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Dehydrated hot chili peppers on the BGE

unoriginalusernameunoriginalusername Posts: 147
edited August 2017 in Vegetables
have my first batch of hot peppers sitting in a low slow smoke bath for about 12 hours.  Puncture the chilies with a pin in a few spots to help steam escape and speed up the drying time, bathe in heavy smoke at about ~200 until peppers are completely dry and store in a cool dark space like a pantry. Will hold for about a year no problem.

to eat place dried chili on a sauce pan at medium heat and turn until pepper becomes slightly tender and moves without breaking. Drop into a boiling pot of water, remove from heat source and cover for 10-15 minutes. Pepper will rehydrate and be ready for sauces, chili recipes etc.

a pepper that goes through this process seems hotter than fresh off the vine, with the added benefit of delicious smoke which really makes your chili come to life.  You can skip the water and grind into a dry rub seasoning blend as well.  can't wait to get some of these chocolate habanero's into a chili pot on the egg 
Large BGE 2013, Minimax 2018 
Cedar table
Burlington, Ontario 

Comments

  • lousubcaplousubcap Posts: 16,773
    edited August 2017
    I hope you are successful with your time estimates as my eggsperience is quite different.  The moisture retention properties of the BGE make it quite a protracted event.
    Here's a link to my adventure of 2016:  Above all, have fun and gloves are highly recommended. 
    The annual low BGE temp hi-heat habanero smoke down  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bgebrentbgebrent Posts: 16,498
    I like this a lot.  Very original ;). Nice post.
    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 2,987
    Agree with @bgebrent great post. Moisture is tough in the Egg top off and control the intake 
    Visalia, Ca
  • lousubcap said:
    I hope you are successful with your time estimates as my eggsperience is quite different.  The moisture retention properties of the BGE make it quite a protracted event.
    Here's a link to my adventure of 2016:  Above all, have fun and gloves are highly recommended. 
    The annual low BGE temp hi-heat habanero smoke down  
    Thanks. Just took them off the grill as they finished ahead of schedule. Try poking holes in the top, bottom, side and using dry wood chips for lots of smoke that penetrates and dehydrates the peppers pretty quickly. I went from 24 hours to about 10-12 using this method. 


    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • unoriginalusernameunoriginalusername Posts: 147
    edited August 2017
    These ones are done and heading to the pantry 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • lousubcaplousubcap Posts: 16,773
    @unoriginalusername - congrats.  I routinely split before I start the process but don't get to the dried grinder powder consistency for  many more hours.  As this is an annual event for me, I will try your approach on a group of peppers this fall.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • unoriginalusernameunoriginalusername Posts: 147
    edited August 2017
    lousubcap said:
    @unoriginalusername - congrats.  I routinely split before I start the process but don't get to the dried grinder powder consistency for  many more hours.  As this is an annual event for me, I will try your approach on a group of peppers this fall.  
    Thanks. You get the consistency but sacrifice the brilliant colors this way as the higher heat and multiple hits of smoke to dehydrate end up making most peppers looking the same.  As mine often go into chili vs a pepper grinder I don't mind, but I do envy in your pictures that you retained some of the great color combos.

    i used a toothpick and did about 4 holes in the top, a few in the bottom and one or two on the side for each quarter.  About 12-15 punctures depending on the size of the pepper 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • Finally a second batch ready for some smoke 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • lousubcaplousubcap Posts: 16,773
    Here's a link to a smoke-down last weekend with habaneros.  The dried powder turned out great.
    The annual high heat low-temp habanero smoke down  
    Enjoy the adventure and gloves are your friend.  

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • gdenbygdenby Posts: 5,940
    These ones are done and heading to the pantry ...

    Those look beautiful! Thx for the tips for smoking and drying.
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