Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spice Clarification
FreddyBeachEgger
Posts: 8
Spring is here and the book stores are filled with lots of new BBQ books. As usual, I have perused them and filched some rub recipes to try. I have run into a few ingredient problems that hopefully someone can help clarify for me:
1) A rub I want to try calls for smoked paprika. When I went to my local spice emporium, they had two kinds, hot and bitter sweet. What is the difference and when a rub recipe calls for smoked paprika, which one are they usually calling for?
2) A few others I want to try call for pure chili powder. I know this means a ground chili and not a mixed chili spice blend but which type of chili are they referring to? The store has chipotle powder, ancho powder and I have read references to many other types. When a rub recipe calls for pure chili powder, are they usually refering to one particular type or is it up to the personal preference of the mixer?
Any feed back on either question would be appreciated.
1) A rub I want to try calls for smoked paprika. When I went to my local spice emporium, they had two kinds, hot and bitter sweet. What is the difference and when a rub recipe calls for smoked paprika, which one are they usually calling for?
2) A few others I want to try call for pure chili powder. I know this means a ground chili and not a mixed chili spice blend but which type of chili are they referring to? The store has chipotle powder, ancho powder and I have read references to many other types. When a rub recipe calls for pure chili powder, are they usually refering to one particular type or is it up to the personal preference of the mixer?
Any feed back on either question would be appreciated.
Comments
-
The answer to 1) would be smoked. Your store must not carry it.
For 2), it's kind up to you. Each ground chile has a distinct flavor.
Check out Pendery's They have a nice selection of paprika, an at least 50 ground chile powders. They have a lot of blends too.
http://www.penderys.com/index.htmlHappy Trails~thirdeye~Barbecue is not rocket surgery -
I don't know about the chili powder, but I saw that Costco was selling 'Smoked Paprika'.
If you have one in your area and you are a member it might be worth a look. -
There is smoked Paprika and then there is D.O. certified Pimenton.
The former is an ingredient that can be used for cooking the later is addicting.
Pimenton will be in the front of your spice storage because you will use it constantly.
It will come in rather expensive little tins with a seal. (That’s the D.O. part). It is in some super markets and I’ve even found it at Marshall’s with their specialty foods.
If you buy it you will through your smoked Paprika away so you might as well look for it first.
My favorite is El Rey brand.
WLL
Categories
- All Categories
- 184K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum