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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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Old 11-06-2012, 08:21 AM   #16
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Trim the bark on theirs
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Old 11-06-2012, 08:43 AM   #17
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Keep the pepper, lose the wife.
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Old 11-06-2012, 08:43 AM   #18
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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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Old 11-06-2012, 08:50 AM   #19
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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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Old 11-06-2012, 08:58 AM   #20
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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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Old 11-06-2012, 09:00 AM   #21
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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

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Old 11-06-2012, 09:06 AM   #22
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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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Old 11-06-2012, 09:20 AM   #23
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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.
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Old 11-06-2012, 09:24 AM   #24
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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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Old 11-06-2012, 09:26 AM   #25
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Watch the Franklin video on Brisket prep. You dont have to Cover the meat.
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Old 11-06-2012, 10:06 AM   #26
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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?

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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?
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Old 11-06-2012, 10:15 AM   #27
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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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Old 11-06-2012, 10:32 AM   #28
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Here's the one I'd like to have for myself -



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Old 11-06-2012, 10:40 AM   #29
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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.
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Old 11-06-2012, 10:43 AM   #30
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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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