Smoked Crack...ers
Posted: November 22nd, 2014, 12:58 pmAfter you make this once, you will see why everyone that eats them, calls them smoked crack....ers!
4 sleeves of regular saltine crackers (I use the Premium brand)
2 cups EVOO
1 packet Hidden Valley powdered dressing mix
1 packet Spicy Hidden Valley powdered dressing mix
1 tablespoon of your favorite rub (I use my own mixture)
Open the sleeves of crackers and gently put them in a 2 gal zip top bag.
Combine the Hidden Valley powders and your desired rub and then grind it all to a powder.
Completely mix the powders into the EVOO and pour the entire mixture into the bag with the crackers, and seal the bag.
Gently move the crackers around so they are evenly distributed in the bag, so the oil mixture has the best chance to absorb into all the crackers.
Gently flip the bag periodically so that the oil mixture has a chance to evenly get to all the crackers.
After 24 hours, and the periodical bag flipping, the oil mixture should all be absorbed.
Put all of the crackers into a grilling basket (I put them into rows - it is OK if they are touching) and smoke at 225 degrees for 2 hours. (I do this in a Yoder Pellet Cooker, so the timings and temperature are correct for this cooker. You may have to experiment with timing and temperature if you are not using a Yoder Pellet Cooker).
Now for the fun part - try different rub mixtures, differing levels of spiciness, flavors, etc. Make the recipe your own so you have your own version of Smoked Crack....ers.
4 sleeves of regular saltine crackers (I use the Premium brand)
2 cups EVOO
1 packet Hidden Valley powdered dressing mix
1 packet Spicy Hidden Valley powdered dressing mix
1 tablespoon of your favorite rub (I use my own mixture)
Open the sleeves of crackers and gently put them in a 2 gal zip top bag.
Combine the Hidden Valley powders and your desired rub and then grind it all to a powder.
Completely mix the powders into the EVOO and pour the entire mixture into the bag with the crackers, and seal the bag.
Gently move the crackers around so they are evenly distributed in the bag, so the oil mixture has the best chance to absorb into all the crackers.
Gently flip the bag periodically so that the oil mixture has a chance to evenly get to all the crackers.
After 24 hours, and the periodical bag flipping, the oil mixture should all be absorbed.
Put all of the crackers into a grilling basket (I put them into rows - it is OK if they are touching) and smoke at 225 degrees for 2 hours. (I do this in a Yoder Pellet Cooker, so the timings and temperature are correct for this cooker. You may have to experiment with timing and temperature if you are not using a Yoder Pellet Cooker).
Now for the fun part - try different rub mixtures, differing levels of spiciness, flavors, etc. Make the recipe your own so you have your own version of Smoked Crack....ers.