A lot of good points, be reminded that all the nice products you have over there are not available here in Austria.
I guess my best bet is to try grinding black pepper corns coarsely, but with our table pepper mill this will take ages if I want to pre-grind the equivalent of 1 cup of powdered pepper.
Not directly OT, but where is the thread about brisket without foiling? Will have to reread, although I had good results with foiling at IT ~165°F, if it wasn't for the hotness of the peppers.
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