Hot Peppers and the BGE

Shawn M

Has anybody done dried hot peppers in the BGE? I am interested in making Chipoltes.[p]Shawn M

KennyG

Shawn M,[p]The Egg will do a nice job on chipotles. The traditional recipe calls for red jalapenos instead of green. I've done both with great results. [p]Smoke them direct at 250-275* dome for 4 to 5 hours until thoroughly dry. In the absence of pimento wood, I use apple chips. Remove seeds and ribs before smoking or they will be REALLY potent.[p]Good luck,[p]K~G

sprinter

Shawn M,[p]Kenny G gave you good advice. I took all of the misc. peppers leftover in the garden at the end of last year and smoked them. I ended up with about 6 gallon ziplock bags of smoked peppers from jalepenos to poblanos to cayenne even. They're great and add a nice smoky flavor to everything you put them in. Slow roasted them for about 5 hours, indirect, at 225-250 with cherry wood.[p]Troy

Shawn M

KennyG,[p]Thank you for the information. I will try making chipotles with next years pepper crop.[p]Shawn M.

J Appledog

Shawn M,
If you stem & seed them first, work outside or in a well-ventilated area & remember to wear gloves. JCA

J Appledog

KennyG,
I've got some pimento we can play with if you come to Michigan Feb. 10th. I'll make some conch fritters & Planter's Punch, too! ...Rum make you glad, Mon. JCA

Unknown

Shawn M,
Heck ya...
I wash em, cut the stems off and smoke them up. They usually take about 4 hours to get them nice and dry. I usually use Peach or Apricot...ads a nice sweet flavor to them ..then I put them in the grider a bit at a time, and grind em up and throw em in a pepper shaker (collectable of course collected at a garage sale)[p]Makes the best stuff this side of the pecos...[p]SS

[ul][li]Ma's[/ul]