BBBR any thoughts on adding sichuan pepper in it?

[JCBBQ]

I’m gonna make some BBBR for my New Years brisket and thought it might be interesting. What say you?

[Davek8282]

If you already know you like Sichuan Pepper, then Why Not. Does sound interesting, maybe start with 50% Sichuan and 50% regular just to be safe.

[barelfly]

I say do it!!!!!!!

[DaveD]

Only one way to find out... I say do the experiment!

[Jim White]

Love the idea! Keep us posted.

[TripleB]

Drive on!! My son would love it.

[shify]

Go for it! I’ve been thinking about something similar but using it on a steak but haven’t pulled the trigger yet. Can’t wait to hear results

[STEbbq]

I fully support this move.

[JCBBQ]

I pulled the trigger. Added 2tbsp sechuan to Meatheads recipe for BBBR.

I’m gonna document the cook on another thread so I’ll keep you posted there.

Thanks for the support. Lol, I guess I needed a nudge.

[Bogy]

I always figure that the first time you use a recipe you follow it exactly. After the first or second time, you can experiment. Just don't experiment the first time and then complain it was awful and whoever you got the recipe from should never cook again. Now if you try it the first time and it doesn't taste like you expected, I have known people who leave out critical components rather than refuse to share their recipe.

[JCBBQ]

Bogy, I love BBBR. Just trying this out for giggles.

[jtw]

While I love the taste and tingle of Sichuan pepper, just be aware that all your guests might not. For a crowd I don't generally get too bold... but if it's just you, then anything goes!

[FireMan]

50-50, whether it’s mixed with black or white is standard operatin procedure here. Then again, I’m the only one doin the eatin. Emma dosesn’t care fer the stuff so I hold off on her food.

[fzxdoc]

I'm a huge BBBR fan as well. I say make the BBBR and scoop out what you're going to use for your first cook with it and add the sichuan pepper to that portion. Give it a go. And report back!

You can always add it in to the rest of the BBBR if it turns out to be a winner.

FWIW, I've been adding MSG to BBBR. I like it!

Kathryn

[JCBBQ]

Ooooh! Great idea w the msg!!

[JCBBQ]

Kathryn how much msg would you recommend to add to the standard bbbr recipe?

[fzxdoc]

JCBBQ , I really struggled with that. I tried to find similar rub recipes that had MSG amount listed, but no dice. The only "recommendation" I found was to use 1/2 tsp MSG per pound of meat. Finally I just decided to wing it conservatively and add 1/2 tsp MSG to a single batch of BBBR (which makes up about 1/2 cup).

Kathryn

[ItsAllGoneToTheDogs]

My favorite thing about all the rub recipes on AR is that they are great as is, but they also have plenty of room to add a little something else... like peppers Some rub recipes I've made have no wiggle room and just don't work with extra spice or additional salt or whatever.

[JCBBQ]

Btw, a little piece of bark stuck to the grill at the 5 hour mark. I ate it and the sichuan pepper was amazing. Today, however, when I served it the flavor and spice had completely disappeared. So I guess next time I’ll add more than 2 tbsp to the BBBR and see what happens.

[fzxdoc]

Keep us posted as you pursue the optimum amount of sichuan pepper. Love the tingle that goes along with the heat.

Kathryn

[JCBBQ]

fzxdoc yeah me too. I wonder if it might make sense to add it pre slicing. Due to the wrap and the tallow my brisket was moist enough for it to stick. Maybe a light dusting…?