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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, 10:48 AM | #31 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Use coarse salt and black pepper, do not use the white pepper, it is hotter than black. Use these individually and eyeball the coating for each. Sugar can help reduce the heat so either put it on before cooking or use a sweet sauce later.
I have the same conditions at my house half my family can hardly tolerate even black pepper and like myself the rest like it at least warm, so I feel your pain. Dave
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11-06-2012, 10:51 AM | #32 |
Full Fledged Farker
Join Date: 03-28-12
Location: Broomfield, Essex, UK
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You might be able to get hold of a Weber Spice grinder set:
http://www.wowbbq.co.uk/products/web...71--17171.html This set is a screw on grinder and three jars, the grinder mechanism is ceramic (lifetime guarantee) and can grind from very coarse to very fine. It comes with three jars you can fill with different spice mixes and swap over onto the grinder mechanism. And it comes in different colours.
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11-06-2012, 10:55 AM | #33 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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For grinding I have a coffee grinder from Wal Mart but once you grind anything other than coffee beans you won't want to use it for coffee after that.
Dave
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11-06-2012, 10:59 AM | #34 | |
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Join Date: 04-03-11
Location: Texas
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11-06-2012, 11:07 AM | #35 |
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Join Date: 02-02-08
Location: Westfield,Ma.
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I believe pink pepper is not true pepper. Sugar usually is what helps create bark.
http://en.wikipedia.org/wiki/Pink_peppercorn |
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11-06-2012, 11:11 AM | #36 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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11-06-2012, 03:47 PM | #37 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
Yep, if it works on beef, it should work on pork as well, and that's what I want to try on my next pork.
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11-06-2012, 03:50 PM | #38 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
i heard that those aren't actually peppercorns, rather a berry. in any event, i love to buy those and the white, red and green from the spice house and mix it up.
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11-06-2012, 03:53 PM | #39 |
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Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I'm a big fan of the 4 color peppercorns freshly ground. But yeah, for salt and pepper rub if they are getting too much zip, back off on the rub a bit. I hate to mention this, but in the recent Franklin video on prepping the brisket, he makes it a point to say don't apply too much rub. (don't hate me PT)
Another thought. People will build up a tolerance for a little heat. So if you feed them a few mild meals, then start to gradually kick it up, they may eventually become converts. It's a common belief that younger people and children have more sensitive taste buds. As we get into our 20s, the buds start to die off, just like the little hairs inside our ears (cilia). Once they're gone, they don't come back.
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11-06-2012, 04:37 PM | #40 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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They are the same peppercorns, just different ripeness when picked...and black is the hotter one.
Different peppercorns have different heat profiles but as Boshizzle said, the grind particle size is what you need to focus one here, then volume porportion. Grind in larger particle sizes for less heat.
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11-06-2012, 04:38 PM | #41 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I use a burr grinder designed for coffee, it is small, cheapish and does a fair amount of pepper in no time. I also sift my pepper and get rid of the dust, use only the particles. Of course, since I am using a burr grinder, there is not a lot of waste.
That being said, I really like the blended peppercorns that Kap'n uses, those add some great flavors.
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11-06-2012, 04:44 PM | #42 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would add, there is a danger in looking at someone who does a lot of BBQ in mass quantities and assuming that everything they do applies to a single piece of meat. If you watch Pitmaster T's videos, he is always cooking for his church, large amounts of meat. he rubs heavily, but, it is what he doesn't say. You can see he handles the meat, like it's meat, not fine china, he uses a lot of rub, but, he does not put the meat right onto the pit, it sits, as he gets everything else done. He cooks hot and direct, this changes how the pepper cooks, and makes it milder.
I would suspect that he has a very different amount of rub on his meat, and a very different grade of pepper in there as well. A person who is cooking 30 briskets a day is not grinding fresh Tellicherry pepper each day, he is using food service black pepper, 16 screen, straight from the bottle. Right there, is a big difference. I would bet that Aaron Franklin doesn't really do what he showed in that video when he is burning 45 to 60 briskets a day either.
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11-06-2012, 05:31 PM | #43 | |
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Join Date: 04-03-11
Location: Texas
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First.... sugar is what you use when your process does not create a bark naturally. 353209570_b19d563ecb.jpg smittys_food.jpg Non sugar rubs and what they can produce. Copy of VID00078 005_0001.jpg This picture shows how much damn rub I put on my briskets. Lots of salt and pepper. When done according to my non wrap until after the stall style, I have NO problems with salt or pepper (heat content).... but If you try wrapping at the wrong time its a disaster.... salt is retained, pepper never loses its heat.
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11-06-2012, 07:44 PM | #44 |
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Join Date: 12-02-11
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11-06-2012, 07:49 PM | #45 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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My wife can not tolerate pepper because of a specific stomach condition, my solution- season her meats with only granulated garlic and granulated onion, I like it, too, on chicken.
Another solution may be to use "Grains of Paradise" , something I want to try but haven't yet. Supposed to be pepperlike with other qualities that add more flavor. Here's a link to an article on it- http://en.wikipedia.org/wiki/Aframomum_melegueta |
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