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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoked Habeñero Peppers

Mike OelrichMike Oelrich Posts: 544
edited November -1 in EggHead Forum
<p />Howdy all,[p] Thought I'd share my latest attempt at something a little different on Mr. Avocado. Built a teenst little fire, threw on three big pecan chunks and put the peppers in a smoker basket, wihc I placed on a grid set on my inverted plate setter. Dome temp when they went on was about 90F. Managed to keep the temp below 170F all day (peppers went on at about 0900), temp still holding when I went to sleep around 2000. Fire was out the next morning and the peppers were a little shriveled but still really moist. Put them in the dehydrator I borrowed from NatureBoy (thanks, Chris!) and they ended up in there for a little over a day. Peppers are now dried to a fine degree of crispiness ready for whatever adventures await them over the winter -- just wish I'd had more to play with! Are they hot? Chipotles got nothin' on these little guys, though the smoke mellows them a bit . . .[p]


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