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Meat and vegetables aren't the only foods that are delicious when grilled. How about putting some inshell peanuts on the grill and making your own hickory smoked version?

Hickory Smoked Inshell Peanuts

For Peanuts:

6 cups hot water

2 cups salt

2 tablespoons granulated sugar

1/2 cup liquid smoke

2 pounds raw Virginia-type peanuts (inshell)

 

For Covered Barbecue Smoking Procedure:

2 cups Hickory chips (or preferred wood chip, e.g. mesquite, apple or cherry wood)

1. For Peanuts: Combine ingredients in a large pot and boil for 20 minutes to brine the peanuts and infuse the flavors. Drain the brined peanuts and allow them to dry for 20 minutes. Now smoke roast the peanuts.
2. For Covered Barbecue Smoking Procedure: Soak wood chips for 20 minutes in cold water. Drain wood chips thoroughly. Place wood chips directly over hot charcoal briquettes.
3. Place aluminum foil on the grill rack; make small holes in the foil to allow smoke to flow through. Place drained Virginia-type peanuts on aluminum foil.
4. Cover grill and smoke roast the peanuts for 20 minutes, but keep an eye on the peanuts to ensure even roasting.
5. Turn peanuts over and smoke for another 20 minutes. And turn one more time to smoke for a final 20 minutes.
6. If the peanuts are not fully roasted and crunchy when cooled, put them back on the grill or in a 225°F (105°C) oven until desired doneness.
7. Roast peanuts while grilling for family picnics and gatherings. Enjoy them as an appetizer or as part of your meal.

Makes 2 pounds.

For Roasted Inshell Peanuts: Place raw, brined inshell peanuts one layer deep in a shallow baking pan. Roast in a 350°F (175°C) oven 20 minutes for a light roast or 25 minutes for a darker roast. Remove from oven just short of the roast level desired as peanuts continue to cook as they cool.

Recipe and photograph provided courtesy of www.aboutpeanuts.com and www.nationalpeanutboard.org, through ECES, Inc., Electronic Color Editorial Services.

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