Menu / Flyer
Catering & Wedding Info
BBQbyDan Testimonials
  

Contact BBQbyDan
Sponsor BBQbyDan
 

www.BBQDan.com
www.BBQbyDan.com
www.BBQWhisperer.com

 
Home

 Search
 
BBQ Events & Doings
BBQ Contests & Past Info
Recipes, Smoking Meats
Recipes, My Favorites
Military Charitable Events
 
BBQbyDan Web Index
     

   BBQbyDan Seasonings
& Rubs - Purchased here

 

 FAQ, BBQ-Info-Files

 FAQ, BBQ-Info-On-line

 Feedback-Info Request

 

KCBS BBQ Cook-Off Info
Links, BBQ & Related

    

Pictures, BBQ

 Pictures, Food

 Pictures, People
  
 Grilling

Recipes, Smoking Meats
Recipes (50,000+)

Recipes, My Favorites

Recipes, Grilling
     
BBQbyDan Event
Web Site Index

 


   

      


    

Simple Green Cleaning Products are used exclusively by
Team BBQbyDan

 


         


    Collapsible Windproof  Chafing Dishes,  Wind Guards, Chafing Dish Skirts, Chafer Safety Barrier, Induction and Butane Cooker Guards.
www.wrapnguard.com  
Email:
info@wrapnguard.com

   


   
 

   


     


    


    


    


    


      


 
    


  


  


      


   


  


  


      
  


        


   


   


   


  


  


                  


       


           


     


   

 

 
 


 

Recipes, BBQ & Other

  

SMOKED ALMONDS 

By Dan Howard, posted 22-April-2002

 

Dan_Howard.jpg (57212 bytes)

 

This is very quick and simple recipe that Dan Howard provided to the members of the SCBBQA both via example at a Q-Fest and via posting his recipe to the email list.  I always have a quantity of these smoked Almonds on hand.

 

 

3 pound bag      Almonds, typically from Costco

2 Tablespoons   Salt

2 Tablespoons   BBQ Rub (use the Paul Kirk rub posted on this recipe list) 

1 cube               Butter

 

Melt the Butter in a pan, mix in the salt and rub, mix with a whisk.  Only just prior to putting the Almonds in the Smoking Pit, or oven, mix with the Almonds.  If you mix the Almonds and butter mixture prior to roasting lumps will form on the Almonds from the seasonings and will not go away while cooking.

 

To mix the Almonds and Butter I combine them in a large stainless steel bowl and mix with a large spoon until the Butter, seasonings, and Almonds are all mixed equally well.

 

Put the now mixed Almonds, seasonings, and Butter into a BBQ type WOK pan.  This is a pan that has a lot of holes in it, but, not big enough for the almonds to fall through.  This allows the almonds to absorb the smoke and cook more evenly.  If you do not have such a pan then use a large stainless pan.

 

The Smoking Pit will be at 230 - 250 typically.  Set the oven at the same.  Cook the almonds for about 45 minutes to 1 hour then stir and check for doneness.  They can burn as quick as a piece of toast if not watched.  It can take as long as 2 - 3 hours.  But, be careful to check about every 30 minutes after 1 hour.  Simply taste for the right tastiness to suit youself.

 

When done remove, pour in a large brown shopping bag, shake briskly until the Butter and seasonings are coating the Almonds to your liking. 

 

Here is a picture of Dan Howard at one of our Q-Fest, click to enlarge:

 

 
 
 

 
 

 BBQbyDan,  BBQbyDan Inc.,  BBQDan,  BBQ Whisperer,  BBQ Bivouac,  CRK Specialty Q,  Coyote Road Kill 
BBQbyDan.com
,  BBQDan.com,  BBQWhisperer.com,  CoyoteRoadKill.com,  BBQBivouac.com
Registered Trademark (BBQbyDan
Class 030, 035, 043), Service Marks, & Trademarks, claimed 1998-2015 by BBQbyDan Inc.
Copyright
1998-2015,  BBQDan.com,  BBQbyDan.com,  BBQWhisperer.com,  &  CoyoteRoadKill.com websites  
All rights reserved.  No content can be used for commercial purposes without written consent. 
Content used for educational purposes or media review must include appropriate source information.
Revised: 06 Jan 2015 12:33 .


 
Hit Counter