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
Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!
Thanks for all the help. I am very pleased with the products. I had a source I used for years that went out of business. Glad I have found you guys wish I had found you a long time ago.
@Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.
@lamurscrappy thanks for all the help. I will let you know how the next batch turns out.
@scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.