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Anyone ever use Tasmanian pepper berry on their steaks?

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  • Sfdrew28
    Club Member
    • Jan 2018
    • 258
    • Pacifica, CA

    Anyone ever use Tasmanian pepper berry on their steaks?

    I am searing a ribeye and I usually only use salt but I have this Tasmanian pepper berry many rave about. Thinking of putting it on my ribeye tonight but don't want to mess up a fine cut of beef.
  • HawkerXP
    Club Member
    • Jul 2016
    • 6148
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    No. But show us how it turns out.

    Comment


    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      will do If I go with it.
  • ComfortablyNumb
    Club Member
    • May 2017
    • 3464
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    #3
    Never heard of them, so I looked them up. Here's a description:

    'Tasmania's native ‘pepper’ is also sometimes referred to as Mountain Pepper. These black berries are a succulent, hot berry with a crunchy seed cluster at their center. When eaten alone, the berries have a sweet taste at the beginning, followed by short-lasting intense heat. We think they are an interesting alternative to conventional black pepper although you should use a light hand—they are 10 times as hot!!'

    As HawkerXP said, let us know how it turns out.

    Comment


    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      That's what intrigued me to want to try them. I was just thinking it may be better in a rub than a sear. Think I'll give it a try tonight though
  • HouseHomey
    Club Member
    • May 2016
    • 5509
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

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      Erik S.

    #4
    Please show us the pepper in raw for and how you used it. Chucnky, fine etc..

    Comment

    • smokenoob
      Club Member
      • Dec 2017
      • 1090
      • Gulf Breeze, Florida

      #5
      10X the heat, yikes!
      maybe. just put some on a small corner?

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13342
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #6
        I'd be worried about the pepper burning with that much heat. Maybe put it on before the last flip, or after searing?

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9702
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #7
          Never heard of it until now.

          Comment

          • Mudkat
            Club Member
            • Feb 2017
            • 2088
            • At a river near me, MD
            • Weber Smokey Mountain 14.5"
              Weber 22" Kettel
              Weber Smokey Joe (2)
              One Grill 45" Rotisserie
              Lodge 5 qt. Dutch Oven
              Lodge 10.5" Double Loop Skillet
              Cast Iron 9" Skillet
              Cast Iron 12" Skillet
              Weber 22 Grill Grates
              Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

            #8
            They look like Tasmanian Devil berries. Probably go good with peas. 🙄 sorry.

            Click image for larger version

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            Comment


            • ComfortablyNumb
              ComfortablyNumb commented
              Editing a comment
              That looks like something the deer leave behind.....
          • Sfdrew28
            Club Member
            • Jan 2018
            • 258
            • Pacifica, CA

            #9
            The peppercorns once crushed up give off a floral taste with a slight kick at the end. Interesting taste but I either didn’t use enough or the seat burned it off as I suspected it might and someone above mentioned. I think it’d be really good when used in a rub in place of regular pepper. I have to do a bit more experimenting.
            On the cook side, I tried my first reverse sear. While I got a great sear the meat was over cooked after resting for my liking. I moved it from indirect to direct at 115 so I’m not sure where I went wrong. Next time I’ll move it over at 105.
            Attached Files

            Comment


            • Sfdrew28
              Sfdrew28 commented
              Editing a comment
              I’ve noticed it posts my photos out of order sometimes. Sorry.
          • N227GB
            Club Member
            • Feb 2018
            • 351
            • Fort Myers, FL
            • ...

            #10
            Originally posted by RonB View Post
            I'd be worried about the pepper burning with that much heat. Maybe put it on before the last flip, or after searing?
            That, or in a board sauce. I'd also try it in one of my standby pork rubs.

            Comment

            • Mudkat
              Club Member
              • Feb 2017
              • 2088
              • At a river near me, MD
              • Weber Smokey Mountain 14.5"
                Weber 22" Kettel
                Weber Smokey Joe (2)
                One Grill 45" Rotisserie
                Lodge 5 qt. Dutch Oven
                Lodge 10.5" Double Loop Skillet
                Cast Iron 9" Skillet
                Cast Iron 12" Skillet
                Weber 22 Grill Grates
                Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

              #11
              That steak looks good from here!

              Comment

              • DWCowles
                Founding Member
                • Jul 2014
                • 9702
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #12
                Looks good to me.

                Comment


                • Sfdrew28
                  Sfdrew28 commented
                  Editing a comment
                  i agree it looks good there. That was after five min rest but I served a few minutes later and all the pink left.

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