Chicken Pot BBQ

[reinhard1]

Yes Del,  not even close to pickles.  Of course the spices and the heat can alter the flavor but that cucumber presence is there.  good luck.

[pushbutton]

It is predominantly cucumber,  but you should give it a try Del.... it is addicting. Have not even made pickles this year yet because of it.  Hey, RH1, what kind of chili powder are you using? I bought some gochugaru pepper powder, and while I am not a weenie, using enough to give a lot of red color.....is way too much heat for my skandigerman heritage. 

Del, if you ever want to take a detour on the way to the lake ....will hook you up with some homegrown cucs that, while do taste like cucs....are not store bought cucs.....not waxed thick skin, sweet, and not a hint of bitter.

[reinhard1]

I'm using Korean ground hot pepper.  In my original recipe on my blog I put the use of a combo of cayenne and crushed red pepper flakes because not everyone goes to Korean store like I do.  The Korean hot pepper is different and adds flavor.  In comparison to standard red pepper you would use more of the Korean red pepper.  I've used it for years, many years.  I keep thinking they add something to it but the guy at the Korean store says it's 100 % peppers.  He just doesn't know what type of pepper it is.  Still trying to find out what species of pepper it is for I would love to grow some.  Here is a pic of what I use: good luck.