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Drying Peppers
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Why1504
Posts: 277
I have made chipoltes on my BGE before. They turned out great. The wife and I were considering drying some cyaenne, scotch bonnet, and senarro peppers. Has anyone has done this before? Do I use smoke as I did with the jalapinos when I turned them into chipoltes? BTW when I did the chipoltes I smoked the peppers for 30 hours at 160 degrees (BBQ Guru). We use the chipoltes when ever we make Tex-Mex, chilli, etc. they provide great smokieness and heat.
Comments
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Why1504,
I hope you will find an answer on the forum.I usually hang mine needle and thread style several weeks to get the job done.If the Egg can make short work of the process,I am all ears.
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Scotty's Inferno,[p]Great peppers. Check into doing red savinas or chocolate habs. I made a smokey habanero hot sauce that I'll be bringing next year. [p]
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Eggomaniac,[p]Well, that is where I am headed. Based on the comments of my wife and myself both my college kids (21 and 18) want to come to Eggfest next year. I also have 2 friends who wants to come. If we end up with this many at Eggfest we will do some different kinds of cooks. I was thinking of doing one series of dishes using differenet peppers that I dry. Assuming my friends come one will do wings and some other stuff. My kids, well I am not sure, they both are good cooks and like to cook on the egg. After our great time this weekend we want to bring our menu to the next level. We loved being at the hotel and meeting new friends.
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