Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Red roasted peppers

Hungry JoeHungry Joe Posts: 1,148
edited September 2012 in EggHead Forum

Every year I put up enough red roasted peppers when they are in season to use for the following year.

After washing I like to cut them open and remove the seeds and any bad spots then flatten them. Doing them this way makes it easier then trying to blacken whole peppers, just lay them down . No turning or unevenness. It also makes peeling them a whole lot easier since I don't have to deal with the seeds, just peel and slice them. As I take them off I put them in tightly covered bowls to cool which helps to make them easier to peel. Then I put them in bags and freeze them as is. We add EVO, garlic, oregano, salt and pepper before we eat them.

 

BTW I started with a nice hot egg around 400+ full of lump an by the time I was done there was very little fuel left. In total I did two full bushels.

 

imageimageimageimageimageimage
·

Comments

  • GezrGezr Posts: 153
    Whoa! I roast a lot of peppers over the course of a summer but always did them whole...just like the cookbooks say, but your method makes much more sense. That turning and trying to get them blackened evenly was a real chore and I never would have attempted 2 bushels, the day just isn't long enough.
    Thanks for the lesson.
    If you don't think too good, don't think too much.

    Afton, VA
    ·
  • jlsmjlsm Posts: 845
    Great tips! Thanks. Don't have the freezer room, though I would love to do this. I do plan to rustle up some Hatch chilis, and this method will work.
    *******
    Owner of a large and a beloved mini in Philadelphia
    ·
  • That's the way my mother did her peppers 50 years ago.  Great looking peppers!

    Simple ingredients, amazing results!
    ·
  • bennybenny Posts: 109

    Sam, my grandmother did them like this too expect i just throw them in a paper grocery bag (which are harder to get these days).

    I cut them in thin strips marinate in olive oil, garlic salt pepper and fresh rosemary. then great on italian steak sandwhich , hoagies etc.  my wife makes hummus and they are good with hummas olives on pita with a bottle (or two) of red wine.

    something else Ive learned along the  way is to not wash off the skins as it dimenishes the flavor alot.

    Sams club has bags of red ancients whichh are like a red cubanelle for those of us who cant grow anything!

    what type smoke do you like on these??

    ·
  • benny said:

    Sam, my grandmother did them like this too expect i just throw them in a paper grocery bag (which are harder to get these days).

    Not if you frequent the liquor store...  LOTS of brown paper bags
    B-)
    ·
  • BotchBotch Posts: 3,120
    Great idea on flattening the peppers first!  
    At first I thought that would allow the peppers to dry out, but thinking about it that is probably a good thing.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
    ·
  • Hungry JoeHungry Joe Posts: 1,148
    edited September 2012

    When someone first told me about flattening them like that I was skeptical. But after trying it the first time I was sold. Before then we did them whole in the oven because that was how Mom did them. Then I started doing them on the gasser and they were better then the oven because they blackened faster which left them with a firmer texture. That was pre-egg days. When I cool them in the sealed bowl and let them steam there seems to be as much juice left in the bowl as when we did them whole. And they do taste so much better coming off the egg.

    This year I saved and froze the juice from the bowls and plan to make some kind sauce with it.

    ·
  • Try cutting the tops off of some like pumpkins. Keep the tops, but cut the seeds off. Mix up mozzarella, basil, and croutons with a little EVOO. Stuff the peppers, put the top back on and roast standing upright. Cut in half and serve. Amazingly simple and delicious.
    Mark Annville, PA
    ·
  • Ragtop99Ragtop99 Posts: 1,340
    going to give this a try.  Looks much easier and faster than doing them whole
    Cooking on an XL and Medium in Bethesda, MD.
    ·
Sign In or Register to comment.