wrote in message
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On Mar 30, 8:37 am, "Nunya Bidnits" wrote:

Here's something to try in your recipe: Smoked (Spanish) Paprika. I have
seen smoked Paprika sold both with and without the "Spanish"
designation. It
adds a dimension of smoke flavor to rubs and sauces, and in my opinion,
where a recipe calls for "liquid smoke", tastes much better and more
natural.

I was visiting in Houston about a month ago, and went to Penzeys's
where they have the sample spices in large jars for you to take a
whiff. The smoke Spanish and Hungarian paprikas they had there were
beyond description they smelled so good. Nothing like the stuff in
the bottles I had that made me not like smoked paprika.

Marty, here's something to try. Next time you put a butt on, get a
couple of handfuls of jalapenos, core them, remove the ribs and the
seeds if you don't want too much heat. Smoke them with your butt
until they are almost crispy. Give them a good grind, and put that in
a shaker.

It is good for everything from baked potatoes, popcorn to soup. The
japs really take the smoke well.

You're making chipotle! Are you using red ripened japs? That's the only way
I've done it. Flavor would be different using unripened japs. When my garden
gets going I let the jalapenos ripen because they taste better and I smoke
'em. Most people are familiar with chipotle only the way its usually sold in
stores, in a can, packed in adobo sauce. Those are tasty, and nicely hot,
but not the same as straight chipotle, obviously.

For sauces etc. where I need a larger amount I can get chipotle powder and
sometimes whole chipotle from Planters Seed Co.
http://plantersseed.com/

MartyB in KC