British BBQ Society Forums

I hope yours came out better than when I've tried in the oven. After many a night out by the smoker, I once decided to try pulled pork in the oven and was just bitterly disappointed, finding that it's actually well worth every second of the 20 odd hours of effort.

Ribs - I tend to look for the meat receding from the bone to tell me they are done, but that's no science, just my method!

Paprika - I very rarely use smoked paprika, I use sweet paprika by the bucketload for my rubs and let the wood do the rest. I find smoked paprika doesn't have as nice a flavour. Where did you get liquid smoke from out of interest?

Liquid smoke can be had through amazon & several american retailers (american candy store is one I think)

http://www.amazon.co.uk/s/ref=nb_sb_sab ... id%20smoke

robgunby wrote: Paprika - I very rarely use smoked paprika, I use sweet paprika by the bucketload for my rubs and let the wood do the rest. I find smoked paprika doesn't have as nice a flavour. Where did you get liquid smoke from out of interest?

Have you tried smoked sweet paprika? Most of what I see around is smoked hot paprika.

I haven't, but my old ma was telling me the other day she has just found a good source locally for both. I tend to only use it in things like chilis, bolognese, if I don't have smoked bacon.

I get my smoked paprika at Sainsburys. The La Chinata stuff in the small square red tins. Not cheap, but quality stuff.

aris wrote:I get my smoked paprika at Sainsburys. The La Chinata stuff in the small square red tins. Not cheap, but quality stuff.

That's what I use. They seem to alternate getting in hot and sweet, both smoked, so I stock up.

I got the liquid smoke from Amazon.

Need to try it again without paprika, or with a non-smoked paprika.

But I think you can spend so long mulling over the smoke, it's easy to forget the really important bit, which is the meat. Chilli, sugar, smoke, garlic, they're all ultimately just condiments, flavours.

If the piece of meat you cook with is good enough, and it's cooked correctly so it's tender, you could do without any flavourings, rubs or sauces at all.

But that's going down a differtent road, obviously.

Steve W