The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-23-2013, 08:35 AM   #16
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default

The green on top left are bell peppers.Ones in ziplock look like cayenne.The yellow and orange and the two large red ones on the left are probably hungarian hot.The rest are jalapeno.
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote


Old 10-23-2013, 09:56 AM   #17
Seymour Butts
Knows what a fatty is.
 
Join Date: 07-25-09
Location: Seymour,TN
Default This is great stuff !!!

* Exported from MasterCook *

Blue Ribbon "Fire Starter" Hot Sauce

Recipe By : Rick Eagleton
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 fresh red habanero peppers -- stemmed
2 cups yellow mustard
1/2 cup brown sugar
1/2 cup white vinegar
2 tablespoons cumin powder
2 tablespoons curry powder
2 tablespoons chili powder
1 1/2 teaspoons kosher salt
8 fresh peaches (he recommends freshly picked peaches from Stilwell -- Oklahoma)

Combine all ingredients in food processor and process until smooth. Can in jars and pressure in boiling water bath for 20 minutes. Enjoy with chips or as condiment. About three to four pints. ( I just froze mine in pint Tupperware type containers )

First Place, 2001 OK State Fair in Tulsa
Rick Eagleton, Tulsa OK

- - - - - - - - - - - - - - - - - - -
Seymour Butts is offline   Reply With Quote


Old 10-23-2013, 10:31 AM   #18
legendaryhog
is One Chatty Farker
 
Join Date: 03-08-13
Location: LawrenceFarkingKansas
Default

Quote:
Originally Posted by plowin-fire View Post
Can you let them air dry? I may know someone with a dehydrator i could use.
Caseydog already mentioned the humidity factor and he is correct. I air dried one season when I had a ton of peppers and some of them got mold growing in the middle. They looked fine on the outside (dried), but when you cut them open there was some white mold, which is usually harmless, but why bother when you have a ton of ones that dried fine. I did this about three years ago and still have a ton of dried peppers. I just don't know what to do with all the habeneros. You look like you are about to have the same problem.

One aside, if no one has mentioned this yet, you should smoke some of those peppers before you use or dry them. Totally changes the flavor.

Also, if you are going to make sauce, a food mill is your best friend for grinding all the peppers in batches without having to remove all the skin, seeds, stems, pith, etc. Look for a used one (cheap at a garage sale or goodwill), you won't use it all that often, but when you need it it's the right tool for the job. The flesh and juice goes through the bottom as the mill presses the peppers and the rest is left behind in the top to be thrown out.
__________________
-jeremiah
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
legendaryhog is online now   Reply With Quote


Old 10-23-2013, 11:31 AM   #19
Dr. Trout Bum
is one Smokin' Farker
 
Dr. Trout Bum's Avatar
 
Join Date: 05-12-08
Location: Stafford, VA
Default

I recommend roasting them before putting them in the freezer.
__________________
UDS, Blackstone Griddle, Camp Chef Explorer, British Racing Green Thermapen, Maverick ET-733
Dr. Trout Bum is offline   Reply With Quote


Old 10-23-2013, 11:35 AM   #20
bkleinsmid
Got Wood.
 
Join Date: 11-02-11
Location: Penn Valley, CA
Default

I smoke and then dry some........grind and blend with other seasoning to make a special blend. The rest of them go into jelly......

Brad
bkleinsmid is offline   Reply With Quote


Old 10-23-2013, 11:55 AM   #21
plowin-fire
Full Fledged Farker
 
Join Date: 04-26-11
Location: Beresford, SD
Default

Lots of great ideas! I have a food mill for canning tomato sauce.
__________________
B & T's BBQ Catering and Vending
plowin-fire is offline   Reply With Quote


Old 10-23-2013, 02:21 PM   #22
Haastyle
Full Fledged Farker
 
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
Default

Freeze the green, dry the cayanne, can and pickle the Habs and others. Fire roast some of them first before you can them, and do NOT include the seeds.
__________________
It's not a problem, it's an opportunity for a solution. Semper Fi
Haastyle is offline   Reply With Quote


Old 10-23-2013, 06:40 PM   #23
davefan360
Take a breath!
 
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
Default

http://www.yummly.com/recipe/Habaner...ion=6%2F14
made this last year, it was good. alittle watery but had a good tease and nice after bite. I would use less vinegar. I made a 8x batch becasue I had so many peppers, than gave the jars as gifts to my pepper heads.
__________________
http://www.facebook.com/PyroBbq
davefan360 is offline   Reply With Quote


Old 10-23-2013, 07:30 PM   #24
Rambo
Is lookin for wood to cook with.
 
Join Date: 09-27-13
Location: Lufkin TX
Default

remove stems, smoke on pit (about 2 hours at low heat, do not char. you need about 2-3 lbs of peppers.

Pulse in food processor the following:

peppers
5 cans of diced tomatoes
1 onion
1 bunch of cilantro(no stems)
garlic to taste

-------
1 cup vinegar
1/4 cup Kosher salt
1/4 cup sugar.
juice of one fresh lime

put enough vinegar in bottom of stainless steel pan/pot and dump in finely chopped onion, bring to boil. add other ingredients and boil on low until desired consistency is reached. Put in sterile Mason/Kerr jars and water bath for 10-15 minutes.


I like hotter peppers but suit yourself
Rambo is offline   Reply With Quote


Old 10-23-2013, 08:49 PM   #25
tpope
Full Fledged Farker
 
Join Date: 04-13-12
Location: North West, GA
Default

I'll see your peppers and raise you two gallons of green tomatoes.

I see a verde sauce soon.
tpope is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:38 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts