Smoked Peppers ( w/ Pron! )

Derek · 05-18-2010, 09:13 PM

Well I'm done smoking my jalapino peppers.

Tomorrow I will hang them & let dry, Then I will use the food processor and turn it into chipolty pepper spice.

I've started the proccess of making Chipolty Pepper spice.

And the first step I did was blanching the peppers in ice water.

Then I've dried them on the paper towels for the grill.

Then I've direct grilled them for the first hour to get the char on the peppers.

After the first hour I've moved them over to the indirect heat and slow smoked them for 5 more hours.

Then I've pulled them about 15 minutes ago ( and they're exactly what I've wanted )

Thank you very much for the help Landarc.

SmokeJumper · 05-18-2010, 09:15 PM

Nice. They are going to add some killer flava to your chow. What smokewood, if any, did you use?

Derek · 05-18-2010, 09:17 PM

Thank you SJ, it's actually going into my killer Hab heat sauce!

Oh yes I've used hickory wood, been trying to use it up so I can use a different wood.

jeffboyette · 05-19-2010, 10:42 AM

next time put an old cookie sheet with sea salt spread on it and let it smoke. Every hour or so stir it around until it gets golden in color. Then you can have some smoked sea salt to go with your smoke chipotle powder.

Derek · 05-19-2010, 10:44 AM

Quote:

Originally Posted by jeffboyette

next time put an old cookie sheet with sea salt spread on it and let it smoke. Every hour or so stir it around until it gets golden in color. Then you can have some smoked sea salt to go with your smoke chipotle powder.

Sorry man, I can't do salt even though I like too.

rolf · 05-19-2010, 06:36 PM

Beautiful. Love the sweet taste of smoked peppers.

05-18-2010, 09:13 PM	#1
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Smoked Peppers ( w/ Pron! ) Well I'm done smoking my jalapino peppers. Tomorrow I will hang them & let dry, Then I will use the food processor and turn it into chipolty pepper spice. I've started the proccess of making Chipolty Pepper spice. And the first step I did was blanching the peppers in ice water. Then I've dried them on the paper towels for the grill. Then I've direct grilled them for the first hour to get the char on the peppers. After the first hour I've moved them over to the indirect heat and slow smoked them for 5 more hours. Then I've pulled them about 15 minutes ago ( and they're exactly what I've wanted ) Thank you very much for the help Landarc. __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

05-18-2010, 09:17 PM	#3
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Thank you SJ, it's actually going into my killer Hab heat sauce! Oh yes I've used hickory wood, been trying to use it up so I can use a different wood. __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

05-19-2010, 06:36 PM	#6
rolf Full Fledged Farker Join Date: 03-23-09 Location: Nierstein, Germany	Beautiful. Love the sweet taste of smoked peppers. __________________ Performer, Jumbo Joe, Smokey Joe Gold, Go Anywhere Charcoal and Gas, with craycort cast iron grates

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05-18-2010, 09:15 PM	#2
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	Nice. They are going to add some killer flava to your chow. What smokewood, if any, did you use?

05-19-2010, 10:42 AM	#4
jeffboyette Full Fledged Farker Join Date: 01-31-10 Location: Waldorf, MD	next time put an old cookie sheet with sea salt spread on it and let it smoke. Every hour or so stir it around until it gets golden in color. Then you can have some smoked sea salt to go with your smoke chipotle powder.