Mike Bowers Homemade Chipotles Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Jalapenos,
Directions:
I did some a couple of weeks ago, and its worked fine. I used a
mixture of peach and hickory; I smoked them for about 8-9 hours then
let the fire go out. I finished them in my dehydrator then next
morning, though I understand that fresh smoked jalapenos are also
good (ie, not smoked to complete dryness, and stored in the freezer).
Ive got a second batch that Ill do this weekend using a different
technique (well, red jalapenos are only $1/lb at the farmers
market!) suggested in the Chipotle Cookbook (think thats the title).
Ive frozen a bag of jalapenos, and will pull them out and smoke them
~ apparently they collapse and carmelize more, giving a somewhat
sweeter, smokey taste. I just do it in a typical small water smoker,
but Ive also smoked stuff in a Weber (small fire on one side, pan of
water under grill). I forget the temperature I used (probably around
160F), but if youre interested email me and Ill look it up. They
suggested that the chiles absorb all the smoke they are going to in
4-6 hours. I also did some serranos and Fresnos at the same time.
Recipe By : Mike Bowers
Source from luhu.jp
mixture of peach and hickory; I smoked them for about 8-9 hours then
let the fire go out. I finished them in my dehydrator then next
morning, though I understand that fresh smoked jalapenos are also
good (ie, not smoked to complete dryness, and stored in the freezer).
Ive got a second batch that Ill do this weekend using a different
technique (well, red jalapenos are only $1/lb at the farmers
market!) suggested in the Chipotle Cookbook (think thats the title).
Ive frozen a bag of jalapenos, and will pull them out and smoke them
~ apparently they collapse and carmelize more, giving a somewhat
sweeter, smokey taste. I just do it in a typical small water smoker,
but Ive also smoked stuff in a Weber (small fire on one side, pan of
water under grill). I forget the temperature I used (probably around
160F), but if youre interested email me and Ill look it up. They
suggested that the chiles absorb all the smoke they are going to in
4-6 hours. I also did some serranos and Fresnos at the same time.
Recipe By : Mike Bowers
Source from luhu.jp
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