Curing my Charcoal Cravin

[OldUsedParts]

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.

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.

[Rambo]

[bsooner75]

Everything looks good

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


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[spacetrucker]

o yeah... you done good

[Russ]

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

Russ

[OldUsedParts]

Thanks, Y'all

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.

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.

[bsooner75]

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


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[OldUsedParts]

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

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

[Norway Joe]

So much great stuff, as always.

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[OldUsedParts]

thanks

[TexMike]

Wow! You always have the most mouth watering cooks.

[OldUsedParts]

Thank you Sir - - - the check's in the mail

[woodenvisions]

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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[rexster314]

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

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

[OldUsedParts]

Sounds delicious, especially the Praline part - - as I get older (yuck), I'm starting to crave the sweetness rather than the saltiness in some things.