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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. |
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06-04-2010, 12:36 PM | #46 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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The results will vary, but it takes a few days or more. Interested to see how they turn out.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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06-09-2010, 09:31 AM | #47 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Update. Absolutely no color change after four days of direct sunlight and the peppers are getting soft so I put them in the fridge. Also, Saturday I had bought a few additional and forgot about them, leaving them in the clear plastic produce bag that had been twistied closed, left on the kitchen counter. Tuesday, when discovered, one had become completely red except for the very tip and was still firm, two were partially red but were soft and beginning to mold and the other three were still completely green. One firm, the other two softening and a wee bit moldy. I think I'll have to try the brown paper bag thing next.
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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 |
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06-09-2010, 09:52 AM | #48 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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Thanks from:---> |
06-09-2010, 09:55 AM | #49 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
Interesting... Update on my expirement - nothing happened... well, the peppers started getting soft & wrinkled but that's it. Even the one put in with the tomatoes did nothing. It's not very warm around here right now either, not sure if that has anything to do with it...?
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “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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06-09-2010, 10:30 AM | #50 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Stems were left on Bob, and thanks for the info on the softening - no mold on the hanging ones and I think the moisture in the somewhat water tight environment had a factor on the mold and since paper breathes better...
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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 |
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06-09-2010, 12:10 PM | #51 |
Is lookin for wood to cook with.
Join Date: 01-17-10
Location: san luis potosi S.L.P.
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Im loving this experiment. I think humidity in the air is a big factor. Here where I live its dessert like condition and anything u leave out will dry great. tomatoes, peppers, herbs, meat, for beef jerky.
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06-14-2010, 11:24 AM | #52 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
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 |
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06-14-2010, 11:52 AM | #53 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Awesome! Thanks for the update Guerry!
I wonder if it would make a difference if you did them in the plastic bag again, but put a paper towel in the bottom of the bag to absorb the moiture, Maybe that way they wouldn't dry out as bad as they do in the paper bag but they wouldn't get moldy like they do in the plastic... Also, are you leaving these in the sun the whole time, or just sitting on the counter? Thanks! |
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06-14-2010, 11:56 AM | #54 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
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 |
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06-16-2010, 01:29 PM | #55 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Update, the ones I had hanging had gone into a brown paper bag a couple days ago and are now beginning to ripen (a few are turning nice colors) with no sign of mold yet. I tossed in a dessicate pak today to keep moisture levels down. Continued...
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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 |
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06-23-2010, 07:34 AM | #56 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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update
Here are the peppers from the brown paper bag after about 8 days with the dessicant pak. No mold, just drying out a bit and some are fully ripened while some are still green. Got some pics:
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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 Last edited by deguerre; 06-23-2010 at 09:15 AM.. |
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06-23-2010, 09:39 AM | #57 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Hmm, you popped one open yet to see what they taste like? If the flavor was on, then they would prolly work pretty well being smoked...
Thanks for the update Guerry! I've been too busy to do any expirementing, it also hasn't stopped raining for the past 2 months!
__________________
1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “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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07-12-2010, 02:08 PM | #58 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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!
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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 |
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07-12-2010, 02:54 PM | #59 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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So do you think it was the heat or the sunlight or the length of time that turned them red?
Update of my own - I "found" 6 peps at the bottom of the fruit bowl the other day... 1 was nasty rotten/moldy, 2 had large black spots all over them that made them unusable, 3 had turned bright red and had only a couple of small dark spots that were easily cut out... These had been sitting in a sunless part of the kitchen on the counter.
__________________
1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “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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07-12-2010, 03:02 PM | #60 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I'm thinking it was the direct sunlight and the extra heat from that. The outgassing in the bags probably contributed as it does with fruits. I do think using the dessicator helped reduce the mold factor though.
__________________
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 |
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