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View Full Version : Why is black pepper so spicy?


WareZdaBeef
03-16-2018, 10:46 AM
I love the taste of black pepper on just about everything. But for some reason, when its used as a rub on brisket and ribs, its really spicy.

I did a pastrami the other day following a pretty standard pastrami rub recipe from amazing ribs, and even after sliced thin and piled on some rye bread with some mustard, the pepper was so spicy nobody , including me could eat it. Am i buying the wrong coarse black pepper. I swear i can buy those throw away salt and pepper shakers and douse my food with that black pepper and have no issues with heat.

Texstan
03-16-2018, 11:03 AM
There are many, many different varieties of black pepper. Different types have different 'spice' levels. Freshness matters - freshness of the peppercorn, and freshness since it's been cracked. That's probably the biggest impact you would be seeing. The shaker cans or disposable pepper shakers you buy have been ground a while back, and have likely mellowed with age. Additionally, the size of grind/cracking can have a marked impact on perceived 'spiciness.'

airedale
03-16-2018, 11:12 AM
... I swear i can buy those throw away salt and pepper shakers and douse my food with that black pepper and have no issues with heat.Well, grasshopper, you have now learned about cheap and stale pepper. Go thou, buy only fresh peppercorns, and grind with restraint onto your foods until you learn the right amounts.

Penzey's (https://www.penzeys.com/) is a good place to read and get educated though I prefer to avoid buying from him because of his politics. His sister (https://www.thespicehouse.com/) is not wound quite as tightly AFIK. I have had good service from that company.

WareZdaBeef
03-16-2018, 11:41 AM
Well, grasshopper, you have now learned about cheap and stale pepper. Go thou, buy only fresh peppercorns, and grind with restraint onto your foods until you learn the right amounts.

Penzey's (https://www.penzeys.com/) is a good place to read and get educated though I prefer to avoid buying from him because of his politics. His sister (https://www.thespicehouse.com/) is not wound quite as tightly AFIK. I have had good service from that company.

I wouldn't say they are stale. They are sealed and do have good pepper flavor, just not spicy.

I'll admit, i am not a black pepper connoiseur, but i do enjoy the smell/flavor, just not the heat.

SmoothBoarBBQ
03-16-2018, 12:06 PM
Fresh cracked black peppercorns are a whole world different than what you get from pre-cracked pepper in shakers or bottles. I have a hand-crank that I use and it takes me about 5-10 minutes to crack enough pepper for a full brisket, but it's definitely worth it as it really enhances the flavor. Fresh black pepper is certainly stronger in aroma and in heat, but I've never had it been so spicy that people can't eat it.

Can you post a pic of the bottle of black pepper that you're using?

Burnt at Both Endz
03-16-2018, 12:12 PM
Like some of the fine cooks have already stated, different regions have different varieties of black pepper...but the biggest factor is the size of the grind. The larger the size the less it's able to be cooked down.

smoke ninja
03-16-2018, 12:16 PM
Fresh cracked black peppercorns are a whole world different than what you get from pre-cracked pepper in shakers or bottles. I have a hand-crank that I use and it takes me about 5-10 minutes to crack enough pepper for a full brisket, but it's definitely worth it as it really enhances the flavor. Fresh black pepper is certainly stronger in aroma and in heat, but I've never had it been so spicy that people can't eat it.

Can you post a pic of the bottle of black pepper that you're using?


Do you seperate the dust from the grind. I find coarse ground pepper to not have so much dust, the dust can overdo it as well as mess up bark. I like fresh cracked pepper to finish food but prepackaged butcher or restaurant grind for rubs.



Beef, maybe you familys palate is lighter. I know my houshold doesnt care for too much seasoning and i regularly cut back when first trying recipes.

WareZdaBeef
03-16-2018, 12:26 PM
Fresh cracked black peppercorns are a whole world different than what you get from pre-cracked pepper in shakers or bottles. I have a hand-crank that I use and it takes me about 5-10 minutes to crack enough pepper for a full brisket, but it's definitely worth it as it really enhances the flavor. Fresh black pepper is certainly stronger in aroma and in heat, but I've never had it been so spicy that people can't eat it.

Can you post a pic of the bottle of black pepper that you're using?

https://s18.postimg.org/sreyukcrd/8356433010425646783.jpg

https://s18.postimg.org/4oy4z5dyh/7397778634479174981.jpg

Cook
03-16-2018, 01:02 PM
...the size of grind/cracking can have a marked impact on perceived 'spiciness.'

...but the biggest factor is the size of the grind. The larger the size the less it's able to be cooked down.

Actually...the finer the grind, the more spicy it is. The more whole the peppercorn remains, the less percieveable spice there is. This is why you can eat au poivre without blowing your head off.

SmoothBoarBBQ
03-16-2018, 01:03 PM
I looked up that manufacturer, Regal Spice, and everything seems good to go. There's nothing in there except black pepper... I was wondering if it was a mix of peppers just labeled black pepper but it certainly looks like it's just black pepper.

I wish I could help as this is quite strange. Sorry buddy.

WareZdaBeef
03-16-2018, 01:12 PM
I looked up that manufacturer, Regal Spice, and everything seems good to go. There's nothing in there except black pepper... I was wondering if it was a mix of peppers just labeled black pepper but it certainly looks like it's just black pepper.

I wish I could help as this is quite strange. Sorry buddy.

Everyones taste buds are different. Maybe mine are changing with age. If i have to, i'll start buying those shakers in bulk and dump them out and use that black pepper in my rubs.

Another brand i thought was too spicy was Tones Restaurant grind. I guess i need to source old black pepper. Maybe i'll hit up an outlet store, they usually sell old out of date spices...lol

Czarbecue
03-16-2018, 01:55 PM
I use a 2:1 ratio of Tones restaurant grind with salt when I do briskets and even my wife had no problems eating the bark on the brisket (sheís a spice lightweight).

Got a pic of your pastrami?

WareZdaBeef
03-16-2018, 02:06 PM
I use a 2:1 ratio of Tones restaurant grind with salt when I do briskets and even my wife had no problems eating the bark on the brisket (she’s a spice lightweight).

Got a pic of your pastrami?

This following amazing ribs rub recipe.

https://s18.postimg.org/lcu8ftdnt/7236577430658438011.jpg

https://s18.postimg.org/j89veru1l/image.jpg

https://s18.postimg.org/y48eme815/image.jpg

airedale
03-16-2018, 03:28 PM
Everyones taste buds are different. Maybe mine are changing with age. If i have to, i'll start buying those shakers in bulk and dump them out and use that black pepper in my rubs.

Another brand i thought was too spicy was Tones Restaurant grind. I guess i need to source old black pepper. Maybe i'll hit up an outlet store, they usually sell old out of date spices...lolOh, man. I hate to see you go down that path. Why not buy a few different small bottles of peppercorns and experiment? You'll definitely need to season with less pepper than you are used to using from the shakers, but I can't believe you won't like the flavor better. Start with a little bit and increase to taste. Maybe on a baked potato with butter; that should be a fairly neutral flavor behind the pepper.

Stlsportster
03-16-2018, 03:34 PM
Damn...that's a shame you can't eat that Pastrami....send it to me....I'll take care of it for ya...

:hungry::hungry:

WareZdaBeef
03-16-2018, 04:19 PM
Damn...that's a shame you can't eat that Pastrami....send it to me....I'll take care of it for ya...

:hungry::hungry:

If you seriously want it.....The dog wont even eat it....lol...j/k the dog would probably eat it, but its not good to give dogs some of the ingredients in the meat and rub like onion and garlic..ect..ect.

On a serious note, I am thinking of dumping it into the PC with some beef base broth for 30 min. It will be fall apart but most of the pepper will have fallen off, and im thinking corned beef hash for breakfast. It is a shame i have to go this route. When i buy pastrami from the deli, i don';t have this problem. In fact, i think the deli pastrami is under seasoned...

guero_gordo
03-16-2018, 04:29 PM
The good news is, fresh pepper is more predictably spicy, so crack your own and you will always know how much to use. You might like the blends of whole corns better too, more depth and less sharpness in many of those.

SirPorkaLot
03-16-2018, 04:44 PM
Iíve got to tell ya...Iíve never had any luck with the stuff on that site.
Meathead is the Dr.Phil/Oz of BBQ.
Good for the mainstream gas grillers, but lacking for the enthusiasts (IMHO)

Here is meatheads recipe

Itís majority black pepper

https://uploads.tapatalk-cdn.com/20180316/cb3d1a4c7709d43b0298a75379724a07.jpg


Here is what I use.

https://uploads.tapatalk-cdn.com/20180316/8e62f29919a32ea9fa3e9196ff936cbc.jpg

Iíd suggest trying a new recipe for the rub.

revkab
03-16-2018, 05:08 PM
If'n ya needs a lot of fresh ground pepper, go git yerself one of those electric coffee grinders (the one with the little whirring blades in it that looks like a blender). Pulse a small handful of peppercorns in that until they reach the size you want.

IamMadMan
03-16-2018, 05:24 PM
Iíve got to tell ya...Iíve never had any luck with the stuff on that site.
Meathead is the Dr.Phil/Oz of BBQ.
Good for the mainstream gas grillers, but lacking for the enthusiasts (IMHO)

Here is meatheads recipe

Itís majority black pepper

Iíd suggest trying a new recipe for the rub.


I agree.....
Even some of his curing recipes are questionable according to weight calculations. In my personal opinion I think he is more interested in posting content rather than verifying proper ratios.
.

WareZdaBeef
03-16-2018, 05:46 PM
I’ve got to tell ya...I’ve never had any luck with the stuff on that site.
Meathead is the Dr.Phil/Oz of BBQ.
Good for the mainstream gas grillers, but lacking for the enthusiasts (IMHO)

Here is meatheads recipe

It’s majority black pepper




Here is what I use.



I’d suggest trying a new recipe for the rub.

One of the drawbacks of recipes online. You can't even trust the reviews. Its like people that like the recipes will rave about them, the ones that hate it, don't say $hit.

I do still think im using a black pepper with too much heat though. I will cut back from now on, but i need to find a substitute, a filler to takes its place, as i like a good bark, and black pepper does make a great bark, at the cost of too much heat for me and fam apparently.

Cook
03-16-2018, 06:14 PM
Alright...if you want to save the 'strami, trim some of the outer layer off. Like, cut the entire bottom seasoned layer off. Cut the sides off too if you need to. Just leave what you think you can eat. It won't be as nice looking, but the pepper will be gone with the stroke of a knife blade.

I really hate to see you waste that...it seriously looks outstanding.

WareZdaBeef
03-16-2018, 06:32 PM
Alright...if you want to save the 'strami, trim some of the outer layer off. Like, cut the entire bottom seasoned layer off. Cut the sides off too if you need to. Just leave what you think you can eat. It won't be as nice looking, but the pepper will be gone with the stroke of a knife blade.

I really hate to see you waste that...it seriously looks outstanding.

Yeah i thought of that, but as you can see, i already sliced the entire brisket so all the black pepper is already inbetween the slices, so i would have to "dunk" them all in liquid to get the black pepper to float to the surface. Besides, im kinda craving some chipped corned beef in country gravy.

guero_gordo
03-16-2018, 06:42 PM
Failed to make this clear in previous post, but I meant to say that blends containing white, green and other peppers(not all of which are true pepper) can be less pungent and more complex. That is all.

EdF
03-17-2018, 09:50 AM
Damn...that's a shame you can't eat that Pastrami....send it to me....I'll take care of it for ya...

:hungry::hungry:

That's what I like about this place: ever friendly and helpful people!

smoke ninja
03-17-2018, 11:14 AM
I agree.....
Even some of his curing recipes are questionable according to weight calculations. In my personal opinion I think he is more interested in posting content rather than verifying proper ratios.
.

Double agree.

I've found his pastrami/corned beef cure to be overly salty.

It was a good site when i knew nothing but i have outgrown it