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Smoked and Dried Peppers

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  • Smoked and Dried Peppers

    Try not to laugh...

    Started with this


    Then this...


    And some of these...


    Made sure this fit...


    Then got this filled up...


    And these prepped. Just topped and halved, keeping the seeds. Jalaps, habs and cayannes. Kept the cayannes whole...


    Some assembly required...


    Add the box, prop it up for air..


    And out comes smoke!
    Last edited by Seboke; 07-17-2011, 12:17 AM.
    Lang 84 Deluxe (sold it, broke my heart)
    Weber Performer
    Weber 22.5" OTG
    Weber Q Tabletop Gasser
    Bunch of Sausage Makin' Kit
    Big Azz BBQ Concession Trailer
    BBQ Food Truck

  • #2
    4 hours of smoke, 12 hours of dehydrator, I got this...








    So now I have some dried peppers. No idea what to do with them...

    Now that I have that new SnG, won't need to use the box anymore
    Lang 84 Deluxe (sold it, broke my heart)
    Weber Performer
    Weber 22.5" OTG
    Weber Q Tabletop Gasser
    Bunch of Sausage Makin' Kit
    Big Azz BBQ Concession Trailer
    BBQ Food Truck

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    • #3
      Love it, very nice Seboke; your rocking the peppers and keeping it super simple!
      --- --- --- --- --- --- ---
      www.OwensBBQ.com

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      • #4
        ..... I'm new to this also..... I think you did great.......I'm following you...
        sigpic

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        • #5
          Nice!Love the way ya did it.Grind for Powders?
          sigpic

          Certified Sausage Head

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          • #6
            Fantastic Seboke!

            Dave

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            • #7
              Ingenious Sir!

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              • #8
                Very nice indeed...
                Looks like a setup I saw on Alton Brown once...
                Craig
                sigpic

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                • #9
                  Very cool. Looks like they came out perfect.
                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

                  sigpic
                  @SmokinJim52 on Twitter

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                  • #10
                    Hey..it works! Those mix well into a batch of sausage if ya grind 'em up a bit... and dips, and cajun/creole dishes and cornbread and...
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Very nice! We are about a month and a half to two months behind ya!!

                      In addition to Rich's suggestions, I grind mine into powder and use it in my rub, and also make a pepper garlic salt that goes like this:

                      Equal parts of ground smoked pepper powder and smoked kosher salt.
                      1/2 of that amount of dried, ground garlic.

                      Purdy good shat!

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                      • #12
                        Originally posted by WALLE View Post
                        Very nice! We are about a month and a half to two months behind ya!!

                        In addition to Rich's suggestions, I grind mine into powder and use it in my rub, and also make a pepper garlic salt that goes like this:

                        Equal parts of ground smoked pepper powder and smoked kosher salt.
                        1/2 of that amount of dried, ground garlic.

                        Purdy good shat!
                        I have to agree with Tracey. He re-stocked my jar again yesterday. I use it on lots of things (sometimes along with Mad Hunky).
                        sigpic
                        Smoke Vault 24

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