Smokin-It User Forum!
Recipes => Appetizers and Side Dishes => Topic started by: jcboxlot on January 03, 2015, 05:48:47 PM
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Olive oil, tad salt, oakridge chicken rub (or use any sugar base rub for caramel) base. Didnt have time to brine.
4 hours, 3 oz cherry. 230 degrees
A must try. Easy and I need more seafood racks!
PS, I'd only brine nuts that have skin on them. Buy raw of course, untouched, not messed with.