Cashews! Will It BBQ?
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Will it BBQ? Cashews!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Cashews and letting you know if it will BBQ or not!
Prep Time
5 Minutes
Cook Time
45 Minutes
Ingredients
Cashew Pieces
Olive OilUtensils Needed
Non-Stick Mesh Baskets
Flip Professional Smoke BoxInstructions
Place cashews in a bowl and coat evenly with olive oil, or oil of your choice. Now sprinkle on your seasoning of choice. We decided to try Salt and Vinegar Wingshake and the Cajun Rub. Now lay them out on a single level of a Non-Stick Mesh Basket, or another non-stick surface, and place in your smoking chamber as far from the smoke as possible. We wanted to have the Cashews retain as much of the creaminess as possible so we decided to cold smoke these. We used the Flip Professional Smoke Box and some Hickory Wood Chips to provide smoke but add as little heat as possible.So, Will it BBQ?
This would be a definite yes. The two different flavors offered wildly different tastes but both were delicious. The Salt and Vinegar ones had more upfront taste and they had a nice caramelized style coating on them from what little heat did get to them. The Cajun ones didn’t have a strong taste at first but had a very pleasant warmth to them that worked well with the smoke and the creaminess of the cashews. Since we did this a week ago I have already made a large batch of this at my house and my wife and I love them!
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Walton's Chambered Vacuum Sealer
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gadahl Absolutely, they are Non-Stick Mesh Grilling Baskets they work wonderfully with shrimp as well in my experience!
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hmm, I’ve got lots of hickory trees maybe I should have the kids make some bbq roasted hickory nuts. I wonder if you BBQ with something that really generated some bbq meat aromas if you could get the nuts to take on the meaty flavor.
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I make smoke roasted nuts every year. Cashews, pecans, peanuts…they’re all fantastic!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Dr_Pain on last edited by
Dr_Pain lkfletcher smokes a lot of nuts, he can give you lots of advice on the art of smoking nuts.
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johnsbrewhouse said in Cashews! Will It BBQ?:
Dr_Pain lkfletcher smokes a lot of nuts, he can give you lots of advice on the art of smoking nuts.
Heck YEA! It is almost pecan season down here so I would love to try that out
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Dr_Pain on last edited by johnsbrewhouse
Dr_Pain Walnut season is done here, the wind has cleaned the treeand all the nuts have been picked up, hulled and cleaned. Now they dry for several weeks and the labor begins, shelling, much worse than pecans. I shelled a lot of pecans when we lived in Texas, my mother still had two Texas Inertia Nut Crackers that I now have, they don’t work so well with walnuts. We have probably 80-90 lbs. to shell from the tree this year, a banner year.
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johnsbrewhouse Dang, that is a lot of work!! Pecans are really easy
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jonathon on last edited by calldoctoday
Jonathon I know that if I can smoke Pecans, Peanuts, or peppers, Cashews will more than work.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to johnsbrewhouse on last edited by
johnsbrewhouse You are way ahead of me. I am still trying to finish last years batch. Slower than cane syrup in January this go round. I have got to hurry & get enough to send to Chef for some of his Chocolate Bourbon Pecan Pies. I still have not been able to make the Chamber Vacuum Packer or any other happen, but need to at least get enough to send him several bags of frozen pecans.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to calldoctoday on last edited by
calldoctoday We have used the Foodsaver for the Walnuts before, we have a couple of bags left from last year. I bag them in 1 lb. portions. I sent Chef a batch last spring. Will probably use the chamber sealer this year now that I have it and since the bags are much more reliable.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to johnsbrewhouse on last edited by
johnsbrewhouse Congratulations on getting one of those this year. How do you like it? Is the food saver still better for big stuff or is the chamber working well for you on everything?
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to calldoctoday on last edited by johnsbrewhouse
calldoctoday The chamber seems to work on everything. We use the Foodsaver on quick seal items that we are going to use fast and not have to worry about in the freezer. That was the worst thing we had with the Foodsaver bags, some tended to loose their seal over time in the freezer. I love the chamber sealer now that we have it, it is really versatile once you get the hang of it. Fast learning curve.
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I have never smoked any nuts but can you lay them out on the smoking screens for jerky and mix the kind of nuts ?
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to craigrice on last edited by Bob Stehlik
craigrice We just use quarter sheet pans. We can get 3 pans in the Texas Traeger. That way we can do 3 different types of nuts or 3 different seasonings. We spritz with a little H2O w/a few drops of liquid smoke and shake on Dill Pickle seasoning, Wasabi, Cajun, Chili Powder or sugar&cayenne. The seasonings are endless. We also use Excalibur Bloody Mary, Salt & Vinegar wing shakes or the Excalibur Ultimate Chili Seasoning.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
Just thought you all might like to see what one walnut tree will put out. We are really going nuts, literally. We have nuts drying under the deck, and in the basement, next to the pellet stove as well. We were drying them on the deck, but our pacific northwest weather has returned with rain and cold. Currently it’s 43 degree’s and pouring down rain here and snow in the mountains.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by
Jonathon I don’t think my smoker is going to get any down time when I get back from my hunting trip with all the things I want to try from this sight.
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johnsbrewhouse said in Cashews! Will It BBQ?:
calldoctoday The chamber seems to work on everything. We use the Foodsaver on quick seal items that we are going to use fast and not have to worry about in the freezer. That was the worst thing we had with the Foodsaver bags, some tended to loose their seal over time in the freezer. I love the chamber sealer now that we have it, it is really versatile once you get the hang of it. Fast learning curve.
Which chamber did you get there John? Christmas is coming up and I need to consider my options
