The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-06-2012, 08:21 AM   #16
Daggs
Full Fledged Farker
 
Join Date: 09-09-12
Location: Crystal Lake IL
Downloads: 0
Uploads: 0
Default

Trim the bark on theirs
__________________
UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS
Daggs is offline   Reply With Quote


Unread 11-06-2012, 08:43 AM   #17
Bama Ron
On the road to being a farker

 
Bama Ron's Avatar
 
Join Date: 12-26-11
Location: Fairhope, Alabama
Downloads: 0
Uploads: 0
Default

Keep the pepper, lose the wife.
__________________
-Chargiller Gasser
-Chargiller Akorn
-Masterbuilt Vertical
-Cajun Cooker Fryer
*NOT a member of the Secret Squirrel Society because it does not exist!

KCBS
CBJ
Bama Ron is online now   Reply With Quote


Unread 11-06-2012, 08:43 AM   #18
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

No fresh peppercorns for grinding? Perhaps the pink or red ones would be more mild. I shudder to think though that if they're bothered by a little piperine, what a goodly dose of capsaicin might do...
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Unread 11-06-2012, 08:50 AM   #19
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Using the stuff that comes in the tin will really spice it up, peppercorns get hotter the finer they are ground. I use 16 mesh for everything. Grind your own and control the heat. Pink peppercorns are very mild if course black is still to hot.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from: --->
Unread 11-06-2012, 08:58 AM   #20
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I agree about using coarse grind. Pepper is kind of like garlic in that a bunch of small pieces delivers a surprising amount of flavor compared to a few big pieces.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Thanks from: --->
Unread 11-06-2012, 09:00 AM   #21
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

I have moved to blended peppercorns both for rubs and for the dinner table grinder.
A more complex flavor and seems to be less heat.
We love it!

This is the one I am using:






Might be of some help to you, don't know.

Good Luck

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-06-2012, 09:06 AM   #22
chrischandler71
Full Fledged Farker
 
Join Date: 05-21-11
Location: Athens, Georgia
Downloads: 0
Uploads: 0
Default

I bought some fine ground black pepper. I made Pepper Beef Stout, the taste was amazing, but it was hotter than I would like. I was thinking it was the Japs, but I really think it was the fine ground black pepper. Next time I will use a coarse grind.


Sent from my iPhone using Tapatalk
__________________
Lang 60D,Backwoods Chubby, Medium Big Green Egg, Blue Performer,22.5 Weber Kettle, Smokey Joe
chrischandler71 is offline   Reply With Quote


Thanks from:--->
Unread 11-06-2012, 09:20 AM   #23
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The_Kapn View Post
I have moved to blended peppercorns both for rubs and for the dinner table grinder.
A more complex flavor and seems to be less heat.
We love it!

This is the one I am using:

Badia Gourmet Peppercorn Blend, 16-ounces: Amazon.com: Grocery & Gourmet Food



Might be of some help to you, don't know.

Good Luck

TIM
Yep. We've had this particular brand before and it's not too bad at all. Shame the only place that had it locally was the Super K-Mart which is no longer so super.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Unread 11-06-2012, 09:24 AM   #24
foam2
On the road to being a farker
 
Join Date: 12-02-11
Location: chicago, illinois
Downloads: 0
Uploads: 0
Default

I never used salt and pepper only rub on pork but I have done so always on brisket. As far as for bark, unless you're using some type of sugar in order promote carmelization, more salt will not have an effect on the amount of bark on your meat. The way this is being used it is more of a seasoning and less of a rub.
foam2 is offline   Reply With Quote


Thanks from:--->
Unread 11-06-2012, 09:26 AM   #25
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

Watch the Franklin video on Brisket prep. You dont have to Cover the meat.
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is online now   Reply With Quote


Thanks from:--->
Unread 11-06-2012, 10:06 AM   #26
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by AustinKnight View Post
Weigh out the salt and pepper, I use diamond kosher salt and course restaurant style black pepper my girl hates hot anything but she can tolerate it.I also use lemon pepper in my SnP mix though, dirty D rub.
What's lemon pepper?

Quote:
Originally Posted by Daggs View Post
Trim the bark on theirs
That's what we did so far, but they would like to have bark as well.

Quote:
Originally Posted by Bludawg View Post
Using the stuff that comes in the tin will really spice it up, peppercorns get hotter the finer they are ground. I use 16 mesh for everything. Grind your own and control the heat. Pink peppercorns are very mild if course black is still to hot.
I already thought about grinding myself, and I already looked but could not find a proper mill that can do "larger" amount (we only have a small battery powered table pepper mill). What machine do you use to grind pepper? I would like to have a universal unit, to be able to grind down my very coarse Sal Marina Natural (that comes in 4.42 lbs bags) as well. Any recommendations?
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 11-06-2012, 10:15 AM   #27
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Personally, I wouldn't use a grinder for both pepper and salts, unless you want pepper flavored salt. We use a simple wooden hand grinder that will go from very coarse to fairly fine. Check your local kitchen gadget shop?
Oh, and lemon pepper is basically granulated lemon zest mixed with cracked black pepper.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 11-06-2012, 10:32 AM   #28
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Here's the one I'd like to have for myself -



__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 11-06-2012, 10:40 AM   #29
Toronto
Full Fledged Farker
 
Join Date: 09-12-12
Location: Toronto
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by This is not your pork! View Post
What's lemon pepper?
Exactly what it sounds like, a tart peppery powder, delicious.

To be honest this is the first time ive heard black pepper is too spicy for anyone.
Toronto is offline   Reply With Quote


Thanks from:--->
Unread 11-06-2012, 10:43 AM   #30
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Downloads: 0
Uploads: 0
Default

Weighing out your salt and pepper will just increase your pepper. Go to coarse pepper like Adams coarse, salt your meat first then add the desired amount of pepper. Or you can make the dirty Dalmatian with equal part of white or brown sugar
jmoney7269 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:45 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts