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Chipotles finished

Misippi EggerMisippi Egger Posts: 5,095
edited 8:02AM in EggHead Forum
After a total of 41 hours on the dehydrator (12 hr smoke on Egg prior to dehydrator), here are the pics of the finished products:
Before and after pic:

Put them in ziplock bags and into the pantry to rest for a few days while I decide what to do with them. :huh:

Thanks for looking.... :)


  • cookn bikercookn biker Posts: 13,407
    I believe that you nailed it Clark!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • bobbybbobbyb Posts: 1,349
    they look great Clark.
  • HossHoss Posts: 14,600
    They look like possum turds! :laugh: Just kidding,Good job Clark!
  • Gator Bait Gator Bait Posts: 5,244
    Very interesting Clark, I have been following your post and enjoying them very much.


  • berrygoodberrygood Posts: 372
    Peppers look good, Clark. Looking forward to hearing how they tasted.
  • Little ChefLittle Chef Posts: 4,725
    Clark...Those look PERFECT!!! SERIOUSLY!!! In my book, that is absolute PERFECTION in Chipotles!!! Awesome job!!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    :whistle: :whistle: Clark those looked great! Do that with those ADP's ya got growing and then you will have done something!!LOL Thought about making a pepper sause like Tabassaco has with some of them? Bet it would be great!
  • Misippi EggerMisippi Egger Posts: 5,095
    Don't want to know how you know what possum turds look like. :sick:

    I guess you're saying a dried ABT becomes a possum turd??? :whistle:
  • Misippi EggerMisippi Egger Posts: 5,095
    Thanks, Michelle. Now to find a good recipe for abodo sauce. Got one up your sleeve?
  • Misippi EggerMisippi Egger Posts: 5,095
    Thanks, JL.

    Not sure I would be able to have the dehydrator in the house if it had ADP's drying in it - if fact, I'm pretty sure I couldn't. :ohmy:

    A Pepper sauce like Tabasco was one of my thoughts for using some of the Chipotles.

    This was also a practice run for when my Dad's paprika peppers come in - definitely want to make some smoked paprika powder. I used some commercial for a rib rub lately and it was awesome!

    I've got 2, maybe three "friends" pegged for an ADP apiece - kinda like bill did with you and ZIppy. :evil:

    BTW, good to see you posting again. Condolences for Little Bit... :(
  • Misippi EggerMisippi Egger Posts: 5,095
    for the comments. When I do something with these chilis, I will post again.
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Great job! I see some awesome chili in your future ;)
  • MaineggMainegg Posts: 7,787
    Not LC but this looks pretty good for a starting point..
    those look fantastic! bet the flavor is over the top too!!
  • Misippi EggerMisippi Egger Posts: 5,095
    Thanks, Julie. I bookmarked that recipe!

    BTW, gotta be secretive, as I don't think Jana would look to kindly on me talking with a hooker early in the morning! :laugh: :laugh:
  • DrZaiusDrZaius Posts: 1,481
    That is very interesting. I have always wanted to make Chipotle peppers.
    This is the greatest signature EVAR!
  • MickeyMickey Posts: 18,515
    Clark they look very good.
    Now send one to each of us and we will try them for you ;)
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MattMatt Posts: 143
    Those look nice -- I am anxious to hear about the "smoke level" in them. I used to smoke then dehydrate, but my current preferred method is to dehydrate about 75% and then smoke. Since I use an electric smoker (Big Chief) for chiles and tomatoes, I can do the whole process in one shot. I still use my dehydrator for "unsmoked" preservation. Another trick you might want to try is freezing the chiles prior to smoking. When the chiles freeze, the water in them expands, rupturing the cell walls. They take smoke even better this way.

    I think my big experiment this year is going to be smoked Bhut Jolokias en adobo, although I am not really sure what I will do with them when they're done....
  • Misippi EggerMisippi Egger Posts: 5,095
    It's a 'no-brainer' for a "wing king". :woohoo:
    Just takes a long time.
  • Misippi EggerMisippi Egger Posts: 5,095
    :laugh: :laugh: :laugh:
  • Misippi EggerMisippi Egger Posts: 5,095
    I might buy some to have something to compare to the smoke level in mine.
    My initial thought were to smoke fresh, as I thought the moisture in the fresh peppers would absorb the smoke flavor, which would hen be concentrated with the drying process, much like fruit sugars are so intensified in dried fruits. But the involves biology and chemistry and maybe some physics that I haven't studied in more years than I wish to remember. :ohmy:

    Concerning your Ghost Peppers en adobo - I hope you have a good health insurance plan and your life insurance premiums are up to date! :ohmy: :sick: :)
  • bubba timbubba tim Posts: 3,216
    Clark, Those look great! Nice work.. :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • Misippi EggerMisippi Egger Posts: 5,095
    Thanks, BT. I'm searching for good adobo and hot sauce recipes now....
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