ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-16-2007, 04:08 PM   #16
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Quote:
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.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 01-16-2007, 04:10 PM   #17
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
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.


__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 01-16-2007, 06:44 PM   #18
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default

Forgot to mention these were dried I saw, but could get wet. Thanks for all the rec's. SCott
__________________
Oh It'z BBQ!
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
Team BBQ-Brethren.com
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote


Unread 01-16-2007, 11:11 PM   #19
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
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.....
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 01-17-2007, 12:13 PM   #20
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

Quote:
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?
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Unread 01-17-2007, 12:33 PM   #21
backyardchef
Babbling Farker
 
backyardchef's Avatar
 
Join Date: 11-05-04
Location: New York City
Downloads: 0
Uploads: 0
Default

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

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
backyardchef is offline   Reply With Quote


Unread 01-17-2007, 12:40 PM   #22
backyardchef
Babbling Farker
 
backyardchef's Avatar
 
Join Date: 11-05-04
Location: New York City
Downloads: 0
Uploads: 0
Default

Quote:
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.
__________________
Matt
Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
backyardchef is offline   Reply With Quote


Unread 01-17-2007, 01:05 PM   #23
Greendriver
is One Chatty Farker
 
Greendriver's Avatar
 
Join Date: 08-27-06
Location: Dalton, Ga
Downloads: 0
Uploads: 0
Default

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.





Greendriver is offline   Reply With Quote


Unread 01-17-2007, 03:01 PM   #24
barfly
Full Fledged Farker
 
Join Date: 06-25-04
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

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.
__________________
Chris
Qeer Eye for the BBQ Guy
I Like Smoke N Lightning
22 in. weber kettle
Large BGE
barfly is offline   Reply With Quote


Unread 01-17-2007, 04:43 PM   #25
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by backyardchef

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.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chipotle's My Way KnucklHed BBQ Q-talk 63 01-20-2013 01:35 AM
chipotle's from green jalapenos? ams14 Q-talk 14 08-25-2009 11:38 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:10 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts