The problem with a simple salt & pepper rub is ... - Page 2

Daggs · 11-06-2012, 08:21 AM

Trim the bark on theirs

Bama Ron · 11-06-2012, 08:43 AM

Keep the pepper, lose the wife.

deguerre · 11-06-2012, 08:43 AM

No fresh peppercorns for grinding? Perhaps the pink or red ones would be more mild. I shudder to think though that if they're bothered by a little piperine, what a goodly dose of capsaicin might do...

Bludawg · 11-06-2012, 08:50 AM

Using the stuff that comes in the tin will really spice it up, peppercorns get hotter the finer they are ground. I use 16 mesh for everything. Grind your own and control the heat. Pink peppercorns are very mild if course black is still to hot.

bigabyte · 11-06-2012, 08:58 AM

I agree about using coarse grind. Pepper is kind of like garlic in that a bunch of small pieces delivers a surprising amount of flavor compared to a few big pieces.

The_Kapn · 11-06-2012, 09:00 AM

I have moved to blended peppercorns both for rubs and for the dinner table grinder.
A more complex flavor and seems to be less heat.
We love it!

This is the one I am using:

Badia Gourmet Peppercorn Blend, 16-ounces: Amazon.com: Grocery & Gourmet Food

Might be of some help to you, don't know.

Good Luck

TIM

chrischandler71 · 11-06-2012, 09:06 AM

I bought some fine ground black pepper. I made Pepper Beef Stout, the taste was amazing, but it was hotter than I would like. I was thinking it was the Japs, but I really think it was the fine ground black pepper. Next time I will use a coarse grind.

Sent from my iPhone using Tapatalk

deguerre · 11-06-2012, 09:20 AM

Quote:

Originally Posted by The_Kapn

I have moved to blended peppercorns both for rubs and for the dinner table grinder.
A more complex flavor and seems to be less heat.
We love it!

This is the one I am using:

Badia Gourmet Peppercorn Blend, 16-ounces: Amazon.com: Grocery & Gourmet Food

Might be of some help to you, don't know.

Good Luck

TIM

Yep. We've had this particular brand before and it's not too bad at all. Shame the only place that had it locally was the Super K-Mart which is no longer so super.

foam2 · 11-06-2012, 09:24 AM

I never used salt and pepper only rub on pork but I have done so always on brisket. As far as for bark, unless you're using some type of sugar in order promote carmelization, more salt will not have an effect on the amount of bark on your meat. The way this is being used it is more of a seasoning and less of a rub.

WineMaster · 11-06-2012, 09:26 AM

Watch the Franklin video on Brisket prep. You dont have to Cover the meat.

This is not your pork! · 11-06-2012, 10:06 AM

Quote:

Originally Posted by AustinKnight

Weigh out the salt and pepper, I use diamond kosher salt and course restaurant style black pepper my girl hates hot anything but she can tolerate it.I also use lemon pepper in my SnP mix though, dirty D rub.

What's lemon pepper?

Quote:

Originally Posted by Daggs

Trim the bark on theirs

That's what we did so far, but they would like to have bark as well.

Quote:

Originally Posted by Bludawg

Using the stuff that comes in the tin will really spice it up, peppercorns get hotter the finer they are ground. I use 16 mesh for everything. Grind your own and control the heat. Pink peppercorns are very mild if course black is still to hot.

I already thought about grinding myself, and I already looked but could not find a proper mill that can do "larger" amount (we only have a small battery powered table pepper mill). What machine do you use to grind pepper? I would like to have a universal unit, to be able to grind down my very coarse Sal Marina Natural (that comes in 4.42 lbs bags) as well. Any recommendations?

deguerre · 11-06-2012, 10:15 AM

Personally, I wouldn't use a grinder for both pepper and salts, unless you want pepper flavored salt. We use a simple wooden hand grinder that will go from very coarse to fairly fine. Check your local kitchen gadget shop?
Oh, and lemon pepper is basically granulated lemon zest mixed with cracked black pepper.

deguerre · 11-06-2012, 10:32 AM

Here's the one I'd like to have for myself -

9-in. Unicorn Magnum Plus Pepper Mill, Black.: Amazon.com: Kitchen & Dining

Toronto · 11-06-2012, 10:40 AM

Quote:

Originally Posted by This is not your pork!

What's lemon pepper?

Exactly what it sounds like, a tart peppery powder, delicious.

To be honest this is the first time ive heard black pepper is too spicy for anyone.

jmoney7269 · 11-06-2012, 10:43 AM

Weighing out your salt and pepper will just increase your pepper. Go to coarse pepper like Adams coarse, salt your meat first then add the desired amount of pepper. Or you can make the dirty Dalmatian with equal part of white or brown sugar

11-06-2012, 08:21 AM	#16
Daggs Full Fledged Farker Join Date: 09-09-12 Location: Crystal Lake IL Downloads: 0 Uploads: 0	Trim the bark on theirs __________________ UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS

11-06-2012, 08:43 AM	#17
Bama Ron On the road to being a farker Join Date: 12-26-11 Location: Fairhope, Alabama Downloads: 0 Uploads: 0	Keep the pepper, lose the wife. __________________ -Chargiller Gasser -Chargiller Akorn -Masterbuilt Upright -Cajun Cooker Fryer *NOT a member of the Secret Squirrel Society because it does not exist!

11-06-2012, 08:43 AM	#18
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	No fresh peppercorns for grinding? Perhaps the pink or red ones would be more mild. I shudder to think though that if they're bothered by a little piperine, what a goodly dose of capsaicin might do... __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-06-2012, 08:50 AM	#19
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Using the stuff that comes in the tin will really spice it up, peppercorns get hotter the finer they are ground. I use 16 mesh for everything. Grind your own and control the heat. Pink peppercorns are very mild if course black is still to hot. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-06-2012, 08:58 AM	#20
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I agree about using coarse grind. Pepper is kind of like garlic in that a bunch of small pieces delivers a surprising amount of flavor compared to a few big pieces. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

11-06-2012, 09:00 AM	#21
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I have moved to blended peppercorns both for rubs and for the dinner table grinder. A more complex flavor and seems to be less heat. We love it! This is the one I am using: Badia Gourmet Peppercorn Blend, 16-ounces: Amazon.com: Grocery & Gourmet Food Badia Gourmet Peppercorn Blend, 16-ounces: Amazon.com: Grocery & Gourmet Food Might be of some help to you, don't know. Good Luck TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-06-2012, 09:06 AM	#22
chrischandler71 Full Fledged Farker Join Date: 05-21-11 Location: Athens, Georgia Downloads: 0 Uploads: 0	I bought some fine ground black pepper. I made Pepper Beef Stout, the taste was amazing, but it was hotter than I would like. I was thinking it was the Japs, but I really think it was the fine ground black pepper. Next time I will use a coarse grind. Sent from my iPhone using Tapatalk __________________ Lang 60D,Backwoods Chubby, Medium Big Green Egg, Blue Performer,22.5 Weber Kettle, Smokey Joe

11-06-2012, 09:24 AM	#24
foam2 Knows what a fatty is. Join Date: 12-02-11 Location: chicago, illinois Downloads: 0 Uploads: 0	I never used salt and pepper only rub on pork but I have done so always on brisket. As far as for bark, unless you're using some type of sugar in order promote carmelization, more salt will not have an effect on the amount of bark on your meat. The way this is being used it is more of a seasoning and less of a rub.

11-06-2012, 09:26 AM	#25
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Watch the Franklin video on Brisket prep. You dont have to Cover the meat. __________________ 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)

11-06-2012, 10:15 AM	#27
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Personally, I wouldn't use a grinder for both pepper and salts, unless you want pepper flavored salt. We use a simple wooden hand grinder that will go from very coarse to fairly fine. Check your local kitchen gadget shop? Oh, and lemon pepper is basically granulated lemon zest mixed with cracked black pepper. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-06-2012, 10:32 AM	#28
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Here's the one I'd like to have for myself - 9-in. Unicorn Magnum Plus Pepper Mill, Black.: Amazon.com: Kitchen & Dining 9-in. Unicorn Magnum Plus Pepper Mill, Black.: Amazon.com: Kitchen & Dining __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-06-2012, 10:43 AM	#30
jmoney7269 is one Smokin' Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	Weighing out your salt and pepper will just increase your pepper. Go to coarse pepper like Adams coarse, salt your meat first then add the desired amount of pepper. Or you can make the dirty Dalmatian with equal part of white or brown sugar __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin