Good Morning! I just found out that today is National Almond Day!
I think I am gonna try smoking almonds today, I have not tried it yet and I think today is a good day to start. Anyone else gonna smoke 'em today?
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quote:Originally posted by Vicki B:
Good Morning! I just found out that today is National Almond Day!
I think I am gonna try smoking almonds today, I have not tried it yet and I think today is a good day to start. Anyone else gonna smoke 'em today?
Oh Vicki...please be careful. You may be starting a very addictive habit
And if you give them to family and friends your spare moments will be spend smoking batch after batch of smoked almonds. Actually, I just remembered I have a pound of pecans. I guess I know what I'll be doing this weekend.
Why smoke them?
I got some AWESOME almonds from Pags himself. That guy knows how to do them right. Good, strong flavors, perfect for drinking with a little beverage. And healthy too (the almonds, not the beverage).
I got some AWESOME almonds from Pags himself. That guy knows how to do them right. Good, strong flavors, perfect for drinking with a little beverage. And healthy too (the almonds, not the beverage).
U guys are great, make me smile every day with all the funny stuff! Laughing is healthy for you too.
Okay, 3 cup bag of Diamond Almonds, because I couldn't get to my Costco quickly enough. 1/2 lime juiced over them in a bowl, 1 1/2 tsp cornstarch (idea from other post I found on here, to help seasonings coat better) and 3 TSBP Butchers BBQ's Premium BBQ Rub. I just started smoking them at 200 for 2 hours with about 3-4ozs pecan.
If anyone else thinks there is a better time/temp, please let me know, as this is my first time and would like to know what the veteran almond smokers think works best!!!
Okay, 3 cup bag of Diamond Almonds, because I couldn't get to my Costco quickly enough. 1/2 lime juiced over them in a bowl, 1 1/2 tsp cornstarch (idea from other post I found on here, to help seasonings coat better) and 3 TSBP Butchers BBQ's Premium BBQ Rub. I just started smoking them at 200 for 2 hours with about 3-4ozs pecan.
If anyone else thinks there is a better time/temp, please let me know, as this is my first time and would like to know what the veteran almond smokers think works best!!!
quote:Originally posted by SmokinOkie:
Why smoke them?
I got some AWESOME almonds from Pags himself. That guy knows how to do them right. Good, strong flavors, perfect for drinking with a little beverage. And healthy too (the almonds, not the beverage).
You drink your almonds with a little beverage? You are THE MAN!!! I could never do that.
Jerquote:Originally posted by Vicki B:
U guys are great, make me smile every day with all the funny stuff! Laughing is healthy for you too.
Okay, 3 cup bag of Diamond Almonds, because I couldn't get to my Costco quickly enough. 1/2 lime juiced over them in a bowl, 1 1/2 tsp cornstarch (idea from other post I found on here, to help seasonings coat better) and 3 TSBP Butchers BBQ's Premium BBQ Rub. I just started smoking them at 200 for 2 hours with about 3-4ozs pecan.
If anyone else thinks there is a better time/temp, please let me know, as this is my first time and would like to know what the veteran almond smokers think works best!!!
Vicki, I just cheat and follow Pag's guidelines. Never remember what the timeline is so I always have to go back and look up the directions. (I know I should be keeping good notes, but hey I can't read my own writing so what good would that do.) I've done Pags worchire sauce and granulated garlic with pecan/hickory chunks for smoke and they just dissappear!! Jer
No time for me to smoke almonds today but lucky for me Vicki was lookin out for me and sent me some almonds also. I'm feelin healthier already!! :-)
Thanks Smokin. Glad you liked them.
Not planning on smoking almonds on National Almond Day Vicky, but I'm munching on a handful as we speak...er, write.
Not planning on smoking almonds on National Almond Day Vicky, but I'm munching on a handful as we speak...er, write.
My almonds go 4 hours at 225. With a toss half way through. I am following Pags almonds. Bought the garlic juice but have yet to use it cause I always forget to pick up a spritzer bottle.
Steve, I am glad you like the almonds from planters, they gave me the idea to use the lime juice, and was gonna just use chili seasoning, but opened up the pantry and Butchers was starring me in the face 
Pags, 4 hours at 225 right? Why 4 vs. 2 and 225 vs. 200.
*I am questioning only because I want to learn*
Have you tried less time and did it not put enough smoke on them for your liking?
*I am questioning only because I want to learn*
Have you tried less time and did it not put enough smoke on them for your liking?
I found the Garlic Juice burned the almonds a bit. I now follow the recipe, and when done smoking the almonds I add the garlic juice by spraying them as they sit in the pans and lightly coat with more garlic powder...on one side. Let air dry an hour.
Significant improvement in garlic flavor. Thanks dls.
Padrefan...go to US Plastics and order. Dirt cheap and shipping is only $4.99. I got 16 and 32 oz spice dispensers, 128 oz wide mouth containers for homemade barbecue sauce, and some squirt bottles. Thanks Andy J. Only problem with the site is they make so many plastic products, you'll spend some time there.
Significant improvement in garlic flavor. Thanks dls.
Padrefan...go to US Plastics and order. Dirt cheap and shipping is only $4.99. I got 16 and 32 oz spice dispensers, 128 oz wide mouth containers for homemade barbecue sauce, and some squirt bottles. Thanks Andy J. Only problem with the site is they make so many plastic products, you'll spend some time there.
Yep Vicki. Last couple batches I've done 200 for 5 hours. More smoke and my wife likes them really toasted. Actually, the batch she raved about the most was the batch I burned. 
She also loves the burnt popcorn kernels.
She also loves the burnt popcorn kernels.
I like to use a rub with a bit of a kick to it. I try to stay away from sugar, it gets real sticky. I was John Henry pecan rub, good but sticky.
I've got to try a good barbecue flavored almond. Thanks for the heads up on the sugar.
Anyone find another good agent for getting the spice/rub to adhere besides worchestershire sauce?
Anyone find another good agent for getting the spice/rub to adhere besides worchestershire sauce?
quote:Originally posted by Pags:
I've got to try a good barbecue flavored almond. Thanks for the heads up on the sugar.
Anyone find another good agent for getting the spice/rub to adhere besides worchestershire sauce?
Que'n RN sent some hickory smoked Almonds in the sauce exchange box that were perfect, maybe he will share his process.
I've been thinkin the same thing. I'd like to hear how Vicki's turn out with the lime juice.
I will let you guys know about the sugar, as the first ingredient in the Butchers is sugar, oops.
I will check the almonds at 2:00hrs and see if they are toasty enough. I like my potato chips burnt and folded, with a big crunchy bite!
I will check the almonds at 2:00hrs and see if they are toasty enough. I like my potato chips burnt and folded, with a big crunchy bite!
I'm with you on the chips. Maybe the sugar won't burn as much as on the grill.
quote:Originally posted by JerinVA:quote:Originally posted by Vicki B:
U guys are great, make me smile every day with all the funny stuff! Laughing is healthy for you too.
Okay, 3 cup bag of Diamond Almonds, because I couldn't get to my Costco quickly enough. 1/2 lime juiced over them in a bowl, 1 1/2 tsp cornstarch (idea from other post I found on here, to help seasonings coat better) and 3 TSBP Butchers BBQ's Premium BBQ Rub. I just started smoking them at 200 for 2 hours with about 3-4ozs pecan.
If anyone else thinks there is a better time/temp, please let me know, as this is my first time and would like to know what the veteran almond smokers think works best!!!
Vicki, I just cheat and follow Pag's guidelines. Never remember what the timeline is so I always have to go back and look up the directions. (I know I should be keeping good notes, but hey I can't read my own writing so what good would that do.) I've done Pags worchire sauce and granulated garlic with pecan/hickory chunks for smoke and they just dissappear!! Jer
Where can we get Pags full recipe?
Steve Chris10sen must have known today was National Almond Day! I received my sauce/rub exchange box this morning and it included ancho chili almonds! Received box at the office so I'm not going to open almonds (sealed by a Foodsaver) or I will have to share with my office!! More info and hopefully a photo on my Chicago rubs and sauces to come on the exchange thread. May have to leave work early today so I can study my haul.
Pags, grill??? not following you? I have an 025.
Cook One. Here you go. I now add the garlic juice and more garlic while the almonds air dry on the trays after smoking. If you don't have the garlic juice, they still turn out fine.
Vick. I'm thinking the lower temp of the smoker vs the grill may not burn the sugar. Just keep an eye on them and pull them earlier than planned if you see them starting to get too dark.
Vick. I'm thinking the lower temp of the smoker vs the grill may not burn the sugar. Just keep an eye on them and pull them earlier than planned if you see them starting to get too dark.
Gotcha PAGS. Miss one word "as" and a sentence has a whole diff meaning 
. Looked at them and tasted at 2 hours and they weren't dry enough. Stayed in for 45 min more and they are still in there. 9 more min to go.
. Looked at them and tasted at 2 hours and they weren't dry enough. Stayed in for 45 min more and they are still in there. 9 more min to go.quote:Originally posted by Pags:
Cook One. Here you go. I now add the garlic juice and more garlic while the almonds air dry on the trays after smoking. If you don't have the garlic juice, they still turn out fine.
Vick. I'm thinking the lower temp of the smoker vs the grill may not burn the sugar. Just keep an eye on them and pull them earlier than planned if you see them starting to get too dark.
Thanks Pags, going to try this soon.
Okay - Almonds came out tasty. They did stick to the grate I used, but that was the sugar. The sugar did not burn and I let it go for 3 hours 15 mins. at 200. Nice smoke flavor, and I am happy with them. Not too salty at all, wasn't sure how they would be with the rub. The rub did mellow out, so I am hoping the flavor will deepen as Pags mentions. I didn't really taste the lime juice over all the flavorings in the rub. I will definitely continue to do this and experiment with different combos!!!