David Stanton
TVWBB Member
This is a useful thing to have in the fridge. A teaspoon or so is enough to make jerk paste for a whole pork butt. Diluted 1:1 with apple cider vinegar, it makes a simple, yet delicious and versatile sauce.
Smoke whole habs on the top rack for 3-5 hours with 3-4 good-sized chunks of apple wood. One chimney of charcoal should be plenty. Use a Minion start with fewer lit coals than normal, probably around ten or so. You want to keep the cooker at about 200 degrees lid temperature. I use an empty water pan.
When the habs are done, they will be shriveled and have a nice brown color. They should still be moist, not dried, though it's okay if a few of them are. The stems should pull easily from the pods. Pull all the stems off.
Put a little apple cider vinegar in your blender and drop in the whole pods a few at a time. When it gets too thick to blend properly, add just enough vinegar to keep it going. You want it to be thick -- if it blends easily, then you've used too much vinegar. You should need to stir it to get the last of the habs blended.
Smoke whole habs on the top rack for 3-5 hours with 3-4 good-sized chunks of apple wood. One chimney of charcoal should be plenty. Use a Minion start with fewer lit coals than normal, probably around ten or so. You want to keep the cooker at about 200 degrees lid temperature. I use an empty water pan.
When the habs are done, they will be shriveled and have a nice brown color. They should still be moist, not dried, though it's okay if a few of them are. The stems should pull easily from the pods. Pull all the stems off.
Put a little apple cider vinegar in your blender and drop in the whole pods a few at a time. When it gets too thick to blend properly, add just enough vinegar to keep it going. You want it to be thick -- if it blends easily, then you've used too much vinegar. You should need to stir it to get the last of the habs blended.