Peanut Butter! Will it BBQ?
Will it BBQ? Peanut Butter!
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 Peanut Butter and letting you know if it will BBQ or not!
16 oz Peanut Butter
16 oz Fluff or Marshmellow Spread
2 pieces of sandwich bread
InstructionsEmpty your peanut butter jar, or however much you want to smoke (a serving of peanut butter is generally a little over an ounce) into a foil pan. Set your smoker to somewhere around 120° and smoke for 1 hour. Since the PK 100 does not have humidity control I am adding a bowl of water to keep some moisture in the chamber. I decided that the best way to try this would be with a favorite sandwich of mine as a kid, we called them Fluffernutters but some people apparently call them Peanut Butter and Fluff Sandwiches but that name is so incredibly boring that I almost fell asleep while typing it. Once your peanut butter is smoked spread the desired amount onto a piece of bread and then spread the desired amount of fluff on the other piece, close the sandwich and enjoy! Since we smoked almost the entire jar I just put the leftover amount back in the jar when we were done so now we have smoked Peanut Butter for whenever we want it!
So, Will it BBQ?
We decided to make one sandwich out of the smoked peanut butter and one made from normal peanut butter so we could have something to compare it to and it was a good thing we did it this way as the first taste did not bring up a ton of smoke, however after comparing it to the regular sandwich I realized that the peanut butter had picked up smoke but it was more subtle than I had expected. I love this type of sandwich that I was going to be happy with this no matter what but I do think the smoky peanut butter added something to it! So, in the end this was a yes it will BBQ!
Shop Walton’s for Foil Pans
Broil King Grills
Terrapin Ridge Jams
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?