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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-19-2011, 08:07 AM | #1 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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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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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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11-19-2011, 08:15 AM | #2 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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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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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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11-19-2011, 08:32 AM | #3 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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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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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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11-19-2011, 08:38 AM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-19-2011, 08:52 AM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-19-2011, 09:08 AM | #6 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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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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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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11-19-2011, 09:08 AM | #7 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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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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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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11-19-2011, 09:39 AM | #8 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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I would divide it into small containers and start a new thread...Killer HOT Rub for sale...
jon |
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11-19-2011, 10:11 AM | #9 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-19-2011, 12:27 PM | #10 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Send it to the TV show "Fear Factor".
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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11-19-2011, 05:38 PM | #11 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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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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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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11-19-2011, 05:54 PM | #12 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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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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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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11-19-2011, 06:56 PM | #13 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-19-2011, 08:03 PM | #14 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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It was just hungarian paprika. Didn't say hot or anything else.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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