Chipotle's My Way - Page 5

KnucklHed BBQ · 11-04-2010, 01:40 PM

Well I'm just about out of the pound of smoked jap powder from this batch, might have a few tablespoons left...

Someone told me they had seen whole chipotle pods in the mexican spices section, so I looked and sure enough El Guapo has these - http://www.mexgrocer.com/44989-33210.html
I bought a pkg and ground them up and I have to say, they are pretty close to the peppers I made - not nearly as smokey, but overall pretty good! The ground powder was more of a brown color with only a very very faint reddish tint to it.

I paid close to $4 for a 1.5oz pkg... Crap! I'd go broke!

Looked around and found these guys - http://stores.ebay.com/CHEFCUBE-Gour...=p4634.c0.m322

I've ordered a 1lb pkg for less than $20 with shipping - I'll letcha know what I think of them when they arrive!

KnucklHed BBQ · 01-19-2013, 05:49 PM

Well, I used some home smoked peps and the 1lb pkg of the purchased ones and it's lasted me right up till a month ago... started it all again today.

I bout 15lbs of japs a couple weeks ago and then got sick and then horribly unmotivated... they sat for a bit, but that gave some of them a chance to start changing color... a little shriveling occurred but not too bad, only lost a few peppers.

Kept them on cookie sheets for the past week so they wouldn't get soggy on me.

Sliced up in quarters and into the cajun bandit with the water pan foiled and a single layer snake of charcoal and mesq chunks.

There Guerry, ya happy now????? =P

Ackman · 01-19-2013, 08:06 PM

What temps u running at to go that long--?

deguerre--do you have a recipe for that sauce around this site?

KnucklHed BBQ · 01-20-2013, 01:35 AM

I try and keep temp 75-100. trouble I have is keeping a low fire like that going... it's been between 15 and 20° out and the chain of briqs doesn't always want to stay lit.

11-04-2010, 01:40 PM	#61
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Well I'm just about out of the pound of smoked jap powder from this batch, might have a few tablespoons left... Someone told me they had seen whole chipotle pods in the mexican spices section, so I looked and sure enough El Guapo has these - http://www.mexgrocer.com/44989-33210.html I bought a pkg and ground them up and I have to say, they are pretty close to the peppers I made - not nearly as smokey, but overall pretty good! The ground powder was more of a brown color with only a very very faint reddish tint to it. I paid close to $4 for a 1.5oz pkg... Crap! I'd go broke! Looked around and found these guys - http://stores.ebay.com/CHEFCUBE-Gour...=p4634.c0.m322 I've ordered a 1lb pkg for less than $20 with shipping - I'll letcha know what I think of them when they arrive! __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *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* (\__/) (='.'=) (")_(")

01-19-2013, 05:49 PM	#62
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Well, I used some home smoked peps and the 1lb pkg of the purchased ones and it's lasted me right up till a month ago... started it all again today. I bout 15lbs of japs a couple weeks ago and then got sick and then horribly unmotivated... they sat for a bit, but that gave some of them a chance to start changing color... a little shriveling occurred but not too bad, only lost a few peppers. Kept them on cookie sheets for the past week so they wouldn't get soggy on me. Sliced up in quarters and into the cajun bandit with the water pan foiled and a single layer snake of charcoal and mesq chunks. There Guerry, ya happy now????? =P __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *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* (\__/) (='.'=) (")_(")

01-19-2013, 08:06 PM	#63
Ackman On the road to being a farker Join Date: 04-26-10 Location: New Canaan, CT Downloads: 0 Uploads: 0	What temps u running at to go that long--? deguerre--do you have a recipe for that sauce around this site? __________________ Steve ----------------- WSM 18" CookShack SM025 Lang 36 BWS Extended Party

01-20-2013, 01:35 AM	#64
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	I try and keep temp 75-100. trouble I have is keeping a low fire like that going... it's been between 15 and 20° out and the chain of briqs doesn't always want to stay lit. __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *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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