revisiting chicken salad

Banker John

I plan on making a chicken salad, starting with Egg chicken.[p]Question is this: Do I/should I smoke the yellow & red bell peppers before putting in the salad?[p]My idea is to mix apple smoked chicken, yellow & red bell pepper, diced celery, cashews, quartered red grapes, garlic powder, vidalia onion & miracle whip. Hopefully this will make some good eats![p]If I am to smoke the peppers, how do I accomplish smoking bell peppers?[p]Thanx - Banker John[p]

tach18k

smoking the vegies I hear is great

Bordello

banker john,
I would say direct, med. high heat (350°-400°) cook about 4 min. per side or until charred to your liking, put in baking dish and cover with saran wrap and let steam for about 15 min. Use paring knife to scrape skin off (if you leave a little char it add flavor (IMHOP) cut open and seed.[p]OR [p]You can also seed em first but if doing very many they take up more room on grill as there cut open and you have flat pieces.
I'm sure others will chime in.[p]Regards,
New Bob

Mike in MN

New Bob,
I'm not trying to tell you your business, just some advice from a chemist neighbor whose business is plastic testing. [p]Don't use heated Saran wrap near food. Apparently some of the chemicals used to give it it's flexibility are released when heated. She named off some chemical names that don't sound as good as some of the seasonings we normally use...(Swamp Venom, Dizzy Dust, Gilded Splinters...) Tin foil or paper towels would be a safer alternative when steaming/microwaving/heating. The Saran wrap is no problem as long as it's cold.[p]I found this out one night when I took her some samplers from a cook. I had a nice plate all filled with goodies and covered with Saran wrap.....Last time I ever did that (covered) I still take her samplers, but now I use tin foil.[p]When I cook veggies on the BGE, I use a steel bowl with holes in it. I cut into chunks, marinate the veggies and just throw them in the bowl, and every now and then go in and shake things around so they cook evenly and don't burn. Quick and EZ. [p]Mike in MN[p]

Mike in MN

banker john,
I think smoking the peppers is a good idea. I don't think I'd allow the veggies to char, or remove the skin. I'd cook them a bit over a lower temp so they could soften a little, and take on the smoke flavor. I use a steel bowl with holes in it when I do veggies.[p]Why not use fresh chopped garlic in place of the powder? More "zing." Then again, maybe too much....[p]After you clean the chicken from the bones, save the bones and boil/simmer them with some seasoning, strain and save this broth for future use. You could also cook up leftover veggies, or add veggies to improve the flavor....although the flavor of just the BBQ'd chicken is tough to beat. The finished broth works wonders in recipes that call for water (rice or pasta for instance). It will refrigerate for a few days or freeze it.[p]Mike in MN

Bordello

Mike in MN,
Yes, I grill veggies in a wok also, have not had a problem as they are not being steamed afterwards in order to peel.[p]Were talking roasting bell peppers here and I have had no problem after roasting and putting in a baking dish or any dish for that matter and stretching plastic wrap/saran wrap over the heated peppers, it just allows them to steam. I agree damp a wet paper towel will do the same.[p]Maybe I have inhaled so much asbestos,poured garden chemicals all over my hands, breathed second hand smoke in bars, ran a smoke house for about 13 years, breathing all the smoke while tending the smoker that a little warning of plastic wrap does not phase me.[p]It's good information for the younger set who may still be healthy (LOL) and not been through all the bad stuff before they knew about it.[p]Great information,
Regards,
New Bob

Mike in MN

New Bob,
Probably right...But there were some ugly sounding chemicals that she spouted off. I altered my actions, and it wasn't that big of a deal. Tin foil. Not as good a seal, but...it works.[p]There's a lot of stuff out there that we should've paid attention to earlier in life. Loud noises for instance...I can't hear so swell anymore....loud cars, chain saws, mowers, stereos, airplanes...the list goes on. I carry ear plugs with me now to save what's left. Asbestos? That's a horror story. Safety glasses....more no brainers. [p]Like I said, I ain't preachin, just a little information to pass along.[p]I'm doing 2 pork shoulders as we speak. Mr. Egg has settled into a happy 225-230. I got a late start on them, so they will be done more towards tomorrow AM. That means pulled pork for dinner tomorrow night. Probably my favorite cook on the egg. It just amazes me to cook something for about 20 hours, and when you cut into it, the juices still run out....It's a wonderful thing.[p]Mike in MN

Bordello

Mike in MN,
Believe me, I understood what you were saying and do appreciate the feedback. I could not agree with you more about noise, in the sausage kitchen the chopper noise would reverberate off the cement wall, I wore ear plugs everyday even though my ears got sore. Again, thanks for posting the heads up.[p]Sounds like your in for a great meal even if it's not till tomorrow.[p]Cheers,
New Bob

Bordello

banker john,
Hope this helps.[p]Regards,
New Bob
[ul][li]About Peppers[/ul]