper and put it back in the smoker for 45 minutes, without smoke, stirring twice.
Bring the nuts in and let them sit until cooled. The nuts will be a little shiny from the butter but this will soak into the nuts as they cool. Store in a sealed container.
The Verdict
Absolutely terrific. The bbq rub gives a touch of spice. The bbq sauce brings some sweet to the nuts. The 40 minutes of smoke gave a nice mild smoke taste.
The great part of this recipe is it is so easy to make to your taste. You want more spice? Use a spicier rub or bbq sauce. You want more smoke, give it longer in the smoke. Want less smoke, finish them in a 200 F (95 C) oven.
I will be making these often. The next batch might include some Sriracha for Spicy KR's Smoked Peanuts.
Disco
I will give you the measurements I used but this is more of a process than a precise recipe. All bbq rubs have different amounts of salt and spices and you really shoud add them by taste. Same thing with the bbq sauce. All have different strength of flavour.
Start by preheating your smoker to 250 F (120 C). I recommend hickory smoke for this. I used my Bradley Smoker as it has such great temperature control and gives me control of how much smoke I want. However, any smoker will do.
Put 850 ml (3 1/2 cups) of unsalted roasted peanuts into a heavy fry pan. This is about 500 grams (1.1 pounds). Pour 25 ml (2 tbsp) of melted butter over the peanuts. Sprinkle 15 ml (1 tbsp) of bbq rub over them. I used my own Basic BBQ Rub. Stir the nuts to coat.
I put them in the smoker for 20 minutes with the smoke rolling. I stirred once.
I added 25 ml (2 tbsp) of bbq sauce to the nuts and stirred to coat.
I put them back in the smoker with smoke for 20 minutes, stirring once.
I reduced the heat in the smoker to 200 F (95 C) and added kosher salt to taste. For me, that was about 5 ml (1 tsp) but my rub doesn’t have a lot of salt.
I spread the nuts on a tray lined with parchment paper and put it back in the smoker for 45 minutes, without smoke, stirring twice.
Bring the nuts in and let them sit until cooled. The nuts will be a little shiny from the butter but this will soak into the nuts as they cool. Store in a sealed container.
The Verdict
Absolutely terrific. The bbq rub gives a touch of spice. The bbq sauce brings some sweet to the nuts. The 40 minutes of smoke gave a nice mild smoke taste.
The great part of this recipe is it is so easy to make to your taste. You want more spice? Use a spicier rub or bbq sauce. You want more smoke, give it longer in the smoke. Want less smoke, finish them in a 200 F (95 C) oven.
I will be making these often. The next batch might include some Sriracha for Spicy KR's Smoked Peanuts.
Disco
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