- 2 tablespoons Tony Chachere’s Original Creole Seasoning
- 4 tablespoons dark brown sugar
- 2 tablespoons cayenne pepper
- 2 tablespoons sweet or smoked paprika
Sometimes the simple things can make an ordinary recipe a “secret” recipe. I’ve discovered one “trick” that adds a special kick to all sorts of sauces and marinades. Liquid Smoke. It is hard to believe they can bottle the stuff… but it’s simply condensed smoke. Made almost like moon shine condensed from the smoke of all sorts of hardwoods but mainly hickory and mesquite. It’s filtered and then sold somewhere between the ketchup and hot sauce.
Just remember it’s strong stuff. A little goes a long way.
They came up with a cool idea for smoking an egg.
They smoked it extra low – about 160 degrees for about an hour.And even that they say may be a bit over done. The smoke really DOES penetrate the shell too.They say if you like hardboiled eggs you’re sure to dig this trick. Imagine THAT kicking up your deviled eggs!