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Chipotle Chilis - Update

Misippi EggerMisippi Egger Posts: 5,095
edited November -1 in EggHead Forum
Last night I posted the beginning of my first attempt to make Chipotle Chilis.
(Shortcut to original post: Making Chipotles )

Todd (Big'un) suggested splitting to increase the smoke absorption, so last night I split 5 of the 25 to test the effect.

This is after 12 hours - dome temp at 175-180*, steady:
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This is at the completion, this am, of 12 hours of low temp smoking with pecan chunks. Transferred to a dehydrator.
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The split ones look done. Very leathery and dry. Will cool for a while, then place in a ziplock bag until others are done.
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These are the ones still on the dehydrator. I think they need a little more time, but am not sure (maybe more black color to them??).
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Help! Open to opinions are to how to know when these are ready?
At this point, I'm planning to continue dehydrating overnight and rechecking in the am. BTW, they add a nice smoky smell to the room. :ohmy: :woohoo:
More to come......
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Comments

  • HossHoss Posts: 14,587
    Whatta you wanna use em for? Powder(ground) or chipoltes in adobo?I think the end use would determine the level of dryness you are after.JMHO. :unsure:
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  • Misippi EggerMisippi Egger Posts: 5,095
    Good point. I think I will grind some for powder, same some whole ones for adding to soups, chilis, gumbo, or whatever. Little Chef did suggest making some adobe sauce and I guess the less dry ones would work for that.
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  • HossHoss Posts: 14,587
    That's what I would think.Chipoltes are just smoked japs in adobo.I would dry them if I wanted chipolte powder.I'm quite sure there are others that know WAY more than me about it.Anyways,they look GREAT! ;)
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  • cookn bikercookn biker Posts: 13,272
    I think go with what the overnight dry and add them to the adobe sauce. The dark ones, powder them up. The wet ones (after added to the adobe sauce) you have so many options.
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  • misfitmisfit Posts: 358
    You still could go in and make a cut in each one to allow some more of the moisture out. Kitchen shears, snip from the tip up an inch.
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  • HossHoss Posts: 14,587
    Funny how GREAT MINDS think alike! :laugh: :laugh: :laugh: B)
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  • cookn bikercookn biker Posts: 13,272
    ;)
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  • cookn bikercookn biker Posts: 13,272
    good point.
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  • misfitmisfit Posts: 358
    And forgot to mention, should be like leather, such as the ones pulled earlier.

    Thanks Molly :)
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  • Misippi EggerMisippi Egger Posts: 5,095
    :laugh: :laugh: :laugh:
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  • HossHoss Posts: 14,587
    KOOL-AID! ;) :laugh: BTW,I'm just a Prince.R Fl is da KING! :)
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  • Misippi EggerMisippi Egger Posts: 5,095
    True dat! Prince "Charming"? NOT ! :laugh: :laugh: :laugh:
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  • HossHoss Posts: 14,587
    :P Who let DEM DOGS OUT??? :laugh: :laugh: :laugh: ;)
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  • Misippi EggerMisippi Egger Posts: 5,095
    NOT GOING THERE ! :sick: :whistle:
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  • HossHoss Posts: 14,587
    :laugh: :laugh: :laugh: ;)
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  • BBQMavenBBQMaven Posts: 1,041
    Now I know why my family tells me their eyes were burning all day yesterday :laugh: :laugh: Being downwind from you is always great :ermm:

    Looks like fun!!!
    Kent
    Madison MS
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  • Misippi EggerMisippi Egger Posts: 5,095
    THe dehydrator is on a table off the kitchen - nice hint of smoke in the air, but I wonder if that's why my sinuses stopped up and gave me a headache last night. Hmmm...

    I don't think they are dry enough this morning, so I will leave on till this afternoon.

    Ricks' Tropical Delight has a 2007 post where he smoked for 4.5 hrs and then dehydrated for 48 hours.....

    How did the brisket turn out?
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