Thanks dls, I had not ever seen a version with liquid smoke in it? And I can see how much better it might be in a smoker.I think a threade in a bbq forum about chex mix might be a first
Thanks dls, I had not ever seen a version with liquid smoke in it? And I can see how much better it might be in a smoker.I think a threade in a bbq forum about chex mix might be a first
my wife always makes "texas trash" at her family get togethers. What she puts in it is a closely guarded family secret. I do know there is bacon grease, because I get BLT's every time she makes it. Never thought about the smoking part. Would work in the FE. I would have to get involved in the process and maybe find out what she is doing.
It has all that stuff in it and is still crunchy. Like I said , I don't really know what all she puts in it. I know there is Tobasco, I think there might be a little cayenne, but I don't know.
Didn' get any this past Christmas. She went home with me to "West by God" and my Dad is doing the Ornish thing now. He used to devour the stuff, so she didn't want him to have the temptation.
Next time to get it will be this July. Gonna try to talk her into doing it on my FE. Will be able to help a little more then with the ingredients.
okay.I found some recipes on line with various small differences.The ones with bacon grease have like a Cup or two of it.One had a stick of butter and a cup or so of bacon grease. If you remember this Summer I will appreciate it.
1 C bacon grease 1 C oleo 3 T tabasco sauce 3 T worchestshire ? sauce 2 T accent 1 1/2 T garlic salt 1 box each rice, wheat corn chex 2 cans mixed nuts 1 bag pretzels
Melt the oleo, add b. grease, accent, T. sauce, W. sauce and mix it all together.
Put all the nuts, pretzels, chex.in a disposable full size alum. pan and pour the wet stuff over it. Mix thouroughly.
Put in FEC at 250 degrees for 1 hr. Mix ingredients every 15 minutes. I used 2 pans, transferring the mix from one to the other to help with the mixing.
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