Pepper Grinders

[jsimonson0]

Originally Posted by ZILLA

Look for a grinder that has ceramic grinding elements. They will out last steel and give a more consistant grind. The Trudeau brand is very nice and they have both steel and ceramic elements.

I just picked up the Trudeau Graviti from Sur La Table myself. Haven't used it much, but it's been good to me so far...

[Divemaster]

Originally Posted by bbqbull

I use a brass Turkish Coffee grinder. Same type as Jeff Smith an old chef who was on tv used. Bought it in 2003 for about $30 dollars at a store called World Market.

Thats after I went through several cheaper ones. This one has a crank like an old mechanical pencil sharpener. I can adjust the grind size by adjusting the screw on the bottom of the mill.

Ditto on that... I bought mine back when he was still on the air (late 80's early 90's) and it works like a champ!!!

[chinesebob]

Originally Posted by Jeremiah

Three cheers for the magnum plus!

Originally Posted by yelonutz

I own the Unicorn Magnum and love it. I also carry the small one in my pocket for restraunt use. .......NUTZ

Originally Posted by Rick's Tropical Delight

the unicorn magnum plus is on my list... i just need to get it in gear and make a few clicks!

Are you sure this is the right thread for you guys?

Kitchenaid Coffee grinder. We have several of them. One for coffee, one for mixing, and one for mixing individual. They all have the same blade and design but I like to keep them separate. And they were on sale at woot.com

[ZBQ]

Thanks guys.

I'm leaning towards the Magnum for general cooking and maybe
getting a cheap burr grinder for rubs.

Just a thought.

Does anyone think that it is really necessary to use freshly ground pepper
in a rub that will not be completely used and have to be stored?

[JamesB]

Originally Posted by bbqbull

Yep, thats the one I purchased also. Mine works great but isnt quite as shiney as yours. Awesome machine.

That's just a stock pic... believe me, mine ain't shiney no mo...

James.

[qman]

Originally Posted by ZBQ

Thanks guys.

I'm leaning towards the Magnum for general cooking and maybe
getting a cheap burr grinder for rubs.

Just a thought.

Does anyone think that it is really necessary to use freshly ground pepper
in a rub that will not be completely used and have to be stored?

Short answer? No.

When I am making up bulk batches of rubs, etc. I almost always use purchased pre-ground. As long as it comes from a freshly opened container it works fine. I will grind pepper for small batches that are to be used at once, and/or for something special, like a big rib roast, or holiday meal.

Originally Posted by chinesebob

Are you sure this is the right thread for you guys?

i ordered the magnum plus on sunday. should be here today i hope. my sous chef betty is beside herself!

i use a krups coffee grinder sometimes

[boatnut]

Originally Posted by Rick's Tropical Delight

i ordered the magnum plus on sunday. should be here today i hope. my sous chef betty is beside herself!

i use a krups coffee grinder sometimes

i'd love to see a pic of good 'ol betty doing the grind

[kcpellethead]

I jumped ahead to post and didn't read all of the responses. I have both of the grinders you mention in your original post plus the Unicorn Pepper Gun. I highly recommend any of the Unicorn products, especially the Magnum plus for larger amounts of freshly ground pepper.

I'm going to go back and read all of the responses now.

Rod

Okay, read all of the posts now. Good thread. Yeah, Jeff Smith WAS on TV, right up until he molested a boy scout - allegedly, of course!

[YankeeBBQ]

I have a wine bottle shaped pepper grinder I bought from restaurant depot about 4 years ago. I use it daily and it still Works great. looks like this
.

[JamesB]

Originally Posted by ZBQ

Does anyone think that it is really necessary to use freshly ground pepper in a rub that will not be completely used and have to be stored?

Necessary? Can't really answer that.... I do grind all of the stuff fresh each time I make up some rub... I usually do several pounds of rub at a time for convenience and then package them in quart mason jars and then vac pack the lids on. Then they are stored in a cool dark cabinet until used. I think it makes a big difference. Why bother with all the other fresh spices I buy to make my rubs and then cheap out on the pepper?

James.