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Thread: Smoking Jalapenos!

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    Smoking Jalapenos!

    Gunna make some chipotle peppers. Prepping up the smoker. Using pecan.

    20201121_131425.jpg
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    I use pecan more often than not, it's pretty versatile.

    Thinking about smoking the turkey again for TG day and now you got me thinking about jalapenos.
    my junk is ugly

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    Quote Originally Posted by HawkTheSlayer View Post
    Gunna make some chipotle peppers. Prepping up the smoker. Using pecan.

    Attachment 32896

    That looks awesome. I have yet to buy a smoker.



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    HawkTheSlayer (11-21-2020)

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    Quote Originally Posted by HawkTheSlayer View Post
    Gunna make some chipotle peppers. Prepping up the smoker. Using pecan.

    Attachment 32896
    Nice!

    Every life matters

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    HawkTheSlayer (11-21-2020)

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    Quote Originally Posted by Captain Obvious View Post
    I use pecan more often than not, it's pretty versatile.

    Thinking about smoking the turkey again for TG day and now you got me thinking about jalapenos.
    Usually smoke one turkey and fry two. Inject all with Tony Chachere's butter/garlic/jalapeno injector sauce.

    Prolly be a small crowd this year. More beer and turkey for me!

    Might just stay home and deep fry some blade end pork chops.
    No seasoning necessary. Just rinse them with water under the tap and bread in Louisiana Brand Fish Fry .Plenty seasoning in there and about 50/50 corn flour and corn meal , so the chops are always good and crispy.


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    Quote Originally Posted by The Booman View Post
    That looks awesome. I have yet to buy a smoker.
    Smoking takes plenty patience.... and beer.
    Today we live. Tomorrow we die
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    Quote Originally Posted by HawkTheSlayer View Post
    Usually smoke one turkey and fry two. Inject all with Tony Chachere's butter/garlic/jalapeno injector sauce.

    Prolly be a small crowd this year. More beer and turkey for me!

    Might just stay home and deep fry some blade end pork chops.
    No seasoning necessary. Just rinse them with water under the tap and bread in Louisiana Brand Fish Fry .Plenty seasoning in there and about 50/50 corn flour and corn meal , so the chops are always good and crispy.


    Attachment 32897
    I use a similar brand of fish fry for deep frying boneless chicken thighs, never thought of using it on chops.

    Gonna try that.
    my junk is ugly

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    Quote Originally Posted by Captain Obvious View Post
    I use a similar brand of fish fry for deep frying boneless chicken thighs, never thought of using it on chops.

    Gonna try that.
    Many times on Sunday afternoon, we would get together to listen to Musique Francais Cajun and have a little mini-boucherie.

    We would cook down 20 pounds of fresh cracklins( yields about 4-5 pounds of cooked cracklin) , so we always had plenty of fresh lard.

    10 pounds of chicken wings, seasoned and marinated in the hot sauce of your choice for at least 4 hours.
    10 pounds(about 25-30) blade end pork chops, seasoned / not breaded

    Just fry up everything in the free lard one batch at a time and eat it hot. Lol. One batch of wings. One batch of pork chops. Repeat process.

    No breading or batter necessary.

    Evrything is better in lard. And it's not as bad for you as Crisco which was fully hydrogenated and full of trans fat!
    Sold to us as a healthy alternative.

    Years ago, i had a 4lb. Tub of lard in the fridge for years, unopened.

    I went to fry some poke chops in my electric deep fat fryer only to discover I was out of vegetable oil. I was pissed, had em all seasoned and ready to go.

    I thought about the lard and filled the fryer.

    Best pork chops I ever ate!

    Who would have ever thought pork chops fried in pork fat would taste better.
    I still use lard about 50% of the time.

    Eggs are bad for you, then not bad for you.
    Coffee is bad for you, than good for you.
    Lard is bad for you, but Procter & gamble lied when they said Crisco was a safe alternative.

    Now, covid is bad for you, and nobody dies of the Flu and is of no concern as the MSM has not reported on one flu epidemic or death this year.
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    @HawkTheSlayer - making deep fried, cajun fish fry battered chops. Pork loin actually, how thin do you slice them?

    I was thinking on the thinner side?
    my junk is ugly

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    Quote Originally Posted by Captain Obvious View Post
    @HawkTheSlayer - making deep fried, cajun fish fry battered chops. Pork loin actually, how thin do you slice them?

    I was thinking on the thinner side?
    Thin but not too thin. About 1/2-3/4 ".
    When they float and golden , sample them. Lol.
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