BBQ Smokers

[2LaneCruzer]

We use the Jalapenos. If you are diligent in removing the seeds and the veins, you will rarely get one too hot to eat...even if you are not used to them. I learned my lesson though; when you are cleaning them, using the disposable plastic gloves is a must. I have actually felt my hands and fingers burn otherwise, and if you inadvertently, or absent mindedly touch your eyes, nose or any other mucous membrane, if you get my drift, it burns like H....and for waaay too long!

 

[IslandTractor]

We use the Jalapenos. If you are diligent in removing the seeds and the veins, you will rarely get one too hot to eat...even if you are not used to them. I learned my lesson though; when you are cleaning them, using the disposable plastic gloves is a must. I have actually felt my hands and fingers burn otherwise, and if you inadvertently, or absent mindedly touch your eyes, nose or any other mucous membrane, if you get my drift, it burns like H....and for waaay too long!

Thanks for the tips. I was wondering if a milder pepper like some poblanos might be used also.

 

[General Lee]

When I removed the veins and seeds I just used a butter knife and scraped it all out. That may have been my mistake. With all the scraping, I may have ruptured the membrane/veins and juice rubbed the inside of the pepper??

 

[2LaneCruzer]

When I removed the veins and seeds I just used a butter knife and scraped it all out. That may have been my mistake. With all the scraping, I may have ruptured the membrane/veins and juice rubbed the inside of the pepper??

Hmmm. I doubt that; I usually use a cheap spoon to kinda just scoop and scrape both the seeds and the veins out. I keep the water running; it helps to keep your eyes and nose from burning by continually washing them.

 

[2LaneCruzer]

Thanks for the tips. I was wondering if a milder pepper like some poblanos might be used also.

I don't see why not. It just so happens that the Jalapenos are just about the right size to end up with a bite size morsel, and they heat all the way through by the time the bacon is done. I suspect that a pepper the size of a Poblano would be a bit unwieldy. If it were me, and wanted something less spicy, I would probably go to something like an Anaheim, and cut it in two...although for us, the Jalapenos work just fine. I did make a batch one time without removing the seeds, and only one of our guests could eat them...Mr. Sanchez...and I did catch him wiping the sweat from his forehead a time or two.

 

[IslandTractor]

I don't see why not. It just so happens that the Jalapenos are just about the right size to end up with a bite size morsel, and they heat all the way through by the time the bacon is done. I suspect that a pepper the size of a Poblano would be a bit unwieldy. If it were me, and wanted something less spicy, I would probably go to something like an Anaheim, and cut it in two...although for us, the Jalapenos work just fine. I did make a batch one time without removing the seeds, and only one of our guests could eat them...Mr. Sanchez...and I did catch him wiping the sweat from his forehead a time or two.

Not sure if we get Anaheim peppers up here in Yankeeland. I like Jalapeños (neutered) myself but they are too hot for some in the family. I'll have a look in an ethnic grocery store.

 

[2LaneCruzer]

Not sure if we get Anaheim peppers up here in Yankeeland. I like Jalapeños (neutered) myself but they are too hot for some in the family. I'll have a look in an ethnic grocery store.

I would think that any mild pepper, a Pablano or even a Bell pepper would work, as long as you could fashion them to a manageable size. Anaheims, I believe are the same thing as the Hatch pepper and also known as a long green. Seems to me that I have occasionally seen some small, bagged, sweet and various colored peppers for sale in our stores here. Don't know why they wouldn't work. Never thought about you folks up North not having the same produce as we do here; but my daughter used to live in Walled Lake Michigan, and she complained that she couldn't find raw peanuts or okra. Good luck IT; let us know how yours turn out.

 

[sseelhoff]

Not sure if we get Anaheim peppers up here in Yankeeland. I like Jalapeños (neutered) myself but they are too hot for some in the family. I'll have a look in an ethnic grocery store.

I had to laugh at this. Having to find peppers at an "ethnic grocery store." Where I am, the opposite is true. Half of our stores cater more to the Hispanic shopper. Some of the "anglo" stuff is harder to find. Most stores here stock Mexican brands. Even the 7-11 sells Mexican bottled Coca-Cola (made with cane sugar) in glass bottles.

 

[flusher]

Picked up a new BBQ smoker. Its a 20'' diameter Horizon side firebox. Made of 1/4 inch steel all the way around. Should last a life time. BBQ and grilling is a hobby of mine and I have many smokers and grills to prove it :laughing:

Anywho, just curious who on here shares the same hobby/passion? What smokers do you have and maybe we all can share BBQ recipes and rubs.

Here's my setup. Half gas grill, half smoker in a modified old time BBQ pit structure. On a patio/pergola setup.



Good luck with your smoker.

 

[Jim Nelson]

Thanks for the tips. I was wondering if a milder pepper like some poblanos might be used also.

I've found bags of sweet peppers that are shaped just like jalapeños and multi colored and they work fine but we prefer the taste of the jalapeños even though you get a hot one from time to time.That said I clean them with a paring knife and just disturb enough of the interior to cut the membrane out and from time to time get a hot one but most are fine.Another thing I've noticed around here is that even in the Mexican markets the quality of the peppers is terrible the last couple of years. I very much prefer home grown.