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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-13-2020, 12:51 PM   #16
Kaptain Kadian
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Cafe grind
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Old 08-13-2020, 03:22 PM   #17
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I use Pensey's fine shaker Tellicherry for everything as I don't like getting big chunks of pepper. Mix it with kosher salt
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Old 08-13-2020, 03:34 PM   #18
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I use Costco course grind but that doesn't answer your question. By the way, I googled Butcher vs Restaurant style black pepper and I'm getting different mesh sizes for both styles from different websites, I guess there is no hard rule on naming the grind? Probably just need to try a brand and see which one you prefer.
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Old 08-13-2020, 04:09 PM   #19
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Quote:
Originally Posted by KB BBQ View Post
I use Costco course grind but that doesn't answer your question. By the way, I googled Butcher vs Restaurant style black pepper and I'm getting different mesh sizes for both styles from different websites, I guess there is no hard rule on naming the grind? Probably just need to try a brand and see which one you prefer.
I have several different brands. I mostly use the restaurant grind, I think it's from GFS. the butcher style I have is almost half cracked, very large, course pepper.

I already had my answer but looking in a spice cupboard with no less than 3 varieties of black pepper I was curious where other brethren landed.

I prefer the preground for brisket rubs, I dont really want dust and it doesnt need the freshness of home cracked pepper
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