This smoked Chex® mix takes things to a whole new level and I must warn you that if you show up at a football party with this stuff, you'll most likely be locking yourself into bringing it every single time. Things this good create high demand!
I went to the store and picked out all of my favorite salty snacks including Rice Chex and Corn Chex to throw into the mix and of course you can do the same thing.
The flavored butter is also something you can change up if you wish by making it more or less spicy, using a different hot sauce, etc.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Smoker Temp: 180°F
Recommended Wood: Pecan
What You'll Need
The Snack Mix
1 cup of Rice Chex®
1 cup of Corn Chex®
1 cup of pretzels (small knot shape)
1 cup of mixed nuts
1 cup of Club® minis multigrain crackers
1 cup of Cheez-its® Grooves
1 cup Snyder's of Hanover® pretzel pieces (I recommend cheddar cheese flavor)
If you have another barbecue rub, it may work fine however, it is very important that the rub is low in salt. My original rub works so well on so many things because it is based on flavor NOT on salt. Salt should NOT be the flavor, salt should bring out the flavor that's already there.
Seems simple to me but when I go into the store or online and I see all of the rubs that are based on salt, I just shake my head.
Get a microwave safe measuring cup or bowl and add ½ stick of butter.
Note: In this picture, I had doubled the recipe since I knew I would be making a double batch of the snack mix
Melt the butter in the microwave first– this takes about 30 seconds in mine and if it needs more, I put it back in for another 15 seconds.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.