Hi Everyone and greetings from Hungary!
I am a father of two unfortunately food allergic kids, so do lots of cooking at home from them. That makes me explore newer and newer ways of preparing food. My attention recently turned to BBQ smoking: managed to make some quite tasty chicken thighs and duck breast on my old Weber kettle, so I decided to invested into a real smoker, and bought Proq Frontier Elite. Made some good chicken and tried ribs, which did not turn out as good as I was hoping for but the family still ate it.
My real challenge in BBQ is that the kids are allergic (among others) to paprika and tomato, which disqualifies like 80% of all "traditional" BBQ recipes. As a workaround, I cook my sauce from fruit juice instead of tomato juice, and indeed leave paprika out of any rub or sauce where it is listed. Any suggestion on getting around tomato and paprika is very welcome!
I am really looking forward my time here in the Pit, hoping I will learn a lot from you guys.
I am a father of two unfortunately food allergic kids, so do lots of cooking at home from them. That makes me explore newer and newer ways of preparing food. My attention recently turned to BBQ smoking: managed to make some quite tasty chicken thighs and duck breast on my old Weber kettle, so I decided to invested into a real smoker, and bought Proq Frontier Elite. Made some good chicken and tried ribs, which did not turn out as good as I was hoping for but the family still ate it.
My real challenge in BBQ is that the kids are allergic (among others) to paprika and tomato, which disqualifies like 80% of all "traditional" BBQ recipes. As a workaround, I cook my sauce from fruit juice instead of tomato juice, and indeed leave paprika out of any rub or sauce where it is listed. Any suggestion on getting around tomato and paprika is very welcome!
I am really looking forward my time here in the Pit, hoping I will learn a lot from you guys.
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