G
Guest
Guest
This summer's experiment with growing peppers was a disappointment. Jalapenos,anchos, and habenaros. The crop was small and lacked much flavor.
In a weak moment, after a 300 degree chicken cook, I decided to take all the peppers and roast them. I piled all the peppers on the top shelf and let it run all night. It started hot and ran till the fire was out.
The peppers looked almost black. Probably way too hot. They were crisp. I just crunched them up minus the stems.
They have some heat and good smoked flavor-they are probably burnt by most folks standards. I sprinkle sparingly on whatever needs a little flavor.
If you haven't smoked and dried some peppers, you might give it a try.
In a weak moment, after a 300 degree chicken cook, I decided to take all the peppers and roast them. I piled all the peppers on the top shelf and let it run all night. It started hot and ran till the fire was out.
The peppers looked almost black. Probably way too hot. They were crisp. I just crunched them up minus the stems.
They have some heat and good smoked flavor-they are probably burnt by most folks standards. I sprinkle sparingly on whatever needs a little flavor.
If you haven't smoked and dried some peppers, you might give it a try.