Barbecuedpeanuts Recipes

Steps:

• In a large bowl, combine the barbecue sauce, butter, garlic powder and cayenne. Add peanuts; stir until evenly coated. Transfer to a greased 13x9-in. baking pan. , Bake, uncovered, at 325° for 20-25 minutes, stirring every 10 minutes. Spread on waxed paper; cool completely. Store in an airtight container.

Steps:

• Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
• Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
• Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
• Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

Steps:

• In a bowl, whisk egg white until foamy. Add Liquid Smoke if desired and peanuts; toss to coat. Combine the remaining ingredients. Sprinkle over nuts; toss to coat. , Spread in a single layer in a well-greased 15x10x1-in. baking pan. Bake at 250° for 1 hour, stirring once. Spread on waxed paper to cool. Store in an airtight container.

Steps:

• Pre-heat oven to 250*F. Grease a 15x10x1 inch baking pan.
• In a bowl, whisk egg white until foamy. Add liquid smoke and peanutes; toss to coat.
• Combine the remaining ingredients. Sprinkle over nuts; toss to coat.
• Spread in a single layer in on to well greased baking pan.
• Bake at 250*F for 1 hour, stirring once half way through.
• Spread on wasxed paper to cool. (a must do).
• Store in an airtight container.

Steps:

• Combine all ingredients in lg bowl.
• Spread on lightly oiled baking sheet.
• Bake 20 min at 300F, stirring halfway through.
• Cool completely; store in airtight container.

Steps:

• Peel the plantains and cut them crossways into slices 2.5cm thick. Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.
• Smear each plaintain with the butter (or dot it over if it's hard) and sprinkle with the sugar. Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top. Wrap the foil completely round the plantains so they're securely sealed inside. (You can prepare to this stage up to 24 hours ahead.)
• Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they're ready, open a parcel and test with the point of a knife).