Giving them a few hours in the smoker. Running out of room for the snow and we are going to get another dump today. Just starting now.
Looking from my smoker shed into the back yard
The nuts smoking away
Blazing Pistachios
From Seemore
Ingredients:
1 Tbsp butter
3 Tbsp pickling liquid from a jar of pickled jalapenos
3 Tbsp green Tabasco sauce
1 tsp Worcestershire sauce
1/2 tsp salt
2 C unshelled pistachio nuts
Directions:
Melt the butter in a saucepan, then add the pickling liquid, the Tabasco sauce, the Worcestershire sauce and the salt. Stir to blend, and then add the nuts.
Make sure the nuts are well coated, and then pour onto a Bradley rack with a high-temp screen. If you don’t have high temperature screens use the Bradley Jerky Racks, or line the bottom of the rack with cheese cloth.
Put in a preheated 225°F smoker. We smoked them for two hours with mesquite smoke.
