PICS--Smoked Garlic Almonds and Babecue Flavor Almonds

4 trays in a SM025? Are you using each rail plus on top of the rail slots?

Yum Pags! I have got to get me some more of that garlic juice. Do you have the roasted garlic version also? I found them on the internet years ago.

The Barbeque Almonds that I have been making come out really good for us at least. I smoke them at 200 for 2 1/2 hours. I tried the 250 mentioned else where and stupid me should have checked them while cooking. They over cooked, a little dark on the inside, so I threw them in the garbage, ouch! 5 cups of almonds wasted. Then I realized (really throw into sink for garbage disposal) that they were washing off as I rinsed other stuffed. Oh well, no saving them. Started again. My recipe is similar to what you did. I use about 1/2 of a limes juice for 3 cups of almonds. I used a tablespoon of cornstarch to 2 - 3 tbls of seasoning. I mix in bowl and spread on my metal mats and sprinkle with a little more BBQ seasoning (Butchers Premium BBQ Rub) and a little garlic pwdr. I think the commercial stuff must have some kind of special BBQ flavored liquid cooked onto them. I can picture them turning in big drums with all that stuff as they cook. Maybe I watch too much food programs Our homemade are better anyway, made with LOVE. And we have to experiment, just like Smokin always says.

Just thinking out loud, but using the mesh metal mats with all holes maybe mine cook differently that's why I use less time and I don't turn mine. BTW, the 14" round silver pizza mesh rack sold at RD works well in the 025.

Pags,

Maybe it's the rub itself. Is it a Grocery store rub or a premium, contest type BBQ rub, the photo if that's it on the right, looks like something off the shelf.

Maybe something with a little more omph? Look at the ingredient list, if Paprika is #1 or 2 (with salt probably) then it's a wasted spice. Paprika is a good filler, but I don't think it cooks into much of a flavor.

Two cookie sheets fit inside the slots. Grates on top of slots holding two more cookie sheets. Frog mats are smart, but the only way I could figure out how to get 6 lbs of almonds into a 2 rack Cookshack Elite was to use cookie sheets.

I use the regular as well as the roasted garlic version. Mrs. Pags found a local grocery store selling another version of this garlic juice. I've searched the forum for 15 minutes, Vicki, and can't find the internet site showing the stores where this garlic juice is sold. dls originally provided it, and maybe he'd be kind enough to post it again for you. Might be at a store convenient to you.

Yea Smokin. You hit the nail square on the head. I got the rub at RD because it said "Barbecue Spice".
I didn't figure I was looking for something like Dr. BBQ's rub or Rib Tickler, but something that tasted like barbecue flavoring. The 3 ingredients...salt spices, paprika, and sugar. Today's finger taste showed it to be pretty bland.

That said, wouldn't I still be looking for barbecue flavoring vs a barbecue rub? And where to find that?

quote:

Originally posted by Pags:
That said, wouldn't I still be looking for barbecue flavoring vs a barbecue rub? And where to find that?

Well, your creating this, if you're wanting BBQ flavors why wouldn't you use a rub.

I don't think anyone would say rubs aren't spices and spices are rubs, so it's all about whatever flavor profile you're wanitng.

Heat? CS chicken rub
Sweet? Cimarron docs or other sweet rub

Well. I went online and found some recipes for BBQ potato chips. Thinks I'll try this one to see what it produces.

2 Tablespoons Granulated Sugar
3 ½ teaspoons Bacon Salt
2 teaspoons Chili Powder
1 pinch Cayenne Pepper
1 teaspoon Paprika
1½ teaspoon Brown Sugar

I didn't figure a normal barbecue rub would work because the rub carmelizes with the meat juices and smoke to produce its flavor. On chips or almonds, I thought I needed an imitation BBQ flavor. I may have to rethink this. I'll make a portion of the next batch using the recipe above and a portion using a regular BBQ rub and give feedback on the results.

Something to do on a rainy day.

quote:

Originally posted by Pags:
...
I needed an imitation BBQ flavor.

I think smoking them in a smoker takes away "imitation" even if you use no rub. Your Almonds are Da Bomb and I should know since I "had" some (all gone).

I know people that use BBQ rubs for seasoning on chips and popcorn.

All about flavor profile.

What IS BBQ Flavor anyway? Not sure I can define it

I used Butchers Premium BBQ Rub. Didnt give it any thought. I Think I am gonna try it on popcorn next as mentioned.pags, I forgot where I got the garlic spray from, it was about 5 years ago.

I've been on the internet looking at BBQ recipes for almonds and potato chips. Many of them call for a regular BBQ rub like Smokin suggests...even one that calls for Paul Kirk's BBQ rub. So I'll do a split batch with one of my BBQ rubs and the one above. I'll post results.

I found the dls' post. It's Garlic Valley Farms. Go to their site indicator and find a store near you that carries it.

Check out their many recipes for the garlic juice.

quote:

Originally posted by Pags,
That said, wouldn't I still be looking for barbecue flavoring vs a barbecue rub? And where to find that?

Hey buddy,
Buy you some Obie-Cue's Sweet Rub BBQ Spice. That is what you are looking for,IMHO!

Thx Cal. I figure this would be an internet purchase. I'll use it on a future almond smoke.

quote:

Originally posted by SmokinOkie:

quote:

Originally posted by Pags:
...
I needed an imitation BBQ flavor.

Your Almonds are Da Bomb and I should know since I "had" some (all gone).

Glad you enjoyed them Smokin. I wanted to send you more but I was at the end of my last batch (they don't last long) when I sent you the exchange package.

So I'm heading to the post office now with another batch for you.

First batch...exchange.
Second batch...for being a good moderator.

I included some of the almonds in a 32 on spice container. US Plastics doubled my order so I know it'll come in handy. These almonds are toastier than the last batch...that's how Mrs. Pags likes them.

quote:

Originally posted by Pags:
Glad you enjoyed them Smokin.
First batch...exchange.
Second batch...for being a good moderator.

You too kind, now you're gonna get us addicted to them then we won't be able to make them like you.

Now I see how you are.

Almond Addicts Anonymous here I come.

Small world Pags and Cal - I went to the garlic juice manufacturers site and clicked on their link to cookperfect.com where they sell the juice, then if you click on a link at the bottom that says grilling/BBQ they sell all the Obie-Cue's rubs you mentioned and stuff - along with others and sauces. I have to book mark that site!

I remember now Pags, I ran across the Juice spray by accident because I was researching mosquito prevention (they sell garlic concentrate to spray in a yard sprayer to keep the bugs away)

Did you check out Garlic Valley Farms store locator? You may have a source just down the street.

I just got back from the store where I found some Bacon Salt. Going to make up the above rub and smoke some more almonds.

Almonds will arrive Weds. Smokin. They are addictive.

I did try the locator and they are all too far. I am gonna check and see if there is one in PA close to my sis-in-law. THANKS!

quote:

Originally posted by Vicki B:
Small world Pags and Cal - I went to the garlic juice manufacturers site and clicked on their link to cookperfect.com where they sell the juice, then if you click on a link at the bottom that says grilling/BBQ they sell all the Obie-Cue's rubs you mentioned and stuff - along with others and sauces. I have to book mark that site!

I remember now Pags, I ran across the Juice spray by accident because I was researching mosquito prevention (they sell garlic concentrate to spray in a yard sprayer to keep the bugs away)

If you have a whole Foods or a Fresh market they sell the Garlic Juice

Too far away for the Whole Foods, which upsets me greatly! Thanks for trying

quote:

Originally posted by Vicki B:
Too far away for the Whole Foods, which upsets me greatly! Thanks for trying

Vicki B

Well I'm close, so if you really want a bottle PM me your address, and I'll mail you a bottle.

Vicki. Are you in Northern New Jersey or Northern Montana?

Northern New Jersey, why was that supposed to be funny??? Am I being a stupid blonde not getting that? I really am blonde

Oh boy. I figured N. Jersey would be a lot closer to everything than N. Montana. Yes. It was a weak attempt at humor.

I got it after I posted...We have Whole Foods about 45 min. to an hour away and wasntgonna grive that unless I really needed to. I love the ones that I have been to, I would shop there all the time if I could. I have a Trader Joes about 40 min. away. I go there once in a while. I am spoiled because the regular supermarket is so close.

Every other month or so, a couple buddies and I drive over an hour to get to a sausage making only meat shop in Lockford, CA. My buddies like the sausage, but I think they just keep me company so I'll smoke something for them in return. It's all good.

Cool, road trip. That sounds nice!!! I remember reading about that in another post. Now you have me thinking, I need to do a search for Whole Foods to see if any new ones popped up near me.

Well, just did one, still over an hour away, unfortunately I do not enjoy traveling in that direction either....

Vicki - On the Garlic Valley Farms website they refer you to 2 independent online retailers that you can order the garlic juice from. I also know that you can purchase it on Amazon.

As another poster mentioned, send me a PM and I'll mail some to you. I get it at my neighborhood butcher shop which is 2 blocks from my house, and my wife or I are in there 3-4 times weekly.

WOW Vicki you may end up with more of this thaen you can use. I put a bottle in the mail to you today. Good luck

Wow Richard, thanks you so so much. I wont forget this! I will let you know when it is received. Have a great day!

It is such a pleasure to be on this forum, I am so astound that I found such a hidden gem of a smoking community amongst the internet world. I really am grateful to everyone who always offer to help in one way or another! I smile/laugh everyday reading this forum.

Thanks!

Did we start a garlic exchange? I suggest Feb and August so as not to collide with the sauce/rub exchange.

Nice of you Richard.

quote:

Originally posted by Cook One:
WOW Vicki you may end up with more of this thaen you can use. I put a bottle in the mail to you today. Good luck

Good for you, Richard. Nice job. As I mentioned, The garlic juice is very easy for me to obtain near my house in the Chicago area. That is, when we're there. I'm currently in Florida and my wife's in Seattle, an neither of us return home until later next week. So your timing is spot on.

quote:

Originally posted by Pags:
Did we start a garlic exchange? I suggest Feb and August so as not to collide with the sauce/rub exchange.

Nice of you Richard.

Now that's funny. hey I might need something from New Jersey some day. Was not a problem, glad to do it.

It sure is nice of him! No, I think it is more of a "what's not available in your area" exchange

Hey pags! I burnt a batch last night in the first hour. I couldn't figure it out at first and then I realized, I put the cookie sheet in the bottom position. This created a baffle, and burnt that tray. The top tray which was a smaller cake pan, was fine. Guess I usually have them switched for a reason. Wasn't thinking last night. Anyways-Thought I would share, so that it doesn't happen to anybody else.

One good thing was I was testing my new thermometer and it started beeping at 240. I thought that's weird I had the smoker set for 225 and the thermometer set to go off at 240 to warn me if something went wrong. Before I realized what was happening, the smoker reached 260 and so I decided to open the door. I could see that the bottom batch was already black. All this happened one hour in. That element must have been trying to heat up but the internal thermometer wasn't getting any heat because of the baffle.

Sounds like something was blocked.

On the trays in the slots, make sure heat and smoke can permeate in front and back of the trays. Rotate the bottom and top slotted trays after flipping the almonds. Make sure none of the trays are near the smoker's meat therm. Also, I run the smoker at 190-200* figuring the cooler temp will help with this.

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.

I wonder what soaking in a wet rub would do and then lightly rinsing prior to smoking?

Pags, I found that what we put on before, i.e., rubs, do tend to mellow out. They never task as sharp as the rub does when you just dip your finger into the seasoning. But then again, they do seem to gain a little flavor as they age.