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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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09-17-2013, 05:39 AM | #1 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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Ghost pepper
Hello Brethren....I grew myself a really nice crop of Ghost peppers this year. That little bugger is some hot! I am looking at my options to save these guys as you do not need much of them to kick up the heat in food. What can I do to dry them and or grind them up? Thanks in advance.
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2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production! [FONT=Arial Black]Of everything I have lost in this life...I miss my mind the most![/FONT] |
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09-17-2013, 05:52 AM | #2 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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If you don't have a dehydrator there are a few options.
1) slice thin as possible and sun dry on newspaper, butchers paper or wax paper 2) slice as above and put in the oven at the lowest setting with the door propped open and check regularly 3) string the stems, keeping good air space between peppers, with a cotton string, like butchers string, and hang in an area with good airflow. This option will take longer but works quite well. Hope that'll help ya out.
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-17-2013, 06:00 AM | #3 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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^Thanks for the info Dave.
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09-17-2013, 06:10 AM | #4 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Glad to help when I can
And them peppers are insane HOT!!!!!! They'll burn ya up..........twice
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-17-2013, 06:18 AM | #5 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Yeah, I just got a little ol' 20 dollar dehydrator that was on clearance at Wal-Mart six years ago now for ten dollars. It dehydrates peppers like nothing. Takes about a day, maybe a day and a half. Oster brand if I remember right. If you're looking at saving peppers, dehydrator is a great investment. Plus jerky! And banana chips. Mmm, banana chips.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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09-17-2013, 06:25 AM | #6 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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The oster is a good dehydrator. Plus you can buy extra racks and stack it higher for more volume.
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-17-2013, 06:28 AM | #7 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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Then what would I do to grind up after drying???
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2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production! [FONT=Arial Black]Of everything I have lost in this life...I miss my mind the most![/FONT] |
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09-17-2013, 07:04 AM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Dedicated coffee grinder. Just don't forget and actually use it for grinding coffee...
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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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09-17-2013, 07:16 AM | #9 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I ended up getting a Sunbeam knockoff of that... Bullet? Or whatever it is. Damn near is a coffee grinder, but has a quad blade setup like a blender. Works like a charm for gnawing down some peppers. I soak it in baking soda water if I plan on using it for anything else, but that rarely happens. Think I used it one time to make some powdered sugar when I ran out, and needed it for making some icing or some such nonsense. Didn't have a problem with spicy icing or anything.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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09-17-2013, 07:18 AM | #10 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Buy a respirator and double up on the gloves whatever you do!
You could buy a little spice grinder or coffee grinder.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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09-17-2013, 07:21 AM | #11 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Respirator?! Pffffft! Every time I inhale those perfumey chili fumes, it reminds me of the Chemical district out in Pasadena. Nothing will interfere with my nostalgia! NOTHING!
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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09-17-2013, 07:21 AM | #12 |
On the road to being a farker
Join Date: 08-14-13
Location: Williamsburg Va.
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I place my cayenne peppers on a rack on the kitchen counter. Move and rotate them around every couple of days. In 2-3 weeks they are dried and then grind as needed. I smoke jalapeño and habaneros at 175-200 for a couple hours then dry on rack.
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09-17-2013, 07:51 AM | #13 | |
Got Wood.
Join Date: 08-15-13
Location: Avon Lake, OH
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Quote:
NICE! I have my own just about ready to harvest amoung other super hot varieties Dry and grind is a great option I like to add some to vinegar-based BBQ sauces Smoke them! Then finish drying and grind or add to anything There are lots of simple hot sauce recipes that are tasty If you like drying these try naga dorsetts next year (or naga vipers)....their skin is a little thinner and dry easier Good luck from a fellow chili head
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09-17-2013, 08:03 AM | #14 | |
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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