That sounds like something I'd like. I never broil thin pieces of chicken like that, but I guess that's as close to BBQ as you can get indoors!

Chicken is always a great meal. But those look too good to eat.

I think I will consider letting several of my HHW fully ripen red before I harvest and then dry them and grind them for powder (paprika) and use it like you do. Seems like a great way to add a touch of heat along with the added seasoning. It certainly makes the food look appetizing if nothing else. I wish I had a smoker so I could infuse a bit of that smoke flavor as well.

Looks awesome Josh! I totally forgot about smoking some of my peppers, I have been meaning to try that. I have some jals ripening so maybe I can still try it this season as long as the temps don't plummet too much more so I can still use my smoker.

So which tasted best, heavy or med spice?

What is no one else still bbqing? I'm still out there and we are right at zero or a bit below lol.

Yeah, I'm still bbqing! That's how I did my turkey for Thanksgiving.

I bbq all Winter long, unless it's raining really hard. Bruce, you can bbq grill those Hungarians and get a good amount of smoke flavor.

Hobby, I think the heavy spice tasted best and most "proper," but it needed just a touch more salt to be perfect. I think more garlic next time, too. I want big Hungarian flavor to come through!

Isgen, give those thighs a try. Super tender, fast cooking.

Josh

Yeah, sounds easy and tasty enough it'd be foolish not to try! I usually like the thigh meat, but will often use it in curries and such dishes, as I find whole roasted chicken a tad boring nowadays. As much as I add seasoning and add flavouring ingredients, it's ever rarely more than skin-deep and the meat just tastes like chicken, lol. I do like butterflied lemon chicken though, the citrus flavour penetrates like little else.

Isgen, next time I make this, I'm going to marinate the chicken in a paprika paste for at least 30 minutes before cooking. I think the penetration will be much better. Basically, I'll use this same recipe I posted above, but I'll make the paste by mixing 3 tablespoons of olive oil with the dry ingredients, and adding some fresh minced garlic. Then, right before cooking, I'll dust the thighs with additional dried powder.

Josh

greenman28, guess what I first thought of when I happened upon on-sale boned chicken thighs at the store?

I didn't have no fancy smoked paprika so used the plain store-bought stuff, but I added some ground Jwala I grew myself for heat and flavour. Tasty, easy and quick!

Here's a gratuitous shot of some homemade sausage I was cooking at the same time, this one contains some Scotch Bonnet and allspice for a jerk-style banger.

Josh your use of peppers on food is excellent, it looks very tasty. Isgen yours look fantastic also and the addition of the home made sausage is cool! One day I may have to try to make sausage.

habjolokia, sausage-making is pretty rewarding IMO, really not that hard, fun to make and it's a dish you can really get creative with the seasoning. I figure I make it for about half the price a good quality butcher shop sausage sells for, not counting my time or the initial investment in the grinder/stuffer.

Josh: I think you posted your HHW Paprika recipe somewhere already, but I am getting close to the end of the growing season here and hope to have some fully ripe HHW's to make into paprika. Can you post the recipe here again?

Man, I don't know how I missed this Thread! Glad you bumped it back up, Bruce!

Isgen, your chicken and bangers turned out great. Soon I'll have smoked paprika again...can't wait.

Bruce, all I did for the Hungarian paprika was smoke the peppers, then did a final dehydration. After that, I just ground the peppers into powder.

Let's see some pics! I'm going to harvest a few Hungarian's, too.

Josh

I have to hope the weather holds a couple more weeks here at least. I dont have any turning right now, but what I have are all mature size. I want RED for my Paprika.

BTW: How long did you smoke them and and what approximate temp.

Bruce, I use a simple kettle grill, no actual temperature gauge...but I try to keep it pretty low, under 200F I'd guess. I like the peppers to be real smoky, but not too blackened or too quickly dried out.

It takes a couple hours, but definitely worth it.

Josh

That's roughly what I did when I smoked bell peppers on my propane grill for fermented hot sauce. Kept it around 200°F, indirect heat, for one and a half hour or so.

Thanks guys. I can do that.

Bruce, I make a small fire on one side of the grill, then I make sure that the holes on the lid are on the opposite side, so that the smoke is drawn across the diameter/width of the grill.

Josh

I have a gas grill. I have smoked fish on it with good success and I think I can work it for peppers as well. It takes some work, but it can be done. I am anxious to try it out.

Excellent! Document the process!

Josh

I will try to remember. I often times intend to document projects and when the time comes, I get all involved in doing the project and forget about documenting it until well after it is underway. :)