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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
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
FreddyBeachEgger Posts: 8
edited November -0001 in EggHead Forum
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.

Comments