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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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06-02-2010, 12:34 PM | #31 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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.
Hmmmmmm...it'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!
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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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06-02-2010, 12:41 PM | #32 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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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...
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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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06-02-2010, 02:27 PM | #33 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I'll gladly trade our current weather!
Seriously though, I wonder if I can try that sawdust coffee can soldering iron trick...I've got the dust that goes with my Cameron stove top and the peppers just may hang dry in the sun after smoking...
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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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06-02-2010, 02:45 PM | #34 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
I do notice tho, if I leave the peps on a rack or something to finish drying for a couple of days, the potentcy of the smoke deminishes quite a bit, that could be good or bad I guess. Instead of the soldering iron deal, what about 4 lit briqs on one side of your kettle with a chunk of wood on top of them? That should smoke low enough... You could fit a lot more of em on there too. Let me know what you end up doing, I'd like to hear what results you have! |
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Thanks from:---> |
06-02-2010, 03:03 PM | #35 | |
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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06-02-2010, 03:14 PM | #36 | ||
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
Quote:
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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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Thanks from:---> |
06-02-2010, 03:18 PM | #37 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Heck, you'll prolly have the lower vents shut down enough that you could stick a fist sized chunk on the briqs... It would prolly smolder for an hour or longer as long as the lid was kept closed.
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06-02-2010, 05:01 PM | #38 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
Thanks!! |
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06-02-2010, 11:35 PM | #39 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
I may try some with my order of Hatch chiles at the end of summer. Sure would be nice to have some dry, smoked green chile for winter.
__________________
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:---> |
06-03-2010, 01:32 AM | #40 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Where's mine, Ry?
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06-03-2010, 10:14 AM | #41 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
Hmm, ask B-O-B... I left a small baggie of it with him in March when I was out specifically to give to you and swamp! He prolly still has it lying on his desk... under Rib-O-Lator boxes.
__________________
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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06-03-2010, 01:39 PM | #42 |
Is lookin for wood to cook with.
Join Date: 01-17-10
Location: san luis potosi S.L.P.
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Thanks for this it looks like alot of flavor.
Im goin to try this with some habanero peppers. |
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06-04-2010, 11:42 AM | #43 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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OK, I've got 19 green biguns (about 1 1/2 lbs)strung through the stem hanging in the kitchen window for direct sunlight to see if they'll ripen to red!
__________________
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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06-04-2010, 12:22 PM | #44 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
In fact, this one time I had 2 unmarked baggies about the same amount in each, I ended up adding about as much hab powder to my bowl of chili that I would usually add jap powder... *HOT!* lol |
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06-04-2010, 12:32 PM | #45 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
I started my expirement the other night too. I took 4 green peps and 3 paper bags, 1 pep and a ripe banana, 1 pep and an apple, 1 pep by itself in a bag and 1 pep on the windowsil. I left each in their respective spot for 24 hrs and then removed them and observed absolutely no change. Granted, 24 hrs isn't much, but a tomatoe will ripen or start to within that short time. I now have the pep that was with the apple in a paper bag with 2 tomatoes still on the vine... I'll letcha know what doesn't happen! |
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