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Chipotle season-

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lousubcap
lousubcap Posts: 32,337
in EggHead Forum
Anyone else doing the low&slow for chipotles this time of year...loaded up the LBGE (indirect) with jalapenos and am now 8 hours into the 180-200*F (calibrated dome) cook.  Talk about not worrying about the time and flavor of the outcome-BTW-the practice of lighting at bottom center (one spot) does enable pretty stable temps in the above range. Figure around 12-14 hours total smoke/cook time. All good once finished.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Botch
    Botch Posts: 15,467
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    Been a huge chipotle fan since 1987, but have never tried making them myself.  Do you can them, freeze them, or...?  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • lousubcap
    lousubcap Posts: 32,337
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    @ Botch-I found a recipe sorta like described above for the cook times (use pecan for the smoke wood) and then once I get them dried I finely chop them up and use as seasoning.  About two LBGE loads (single layer) will get me thru the year-unless I'm overly hyped for the taste. 

    I'm in the land of Kentucky Jelly (KY if you missed that go round) and usually plant two to three jala plants / year-the yield is usually enough but I will supplement with those from the local market.  It's the only "cradle to grave" project I do but worth it.

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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