[CH] RE: Smoked peppers

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• Next message: Jim Morrissey: "[CH] Smoked peppers"
• Previous message: =Mark: "RE: [CH] Smoked peppers"

Yesterday I looked at the back label of a jar of Badia "pimenton ahumado" 
smoked paprkia I have on hand.  It said the peppers are smoked over oak, for 
eight to ten days.

I've smoked a few rounds on my New Braunfels Big Texas, but it's difficult 
to avoid scorching them.  The whole grill is about as large as the fireboxes 
on some offset smokers.  I still have purira peppers from the fields, and 
I'm thinking of quick-smoking a portion of them, to go into a sauce with the 
rest of them.  I haven't made a smoked-pepper hot sauce yet, so maybe that 
will be this year's angle.

- A




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• Next message: Jim Morrissey: "[CH] Smoked peppers"
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