Let's Talk BBQ

Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: bbqchef on March 08, 2013, 03:42:05 PM

Title: Chipotles
Post by: bbqchef on March 08, 2013, 03:42:05 PM: Umm...

Let's do the math...

Two ounces of commerical chipotle powder $7.49.

Two pounds (28) fresh jalapenos $4.

Ten pounds of pecan pellets for 6 1/2 hours of smoking $8.

From experience, I know four chipotles will yield about 0.8 ounces ground.

Looks like I'll be firing up the Yoder tomorrow (it's raining and snowing today).
Title: Re: Chipotles
Post by: TMB on March 08, 2013, 03:44:23 PM: WOW had not done the math just been making my own. Looks like I'll keep doing it as well!
Title: Re: Chipotles
Post by: teesquare on March 08, 2013, 04:28:56 PM: And - the quality of the chipotles you will make is vasty superior Mike.
Title: Re: Chipotles
Post by: TentHunteR on March 08, 2013, 06:35:37 PM: Will you be using red Jalapenos (for chipotles maritas) or green (for chipotles mecos)?

Please get lots of pics when you do this. I bet a lot of people would like to see the process so they could try it themselves!
Title: Re: Chipotles
Post by: bbqchef on March 08, 2013, 06:54:09 PM: I'll be using green... can't get fresh reds up here this time of the year.

But, next fall I'll have a boatload of them from my garden. The plants are under grow lamps now waiting for Memorial Day!

I'll be doing photos.

Mike
Title: Re: Chipotles
Post by: bbqchef on March 10, 2013, 10:00:52 AM: I fired up the Yoder YS 640 to make some chipotles last night. Filled the hopper with hickory pellets and used an A-Maze-N tube smoker filled with pecan pellets. Let the Yoder run all night at 200 degrees F. and burned about 20 pounds of pellets (the ambient temperature was around 30 degrees F.).

Started with one pound of green jalapenos (before trimming/ coring). I did the jalapenos three ways: cored; sliced in half with the seeds removed; and whole with a slit cut from the shoulder to the end. (I forgot to weigh the trimmed jalapenos.) Final yield was 1.4 ounces of chipotles...

(http://i1166.photobucket.com/albums/q616/bbqchef/IMG_1267.jpg)
Green jalapenos on a Frogmat with the A-Maze-N tube smoking away

(http://i1166.photobucket.com/albums/q616/bbqchef/IMG_1279.jpg)
Finished chipotles
Title: Chipotles
Post by: mikecorn.1 on March 10, 2013, 10:04:22 AM: Cool.

Sent from my iPhone 5 using Tapatalk
Title: Chipotles Redux
Post by: bbqchef on March 12, 2013, 07:49:23 AM: Made some more chipotles yesterday along with some smoked habaneros and poblanos (Ancho). Heading into the dehydrator today to finish drying... They probably need another four to six hours.

(http://i1166.photobucket.com/albums/q616/bbqchef/chiles.jpg)

Chiles on Frogmats in the Yoder after four hours of smoking.

(http://i1166.photobucket.com/albums/q616/bbqchef/8hourchiles.jpg)

After smoking at 200 degrees for eight hours with hickory in the hopper and pecan in the A-Maze-N smoke generator.
Title: Re: Chipotles
Post by: teesquare on March 12, 2013, 10:49:18 AM: Have tried them yet Mike? I hope you like that method - I prefer it for making my own smoked chili powder.

If you need the peppers to be dried out, throw them in a dehydrator for a day at max temp. They will be completely dry, and you can use a micro-plane to dust some onto a dish.

Put them in a zip lock bag once they are completey dry, in the fridge - and they will keep for a long time. Perhaps more than a year. ( If you don't use them before then ;) )
Title: Re: Chipotles
Post by: Pam Gould on March 12, 2013, 10:59:55 AM: Very interesting..I dehydrate jalapenos but never smoked them. Will try that next. I got them completely dry and they last forever vac sealed. I grind them in a spice grinder for use. You should try my fried Jalapeno Corns. Gotta be careful with aging hubby. Pam .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: Chipotles
Post by: Hub on March 12, 2013, 11:35:56 AM: Never thought about making my own, DUH :o -- thanks for an inspiring post!

Anyone know how to make adobo sauce?

Hub
Title: Adobo Sauce
Post by: bbqchef on March 12, 2013, 12:24:04 PM: Chipotle Adobo Sauce

3 cups water
10 chipotle chiles, minced
1/2 cup diced red onion
1/3 cup apple cider vinegar
1/4 cup good-quality ketchup
4 cloves garlic, finely minced
2 tablespoons “less sodium” soy sauce

Combine all of the ingredients in a medium saucepan. Heat over medium heat and reduce to one cup, about two hours. Puree if desired.

This sauce will keep, refrigerated, for four weeks or it may be frozen for up to six months.
Title: Re: Chipotles
Post by: Hub on March 12, 2013, 05:02:14 PM: Thanks, bbqchef ;D

Hub
Title: Re: Chipotles
Post by: bbqchef on March 14, 2013, 11:17:02 AM: Making chipotles en adobo today based on the earlier recipe...

(http://i1166.photobucket.com/albums/q616/bbqchef/characters.jpg)
The cast of characters

(http://i1166.photobucket.com/albums/q616/bbqchef/Intothepool.jpg)
Everyone in the pool for an hour's swim

Puree or not... it's up to you!

Mike
Title: Re: Chipotles
Post by: Scallywag on March 14, 2013, 11:56:35 AM: Thanks for this post... I'm going to do this. I dont have a dehydrater though.. anyway around that? longer smoke maybe?
Title: Re: Chipotles
Post by: bbqchef on March 14, 2013, 12:34:18 PM: If you don't have a dehydrator just cook them longer (without smoke) or pop them into a low oven until they become semi brittle.
Title: Re: Chipotles
Post by: bbqchef on March 24, 2013, 02:07:41 PM: If you don't have a dehyrator, smoke them longer or toss them in a 200 degree over until they're done.