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Black pepper question

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    Black pepper question

    Hello all, I went to mix up a batch of bbbr and it calls for coarse ground pepper and I only have regular ground pepper, should I use half as much like the conversion for table salt? Or put the full amount that it calls for, thanks for any info

    #2
    That’s a good question. I think when I first made it I only had regular pepper and just used the same quantity.

    Comment


      #3
      IMHO coarse pepper has more flavor, so I'd use the same amount even tho the finer pepper is denser.

      Comment


        #4
        Put coarse on your shopping list and a coffee grinder if you don’t have one

        Comment


          #5
          I'd go with the same quantity. Pick up some course ground for next time. I think course is less prone to separating out of the rub mix when shaking it on.

          Comment


            #6
            To me salt and pepper is always "to taste" never measured.

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            • JeffJ
              JeffJ commented
              Editing a comment
              Yes. I never measure when putting together a rub. Just eyeball it IMO.

            #7
            I always crack my pepper fresh. It really makes a difference. I measure out whole peppercorns and throw them in an electric spice grinder and grind them to course.

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              I'm with you on this one. Freshly ground is da bomb.

            • Attjack
              Attjack commented
              Editing a comment
              Just to clarify if a recipe called for 2 tablespoons of black pepper I've found that measuring 2 tablespoons of rounded peppercorns yields the desired amount.

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