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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-06-2012, 08:21 AM | #16 |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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Trim the bark on theirs
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11-06-2012, 08:43 AM | #17 |
Full Fledged Farker
Join Date: 12-26-11
Location: Fairhope, Alabama
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Keep the pepper, lose the wife.
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11-06-2012, 08:43 AM | #18 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-06-2012, 08:50 AM | #19 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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11-06-2012, 08:58 AM | #20 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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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.
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11-06-2012, 09:00 AM | #21 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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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
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11-06-2012, 09:06 AM | #22 |
is one Smokin' Farker
Join Date: 05-21-11
Location: Athens, Georgia
Name/Nickname : Chris
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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.
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11-06-2012, 09:20 AM | #23 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-06-2012, 09:24 AM | #24 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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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.
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11-06-2012, 09:26 AM | #25 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Watch the Franklin video on Brisket prep. You dont have to Cover the meat.
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11-06-2012, 10:06 AM | #26 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
That's what we did so far, but they would like to have bark as well. 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?
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11-06-2012, 10:15 AM | #27 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-06-2012, 10:32 AM | #28 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Here's the one I'd like to have for myself -
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-06-2012, 10:40 AM | #29 |
Full Fledged Farker
Join Date: 09-12-12
Location: Toronto
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11-06-2012, 10:43 AM | #30 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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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
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