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Chile - Paprika

To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S. You can read more about paprika on the Fiery Foods & BBQ SuperSite here.

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This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. This seasoning can be rubbed on steak immediately before grilling.

Double this recipe if you're serving four people.

This dish probably had its roots with the roving Magyar tribes of central Europe who cooked their meat and vegetables over campfires in large kettles. If you don’t have hot paprika, increase the heat by adding small dried red chiles, rather than adding too much paprika, as it can make the stew too sweet. Serve this hearty stew with a pickled beet salad and a dark rye bread.

Smoked beef brisket, traditional barbecue fare, usually takes a very long time to cook so that the meat is tender. By using a brisket flat instead of an entire brisket the cooking time is reduced. Note:  This recipe requires advance preparation.

 

 

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