Many rub recipes use ground black pepper. I've tried several methods for making fresh-ground black pepper, and currently use a battery-operated pepper mill. Good for dinnertime, but slow when making large amounts.
What do you use for coarsely-ground pepper in rubs? Grind it yourself (how)? Buy preground pepper (where do you store it?)
I was gifted this and it's pretty darn quick, and it seems to me that it grinds course faster than fine. It's a great pepper mill, and at that price it should be.
For rubs I use Adams Pepper Perfected coarse black pepper. I store it in its jar on the shelf. I only use fresh ground as a finish or topping; maybe to season a pan seared steak or other fast cooked food. I don't think you would be able to tell the difference on long smoked or roasted foods between store bought pre-ground or fresh ground.
I have the same pepper mill RonB posted about and it works great.
I usually grind anywhere from 3-6 tablespoons of pepper when I make pastrami and this grinder does the trick. I have a fancier stainless steel grinder if I just need a few tsp.
Same. I grabbed a coffee grinder at a garage sale and cleaned it up by running dried rice in it and wiped it out. A few pulses and any seed, dried herb, etc is rub ready.
When archaeologists uncovered Ramses II, they found whole Tellicherry black peppercorns stuffed in his nostrils – this was part of the ritual mummification process. During the Age of Discovery, black pepper and the profit of the spice trade was one of the reasons Portugal, Spain, France, and other European nations sailed the world and expanded the map; to find new sources of spice. Nearly all pepper traded in the ancient world made its way through Malabar, on the Indian Peninsula, and is the main reason the region developed as a major port and trading post in the ancient world. Indeed, whole Tellicherry black peppercorns play a distinct part in human history that is more entrenched in the development of nations than we understand.
They also taste so flippin’ good.
Black pepper is used as a spice in nearly all the world’s cuisines as a pungent, spicy, heating agent for food due to the presence of capsaicin and piperine. Teasings of citrus and wood also add to black pepper’s allure.
Tellicherry peppercorns have been left on the vine to ripen considerably. The result is a large, bloated peppercorn with a more distinguished flavor. The aroma is far more pungent and woodsy, with citrus notes that have a more pronounced Navel orange origin.
Tellicherry peppercorns are named after the town of Tellicherry, a commercial town on the Malabar coast where special grafts of black peppercorn vines are grown for these particular berries. Tellicherry was of significant importance during the eras of the spice trade and the town became known for its particularly pungent peppercorns. The town was equally known for growing exceptionally fragrant green cardamom.
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This coarse, 16 mesh ground black pepper is some of the best I've ever had and has always been fresh when I've ordered it ( 7 times in the past years.) . It comes in 1 lb bags and is about $18 on Amazon. Monterey Bay Herb Co. Peppercorn Black
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I also use pre ground pepper. Unless I’m doing a Dalmatian rub on beef, then I’ll use fresh ground black pepper. I find the pre ground course pepper becomes an equal player in the rub. Fresh ground black pepper can overpower a rub in my opinion.
If I am out of that the coarse ground black pepper from Costco does just fine in most applications. For just a steak or a few pieces of chicken the pepper grinder works just fine but no way I am grinding a cup or even a half cup of black pepper for a rub.
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Max likes this one and rated it highly, and I think I'd probably get it when the time comes. Currently I take the easy way out and buy Tone's restaurant grind in a bottle.
Elegant, attractive, and well-made; we love FinaMill! The ease of use is second to no other spice grinder we've seen. And the price is surprisingly affordable. Check out our full review of the FinaMill Battery-Powered Spice Grinder.
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