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Title: ROASTED RED PEPPERS
Post by: Jim O on August 11, 2011, 08:30:09 AM

I'm gonna roast some red peppers on the BBQ then freeze for lasagna,pizza etc, and thought I'd give them an hour or so of cold smoke before I freeze.

Anyone ever do this ?

Jim O

Title: Re: ROASTED RED PEPPERS
Post by: Ka Honu on August 11, 2011, 09:20:01 AM

Why wouldn't you roast them in the smoker to begin with (at about 200-225^o for 40 minutes should do it) instead of making it a two-cooker process?

Title: Re: ROASTED RED PEPPERS
Post by: Jim O on August 11, 2011, 10:02:30 AM

Normally I "blacken" (char) them on the Q,then put into a paper bag,which makes the skin easier to remove,then freeze.

Would they "blacken in the smoker ?

Thanks

Jim O

Title: Re: ROASTED RED PEPPERS
Post by: Ka Honu on August 11, 2011, 10:14:13 AM

No, but the roasted pepper flavor doesn't come from the char. I had a (very good professional) chef tell me that most people "roast" peppers at higher temps just to get the skin off instead of for the full flavor. He maintained that the best way to bring out the flavors is by roasting for a longer time at a lower temp. Give it a try.

Title: Re: ROASTED RED PEPPERS
Post by: Jim O on August 11, 2011, 11:15:50 AM

Thanks for the help.

I'll give it a try .

Jim O

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: Jim O on August 11, 2011, 08:30:09 AM