Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Chex Mix?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Chex Mix?

    'Tis the season for Chex Mix. I love the stuff. Two questions: does anyone have an awesome recipe they're willing to share? I really don't like the commercially packaged chex mix because it just tastes like they put seasoned salt on everything, and we all know the magic is in the butter and Worcestershire sauce more than the salt.

    And ... has anyone ever smoked their chex mix? I want to do this, but I'm not sure how to adjust the time and temp for a smoke as opposed to the oven.

    Alternatively, I can add a dash of liquid smoke to the butter/Worcestershire sauce combo for a smoky flavor. I'm already planning on smoking some mixed nuts for holiday gatherings, so I'll already have the SnS running and nuts don't take very long, so I'll definitely have some fuel left to burn.

    #2
    I love old school Chex mix. I didn't know that it's commercially packaged. The recipe used to be in the box when I was a kid. My mom made it all holiday season.

    Comment


      #3
      I've heard (never tried myself) that Meathead's Memphis Dust (MMD) is great on it! And popcorn.

      If you want to smoke Id' say after the butter (so it's moist) plop it in in waves- 1 sample for 15 min, one for 30 min, one for 60, etc etc etc...see what's best.

      Comment


        #4
        I've made homemade Chex Mix twice since Thanksgiving and used the basic recipe. Here's a link to the recipe I used: http://www.geniuskitchen.com/recipe/...hex-mix-105404

        i modified it by adding a cup of Cheese It crackers to the mix. I'm going to make my next batch on the Traeger.

        Comment


          #5
          I buy one large bag of the Jalepeno, Cheddar and Regular Chex mix. Then I throw them all in to a large mixing bowl. Then I add a lot of melted butter, some Worchestire sauce and a touch of hot sauce. Then I mix. As I am mixing, I shake in some garlic and onion powder.
          Then I dump out the mixed Chex on to a large baking sheet. I try to spread it out as even as possible. Then I bake it at 400 F for about 10 mins. I really love this stuff.

          Comment


          • JGrana
            JGrana commented
            Editing a comment
            All I can say is "wow". Sounds crunchy good.

          • Spinaker
            Spinaker commented
            Editing a comment
            Oh it is. I love it. Its like crack though, I can't put it down!

          • HouseHomey
            HouseHomey commented
            Editing a comment
            My stomach just rumbled!!

          #6
          That sounds really good.

          Comment


            #7
            Another problem I have with the pre-packaged chex mix ... not enough peanuts. The cheddar mix is pretty darn good, though.

            I love the idea of Cheez-its. That's gonna happen.

            The smoke will happen on Tuesday evening. I'll post results. I think this will require a light touch with the wood chips.

            Comment


              #8
              Originally posted by Buck Flicks View Post
              Another problem I have with the pre-packaged chex mix ... not enough peanuts. The cheddar mix is pretty darn good, though.

              I love the idea of Cheez-its. That's gonna happen.

              The smoke will happen on Tuesday evening. I'll post results. I think this will require a light touch with the wood chips.
              Just throw in some peanuts of your own. I like to add assorted Honey-roasted nuts. Makes for a really nice touch.
              Click image for larger version

Name:	Unknown-2.jpeg
Views:	149
Size:	12.5 KB
ID:	422390

              Comment


              • Buck Flicks
                Buck Flicks commented
                Editing a comment
                I do. If I can't find Virginia peanuts, I get dry roasted.

              #9
              Use old bay seasoning, and smoke the nuts and butter first. Oh and add hot sauce!

              Comment


              • Buck Flicks
                Buck Flicks commented
                Editing a comment
                Hmm... great idea. I think this is what I'm going to do. Smoke the nuts (making smoked mixed nuts tonight anyway) and butter, then mix it all up and put it in the oven. That'll keep the smokiness to an acceptable level. Love Old Bay.

              #10
              So I spent the evening smoking nuts (my wife was giggling all evening over that phrase) and watching for Geminid metors. I'd say that ultimately both endeavors were disappointing. Smoked the dry roasted peanuts for the Chex mix first - with a mix of Old Bay and cayenne pepper. They turned out odd... the smoke ... essence? on the nuts reminded me of a wet leaf fire, instead of a nice hard wood smoke. It wasn't very pleasant (acrid.) Should I have left the water out of the reservoir in my SnS? Did I have the temperature too low? I was keeping it below 250.

              The smoked mixed nuts, however turned out nice. I used Old Bay, cayenne, and chili powder. I opened the vents a little bit to boost the temp. Mostly because I didn't want to be up all night.

              The Chex Mix ... I'm not sure why, but it's just not the same as my childhood memories. Maybe I didn't use enough Worcestershire sauce, but it's just not very zesty. Also, 10 minutes at 400 degrees was a little too much (in my oven.) I had two trays, and the mix in the bottom tray got scorched. My oven might run hot. I'll have to use my fireboard to calibrate. Sounds like a nice vacation project.

              Comment


                #11
                Remove the water pan when smoking nuts or cheese. I use fruit wood on nuts. Add a bit of hotsauce to the Worcestershire sauce, don't forget a bit of onion and garlic powder. On the chex mix. I find convect makes a crispier chef mix. I'll do a write-up soon when I make it for this Christmas.

                Comment


                  #12
                  I take a different approach to cooking the mix. I put the mix in a roasting pan and cook at 250 for 1 hour, and stir the mixture every 15 minutes. Comes out perfect!

                  Comment


                    #13
                    Originally posted by Spinaker View Post
                    I buy one large bag of the Jalepeno, Cheddar and Regular Chex mix. Then I throw them all in to a large mixing bowl. Then I add a lot of melted butter, some Worchestire sauce and a touch of hot sauce. Then I mix. As I am mixing, I shake in some garlic and onion powder.
                    Then I dump out the mixed Chex on to a large baking sheet. I try to spread it out as even as possible. Then I bake it at 400 F for about 10 mins. I really love this stuff.
                    Whoa, this sounds so good! I usually just mix Jalapeno, Cheddar, Regular, and Extreme Habenero together, toss in some mixed nuts and call it a day. Mixing in more ingredients and baking for 10 minutes kicks it up several notches, I'm guessing. Thanks, Spinaker for your spin on this. I'm definitely going to give it a try after I load up on the required bags of Chex Mix at the local Fastop or Get 'n Go. The grocery stores only carry the milder mixes.

                    Kathryn

                    Comment


                      #14
                      I'm going to try again this weekend. Changes will be:

                      MORE peanuts, and no water in the reservoir.
                      NOT the Hot & Spicy Chex mix. Maybe the regular, cheddar, and jalapeno.
                      MORE butter.
                      MORE worchestershire.
                      ADD a little Soy Sauce.
                      ADD Cheerios.
                      ADD pretzel sticks.

                      Try the 250 degrees at 1 hour finishing method.

                      Comment


                      • texastweeter
                        texastweeter commented
                        Editing a comment
                        What temp on smoker for yer nuts... lol

                      • Buck Flicks
                        Buck Flicks commented
                        Editing a comment
                        I bumped it up to 250-260 for the mixed nuts. It was at 220-225 for the dry roasted peanuts.

                      • texastweeter
                        texastweeter commented
                        Editing a comment
                        just did a batch of mixed and a batch of dry roasted. 250 with apple wood for an hour. I really like roasting them when raw with butter and old bay at about 325, but didn't have any.

                      #15
                      Keep us posted, Buck Flicks . Your changes sound pretty tasty.

                      Kathryn

                      Comment

                      Announcement

                      Collapse
                      No announcement yet.
                      Working...
                      X
                      false
                      0
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}
                      Yes
                      Rubs Promo

                      Spotlight

                      These are not ads or paid placements. These are some of our favorite tools and toys.

                      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                      Use Our Links To Help Keep Us Alive

                      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                      Is This Superb Charcoal Grill A Kamado Killer?


                      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                      Click here to read our detailed review of the PK 360

                      Click here to order directly and get an exclusive AmazingRibs.com deal


                      Our Favorite Backyard Smoker

                      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                      Click here for our review of this superb smoker

                       

                      Comprehensive Temperature Magnet With 80+ Important Temps

                      Amazingribs.com temperature magnet
                      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                      Click here to order.


                      Compact Powerful Sear Machine For Your Next Tailgater


                      Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                      Click here to read our detailed review and to order


                      Groundbreaking Hybrid Thermometer!

                      Thermapen One Instant Read Thermometer

                      The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                      Click here to read our comprehensive Platinum Medal review


                      Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                      Click here to read our detailed review and to order


                      Bring The Heat With Broil King Signet’s Dual Tube Burners

                      3 burner gas grill

                      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                      Click here to read ourcompletereview