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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Tri Tip and Smoked Almonds

    3 lbs of almonds that were tossed in a half a stick of butter, Slap ya Mama, some dehydrated garlic and yellow peppers. Then on the grill at 250*F for around 3 hours with some small chunks of almond wood for smoke.


    Placed in a bowl to cool and added some more Slap ya Mama.



    A couple of tri tips on the WSM and cooked at 225-250*F with some hickory and almond wood.


    Left the tri tips on a little too long and were already at 130*F internal so no reverse sear.


    Cooked some asparagus on the wok


    Removed the middle section and placed the grate over the coals and made some cheesy garlic bread.


    My plate. Also made some Santa Maria salsa for a topping.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    SmokyOkie Guest

    Default

    Tri tip looks pretty nice for 130. I think you made the right choice to skip the sear (maybe a good reason to sear first)

    But......I would seriously buy some of those nuts from you if they are as good as they sound!

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Could be nut abuse smoking them with their own wood.
    They gotta be good!!!
    And the TT looks most fine also.
    Wish I could find some around here.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jan 2009
    Location
    Lexington, KY
    Posts
    26

    Default

    Very nice!! Tri tip looks fantastic!
    *****
    Becky

  5. #5
    Join Date
    Jan 2011
    Location
    Tulsa, OK
    Posts
    403

    Default

    Very nice
    Cheers, Mike
    Southern Style Cooker, 2-Hasty Bake's, Webber 22" one touch silver, UDS

  6. #6
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    great lookin' eats.
    Jim

  7. #7
    Join Date
    Aug 2011
    Location
    Vergeroux, France
    Posts
    1,299

    Default Smoked nuts

    Good looking food !

    How do you cool the almonds?

    I tried smoking peanuts once. I took them out after 1 3/4 hours at an average of 239 F when they looked pretty good. Took them in the house and went back out to continue the smoke. When I came back in about 2 hours later they looked like coffee beans ! Tasted ok but ugly. Do you have a suggestion as to why they continued cooking ?

    Cal
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  8. #8
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    To cool the almonds I just toss them in the bowl every so often. I have no idea why you peanuts turned out so dark.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  9. #9
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Duuuuuude!! I love smoked almonds! And I' tear up the Tri as well!! Good work!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  10. #10
    SmokyOkie Guest

    Default

    Quote Originally Posted by tomshoots View Post
    Duuuuuude!! I love smoked almonds! And I' tear up the Tri as well!! Good work!!
    I do too, but I can never find anything but almonds with smoke powder on them.

    BTW, I met the Blue Diamond heir on my trip to Alaska. He was sneaking a puff or two of a Cuban Cohiba on the tour bus.

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