Cooking/Food thread

rockchalk06

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11 pounder just got its 2nd rub down. Dry salt brine last night and a garlic herb just now. Should be ready for smoke tomorrow
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p238shooter

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Making some 'spicy' Chex Mix this evening.

Butter, worchershire sauce, lemon juice, onion powder, garlic powder, cayenne pepper powder, a touch of ghost pepper extract. Mmmmmmmmmm!!!



.
Mine is a little simpler but fits my taste buds. I might try adding a little worcheshire next batch. I use a cup of each std chex ingredients and mixed nuts in a foil pan. Mix two tablespoons of my favorite rib and brisket rub, two tablespoons of Tobasco, a half stick of butter mixed in the microwave and pour over to stir in to coat everything well.

I put that in the smoker at 225 and stir about every 10 min to disperse the smoke and heat to dry more evenly. Takes about an hour for everything to get crispy. It does not seem to last long, guess my dog likes it also. Ha Ha Thanks for sharing.
 
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