The BBQ BRETHREN FORUMS. - View Single Post

deguerre · 07-12-2010, 02:08 PM

Final Update - After the last posting I put them back in the open air in the window. After about a week in the window sill all of them were a bright red and only a little more dried out with just a few spots that needed to be cut out. (Seven small mold areas the size of a finishing nail head out of 20 peppers) They went into the fridge until last night when I cut them in half, keeping the seeds and all, and smoked at about 240 with apple wood for a couple hours. These I made into a chipotle hot sauce - about 48 oz. MOST excellent flavor!

07-12-2010, 02:08 PM	#58
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Final Update - After the last posting I put them back in the open air in the window. After about a week in the window sill all of them were a bright red and only a little more dried out with just a few spots that needed to be cut out. (Seven small mold areas the size of a finishing nail head out of 20 peppers) They went into the fridge until last night when I cut them in half, keeping the seeds and all, and smoked at about 240 with apple wood for a couple hours. These I made into a chipotle hot sauce - about 48 oz. MOST excellent flavor! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog