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WineMaster
08-09-2011, 07:36 AM
That last layer of spice prior to turn in.

What is the best way to apply it.

Grind it small ??
Peppermill ??
sprinkle with shaker ??

Any Advice

MoKanMeathead
08-09-2011, 09:01 AM
I would definately grind it - fine. I don't think a peppermill will get it fine enough - I would use a spice grinder (coffee grinder). You want that final spice to blend into the sauce and not just sit on the meat - it would be too grainy. I also would apply it with your thumb and forefinger - you have much better control than with a shaker - especially if it is ground fine.

This is one way a lot of teams are able to "fix" something that comes off the cooker with little or no flavor...or even change/mask an overpowering flavor.

Fatback Joe
08-09-2011, 09:56 AM
I do exactly as mentioned above.

Grind it in a coffee grinder and sprinkle with the thumb and forefinger...........unless I forget :icon_blush::doh: