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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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Old 10-29-2007, 07:06 PM   #1
b.buteyn
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Question Roasting Hot Peppers

I have a bumper crop of hot peppers Habanera & Serrano. I am considering roasting them in my Bandera. I have seen peppers being fire roasted on tv.

Since these are very hot peppers, do I risk the peppers contaminating the grill for future smoking? A fiery hot turkey would be a dissapointment on thanksgiving.

Does anyone have experience with this?
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Old 10-29-2007, 07:11 PM   #2
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Wow, brother B, you are a real post pumper, huh?

Seriously, in my opinion, you have nothing to worry about.. I would not hesitate to roast the peppers. If you do have concerns, just do a re-seasoning burn in the bandera afterwards, and you will be starting fresh.
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Old 10-29-2007, 08:21 PM   #3
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I roast my poblanos, Anaheim, Pueblo, Big Jims and bells. We use the serranos fresh or freeze them. What am I missing?? Should I be roasting some???
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Old 10-29-2007, 08:24 PM   #4
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HEre you go, as mentioned in my PM

http://www.bbq-brethren.com/forum/sh...ad.php?t=31179
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Old 10-29-2007, 08:24 PM   #5
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No, you will not contaminate the grill for part 2 of the answer
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Old 10-30-2007, 02:22 AM   #6
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Okay, after you smoke all dim peppers, whattaya do with em?

I have Anaheims, Jalps, and Fresno's and no clue as to what to do with them.
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Old 10-30-2007, 09:47 AM   #7
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whattaya do with em? Home made chipolte sauce, salsa, chile powder, rubs, Christmas gifts.

That's assuming you've completely dried them. If they aren't completely dried, uses are more limited.

As for the larger peppers like Anaheims & Poblano's, it's hard to beat a filleted pepper on a burger. Just roast over flame until they blister then throw them in a plastic bag so they steam for awhile and cool down. Then skin them and deseed/devein them. They can also be frozen like that if seperated by wax paper.
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Old 10-30-2007, 01:52 PM   #8
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Alright, how do you dry them?

Please assume I am a complete rookie at this, and do not know my head from my arsee...
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Old 10-30-2007, 02:05 PM   #9
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Fin,
24-36 hours in the UDS at 180 deg should do it. From my research, you need to clean the smoker first to get rid of any meat residue before smoking the peppers.
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Old 10-30-2007, 02:09 PM   #10
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Thanks!

Da UDS is pretty clean except for the grates. You know, the temp in that thing stays around a hundred or so for a day or two after a cook.
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Old 10-30-2007, 02:27 PM   #11
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4-6 lit briquettes in the middle of 10-15 lbs of charcoal kept mine at 150-180
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Old 10-30-2007, 03:23 PM   #12
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Quote:
Originally Posted by qman View Post
Wow, brother B, you are a real post pumper, huh?

Hehe - 1 post every 3 years? A man of few words.
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