Need help locating spices.

Discussion in 'Sauces, Rubs & Marinades' started by sqwib, Dec 6, 2007.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Need a little help locating spices in bulk (localy).

    My local Sams club sells many spices in 12-14 oz. containers, but can never find Paprika.
    Does anyone have any idea where I can purchase larger size containers?

    I wanted to premix some rub to keep it on hand.
  2. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    I buy almost all of mine at the Sam's here. Don't understand why they don't have Paprika. The one here carries two: Spanish and smoked. Maybe they will get it for you if you ask.
  3. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    BJ's Wholesale Club has it...
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

  5. they will ship to anywhere
  6. glued2it

    glued2it Master of the Pit

    My wifes buys 18oz containers of Tones paparika from sams.
  7. sqwib

    sqwib Smoking Guru OTBS Member

    Thanks everyone.

    1 More question does it matter which paprika I use or am I worrying too much?

    I beleive Tones's Paprika is plain old Spanish Paprika.

    Hungarian Paprika
    Hungarian Paprika is great for not only adding vibrant color, but rich pleasing flavor to traditional dishes like Hungarian Goulash. Hungarian Sweet Paprika also enhances simple baked chicken.

    Californian paprika

    is deep red, mild and sweet, nice for chicken but browns with long cooking.

    Spanish Paprika
    This is the mildest of the red pepper family and is used primarily for visual appeal.

    Smoked Spanish Paprika
    Rich, colorful Spanish Paprika, naturally smoked over traditional oak fires. Awesome flavor and perfect color, good on just about everything
  8. glued2it

    glued2it Master of the Pit

    They say that hungarian is the best but I never really noticed the difference
    I haven't tried them all though.
  9. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    If I'm using it in a rub, I can't really tell the difference. But if I use it in a more "delicate" recipe, the hungarian is my favorite.

    Just my 2 cents...
  10. sqwib

    sqwib Smoking Guru OTBS Member

    This is the Rub I will be using, does it look OK?
    • 1/4 cup coarse salt (kosher or sea)
    • 1/2 cup (packed) dark brown sugar
    • 1/4 cup paprika
    • 2 teaspoons freshly ground black pepper
    • 1 tablespoon garlic powder
    • 2 tablespoon dried onion flakes
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon celery seeds
  11. glued2it

    glued2it Master of the Pit

    Looks like a winner!
  12. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Look's like a good all around rub!![​IMG]
  13. sqwib

    sqwib Smoking Guru OTBS Member

    And since i'm new to Carolina Style Sauces, does this one seem ok?

    1 1/2
    cups prepared mustard
    cup brown sugar
    cup cider vinegar
    cup beer (save some for enjoying with your meal!)
    tablespoon chili powder
    teaspoon black pepper
    teaspoon cayenne pepper
    1 1/2
    teaspoons worcestershire sauce
    tablespoons butter, soft
    1 1/2
    teaspoons liquid smoke
    teaspoon Tabasco sauce

    1. Combine first 7 ingredients in a heavy saucepan. Bring to a simmer.
    2. *Do not boil otherwise the sugar will scorch!
    3. *Continue to simmer for 20 minutes, stirring frequently.
    4. Add the rest of the ingredients and continue to simmer for an additional 20 minutes, stirring frequently.
    5. Pour into an air-tight jar and refrigerate overnight to allow the flavors to blend.
    Having the Family over Sunday. Ordered a Butt/Picnic (shoulder) and dont want to ruin it.
    My Family is big into the Molasses/Ketchup tomato based sauces, was hoping to show them another side of Pulled Pork.
  14. walking dude

    walking dude Smoking Guru SMF Premier Member

    crap beat me to it....i was just going to suggest penzy's.......

    penzy's rock
  15. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I don't use the Cali Paprika, for me it doesn't have much flavor compared to the others you mentioned. I mostly use the Hungarian (top Drawer), and the Spanish, both sweet and the smoked. I don't buy in large amounts, lees chance of going stale, I also stay with small batches of rubs for the same reason. Your call, it's all good!
  16. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yeah, I have never heard of anyone being disappointed with them.
  17. geek with fire

    geek with fire Master of the Pit OTBS Member

    A couple of things (just optional suggestions):
    1.) I personally would replace the brown sugar with Turbinado. It has a lower burn point which isn't a huge issue with ribs, but the possiblity still exists. You can get the stuff from wally world (In the Raw is a common brand)
    2.) I would hit the onion flakes in a coffee grinder. Not to the point of powder, but at least enough to even out the flavor.

    Again, these are just suggestions. Your recipe looks good. Also, I haven't followed all of your earlier threads, so you may know this, but slather the ribs with plain ol' yellow mustard before you apply your rub. Helps the rub stick, makes a nice bark, and the mustard flavor will cook out.
  18. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Hey sqwib have you beeen to that resurant suppy store on Frankford ave. Down Knights rd. left on frankford ave, right on the top of the hill. Right hand side. They have BIG jars of everything. Giant rolls of foil & plastic wrap also.
  19. shellbellc

    shellbellc Master of the Pit OTBS Member

    Penzy's has AWESOME spices!!

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