I've been wanting to try one or two of their products. one being their Dark and Smoky blend. I can see grinding that in a coffee grinder and subbing it for recipes and rubs that call for ancho. Does anyone have any experience with them?
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Flat Iron Pepper Company
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Club Member
- Sep 2019
- 2831
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
FireBoard 2 Pro
Anova Precision Cooker
I bought a big selection of their products a few months back. The Dark and Smoky is good. I have both the peppers and the rub. Haven't used the rub yet. The UC Biber is great. The Asian Red and Four Pepper blends are both also awesome but pack quite a punch, so moderation is required with them.
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I got the four pepper blend, the green one, and dark and smoky. The dark and Smokey is almost empty and the others are about half full. Get the grinder if you can it really changes things
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Club Member
- Apr 2018
- 5545
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Last edited by RichieB; August 18, 2021, 07:36 PM.
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Very Nice, Brother!
I've done heared me so many good reports of quality, flavour , etc.
I probly oughtta but a move, git me some...
Kinda intrigued as to how multiple ones would be, ground together...
Perhaps I'll be Th Lone Pioneer, in that pursuit...
No worries: I'll share alla th dat I discover, in between ER Visits LOL JK YallLast edited by Mr. Bones; August 18, 2021, 09:56 PM.
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Club Member
- May 2020
- 211
- Central Ohio
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Outdoor Cookers
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My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
Agree about the grinder. These are all much hotter than using your typical store bought chili pepper powder, and the grinder takes it up another notch. If you like heat (and I do), these are a must have. I have a bottle of everything they offer in my kitchen, and a backup of most of them.
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Club Member
- Mar 2019
- 171
- Weirton, West Virginia
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From the Northern Panhandle of West Virginia
i have done brisket, ribs, pulled pork, cheese, pastrami, turkey and chicken. my goal this spring and summer is trout (if i can catch a few) and salmon.
i have tried the asian reds (really kicks up my asian dishes, too much for kids and borderline for the wife), the sweet heat is great(perfect for pizza), the green chile one is a good all around pepper nice heat but not too much, and i love the dark and smokey.
dark and smokey is great on top of a fried egg, add a couple of shakes to your butter\oil while its heating up then add a shake to the top of the egg after you flip it.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7688
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
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Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
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Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
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gasser
Grill Grates for 22" Kettle
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Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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RichieB turned me on to Flatiron Pepper Company last year and I got hooked on their UCBiber blend, which I use instead of pepper, often, when the "salt and pepper to taste" part of a recipe rolls around. It's fantastic.
They offer it in special runs, and I always stock up. klflowers tipped me off about the last UC Biber run, thank goodness, because my stock was running dangerously low.
I've got 4 other flavors as well: : Asian, Hatch, Dark and Smokey, 4 Pepper Blend.
The Flatiron Pepper Co. grinder is a must. Love that boost of flavor that it provides. I must learn to take off the cap, though, before I start grinding away. I bet I forget that 4 times out of 5.
They now offer "Mild Editions" of most of the blends, so your family might like the Mild Edition of the Asian Blend, Sam6687 . You may convert them yet.
KathrynLast edited by fzxdoc; August 19, 2021, 06:45 AM.
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