Curing my Charcoal Cravin

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OldUsedParts
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Curing my Charcoal Cravin

Postby OldUsedParts » Sun Jan 12, 2020 2:36 pm

We finally had some decent weather that warranted firing up the ECB with some Kingsford Briquettes - - - this entire place, including me, smells like Charcoal Smoke and I'm loving it a lot more than the Wiffy, I'm sure. :whiteflag:
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Since the Boot Man had me thinking about "PaKahns" and the Oven wasn't being used, I decided to slow Roast some with Butter and Salt.
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Rambo
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Re: Curing my Charcoal Cravin

Postby Rambo » Sun Jan 12, 2020 3:36 pm

:cheers: :salut:
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bsooner75
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Re: Curing my Charcoal Cravin

Postby bsooner75 » Sun Jan 12, 2020 3:52 pm

Everything looks good

Will you snack on the pecans straight or bake them in a pie?


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spacetrucker
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Re: Curing my Charcoal Cravin

Postby spacetrucker » Sun Jan 12, 2020 3:53 pm

o yeah... you done good :chef: :cheers:
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Re: Curing my Charcoal Cravin

Postby Russ » Sun Jan 12, 2020 4:13 pm

31 deg c yesterday so I'm hearing ya on the smoke. We had a BBQ .

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OldUsedParts
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Re: Curing my Charcoal Cravin

Postby OldUsedParts » Sun Jan 12, 2020 4:17 pm

Thanks, Y'all :salut:

bsooner75 wrote:Everything looks good

Will you snack on the pecans straight or bake them in a pie?


These are strictly for Snacking and they probably won't last long either. :laughing7:

My favorite way is with Bourbon and Brown Sugah but I nearly hurt myself when I fix them, so I try and wait until we're having company to help take up the over-do. :salut:
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Re: Curing my Charcoal Cravin

Postby bsooner75 » Sun Jan 12, 2020 5:46 pm

How long do you go on the nuts and at what temp? Have you tried them on the smoker?


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Re: Curing my Charcoal Cravin

Postby OldUsedParts » Sun Jan 12, 2020 5:51 pm

I do them very low and slow.
Oven at 225 for 90 minutes stirring and resalting every 30 minutes.
I also do a taste test every 30 minutes and if at the end of 90, they
don't taste done then I add another 30 minutes and taste again.
When they are done right the taste and texture is unmistakable :tup:

Never done them any other way than this but the Pellet Pooper might be an idea :idea:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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Re: Curing my Charcoal Cravin

Postby Joernolav » Sun Jan 12, 2020 11:30 pm

So much great stuff, as always.

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OldUsedParts
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Re: Curing my Charcoal Cravin

Postby OldUsedParts » Mon Jan 13, 2020 6:25 am

thanks :salut:
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Re: Curing my Charcoal Cravin

Postby TexMike » Wed Jan 22, 2020 5:22 pm

Wow! You always have the most mouth watering cooks. :bow:
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Re: Curing my Charcoal Cravin

Postby OldUsedParts » Wed Jan 22, 2020 5:38 pm

Thank you Sir :salut: - - - the check's in the mail :D :lol: :laughing7:
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Re: Curing my Charcoal Cravin

Postby woodenvisions » Wed Jan 22, 2020 7:25 pm

Wow Emm...

You " snuck " this one by me somehow ??

You got that " Charr " down perfect, matches the rest of the cook.
You are without a doubt, an ABT Oh-Fishy-Oh-Notto.....

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Re: Curing my Charcoal Cravin

Postby rexster314 » Wed Jan 22, 2020 9:43 pm

OldUsedParts wrote:I do them very low and slow.
Oven at 225 for 90 minutes stirring and resalting every 30 minutes.
I also do a taste test every 30 minutes and if at the end of 90, they
don't taste done then I add another 30 minutes and taste again.
When they are done right the taste and texture is unmistakable :tup:

Never done them any other way than this but the Pellet Pooper might be an idea :idea:



Gonna do some of them on my 560 grill. I fry them in butter and brown sugar on the stove that'll kill me if I eat too much. Little corn syrup to it while they cook, then spoon them out on a piece of saran wrap, you almost have pralines
7 Foot X 20" Pipe BBQ pit with offset firebox
KitchenAid 8 burner 88,000 btu Gasser
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PK All Aluminum Charcoal Grill
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Re: Curing my Charcoal Cravin

Postby OldUsedParts » Thu Jan 23, 2020 7:18 am

Sounds delicious, especially the Praline part :salut: - - as I get older (yuck), I'm starting to crave the sweetness rather than the saltiness in some things. :dont:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "

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