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Recipes, BBQ & Other



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:




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