Smokey cayenne pepper

AZRP · July 2010

I picked some cayennes from the garden and gave them a wash.

I smoked them in my electric smoker with some oak and cherry. I kept the temp around 120.

When they were good and dry I ground them in my spice grinder. This is some seriously spicy stuff! I made Franks rice dish using four cups of uncooked rice and added 1/2 tsp of this and some people said it was too spicy to eat, I didn't share that opinion. I could really taste the smoke also. -RP

lowercasebill · July 2010

evening randy.. i will need your address. adp's are growing well and first creation will be persimmmon smoked arkansas death pepper paprika.should be ready in a few weeks .. . perhaps jl will post about it..
don't trust him though he uses capsaicin like pop-eye uses spinach :laugh:

BENTE · July 2010

i tried doing that a couple years ago..

it did not work out too well for me :pinch:

AZRP · July 2010

I never heard od ADP's before, what kind of pepper are they? -RP

lowercasebill · July 2010

i named them that as i got the seed from jl .. it is a carribean red version of habenero and hotter than all but the naga [or bhat] jalokia.
i put a quarter of one in a qt of classico spagetti sauce and threw it out.. [but i don't do hot]
i make hot sauce and paprika out of the crop ..
will see if i can find my post about making the sauce
bill

misfit · July 2010

bill, I volunteer my services as a hot pepper guinea pig to perhaps add to JLs' opinion of what you grow, yet may not eat.

WessB · July 2010

I did that a few years back, but never thought about smoking it first...When those peppers start coming in they come in with a vengeance....

misfit · July 2010

...and they may go out the same way...

lowercasebill · July 2010

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=733168&catid=1

lowercasebill · July 2010

send me an e-mail thru the forum and i will try to poison you as i did jl and zippy [that time it was chocolate covered adp's]

misfit · July 2010

thank you painfully, kind sir.

lowercasebill · July 2010

all kidding aside .. i ground them in a whirrly coffee grinder outside with a fan blowing the dust away from me and that part of my cheeks exposed still got burnt and were reddened the next day .
the bottomless pits [my sons] have forbibben me to bring them into the house..

WessB · July 2010

LOL...trust me I can relate. I've been using some 90K scoville cayenne lately and that stuff is lethal..

Little Steven · July 2010

Randy,

YES!

Steve

NibbleMeThis · July 2010

Thank you thank you! I have a bunch ready and I have never done this before.

How long did you cold smoke them?

I had planned to cold smoke them for a while and then put them in a dehydrator. Is the dehydrator unnecessary altogether?

Thanks again!

lowercasebill · July 2010

i used heavy smoke for 20 minutes ,, small fire no ice and then right into the oven,, my oven runs 110 to 120 with just the oven lights on.. no fan so it was about 24 hours. i will use the dehydrator outside this year,, when i opened the oven door the capsaicin vapors made the kitchen un inhabitable..seriously if you are using carribean reds. caution is needed,, i burnt my lungs and hacked up for 3 days.. when the pepper mash exploded. playtex or chem resistant gloves..do not cut it..

AZRP · July 2010

I don't have a dehydrator but that sounds like a good way to do it. I ran two batches of chips through the smoker. The smoker is well seasoned and puts smoke flavor on even without adding chips. It took about 20 hours to get them dry. -RP

berrygood · July 2010

Dear bill,

For me, nothing better sums up the craziness of this cult than that picture. I lol'd for five minutes!

eenie meenie · July 2010

Nice post Randy. Hope you fix something at an eggfest with the smokey cayenne pepper! (but please measure lightly, lol)

Smokey cayenne pepper

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