Reply to "PICS--Smoked Garlic Almonds and Babecue Flavor Almonds"

pagsMember

OK. The barbecued almonds turned out very tasty. Nice smoke flavor with a light sweetness and very mild barbecue flavoring. Enjoyable. But not picking up the barbecue flavor like you get with barbecued potato chips.

I may need to rethink the whole process. I believe the toasting/smoking masks the flavorings we add prior to smoke. That's why the garlic almonds turn out so tasty...we're adding garlic juice and more garlic after the smoke. They wind up with a nice stronger smoky/garlic flavor.

For an experiment, next time I will smoke/toast the almonds first. Then add the wetting agent (water?) and flavorings after the smoke and let the almonds air dry.

Just trying to perfect the process. This will take awhile. I'v got 9 lbs of almonds to get through.

3/1/1211:18 AM

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