Someone posted this article on another forum. I thought it might interest some here:
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Paprika?
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
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Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Club Member
- Nov 2015
- 4914
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
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20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
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Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
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Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
We grow quite a few paprika plants of a few varieties. Notably a Hungarian, a couple of Spanish varieties, and then Gardeners surprise, i.e. whatever Collette plants. Most get smoked and all get ground. I prefer the Spanish style as they seem a little bolder and a little spicier, which is my style of cooking. There is absolutely nothing scientific or orderly in my process (or life, for that matter), I'm the son of a son of cat skinner so I go by the seat of my pants. This is a nice article, thank you for sharing.
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Best bet is to cold smoke it, durin th winter months, with yer cheeses...
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You guys got it all wrong. After it sprouts, transplant it into the chimney of your smoker. Use the cold smoke setting on the charcoal offset, be sure it is plugged in and filled with pellets.
In a few months harvest your smoked paprika.
Optional water with PBR for drunken, smoked paprika.
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My grandfather was Hungarian, so paprika is a part of daily life for me. Hungarian sweet went on just about everything growing up.
In my kitchen there is always a dish of coarse kosher salt on the counter, and the three main spices right above it are black pepper, garlic, and paprika. Can think of very few dishes that don’t get that trio.
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