Was Not Going To Miss It This Year…

[Rafter H BBQ]

Hey all, as I did the last couple years due to fam issues. Missed out!

Short post…

Hatch roasting at our local market… To say the smell was amazing… would be an understatement!

The gal you’ll see is Michelle, she’s a sweet lady and we enjoy a chat here and there…

And for full disclosure, I told her I was posting this on a Smoker Forum.

She said, go for it… love smoked everything!

I said really… she said absolutely!

Michelle is a sweet gal… and knows how to roast some hatch chilis.

Picked up 1/2 flat, she recommended to let them sit a day or two in the fridge to meld… cause they were still warm. They will be there tomorrow… I am tempted on another half.

Let’s be honest… I am going to get another 1/2 flat tomorrow!

 

[JLinza]

Very nice, it's hard to beat the smell of roasted chillies

 

[SmokinEdge]

And now the trip begins to Flavor Town! It’s going to be deliciously fun.

 

[ifitsdeadsmokeit]

We used to get a bushel every year back when lived in CO. Freeze them in quart ziplocks with skins still on. Miss that. Dont have them here. Have to drive an hour up to springfield. Mmmm green chili.

 

[WaterRat]

Looks good to me!

 

[pc farmer]

So they spin them over a fire?

 

[Smoke-Chem BBQ]

So they spin them over a fire?

Yep. The stores up here use a propane-fired rig like the one at the top of this post:
https://www.smokingmeatforums.com/threads/hatch-chili-stew.328426/

I only bought 3 lbs this year; haven't completely use up the 7 lbs I bought last year. I'm amazed they have roasting events at all this far north; In the Idaho panhandle, we're practically in Canada, and actually north of most of the major population centers of Canada.

Tomorrow I'm making a new batch of the hatch stew recipe in the link above.

 

[BrianGSDTexoma]

Heck Yeah!

 

[chopsaw]

So they spin them over a fire?

I do them on the grill , or under the broiler .
Get the skin charred up , then into a paper bag or covered dish to steam .
Peel the skin when cooled .
Used the broiler for these .

Peeled . I just roll them in the foil to steam .

 

[02ebz06]

I'll be getting mine next week from a farm.
The sell them in bushel size and the larger burlap sack size.
Get at least one large burlap sack size of the hot.

 

[Rafter H BBQ]

So they spin them over a fire?

Adam, yes… she explained to me that the way the basket is designed and the open flame helps to get most the skin off. If you notice in the pics, the small pile of the remnants of the skin. Not all, but for the most part. Getting ready to seal these up and they smell amazing.

 

[okie sawbones]

I know some of it is hype, but dang, I love Hatch chiles.

 

[Rafter H BBQ]

We have dinner and a ball game planned tonight… otherwise would be having some.

We portion out quarts… then double seal in gallon size. Was Nic’s idea to use the gallon bags. It has served us well!

And cannot forget about the juice… it’s bagged as well! Thinking a marinade for some steaks?!

Anyway, that’s it for this thread… thanks for sticking with me!

 

[JLeonard]

Id be eating them in EVERYTHING!

Jim

 

[02ebz06]

Id be eating them in EVERYTHING!

Jim

I do!