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smoking or grilling peppers help

Discussion in 'General Discussion' started by jrollins, Dec 16, 2006.

  1. Dec 16, 2006 #1
    jrollins

    jrollins Fire Starter

    Villa Rica GA
    I need help do i grill peepers for appit. or do i try to smoke them help
     
  3. Dec 16, 2006 #2
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    What are you trying to achieve?
    :?
     
  4. Dec 16, 2006 #3
    jrollins

    jrollins Fire Starter

    Villa Rica GA
    I am trying to make somthing good out of the peppers
     
  5. Dec 16, 2006 #4
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Well, if ya just want to impart a nice smoky taste to them, set your smoker to about 180°-200°, and let em go for about 4 hours, that should be enough when they dark and smoky looking (don’t burn them!). Now if you are trying to dry them out and grind them up as a spice, you need to dehydrate them, so there is no moisture left in the tissue. If you have a dehydrator, cool, if not set your oven to 150° and scatter your peppers on a cookie sheet and let go 8-12 hours. store in a airtight container, to protect that delicate smoky flavor. 8)
     
  6. Dec 17, 2006 #5
    jrollins

    jrollins Fire Starter

    Villa Rica GA
    I touth i saw whear you could stuff with cheese or shrimp and bacon and then smoke them i dont know i gust wont to try something new but every thing i try is new to me as far as smokeing goes
     
  7. Dec 17, 2006 #6
    ultramag

    ultramag SMF Events Planning Committee

    Clinton, MO
    jrollins, this is probably what you are thinking of. We call them ABT's. If it is, this link should be plenty to help get you started.

    Atomic Buffalo Turds

    There is no right or wrong way to make these, so go crazy and be sure and share your creation with the rest of us.
     
  8. Dec 17, 2006 #7
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    jrollins, like Chad said, there is no right or wrong way in making ABT's. You know what you and the family like so start with that. No point in having the family serve as your guinea pigs (unless they willingly volunteer, of course :P). If you're one to steer clear of hot peppers, there are mild ones out there that are great stuffed with sausage and cheese.
     
  9. Mar 6, 2007 #8
    mikeyg

    mikeyg Newbie

    Southern California
    It depend on what type of peppers you use. In New Mexico where long green chile is king, you roast and peel first then you use them in any type of dish you can think of. Other types of peppers or Chiles you can eat the skin.
     
  11. Apr 1, 2007 #9
    squeezy

    squeezy Master of the Pit OTBS Member

    Woodstock, Ontario, Canada
    If you are referring to sweet peppers ... then I would do a classic stuffed pepper recipe ( ground meat, cheese and rice) I have coated them lightly with evoo and smoked them in Mesquite for a half hour or so, then stuffing and placing them back in smoker until desired tenderness tells you to take them off. Very tasty!

    Squeezy
     
  12. Apr 2, 2007 #10
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    J -

    Every smoke should be like something new! That's what keeps it exciting. It would help to know what kind of peppers you had. Sounds like your talking about Stuffed Jalepinos - we call them ABT's Atomic Buffalo Turds.