RE: [CH] Smoked Chiles / Powders
Dannie Scates (dannies@midohio.net)
Mon, 13 Oct 2003 12:00:21 -0400
Dan
Looks and Texture make them unappetizing until dried and powdered.
To get the Heavy smoked flavor the peppers
On the bottom and edges of the basket will be crispy crittered bordering
on burned and the others will be brownish, cooked soft and care should
be taken not to loose their juice. In other words they look and feel
terrible but the resulting powder will flavor anything it is used in/on.
Regards
Dannie
-----Original Message-----
From: Dan Gillis [mailto:DanGillis@earthlink.net]
Sent: Sunday, October 12, 2003 6:08 PM
To: Dannie Scates; Chile-Heads@globalgarden.com
Subject: Re: [CH] Smoked Chiles / Powders
Sounds great! I can't wait to try that... but I do have one question:
After the first four hours of smokin'..what is it exactly that your
looking
for to determine that they are not edible? Wouldn't you know that
before
you put them on in the first place? Is it something you can see or
feel?
Just curious.
Dan
----- Original Message -----
From: "Dannie Scates" <dannies@midohio.net>
To: <Chile-Heads@globalgarden.com>
Sent: Sunday, October 12, 2003 4:29 PM
Subject: [CH] Smoked Chiles / Powders
> (unlurking)
> I like to smoke peppers too. (They are cooked and many are burned)
> This is how I got that 'ole smokehouse' flavor in the Misc peppers
Heavy
> smoked with Oak that I offered at the Open Fields this year. (Many
> Thanks to Jim Campbell and everyone that was there.)
> 1. Use only ripe peppers (whatever is available)
> 2. Wash
> 3. de-stem
> 4. slit open to check for mold ect
> 5. I have made a wire basket made of ½" hardware cloth to fit my
> Brinkman Smoker. There is another piece of ¼" hardware cloth I use in
> the bottom to contain small peppers. I fill the basket up to 4" deep
> with pepper halves placed inside up to hold the juices. I build a
> charcoal fire in the fire pan when white ash is visible and no more
odor
> put the smoke material on top, put the empty water pan in place above
> the fire, and place the basket of peppers on the top rack close up and
> enjoy the smell.
> 6. After smoke stops (about 4 hours)check peppers. If they still look
> edible, put more smoke material on fire and smoke another 4 hours.
Keep
> the temp gage below "normal". This should leave all the peppers
cooked,
> full of their own juice, and
> some evidence of charring around the edge of the basket. In other
words
> they look terrible but smell great.
> 7. Place these in a dehydrator and dry till brittle. ( no moisture at
> all)
> 8. grind with your favorite grinder. I use a Corona corn mill.
> 9. store in air tight containers for years
> 10. mark what you did on the label
> 11. enjoy
>
> Dannie
>
> (lurking)
> - ----- Original Message -----
> From: T. Matthew Evans
> To: Chile Heads
> Sent: Thursday, October 09, 2003 10:00 AM
> Subject: [CH] Smoked Chiles / Powders
>
>
> Hello, CH's --
>
> I have smoked chiles many times in the past, but usually for immediate
> use -- e.g., I'm smoking some ribs, so I throw a few chiles on the
grill
> and use them in the barbecue sauce. Late last season, I bought a food
> dehydrator, and this past weekend I smoked some chiles to dry and
grind
> into powder. The problem is, after pulling the chiles out of the
> dehydrator, the smoky flavor was nearly gone.
>
> Obviously, it would be ideal to dry the chiles completely in the
smoker,
> but I have neither the equipment nor the time for that. So, what
methods
> are used by others on the list for smoking chiles and preserving the
> results?
>
> As always, thanks for the help.
>
> Matt
>
>
>
>