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                    WILLIAM WIGHT'S CHIPOTLE CHILES

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sides

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Jalapeno peppers

 I made my first batch of chipotles two weekends ago
 and they tasted great. My Mexican-American friends at
 work gave them a positive thumbs up.

 How I did it:

 Preparing the smoker:

 I borrowed my neighbors Cajun Cooker II water smoker
 (borrowing is much better than buying).  His unit has
 two grills, one near the top and one just above the
 water pan.  I put 5 lbs of self-lighting briquettes in
 the bottom, and set them on fire.  I put 3 qts. of
 cold water in the water pan that sits above the
 charchol pan.  I bought a 3 lb. bag of mesquite wood
 chips and soaked them in water while the briquettes
 got going.

 Preparing the Meat:

 I bought a fresh whole pork loin, cut it in half and
 rubbed it with a smoker spice recipe (will post if
 anyone wants it) did the same with two fresh turkey
 legs.  I put the meat on the bottom shelf.

 Preparing the chiles:

 I picked them in my garden the morning of the smoking.
 About half of the chiles were red. I washed them and
 cut off the tops, at the calyx. I put about 2 lbs of
 standard Jalapenos and TAM Jalapeno (50:50) about two
 peppers thick on the top shelf of the smoker.  I
 prepared a second simmialr-sized batch of Jalapas and
 Fresno chiles for the second batch.

 The Smoking:

 When the briquettes got going, I started to put a few
 mesquite chips on the charchole.  About every 15
 minutes I had to add more mesquite as the smoke would
 stop when the mesquite was consumed.  I did the first
 batch of chiles for 3 1/5 hours and removed them.  I
 added the second batch.

 At 8 hours (4 1/2 for the second batch of chiles) I
 took out the chiles and meat.  The pork loin was just
 about the best pork I've ever eaten and my wife said
 the turkey leg was for sure the best she'd ever had.

 After dinner, I put all the smoked chiles on two
 foil-lined cookie tray and put them in the oven set at
 the lowest setting.  I left them in the oven to dry
 for about 24 hours.  I tested the chiles until they
 were crisp and would break when I squeezed one.  I let
 them cool and put them into my blender and chopped
 them to fine flakes/powder.  Beware of the powder,
 it'll make you cough big time!  I them blended them
 all together and was surprised how little I ended up
 with, about 3/4 qt.

 My powdered chipotles have a very rich smokey flavor
 and are mildly hot. So far, I have used them on tacos
 and I tried them sprinkled on top of cream cheese
 spread on crackers.  Wow, what a taste.  I just hope
 the bottle of powdered chipotles will last me until
 next season.

 Recipe By     : William Wight



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