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
Looking for a little help. Just made my firs batch of snack sticks and the texture was chalky. I made a 10 lb batch using 6 lbs of untrimmed tri tip beef and 4 pounds of pork shoulder. I ran it through the 3/8 grinder first and then added all my seasoning and cheese. I then mixed all ingredients including 45 grams of carrot fiber and then ran through the 1/8 grinding plate. I then hand mixed for 8 minutes and added my water and 45 grams of citric acid and mixed for an additional 12 minutes. I noticed that as soon as i mixed the citric acid in, the texture changed from sticky to chalky. I then stuffed into a 19mm collagen casings and hun in the smoker for 1 hr at 125, 1hr at 140, 2 hours at 155, then turned it up to 175, added smoke and cooked until internal temperature of 160. I then removed and placed in an ice bath for 10 minutes. Let them come to room temperature for 1 hour. The flavor was good but the texture was chalky. I know that I messed up and should have only mixed the citric acid in the ladd minute but was that my only mistake. Did i use tooo much citric acid or carrot fiber?
Thanks @Joe-Hell ! Good to be back. I hope to be making alot more stuff this year and keep connected with y’all!
@deplorablenc1 Welcome back man! It looks like you’ve been busy. Glad to hear from you!