In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

I am Making Chipotles & Adobo

Discussion in 'The Smokehouse' started by Grizzly Adam, Oct 13, 2013.

  1. Grizzly Adam

    Grizzly Adam null

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    I am in the process of making chipotles right now. I stumbled across the other thread on the subject, and no I will not be drying mine, sorry.

    Fist I prepared the racks with foil to prevent any sticking issues. I loaded bark into the chimney starter and some into my fire bay (left side at bottom). Notice the bricks separating the fire bay from the tomato bay. image.jpg

    Pecan wood is traditional, but I don't have any and have taken to using mulberry for my peppers. There are a few peppers and tomatoes in the second bag. image.jpg

    All the tomatoes came from our garden but about half the peppers were store bought. image.jpg

    I loaded the tomatoes onto a broil pan that happens to fitting neatly into the tomato bay and sit upon the previously mentioned bricks. The tomatoes don't really need to be smoked, but no reason they can't cook somewhat while the peppers smoke. Notice that everything is loaded away from the fire. image.jpg

    More to come...
     
  2. WeldrDave

    WeldrDave Military Outpost Moderator

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    That's gonna "rock" Jack:drool:!.... I can't have any "hot" stuff since my surgery but dam that looks good......
     
  3. Grizzly Adam

    Grizzly Adam null

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    If I remember to take the pepper seeds out this time, they probably won't get too hot.
     
  4. NW Walker

    NW Walker

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    Awesome Jack! I've got some ribs thawing out and I'm gonna hit the greenhouse here shortly and see if I can't copy what you are doing there. It's gorgeous here, finally, so I'm looking forward to spending the afternoon picking up around the place and tending the fire. Keep us posted, I need to know what to do here!
     
  5. Grizzly Adam

    Grizzly Adam null

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    I will try to keep ahead of you, I am waiting until the peppers are ready to shed their skins for the next step, still feeding mulberry to ol smokey.
     
  6. Grizzly Adam

    Grizzly Adam null

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    When I refilled with mulberry I used moved all the peppers over directly oven the fire since I am putting off pretty much all smoke and very little heat.

    image.jpg
    Walker, see the smoke? That's how you know it's going well.
     
  7. NW Walker

    NW Walker

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    Nice Jack, I'm rolling smoke now, about to put the ribs on. Please, call me Matt.
     
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  8. Grizzly Adam

    Grizzly Adam null

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    Thanks Matt, I'm Adam, but you can call me Jack (less confusing).
     
  9. Well Seasoned

    Well Seasoned Administrator

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    Awww yea jack! Keep them pics comin
     
  10. Grizzly Adam

    Grizzly Adam null

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    Ok, I am at a stopping point for this. Normally I make these on a Saturday and can stay up as late as I want. Will finish tomorrow. Pictures will come as soon as I get them off my phone, sit tight.
     
  11. Grizzly Adam

    Grizzly Adam null

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    First things first-- salmonella rules are in place when working with peppers-- wear gloves, don't touch eyes or any membranes, don't contaminate other areas. This is why I have been quiet.

    Once the skins on the peppers are loose, place them in a paper back and let cool for 5-15 minutes. The skins come off easier if you don't let them completely cool. image.jpg
    Once skinned place on a plate and repeat until all are skinned. image.jpg
    Then remove all the seeds if desired. I find them nearly impossible to eat with the seeds in. A bowl of water makes this job a lot easier. image.jpg
    Remember that first plate we put the skinned peppers on? Well it in now devoid of peppers but covered with a delicious, oily fire sauce. I am having some with my pierogies tonight. image.jpg

    I put the peppers in a bag and the tomatoes in a pan and both are in the fridge. Tomorrow after work I will smoking what's left of the peppers and make my adobo sauce. Stay tuned...
     
  12. Grizzly Adam

    Grizzly Adam null

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    In case anyone is wondering what the pierogies ended up looking like.

    image.jpg
     
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  13. Well Seasoned

    Well Seasoned Administrator

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    Looking good!
     
  14. Grizzly Adam

    Grizzly Adam null

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    Even after all that cottage cheese my mouth is on fire from the chilli oil!
     
  15. Grizzly Adam

    Grizzly Adam null

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    It's supposed to be raining when I get home. Guess I will be smoking in the rain! There go my plans for tree seeking (looking for shagbarks, honey locust, coffee trees in the home town).
     
  16. Grizzly Adam

    Grizzly Adam null

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    image.jpg
    Got the peppers back in the smoke.

    image.jpg
    And the tomatoes have been blended and are being reduced.

    Found more "chilli oil" in the pepper bag, saving that for another day.
     
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  17. NortheastAl

    NortheastAl

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    Your presentation is off the hook! Jack, you are da man. Now I'm hungry...
     
  18. WeldrDave

    WeldrDave Military Outpost Moderator

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    Dam good stuff Jack, Post your recipe..... the wife wants it also, I'd post a smiley but all I have are question marks and alien Jgibberish on the screen.....
     
  19. NW Walker

    NW Walker

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    I'm gonna second that recipe request.

    I followed your lead yesterday but took a left turn at the tomatillos and ended up with smoked chile verde, which I canned 9 pints of last night while eating the ribs off the smoker. Thanks for the inspiration to keep lighting up the cooker Jack.
     
  20. Grizzly Adam

    Grizzly Adam null

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    image.jpg
    Here is the recipe: add this stuff until it tastes right, every tomato is different.
     
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