aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia...
The very course grind at Restaurant Depot is "Butchers Grind" It is bigger than 16 mesh black pepper. I actually prefer to use it over, the 16 mesh ground pepper, aka "Cafe Grind"
The very course grind at Restaurant Depot is "Butchers Grind" It is bigger than 16 mesh black pepper. I actually prefer to use it over, the 16 mesh ground pepper, aka "Cafe Grind"
aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia...
16 mesh is actually "Cafe Grind"
AZRaptor
Take a breath!
Funny you should mention this, because I just bought some of the coarse ground at Restaurant Depot yesterday and I was coming back to post about it and see if anyone knew what mesh it was. Definitely liked the looks of it. If I like it in the finished product I'll go back for the 5lb jug when this 1 lb bottle is done.
CarlBQ
Well-known member
- Joined
- Mar 5, 2013
- Location
- Houston, TX
The best deal I was able to get for some 16-mesh was from Monterey Bay Spice Co. at http://herbco.com
(though they seem to be out of stock right now)
They can ship flat rate if the order is relatively small for around $5 to TX
Check them out.
CFC
(Edit: Missed the post above already pointing to them - CFC)
(though they seem to be out of stock right now)
They can ship flat rate if the order is relatively small for around $5 to TX
Check them out.
CFC
(Edit: Missed the post above already pointing to them - CFC)
TealStBBQKing
Full Fledged Farker
Bump
Since this thread is over five years old i was curious if anyone had new sources of 16 mesh pepper they liked. Read Amazon reviews are useless because some people say it's perfect while others say brand x isn't actually 16 mesh.
I trust you guys, what are you buying
Since this thread is over five years old i was curious if anyone had new sources of 16 mesh pepper they liked. Read Amazon reviews are useless because some people say it's perfect while others say brand x isn't actually 16 mesh.
I trust you guys, what are you buying
drunkenmeatfist
is Blowin Smoke!
Monterey Bay
sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I’ve only found “restaurant grind” black pepper at Sam’s, and have been happy with it. It’s more fine than 16 mesh but I haven’t noticed an appreciable difference.
Doh....just realized this was an old thread.
Bacchus2b
is Blowin Smoke!
- Joined
- Nov 1, 2014
- Location
- North Texas
I agree with Franklin. Pepper gives a great color and texture to your BBQ but you don't want to burn off your taste buds.
I take his advice and empty a packet onto a sheet pan and let it sit out for a few days to mellow before funneling it back into a shaker bottle.
This is a very important component to the texture and color of my BBQ. I'm a Texan and we are into our S&P! :loco:
On Amazon...https://www.amazon.com/Monterey-Bay...qid=1608097062&sprefix=16+mesh,aps,186&sr=8-8
I take his advice and empty a packet onto a sheet pan and let it sit out for a few days to mellow before funneling it back into a shaker bottle.
This is a very important component to the texture and color of my BBQ. I'm a Texan and we are into our S&P! :loco:
On Amazon...https://www.amazon.com/Monterey-Bay...qid=1608097062&sprefix=16+mesh,aps,186&sr=8-8
frayedend
Full Fledged Farker
I pretty much learned how to do brisket from Aaron but I paid no attention to the mesh of pepper apparently. I use Malabar pepper from the Spice House (and as mentioned above, they list their grinds for ordering black pepper). I grind it myself. I have one of those coffee grinder type machines so I get a mix of fine and course. I've never had it be too strong. A big piece of rich meat like brisket can handle it, in my opinion.
Spice House extra course is 16/20 grind.
Spice House extra course is 16/20 grind.
