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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-19-2011, 08:07 AM   #1
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Default Recipe seems different this time. Does this happen to yoo too?

I used Hungarian Paprika in my Chris Lilly, Bib Bob Gibson, Memphis Dry Rub. For some reason the rub turned out really HOT, TOO HOT.
I checked all the ingredients again and everything was the same.

The first time I made the rub it was the best. Had a sweet taste to it. This time just HOT. Almost like too much pepper.

Does the kind of Paprika make that much of a change?
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Unread 11-19-2011, 08:15 AM   #2
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Paprika can definitely make that much difference. Other ingredients can also vary depending on brand, even things like black pepper. I learned this the hard way when making barbecue sauce. I always try to use the same brands when dupicating recipes I have previously made.
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Unread 11-19-2011, 08:32 AM   #3
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I liked the rub so much, that I made a triple batch. I thinking about adding all the ingredients except for the black & white peppers & paprika to thin out the heat. Either that or just pitch it in the trash.
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Unread 11-19-2011, 08:38 AM   #4
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There's regular Hungarian paprika and HOT Hungarian paprika. There is a BIG difference. In fact, it was the hot paprika that started Redhot on her journey to being a pepperhead.
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Unread 11-19-2011, 08:52 AM   #5
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This is the brand I usually get. Both hot and sweet.

On edit. The hot is as spicy as cayenne.




VS sweet

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Unread 11-19-2011, 09:08 AM   #6
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If you used sweet the first time, and hot the second time that would be the difference.
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Unread 11-19-2011, 09:08 AM   #7
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Every spice by every company is different. If you have something you like, it's best to stick with the same brand. Paprika varies tremendously as you just found out. I believe we have 5 different kinds in our cupboard!
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Unread 11-19-2011, 09:39 AM   #8
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I would divide it into small containers and start a new thread...Killer HOT Rub for sale...
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Unread 11-19-2011, 10:11 AM   #9
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It's the Wegmans AJ.

Seriously though, yep, as others stated, variations in paprika and even black pepper can produce big differences.
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Unread 11-19-2011, 12:27 PM   #10
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Quote:
Originally Posted by jonboy View Post
I would divide it into small containers and start a new thread...Killer HOT Rub for sale...
jon
Send it to the TV show "Fear Factor".
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Unread 11-19-2011, 05:38 PM   #11
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This thread seems so strange to me. I've never found the paprika brand mentioned to bring anything to the table except color. Guess I'm immune to the stuff. Always had a theory the some folks are more sensitive to some peppers than they are to other peppers.
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Unread 11-19-2011, 05:54 PM   #12
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did you use the hot or the sweet??? if sweet, shouldn't of made any difference. I once used Penzey's "half sharp" paprika and it really lit things up.
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Unread 11-19-2011, 06:56 PM   #13
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Just wanted to toss this out there. Fresh spices from a place like Penzeys, or other spice specialty places are always going to be more intense than the stuff you get in the local grocery store.
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Unread 11-19-2011, 08:03 PM   #14
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It was just hungarian paprika. Didn't say hot or anything else.
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