Many disasters have begun with that very statement - but this one MIGHT help you.
Fresh is good but fresh is often too juicy - which could clump and "wart" as you say.
How about roasting the pecans first? I'm thinking a single layer of pecans on a tinfoil (recycled of course) covered cookie sheet in the house oven or better yet - the smoker - for about an hour at say about ... 400?
Now the pecans are much dryer and should pulverize (mortar/pestle here) better into a dustier consistency which should make a more even "rubbed" look on the bird. I'm guessing on all of this but it seems like if anything that treating the pecans this way might even render them too faint - so you could step up the concentration in future attempts to bring the flavor up to the "pecan power" you want.
This suggestion and four dollars will get you a cup of fancy coffee ...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I like new stuff as much as the next guy, but I think as long as the bird will be cooking is way too long for the pecans to cook. So I believe the pecans will be more like tiny pieces of charcoal on the bird when it is done. I hope I'm wrong and could be, just saying?
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Never really thought about too much heat on the pecans. I can take the glaze approach and blend some melted butter, honey, mustard powder and pecan dust for the last 45 minutes. I believe I am going to pre-dry the pecans and make the pecan meal and then make a final glaze over the already crisped skin. I'll post a pic of the finished bird as well as the feedback I get. I have a ham as back up so I'm not too worried about an experiment. Thanks as always
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
I know I'm late to this, but I gotta see how this turns out.
I like the drying idea, then making a glaze for the finishing touch. My mouth is watering just thinking about it!
i`m probably even later to this, but we picked up a jar of " John Henry`s east Texas Pecan Rub" at the Barbeque`s Galore in Plano TX, nice on chicken thighs!!!................................
I like it solo. I gotta go with the drying out thing too. I would also like to see your butter idea but mix in some cajun style seasoning? mabe the good ol tony chachere's (or however the heck you spell that)
Turkey Watch 2012:
Its 4:30 am and Pops is almost up to temp. The bird is resting towards room temperature wearing a shiny coat of real butter with massaged poultry seasoning highlights, 2 peeled and quartered Gala apples securely tucked into breast cavity. No pics at this time as I have just discovered my college aged daughter unplugged my charger to power her laptop. (I should have anticipated this!) I will grab a quick pic or 2 when I roll the bird at 4 hr mark.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
Oh well, ended up with somethingalong the lines of Pecan Butter. Smeared it on but things never actually set up. Nothing smoothed out and the bird ended up with a really lousy appearance. No pics this time, i would like to imagine it never happened. The flavor was really good on the "butter" but was not applicale in its final form. I have a year to perfect the look but the family is gonna be a weeeee bit disappointed on table presentation.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
No lets dont. I'm sure Solo is just being hard on himself. I bet that bird was awesome. You know theres more to it than looks. ;) Nothing a few drinks couldnt fix.
BBQ is just smoke and beers!
Usually more beers than smoke.
Well, evidently I now have a christmas wish list which will be for a new phone. The varmint hasn't taken a charge all day but I can confirm 3 findings on this year's cooking. 1) Even if you dry the pecans beforehand, enough butter and honey will turn them into a putty all the same and that stuff just wont stick to a cooked bird. 2) Adding pecans to your turkey brine is an almost genious thing to do. (no really, we're talking borderline genious ) and lastly, 6.5 hrs at 250 will turnout a bird so tender your mother-in-law would be hard pressed to complain about it. No really, she didn't say a word as she just kept cramming that wonderful bird home.
Next year (or Christmas) y'all will get the complete photo documentary on the Solo Brined Bird but for this year I'll take the learning experience in stride since I ended up with a crazy good tasting bird even if it was armor plated with pecan paste.
I hope everyone's feasts were as enjoyable. If they weren't, I can always have an extra chair waiting for ya next year down here, when I cook running out of food just isn't an option so folks are always welcome!
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
It could be as simple as mixing your pecan powder with melted butter for your late glaze to add the flavor - a guy could experiment on some chickens till you get it right.... thanks for sharing this idear Solo...
It also occurs to me that pecan extract could be added to that glaze to adjust the intensity...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Here is what I would do. Use sugar (dissolved sugar, corn syrup, and/or honey) and pecans, not butter. Butter does not "set up" like I think you are looking for. You can balance the sweet with salty and/or sour (vinegar/citrus).