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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, 08:06 PM | #46 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I haven't had a problem with too much pepper since I switched from regular table black pepper to a course ground. 50/50 with kosher salt. My brisket now looks like PitmasterT's . No foil! Pepper mellows with time and smoke. Foil will take this away, so different methods are needed. This is why you can't mix and match.
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11-06-2012, 09:41 PM | #47 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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You are lost my friend, but I shall extend a hand that may change the way you view the rest of your life, starting with a great all purpose rub.
This is what I use for my rub I do add more salt then all the other ingredients 4 Bottles of Mrs Dash lemon pepper its salt free(about 280 grams). Kirkland Signature Coarse Ground Malabar Black Pepper(300 grams). Diamond Crystal Kosher Salt(330 grams) What do you get ? This.... Weighing out your seasoning does work as long as common sense sets in and you know that you will have to compensate more salt because of the granules of the pepper(here's a secret use your eyes). Mix it all together in a ziplock bag, put some in a mason jar for later use and the rest is vac sealed for even later use good luck over seas brotha!
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11-06-2012, 10:18 PM | #48 | |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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Quote:
Just sayin' . . . I like Plowboy's Yardbird for everything.
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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11-07-2012, 01:08 AM | #49 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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A lot of good points, be reminded that all the nice products you have over there are not available here in Austria.
I guess my best bet is to try grinding black pepper corns coarsely, but with our table pepper mill this will take ages if I want to pre-grind the equivalent of 1 cup of powdered pepper. Not directly OT, but where is the thread about brisket without foiling? Will have to reread, although I had good results with foiling at IT ~165°F, if it wasn't for the hotness of the peppers.
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11-07-2012, 06:47 AM | #50 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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I use a small pulse type coffee grinder. Any mesh you want.
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11-07-2012, 06:58 AM | #51 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Don't let the availability of things stand in your way. Some of us over here get carried away with ingredients and science. KISS
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11-07-2012, 07:04 AM | #52 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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This is a particularly nice pic...
Love the color/flavor balance. I'll be making this.
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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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11-07-2012, 08:47 AM | #53 |
Is lookin for wood to cook with.
Join Date: 10-29-12
Location: New Braunfels, TX
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Kosher salt and fresh ground Tellicherry pepper works well--dusted, not rubbed so it's not too strong.
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11-07-2012, 09:22 AM | #54 | |
Is lookin for wood to cook with.
Join Date: 05-16-12
Location: Amsterdam
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Quote:
You could also make your own Lemon pepper here (Deutsch) |
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11-07-2012, 09:37 AM | #55 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
Good find for the self-made lemon pepper, I didn't know that it's lemon cest being used, I'll definitely try that for myself.
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11-07-2012, 02:55 PM | #56 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
Sent from my SGH-T999 using Tapatalk 2
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11-07-2012, 04:23 PM | #57 | |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Quote:
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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11-08-2012, 01:53 AM | #58 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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So does lemon pepper go well with pork?
Is lemon pepper usually made with black pepper, or blended peppers as well? Since I never heard of it before I am fascinated by the idea of making my own lemon pepper for using on this weekends pork shoulder roast, and I think I can get a mixture of whole black + white peppers + red berries here locally, so I would like to try such a blended lemon peppers mixture.
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11-08-2012, 05:03 AM | #59 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Coarse pepper is very difficult to find here too. I've been to dozen places that don't have it or have it in gallon jugs only. Easiest is for me to go to a local spice store and have them grind it for me. Keep looking. Good luck.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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11-08-2012, 06:08 AM | #60 |
Got rid of the matchlight.
Join Date: 10-22-12
Location: marietta, Ga
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