RE: Re: [CH] Recipe request

Frank J. Hashek (fhashek@comcast.net)
Tue, 14 Nov 2006 11:34:32 -0500 

Steve,

I've been working on a large quantity of Jim's Apple Smoked Habs for a
while, but will have to reload before long.

I had always thought that the true Chipotles were smoked in Mexico, using
the two pit method and pecan wood.  Checking out Dave DeWitt's page (link
below) on Chipotles, this is generally true, but other fruitwoods and
hardwoods also are used. 
http://www.fiery-foods.com/dave/profile_chipotles.html

I will have to try your Hickory Chipotles, should be an interesting
combination with pork and chicken.  (I have to add my chiles after cooking,
as Judy is somewhat to the far side of ultra-mild in her preference.)

Blue skies and hot chiles,
Frank


-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Uncle Steve
Sent: Tuesday, November 14, 2006 10:01 AM
To: chile-heads@globalgarden.com
Subject: ct: Re: [CH] Recipe request

>Erich wrote:
>>   OK, since you guys brought it up...
>>
>>   Does anyone have any recommendations for Chipotle powder that might 
>>be better than the Penzey's that I'm using?  I like theirs just fine, 
>>but wonder if maybe there's something great out there I'm missing out on.

Try ours!  Hickory smoked. http://usHOTstuff.com/Cpages/p001.htm
--
Enjoy the heat,
Uncle Steve

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