It’s getting to be the end of Summer and the peppers are at their prime. This is an easy one-dish cook that melds the sweetness of the peppers, the spiciness of the sausages, and smokeyness of the grill.
These are a great snack and are a whole lot cheaper and tastier than the commercial variety.
1 pound of raw almonds
1T kosher sea salt
1t peanut oil
1-2T of your favorite barbecue rub
Enough water to cover almonds
I dissolved the salt into the water, added the almonds, and let them soak overnight. The next day I let them drain in a colander for about thirty minutes, and then put them in a mixing bowl.
I coated the almonds with the oil, mixing them with a large spoon until they were well-coated. I added the honey and mixed them again. Finally I gave them a good coating of the rub and mixed them one last time.
I set the Big Green Egg up for and indirect cook at 250°F using hickory for smoke. The almonds were spread out into a single layer on a pizza pan. I smoked them for 5 minutes, gave them a little shake and another light dusting of rub, and then let them smoke until they got dark and crunchy – about 20 minute total.