The trick is to smoke the meat and not make the meat smoke

HERMITS

  Date: November 05, 2012
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Hermits are one of my fsvorite desserts. They are a regional treat popular here in New England. They are a thick raisin cookie which taste like a gingerbread man. Lately I've stopped eating them, because the modern version is soft & overly chewy, instead of snappy & crispy. I had high hopes for these hermits since the Cook's Illustrated recipe promised a classic hermit. These hermits were easy enough to make & turned out to be the best hermits I've ever tasted. They had to be relatively easy because these also marked my first stab at cookies. Everyone loved them and they didn't last long at all-always a good sign.
Recipe Source:
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King Arthur Flour Website
Cook's Illustrated Holiday Baking:
Hermit Cookies - Page 8
Grill:
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Big Green Egg
Indirect Grilled:
Using Big Green Egg Kamado Cooker
Gear:
  • Food Processor
  • 1/4 Sheet Pan
  • 1/4 Sheet Pan S-S Cooling Rack
  • Wicked Good Weekend Warrior Lump Charcoal