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Smoked Spicy Cheez-Its - Kosmos Style

Smoked Spicy Cheez-Its -  Kosmos Style

If you think there's no such thing as a "perfect snack", you haven't tried these smoked spicy Cheez-its. You, your family, and possibly your dog will never get enough of the crunchy flavorful bites! A community recipe by Matty Bowers of Matty B's BBQ  - let's get right into it!

You Will Need

  • 1 Box (12.4 oz) of Cheez-Its-style crackers of any kind, except for spicy flavor
  • 1/4 to 1/2 cup of Olive Oil
  • Kosmos Q The Best Garlic Jalapeno rub
  • 1 Aluminum Half Pan or Baking Sheet
  • 1 Mixing Bowl
  • 1 Measuring Cup
  • (Optional) 1/4 Cup Worcestershire Sauce

The Prep

This cook is going to be a quick one. We suggest you do this as a side project, next to a larger low'n'slow cook. This way, you'll have something tasty to snack on while you wait!

For this one, you will be cooking at 225ºF (107ºC). Go any higher and you'll probably burn the tiny crackers long before they absorb any smokey flavor, so make sure there's room on the cooker as far from the heat source as possible!

Let's add some flavor to the Cheez-Its! Pour the entire box into a mixing bowl.  Add in 1/4 cup of olive oil, stir,  and add additional oil (up to another 1/4 cup) as needed to evenly coat the crackers. At this point, you can also stir in Worcestershire if you want. Finally, hit them with the Garlic Jalapeno rub to taste, and mix thoroughly.

The Cook

Next, line the baking sheet with parchment paper or butcher paper for easy cleanup (not necessary if you're going with a disposable half pan!). Dump in the Cheez-Its, and spread evenly. 

The coated Cheez-Its can go on the cooker, again as far from the heat source as possible. Smoke them for anywhere from 60 to 90 minutes, to give enough time for the crackers to absorb the smoke. Stir every 15-20 minutes to prevent clumping.

After about 60 minutes, start checking if the oil has dried in the pan. When you confirm it has dried, pull them off the heat.

The Payoff

Let your spicy snacks cool down completely before enjoying them! It's possible that they will be gone fast, so if you're doing this alongside a longer cook like pork butt or brisket, feel free to prepare multiple batches.

Thanks to Matty Bowers of Matty B's BBQfor sharing this one with the community! We love the creativity that went into it, and will definitely try this one out.

Catch you on the next recipe!

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