okay guys, with all this stuff being posted... where can an ol hillbilly get his hands on some of this stuff to try out?
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Hmm you mean specific ones? You could look for Sezegd paprika, or I ordered some Hungarian paprika from the Planter Spice company and was impressed with the quality.
http://www.plantersseed.com/
It's really the only spice that's "out of the ordinary" in Hungarian cooking, in that it's top-notch quality...nothing comes close to it's flavor in "run-of-the-mill" paprikas.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Fresh good quality spices are the quickest way to improve on any type of food prep. A warning tho...real fresh..as in still green... spices can be overpowering in quantities used for dry spices, so be careful! I did Rosemary chicken once years ago with fresh. Had to toss it!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by jbchoice1 View Postwell, I think and I should have said it in the post about what has changed for the better quality of smokes... but the different ingredients have really done it for us... I'm not afraid to try anything...
So, do I see a coon smoke in the near future?sigpic
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