ROASTED RED PEPPERS

[Jim O]

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

[Ka Honu]

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?

[Jim O]

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

[Ka Honu]

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.

[Jim O]

Thanks for the help.

I'll give it a try .

Jim O