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Chile Grill

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Post Fri Feb 02, 2007 11:00 am
Triple Threat well done
well done

Posts: 1384
Location: Chicago
Newby to the site still, just doing alot of reading.

So what's the preferred method of cooking these peppers? Indirect? Low and slow? I'm not seeing much info on the actual process here.

Please give approximate temps and times. Thanks! I love jalapenos!
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Weber Q200
Chargriller SmokinPro

Post Fri Feb 02, 2007 11:54 am
nascarchuck well done
well done

Posts: 482
Location: Benbrook, Texas

I cook mine indirect. I think that most people do low-n-slow, but I'm not positive.

Post Fri Feb 02, 2007 1:45 pm
cmcadams well done
well done

Posts: 2051
Location: Near Waynesville, OH

It depends on what else is going on. If I'm smoking, I smoke them. If I'm grilling, I do them indirect. If I'm doing both, I see how much time i have and how much room I have left.
Curt M
Bucky McOinkum's BBQ
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Post Fri Feb 02, 2007 2:26 pm
Triple Threat well done
well done

Posts: 1384
Location: Chicago
makes sense. So either way works eh? Thanks guys.
Weber Performer
Weber Q200
Chargriller SmokinPro

Post Fri Feb 02, 2007 7:29 pm
Village Idiot well done
well done

Posts: 500
Location: Near Reading, PA
when I did them the other night, I made the mistake of putting them on direct :shock:

What the heck was I thinking?

Indirect seems to be the best(if you're grilling) then maybe toss them on direct for just a little bit to make sure the bacon(if used) is a bit crispy.

Post Fri Feb 02, 2007 8:30 pm
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
Triple Threat wrote:
So what's the preferred method of cooking these peppers? Indirect? Low and slow? I'm not seeing much info on the actual process here.

Please give approximate temps and times. Thanks! I love jalapenos!


If you do a search on this site, you'll pull up a ton of threads on ABTs. My favorite filling is lunch meat and cheese sticks, mostly cause I have that on hand. I posted step by step pics here:
http://www.barbecuebible.com/board/view ... hp?p=97599

Bob-BQN and cmcadams have great pics on their sites, also.

Cooking temps and times are indirect at ~350*F for 30-45 minutes, or smoked low-n-slow for about 2 hours. (Never smoked 'em, so I'm going off other folks' information.) Generally, the longer they cook, the milder they get.

Rob - TX Sandman
Image

Post Sun Feb 11, 2007 1:30 am
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
HotSauceGuru wrote:
And can you guys believe it?? I still have not gotten one of these... I know I know, its sad and depressing and I need to but, HotSauceGuru man still aint got one..... :shock:

Village Idiot wrote:
When I showed it to my brother and sister-in-law last night, I told them what it was for. Then she asked me "what else can ya do with it?"


Alright, HotSauceGuru, I got you covered. And V.I., I guarantee you won't have to worry about what else you can do with a rack.

I had an idea recently about how to make an ABT rack, and the more I thought about it, the more I realized it could be used for so much more. (Sorry for the washed-out photos. I couldn't get good photos, no matter what settings or angles I used.)
Image Image Image

Details for making the rack are at the following thread: Homemade ABT / Whatever Rack

Rob – TX Sandman
Image

Post Wed Apr 02, 2008 2:43 pm
Wolfpackbbq well done
well done

Posts: 2624
Location: Valley Springs, CA
BUMP

Post Wed Apr 02, 2008 2:47 pm
Truckman medium
medium

Posts: 187
Location: Dallastown, PA
Digging through the archives, huh?

EDIT: Found the related link.....
NEW 6/07: Weber Smokey Mountain
Brinkmann Dual Zone
Weber 22½" Kettle

Post Wed Apr 02, 2008 3:19 pm
bbqfreak medium-well
medium-well

Posts: 226
Location: Spruce Grove Alberta
I am in LOOOOOOOOOOOOOOOOOOOOOOVVE!

These are awesome. gotta pick up one or two of these
Equipment
Weber Summit S-670
Brand New True North Smoker

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