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  • Kung Pao

    Check these out...



    Some of these are 12 inches long and quite hot...
    Not sure what Im gonna do with them...
    Go great in salsa...But I got dozens and dozens of them on the plants...
    Might just get dried and ground...I dunno...
    Im open to suggestions...
    Craig
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  • #2
    Dry and send to me... I'll figger it oot from there...

    Dang!!


    Drinks well with others



    ~ P4 ~

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    • #3
      !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Hot sauce !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
      Brian

      Certified Sausage & Pepper Head
      Yoder YS640
      Weber Genesis
      Weber 18.5" Kettle
      Weber Performer
      Misfit # 1899

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      • #4
        If I had jars tall enough I would pickle them whole
        Craig
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        • #5
          Originally posted by SMOKE FREAK View Post
          If I had jars tall enough I would pickle them whole
          that would be awesome!
          sigpic
          it's all good my friend..........

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          • #6
            Hot sauce for some, dehydrate and grind into powder for others. Even smoke then dehydrate and grind.

            I have been doing the above for years and highly recommend any one of them. It works very well with thin walled peppers which I grow.
            Pete
            Large BGE
            Char Broil Tru-Infrared Commercial series

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            • #7
              Peppers look Awesome Craiger! I will send you some nail clippers
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              • #8
                Originally posted by Fishawn View Post
                Peppers look Awesome Craiger! I will send you some nail clippers
                Send em to Lena
                Craig
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                • #9
                  Take them to your favorite Oriental Restaurant & see if they want some. I used to take habaneros to a local Caribbean place & got coupons for dinners.
                  MES 30"
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                  Weber 22" kettle
                  E-Z-Que rotisserie
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                  Cracker Smoker
                  UDS

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                  • #10
                    Hot Sauce and Salsa!
                    Smokem if you got em

                    Yoder YS640
                    Weber EP-310 Gasser Grill
                    A-Maz-N-Pellet-Smoker (AMZNPS)
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                    Deano

                    "May the thin blue smoke be with you"

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                    • #11
                      wrap in bacon.....grill up for an appetizer or a side veg, with a cold beverage of course
                      Char Griller Pellet Smoker
                      Smokin' It #3 electric smoker
                      Stok Tower Charcoal Grill
                      Bubba Keg with Rotisserie Attachment
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                      • #12
                        Those peppers are one of my faves... great flavor and heat. I use them in my pork loin Asian jerky. Mmm.
                        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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                        • #13
                          Get some taller bottles, and make some infused vinegars.....
                          Once you go Weber....you never call customer service....

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                          • #14
                            Seriously, smoke them first at a low temp, 150-200° for a an hour or so. I use Apple wood.



                            Then, you can dehydrate them or just keep going on the smoker until they are very dry but not burnt. I run the dehydrator at 160°.



                            Stem them and run through a blender or a coffee grinder to make powder:



                            We use the powder on all sorts of stuff. Add to burgers, soups, fries, meats, chili, etc. It can be done individually or as a batch.

                            It's what's widely called a chipotle pepper but I think you'll love them if you are a pepper fan. It's a process that works with the thin walled peppers and not so much with thicker peppers like jalapenos. Serranos are a tweener peppers for example. For those, some easy tricks to make them work better.

                            As for doing them in larger amounts, I use a basket to smoke them in and run 4 trays in the dehydrator to gain some scale for the work.
                            Pete
                            Large BGE
                            Char Broil Tru-Infrared Commercial series

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                            • #15
                              Pete this is pretty much what I do with most of my jalapeno and Serrano peppers...Even did it with Bhut Jolakia...aka Ghost-potle...

                              I use only ripe peppers for this... I like to cut them open to get the smoke into the meat of the peppers...Then dry them really dry...I got 2 qt. containers full of chipotle type peppers all around... Don't really need more......I don't grind them till I need more...Got shakers of various peppers in my cabinet...No shortage of heat here...

                              That said, that may be the best use for these...Thin walled peppers dry so well...Not meaty enough to make a decent (thick) sauce but they do work well in salsas and the like...

                              Too many hot peppers...What a problem to have, huh...
                              Craig
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