Finishing Spice

WineMaster · 08-09-2011, 07:36 AM

That last layer of spice prior to turn in.

What is the best way to apply it.

Grind it small ??
Peppermill ??
sprinkle with shaker ??

Any Advice

MoKanMeathead · 08-09-2011, 09:01 AM

I would definately grind it - fine. I don't think a peppermill will get it fine enough - I would use a spice grinder (coffee grinder). You want that final spice to blend into the sauce and not just sit on the meat - it would be too grainy. I also would apply it with your thumb and forefinger - you have much better control than with a shaker - especially if it is ground fine.

This is one way a lot of teams are able to "fix" something that comes off the cooker with little or no flavor...or even change/mask an overpowering flavor.

Fatback Joe · 08-09-2011, 09:56 AM

I do exactly as mentioned above.

Grind it in a coffee grinder and sprinkle with the thumb and forefinger...........unless I forget

08-09-2011, 07:36 AM	#1
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Finishing Spice That last layer of spice prior to turn in. What is the best way to apply it. Grind it small ?? Peppermill ?? sprinkle with shaker ?? Any Advice __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

08-09-2011, 09:56 AM	#3
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	I do exactly as mentioned above. Grind it in a coffee grinder and sprinkle with the thumb and forefinger...........unless I forget __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

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08-09-2011, 09:01 AM	#2
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	I would definately grind it - fine. I don't think a peppermill will get it fine enough - I would use a spice grinder (coffee grinder). You want that final spice to blend into the sauce and not just sit on the meat - it would be too grainy. I also would apply it with your thumb and forefinger - you have much better control than with a shaker - especially if it is ground fine. This is one way a lot of teams are able to "fix" something that comes off the cooker with little or no flavor...or even change/mask an overpowering flavor.