Hey WTS, Smoke+Mesquite= WOW

[jbollier]

Man I gotta hand it to ya on that mesquite, from one Texan to another. Have you ever roasted Anaheim Peppers on mesquite until they change color and soften then peel them and put them on anything your heart desires? Just roasted leg of lamb @300 for 4 hrs with mesquite. The leg had slits cut in it with whole garlic every 4 inches pushed in and served with the roasted peppers, WOW!!!!

[IKnowWood]

OK, as a New Mexican living in East Coast.  I am intrigued by this.  Did you roast the peppers in the Bradley with the Leg?  We get good Hatch Peppers every once and a while delivered.  But roasting is done on the Grill.  But smoking them, that is an idea I not thought of.

Please elaborate, the Anaheim is not a big difference from the Hatch, as far as skin goes and roasting.

[jbollier]

No, the peppers were smoked on the rack above the lol then peeled, seeded and chopped up with an onion I had carmalized in a skillet with butter. Best damned salsa you ever put a chip in. You have to be quick if you want a taste before the gang hits it and leaves you an empty bowl! Man, I didn't even add tomatoes, salt or anything else