MaestroBBQ
Found some matches.
Who here uses 16 mesh pepper for their rubs? I am looking into this versus traditional pepper.
16 mesh pepper
- Thread starter MaestroBBQ
- Start date
Burnt at Both Endz
Babbling Farker
I use it as a finial coat on my brisket.
Rockinar
is Blowin Smoke!
Seeking out the 16 mesh is too much of a PITA and expensive. I just use some store bought "coarse grind".
I use the course grind from Costco. Not sure what mesh it is.
Youngin'
Knows what a fatty is.
I went on a long venture trying to find 16 mesh and went with the coarse ground at Publix. I only use a quarter cup anyway as the final coat. Restaurant Depot has something they call "Butcher Pepper" which looked coarse.
Bacchus2b
is Blowin Smoke!
16 Mesh Pepper right here with Prime delivery on Amazon https://www.amazon.com/Monterey-Bay...qid=1542225369&sr=8-3&keywords=16+mesh+pepper
I use Franklin's method and open it up, dump in a bowl, and let it stale for a few days. That way you can rub a buttload on your brisket without blowing your taste buds out. I think for Texas style Brisket it's just as much a texture component on your bark as it is a flavor component.
I use Franklin's method and open it up, dump in a bowl, and let it stale for a few days. That way you can rub a buttload on your brisket without blowing your taste buds out. I think for Texas style Brisket it's just as much a texture component on your bark as it is a flavor component.
MaestroBBQ
Found some matches.
Thanks all, I will order some off of Amazon. But also plan on trying the stuff at Costco.
Springram
is Blowin Smoke!
I use it. It is a pain in the butt to get for sure but a pound of it lasts a very long time for me since it gets used primarily on beef.. You can get it from the Spice House as well as other places like Monterey Bay Spice Co.
I find fresh ground pepper is too strong if I use the amount needed to help get a nice bark on briskets.
I find fresh ground pepper is too strong if I use the amount needed to help get a nice bark on briskets.
Mike in Roseville
Babbling Farker
16 mesh is tough to find and if you ask in a local store they will just look at you funny.
I use course grind Kirkland brand from Costco. Works just fine.
I use course grind Kirkland brand from Costco. Works just fine.
SirPorkaLot
somebody shut me the fark up.
We use a 16/20 mesh blend in our Q-Salt
It seems to work
It seems to work
Rockinar
is Blowin Smoke!
A lot of the Austin joints get theirs from Southern Style Seasonings outside Austin. I think minimum order is a 20 pound sack though. I could be wrong on that, you can ask them.
http://www.southernstylespices.com
http://www.southernstylespices.com
electron_si
is one Smokin' Farker
It looks like if you sold the pepper by itself you might have a market for that on here as well.
Springram
is Blowin Smoke!
You are correct, as usual. Years ago, I think it a a 10 pound minimum.
sudsandswine
Quintessential Chatty Farker
I can find "restaurant grind" pretty easily and usually just go with that, it's slightly finer at 20 mesh vs 16 mesh. You can order 16 mesh pepper from Amazon by the pound. They're close in size, visually at least, so I just kept buying the restaurant grind when I ran out of 16 mesh.
angryelfFan
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Love the stuff. I get if from Amazon.
I tried 16 mesh and Costco coarse grind and if I were to put both in front of most, they wouldn't know the difference. Very close and almost identical.
Mike in Roseville
Babbling Farker
Cook
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It doesn't have to be 16...as many have said, just get you a coarse grind...they'll typically be 16-20 anyway.
