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The Water Cooler
General Discussion
Anybody smokin' today???
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<blockquote data-quote="tRidiot" data-source="post: 2977013" data-attributes="member: 9374"><p>I'd have to check my recipe, as I changed a few little things, but mostly I add about 1/3 Tony Chachere's cajun seasoning to amp up the heat. It has a good bit of salt, so you have to be careful if you're salting your meat first. Which I do. Next time, I might try Slap Your Mamma, which has much less salt and is ounce-for-ounce hotter than Tony's. I'm still experimenting with the mix, but that's the basic jist of it. I wanted a little more heat to go with the sweet, and yesterday's ribs were pretty dang good in that department.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2977013, member: 9374"] I'd have to check my recipe, as I changed a few little things, but mostly I add about 1/3 Tony Chachere's cajun seasoning to amp up the heat. It has a good bit of salt, so you have to be careful if you're salting your meat first. Which I do. Next time, I might try Slap Your Mamma, which has much less salt and is ounce-for-ounce hotter than Tony's. I'm still experimenting with the mix, but that's the basic jist of it. I wanted a little more heat to go with the sweet, and yesterday's ribs were pretty dang good in that department. [/QUOTE]
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