Richard's "Holy Smokin' Chipotle"

Spring Chicken

I just received a jar of Richard Florida's latest rub concoction, "Holy Smokin' Chipotle." I couldn't wait to try it on a pot roast tomorrow so I sprinkled a little in my palm and licked it.

WOW! An immediate and very pronounced merging of flavors followed closely by some kick that was just enough but not too much.

I waited a bit and had some more. Same hand, same experience.

I think it will do quite nicely in a pot roast, or just about anything that calls for bold flavor.

Like his note says, "Holy Smokin' Chopotle is my interpretation of a cross between Southwestern and Cajun. A kick it up a notch seasoning."

I think it's more Southwestern than Cajun but it just might do really well in a gumbo. Worth a try.

Thanks Richard.

Spring "Soft Kicked Up A Notch" Chicken
Spring Texas USA

Grandpas Grub

 
The dry mix I got was fantastic. Richard really outdid himself this time.

Thanks Richard!!!

Kent