jcboxlot
New member
Olive oil, tad salt, oakridge chicken rub (or use any sugar base rub for caramel) base. Didnt have time to brine.
4 hours, 3 oz cherry. 230 degrees
A must try. Easy and I need more seafood racks!
PS, I'd only brine nuts that have skin on them. Buy raw of course, untouched, not messed with.
4 hours, 3 oz cherry. 230 degrees
A must try. Easy and I need more seafood racks!
PS, I'd only brine nuts that have skin on them. Buy raw of course, untouched, not messed with.
