In a perforated pan, add the pecans and smoke
over pecan wood chunks in a smoker at 225 °F for 1 - 2 hours or until desired smokiness is achieved.
Using a hot pad to protect your hands, snip one corner off of the bag and drizzle mixture
over pecan topping.
To serve, place a Pavlova on a plate, top with a dollop of cream,
scatter over the pecans, drizzle over the syrup and dust with cocoa.
That all gets poured
over pecan halves and it bakes into an incredibly decadent treat.
Smoke pork
shoulder over pecan wood chunks for 8 - 10 hours at 225 °F or until pull apart tender with an internal temperature of 190 °F -200 °F.
Andouille Sausage: (ahn - doo - ee) A pork sausage seasoned with peppers and garlic, it is usually smoked for
hours over pecan wood and sugar cane, giving it a unique flavor.
Traditionally, the sausage is then
smoked over pecan wood and sugar cane at 175 degrees F. for seven to eight hours.
Then pour the mixture
over the pecans, so that they're fully covered.
Evenly scrape the chocolate mixture
over the pecans and smooth it across the top.
Pour the filling
over the pecans.
Pour the sugar mixture, in a slow spiral motion,
over the pecans and chocolate.
Whisk everything together until it's well combined and pour the mixture
over the pecans.
Pour the filling mixture into the pie crust mold and
over the pecans.
Arrange coated pecans on top of pie and drizzle remaining topping
over the pecans.
Place the pecans in a large bowl and pour the egg white mixture
over the pecans.
Slowly pour the filling
over the pecans.
Drizzle hot caramel mixture
over pecans and crust.