Chipotle's...

[Plowboy]

Originally Posted by thirdeye

Try this on chicken....Recipe is from the Lawn Ranger collection. I like his recipes because he uses Balsamic vinegar and measures stuff and keeps track of cook time like I do, by the seat of his pants. Heheee. By the way, these are one of my favorite cooks for wings or drumsticks when folks want sauce. I like to add black pepper toward the end of the cook.

Sweet and Spicy Chipotle Wings - Lawn Ranger

2 or 3 canned chiplotle peppers with plenty of the adobo sauce, diced up (2 or 3 peppers...NOT 2 cans of peppers)

brown sugar 1 handful
mustard 3 tablespoons
catsup 4 or 5 tablespoons
Worchestershire 1/4 cup or so
Soy sauce 1/4 cup or so
Balsamic Vinegar 1/2 cup or so

I add black pepper at the end of the cook


Reserve some marinade for basting and put the rest in zip lock bag and mix....add wings (or whatever ) and marinade for 2 - 4 hours, turning periodically.

Cook at 250° to 300° on a raised grate or over a smaller fire, 15 or 20 minutes per side, basting toward the end.

Wayne, you need to post this stuff on GetYourGrillon.net, too. These are fabulous posts.

[thirdeye]

Originally Posted by Sledneck

who is the lawn ranger?

-

LR is a fellow Egghead, and a good cook. He used to be in the landscaping business (get it?) and as a hobby makes personalized handles for cookers and custom Q tools like spatulas and tongs. A lot of his stuff is for ceramic cookers, but I've seen replacement handles for other cookers, for knives, walking sticks, etc.

[Yakfishingfool]

Forgot to mention these were dried I saw, but could get wet. Thanks for all the rec's. SCott

[thirdeye]

Originally Posted by Plowboy

Wayne, you need to post this stuff on GetYourGrillon.net, too. These are fabulous posts.

Thanks for the kind words, and I enjoy posting some of my favorites right here (and on a couple of other forums) for that very reason. You know what.... I'm still cutting my teeth and having fun with this foodblog thing working for Matt, writing a few things for The Cooks Kitchen. Maybe later on if there is still room, it may be fun putting something down for Get Your Grill On.....

[Mark]

Originally Posted by Kevin

Mark smokes peppers every year. Maybe he'll see this.

Yeh, but what am I supposed to do now? Comment on how to make & use smoke dried hot peppers again? Iffin ya can't find it using the search function, lemme know. OK?

[backyardchef]

Here's some good stuff:
http://www.bbq-brethren.com/forum/sh...Smoked+peppers

[backyardchef]

Originally Posted by thirdeye

I'm still cutting my teeth and having fun with this foodblog thing working for Matt, writing a few things for The Cooks Kitchen......

Your efforts are much appreciated, Wayne! Your posts (wherever you choose to share them) are always informative....and usually accompanied by mouthwatering photos.

Farker.

[Greendriver]

I've smoked and dried peppers for the past several years and usually wind up using em ground up later in the year. Right now I've got a good stash of carrot based habenaro sauce that I need to start looking for victims to give jars to or this batch might last several years. This year was my first time to actually make canned chipotles and they tasted just about like they was suppose to - I think I just added water, vinegar, onions, and ketchup to the pan of dried jalapenos and simmered for a long time. I didn't get around to doing more than just the test run so they were not cold packed - I just put em in the fridge. When I smoke peppers all I have to do is leave em in the smoker long enough to impart a lot of smoky flavor then finish em up in the homemade dehydrater.

[barfly]

I use 'em instead of japs when I want some extra smoke. They're great in quacamole, peeple are alway trying to figure out what I do different.

[Mark]

Originally Posted by backyardchef

Here's some good stuff:
http://www.bbq-brethren.com/forum/sh...Smoked+peppers

Yepper, that about covers it. I've got several coffee cans stuffed full of crushed hot peppers. Some contain rather hot varieties and some contain milder varieties like poblano. The red plastic Folgers coffee cans are ideal.