| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pulses |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Raw peanuts |
| 1/2 |
c |
(yes cup) Tabasco or other hot pepper sauce |
|
|
Peanut oil |
|
|
Salt to taste |
INSTRUCTIONS
Combine the peanuts with the Tabasco in a small bowl. Let the nuts sit in
the sauce for about 30 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220
F.
Select a smokeproof dish that will hold the peanuts in a single layer.
Thickly coat the dish with the oil. Add the peanuts, stir them, and
sprinkle with salt.
Place the peanuts in the smoker and cook until the peanuts are well browned
and dry, 50 to 60 minutes. Check the nuts toward the end of the cooking
time to avoid burning.
Transfer the peanuts to absorbent paper to cool. Serve immediately or keep
in a covered jar for several days.
From: Smoke and Spice Shared By: Pat Stockett > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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