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Unread 06-02-2010, 12:41 PM   #32
KnucklHed BBQ
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Join Date: 10-14-09
Location: Kalispell, Montana
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Originally Posted by deguerre View Post
From times past, I have found that if the temp isn't up between the 75-100 range then A) the peppers take much longer to dry (especially if it's humid outside) B) they don't darken up as much, they tend to stay more green and while it's ok, I like the kind of toasted flavor that the darkend ones have, the flavor stands out more in rubs and in dishes.'s gonna be 93 in the shade today - all I have to do is generate smoke. Of course the humidity might make a difference...

Love that bowl of pepper goodness pic!

Send some of that heat my way! We're pushin' mid 50's with wind & rain!
Looks like summer is going to start sometime in mid July like last year.

The smell of them is awesome! Sweet smokey jalapeno-ey-ness...
Hybrid Pellet Pooper "The Meat Vault" - 3 RED Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - Black OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - CRAZY FAST Yeller Thermapen

We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

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