Paprika Question


 
C

Chuck D

TVWBB Member
I have seen a number of rubs that include paprika. I often use the sweet variety. Is there any occasion to use hot paprika? I am learning a lot on this forum of the various methods to smoke. I will certainly have pictures when I do my first smoke in a couple weeks.
 
Paprika doesn't have much flavor to begin with, so it's no surprise that what flavor is there is greatly diminished after smoking. However, a guy on another forum did a cooking test and reported that the "heat" of Hungarian half-sharp paprika did indeed come through.
 
Chuck, use what you want! As you go and learn you'll use rubs that are post here and on books but my advise is modify rubs as you see fit! As dave said, paprika really has nothing in terms of flavor so if you want to add some that has a little heat in it, DO IT!
 
When used in bbq, paprika really imparts no flavor (masked by the smoke). It can, however, add color. It's also used as a filler for commercial rubs that have salt in them.
I prefer homemade salt-free rubs (so easy to make). Salt the meat first, let rest for 20 minutes, then apply rub. I usually add a Tbsp of California paprika to my rubs for color.
 
I have a stash of both types from my inlaws last trip to Hungary. True "hot" paprika does pack some decent heat (think jalepeno hot).

As for the use in rubs, I definitely think its just a filler for most rubs. After a long cook there really isn't much flavour left. That said, I do use it in finishing bastes for chicken or in the rub I add after I pull pork. It has a mild flavour so just don't beat the heck out of it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">When used in bbq, paprika really imparts no flavor (masked by the smoke). It can, however, add color. It's also used as a filler </div></BLOCKQUOTE>
What Gary said. If you want to introduce more flavor and heat there are many other chilies that stand up to the smoke and heat: chipotle, ancho, guajillo, etc.
 
Chuck, Stopped using paprika in my rubs. It was adding a real bitter after taste. The only reason I can see to add it at all is for color. I subbed Ancho Chilli powder for this in my rubs. Viola, bitter taste gone
 
Chuck, none that I can think of. Just go on line and find a spice distributor that gives you a good price. If they have an ingredient list stay away form the ones that have any fillers. You want just pure Ancho if you can.I'm trying a different powder myself just to see how it compares with Ancho. I'm using Aji powder. Haven't used it yet but looks a lot like paprika supposedly milder and less heat. If it doesn't work then back to Ancho
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Chuck, Stopped using paprika in my rubs. It was adding a real bitter after taste. The only reason I can see to add it at all is for color. I subbed Ancho Chilli powder for this in my rubs. Viola, bitter taste gone </div></BLOCKQUOTE>

Not all paprikas are equal, but many a winning bbq competitor recommends using paprika in rubs. Fresh(er) Hungarian sweet or half-sharp from specialty spice shops like Pensey's is often recommended. I've been using some Hungarian sweet from World Market and it seems to be working for me.

Paul, could it POSSIBLY be that your bark gets a little too hot and you're getting a slight burnt taste from the paprika? I read of this happening with California paprika, especially.
 
Dave,

I will keep that in mind. Fortunately, there is a Penzey's store here in Omaha. I have purchased both types of paprika in the past. Will look there for Ancho chilli powder just to add a little something.

Chuck
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Chuck, Stopped using paprika in my rubs. It was adding a real bitter after taste. The only reason I can see to add it at all is for color. I subbed Ancho Chilli powder for this in my rubs. Viola, bitter taste gone </div></BLOCKQUOTE>

Not all paprikas are equal, but many a winning bbq competitor recommends using paprika in rubs. Fresh(er) Hungarian sweet or half-sharp from specialty spice shops like Pensey's is often recommended. I've been using some Hungarian sweet from World Market and it seems to be working for me.

Paul, could it POSSIBLY be that your bark gets a little too hot and you're getting a slight burnt taste from the paprika? I read of this happening with California paprika, especially. </div></BLOCKQUOTE>

Dave, That could be but I smoke the Ancho at around the same temp without the aftertaste. The rub had a bitter aftertaste even before it was applied
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Rub ingredients stand up differently to the heat and smoke, but if you don't like the taste of a particular paprika right out of the jar, as with anything else, don't use it.
 
I've done the same thing Paul has done - switched paprika for ancho. Every time I come across a recipe that calls for paprika, I swap it out with ancho chile powder, and that's not just in recipes going on the smoker, it's for pretty much everything. I like the ancho alot better and I personally won't be going back to paprika.
 
Try smoked Spanish Paprikas. They're a whole 'nother animal with a completey different taste - tons of flavor. You can actually overpower your food with it. Whole Foods has an excellent brand.
 
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