On Sun, 11 Sep 2016 20:05:00 -0700, sf > wrote:

>On Sun, 11 Sep 2016 20:18:02 -0600, Janet B >
>wrote:
>
>> On Sun, 11 Sep 2016 19:38:29 -0400, Ed Pawlowski > wrote:
>>
>> >On 9/11/2016 7:29 PM, sf wrote:
>> >> On Sun, 11 Sep 2016 19:16:56 -0400, Ed Pawlowski > wrote:
>> >>
>> >>> On 9/11/2016 6:39 PM, sf wrote:
>> >>>> On Sun, 11 Sep 2016 10:50:49 -0700 (PDT), Cindy Hamilton
>> >>>> > wrote:
>> >>>>
>> >>>>> I expect the arrival of the chipotle haters any minute now.
>> >>>>
>> >>>> That would be me. Gave it another chance not too long ago and didn't
>> >>>> change my mind about it, because I can only taste smoke - nothing
>> >>>> else.
>> >>>
>> >>> I don't use chipotle often, but I wish it had more smoke flavor.
>> >>
>> >> Seriously? What brand do you use?
>> >>
>> >
>> >Penzeys. Maybe I just don't use as much as you do. I'll have to
>> >experiment a little.
>>
>> you are using a jarred powdered seasoning mix. sf is talking about
>> the canned, whole pepper in sauce product. I have used both. The
>> jarred,(Penzey's) powdered seasoning is no comparison to the canned
>> product. Get a can and try it out. Be careful. It is quite spicy
>> and smokey. Start with a little and taste as you go along in your
>> recipe. Start with only one of the peppers (or less). Careful with
>> the sauce in the can. Both are used but only you can find your
>> tolerance.
>
>Thanks. I have a high tolerance for heat, so it never bothers me -
>but the smoke does. A lot!

I love the spice and especially the smoke when I do a dutch oven pork
butt. It's something like 2 large onions chunked, 1 can of chipotle
in adobo (the whole thing) 2 cans cola, 4 tablespoons brown sugar,
salt and pepper, cook, covered in oven, 300F until fall apart tender.
That's from memory but I'm pretty sure that's right.
Janet US