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Buster Dog BBQ
07-12-2010, 09:40 PM
Anyone ever smoke peppercorns? From what I can tell the process is to heat a hot cast iron skillet or wok and put in peppercorns until they start to smoke. Other suggestions?

landarc
07-12-2010, 09:43 PM
I have done what you suggest for Chinese cooking, but, never for storage. The oils go bad fast once toasted like that. It does add more pungency to the peppercorns, I suggest that cold smoking might be worth exploring.

swibirun
07-12-2010, 09:54 PM
I cold smoked peppercorns this year to mimic McCormick's Smokehouse Black Pepper. Then when I grind them up, they have a great smoky flavor. I do a batch about every 2-3 months.

I just put them on a plate in my Big Green Egg and run my cold smoke generator (can with wood chips and a soldering iron!) for about 2 hours.