I ordered up 200# of Hatch New Mexico Chile,, so to roast it I needed a roaster.. This year it gonna be a experiment to test the waters here for fresh roasted chiles..
We have a very LARGE population of mexicans, and the only fresh chile I have been able to find in stores is imported from Mexico via Calif,,
The New Mexico Hatch chile is definitely the primo chiles , and expensive,, so Being from N.M. I still have some connections ( family) there, and can get it wholesale ( like anybody else that wants to buy in bulk ,, its a short season for the chiles and just available for a couple of months if that long
Not too far along yet.. but I got the ends of the barrel cut out and welded up,, had a old squerrel cage fan that I robbed the motor , pillar blocks for the shaft,& Pulley, Gonna get some expanded metal today for the cage,,
Day br />http://s670.photobucket.com/albums/vv68/BADRAT01/
geezer69 wrote:cool. get er done and go to roastin. looks purdy good so far.50lbs of peppers would last me sevral lifetimes...hahaha.
cool. get er done and go to roastin. looks purdy good so far.50lbs of peppers would last me sevral lifetimes...hahaha.
I screwed up and typed 50 when it should have been 200# don't you like green chile?
I'm surprised that the Meskin folks ain't taken it on themselves to do this, Rat, they can be pretty self sufficient and creative at times. Gotta say: there ain't nothin' like the taste of good, fresh roasted chilis.
They buy the stuff in the markets,, but thats pretty limited to anaheims, Jalapinios, and serranos.. The hatch chile is only from Hatch N Mex, nothing like it anywhere else...
they might do some in small quanities, for personal use,, but I've done alot of checking this out , and talked to alot of people and most think its worth a try,,,
even the mex,specilty markets don't have much vararity, Chiles don't grow very good here. so we'll see what happens
I paid 2.35 a pound plus freight wholesale for these.. so I sure hope I can recoop my cost.. plus a little pocket change.. thinking 4$ a# fresh roasted . still warm,, or frozen..
might be eattin a whole bunch of chile.. but frozen it keeps for years,,
we'll see ,
Making a little progress on the roaster,, got the cage made,, the stand , and all mounted,, but the motor I recycled isn't enough to turn it, I have a couple of other motors aroung here , but god only knows where they are,, So for the time being I am just gonna turn it with a hand crank,, still trying to figure out how to make the burner,,
but I think I am on to something,, ,,,,,,,,,,,If you don't hear from me again,, you'll know it didn't work,,
Cool fabrication there, Amigo - - - - is there any way you could combine some sprockets and get the present motor to work? I wouldn't imagine that you want it to turn very fast do you?
Are you looking to use a Propane burner system?
"Life is a Poem - - it has Rhyme and Reason" author: Me
Thanks for the generous offer Geeze,, but I don't think a rotissary motor would turn this thing,, The motor I tryed is a 1hp and it isn't strong enough to even get the cage to start spinning,,
I need to balance out the cage, cause the added weight of the metal in the door,frame causes a big weight un- balance. so even if I did get it to spin,, it would jump around like craZy
it should be about 1 rev per second,,
for now , I'm just going to use a hand crank, till I can figure out a motor deal,,, a chain drive would work great I think,, no belt slippage,, or a gear reduction motor $$$$$$$$$$$$$$$
the chile will probably come this week,, so I need to have it operating soon,,
trying to figure out how to build the burner now,,
a 40" piece of 1" pipe, a shut off valve, high pressure reg, and figureing out how to make it all work ,,
You need to undertake a bit of far/middle eastern engineering for that burner. Take apart one of the burners on your backyard grill and copy the regulator part where the orifice and the air bleed shutter are, or jimmy up something similar. For the pipe burner part, you could drill a whole bunch of holes in two or three rows along the length of one side, maybe staggering them a bit from one row to the next; or maybe cut some slots with a hacksaw on a diagonal across the pipe so that they cut through into the inside by about an eighth of an inch wide; that might give you a flame that feathers out from the base and widens as it goes up, would maybe cover the lower part of the basket fairly well. Just brainbusting here.
If You go to u-tube and pull up chile roasters,, there are a bunch of videos there of roasters (DUHH!!) notice the burners have a chimmny type extension around the flame,, I think that is to make the flame reach higher and spread out mofre around the barrel,
but I do think you have a good idea on the tube burner type ,, but I.m not sure that the flame would get hot enough to get the roasting done in a reasonable amount of time,,
worth a try I guess,, like these
been working on the pipe burner,, for the roaster,, its been a real head scracher, I never made one before so I wasn't real sure how to go about building one,,
it has to put out enough heat o foast the chile in a pretty short time,, other the wise the chile gets beat up from tumbling around it that cage,
I had a old space heater, the up-right kind that puts out 250K BUT, so I scavenged the burner parts off that, but to get alot of heat , and be able to control that heat. it needs a volicity cone,, where the burner can suck in air at the orfice, and be able to control that air, .. so I had to make one,kinda like a wind tunnel effect,,I bought a black pipe Bell reducer 2" down to 1". then for the for the tunnel I went from the 1" down to 3/4 pipe 6" long the back up to 1" into the burner tube,which is 1" di by 36" long,, then made stacks out of rect tubing to direct and flair out the flame towards the cage..
Notice the 6 orface holes in the close up of the burner tip .. should get hotter than the hinges of hell
I havn't quite finished it up yet,, but heres a idea of where its at,,, still need to get the 1' down to 3/4 and back up to 1" just a matter of screwing it together and welding the stacks on.
and then see how its gonna work or IF it will work. Its gonna take a month to clean up the shop after this mess.. that damn chile better be good,
Nice, Amigo, no wonder your Hot Rods come out so nice.
You are a terrific fabricator and innovator, my friend.
Thanks for the cudos guys,, the bribery checks are in the mail,
Are you guys getting any of that Irene Rain? or wind,
saw on the news last night that the rain and water was causing more problems than the wind
I was just wondering WHY does the east coast and the Atlantic ocean get more bad storms, than the Pacific coast,, I don't remember there ever being a hurricane on the west coast.. probably have been,
Could it be the rotation of the earth. or is that a stupid question?? just wondering out loud,,,
(my thread and I'll hijack it if I wanna)
EDIT just looked up a answer to my question,, there have been some buy they are call Tropical depressions or Cyclones,,,,
-- Edited by Bad Rat on Saturday 27th of August 2011 08:25:42 AM
There have been several Hurricanes that entered the West Coast, Rat, but
they always go inland below California and across the upper part of Mexico.
When this happens, Texas usually gets lots of good soaking rain from them.
A Pacific Coast storm would sure help those poor farmers and ranchers in
West Texas right now even tho they wouldn't profit from it until next season.
A Hurricane "typically" has a clean side and a dirty side and down here the
dirty side is the East side where the tornadoes and second winds are so strong.
When Ike hit the Texas Coast, it went East of us which put us on the clean
side, therfore, we didn't receive as much damage as my old hometown of
Cleveland, Texas did. The raw POWER of Mother Nature is very sobering.
How ya' comin' with that chili roaster Mr. Rat?? Got any results yet?
Yep.. Its pretty much done except the motor situation,,, I will just use a hand crank for the time being,, gotta figure out a pully system, to slow the speed down some,,
got the burner made,, just need to test fire it.. and weld on the stacks,, Think I'll do that outside
They havn't shipped the chile yet,, so I'm kinda wondering , whats the hold up with that,,
but I also havn't been charged for it either,,
What about a bicycle pedal and sprocket assembly for the crank and then a chain going to a larger sprocket to slow it down? Matter of fact you could use a stationary bike and get some exercise at the same time- - - -LMAO
Mello Yello wrote:What about a bicycle pedal and sprocket assembly for the crank and then a chain going to a larger sprocket to slow it down? Matter of fact you could use a stationary bike and get some exercise at the same time- - - -LMAO
Good Idea Meller,, I'll check with the wiffffe tonight when she gets home from work ,if she feels like working out on the bike for a while,, (I'll most likely end up sleepin in the garage)
Well I got the chile ,, yesterday.. roasted a batch last evening,, roaster worked like a charm,, except the first small expermental batch got banged up pretty bad,, I washed the chile first, then put it in the roaster and tumbled it around and around,, and as soon as it started roasting,, the chiles popped open and all the seeds came out, and most of the chile just came to pieces, saved most of it for chopped chiles ( won't take much chopping)
The second batch,, I just rocked the basket back and forth over the flames, and it worked great, I gthink by washing the chile,, and started roasting while it was wet,, ( chile has alot of water content anyway) caused the water to turn to steam and caused it to kinda explode,
whatever the case it didn't work very well
sure does smell good roasting,, all the neighbors came over wanting to know what hell I was cooking,, usually its hickory or mesquite, even sold a couple of pounds
notice the steam coming off the chile? I put the hot chile right out of the roaster into a black plastic bag, inside a cooler, ansd close it up good,, and let the chile steam till itt cools off,, then when you get ready to use it, the skin pretty much just falls off,, I freeze it whole seeds and all,
Looking good but I had no doubt that they would - - - you're a f-f-f-f-fantastic f-f-f-fabricator, Amigo. Could you vacuum seal those and get any kind of extended shelf life so you don't have to freeze them right away? A couple of years ago I bought one of those el cheapo vacuum sealers at wallyworld and it works like a charm for jerky, kale, fresh peppers and etc.
I have one of those also,, but have never used it,, but think I will with these chiles,,
Thanks for reminding me about that.. Now I have to go find some vacuum bags big enough,
I need to get me some more also. I sent Terraplane some large Texas Jalapenos in them and a quart bag would barely hold 10 peppers (fat 3 to 4 inchers). I'll just bet that they will be the cat's meow with those roasted peppers. Especially if you can vacuum pack them in sellable sizes so they go freshly roasted to the consumer.