I've always used ground black pepper right off the shelf in the little square can.
I never really thought of grindimg my own.
It seemed like too much work and what difference would it make anyways.
Boy was I wrong.
I recently got a pepper mill and some black, green and white peppercorns as a birthday present.
I got home late and I could see some dark clouds and a few lightning flashes in the distance so I quickly fired the WSM and did my favorite.
Chicken Chipotle with mashed potatoes and corn on the cob.
I took my new pepper mill and ground some fresh black pepper into my mashed potatoes and then gave another grind onto my buttered corn.
I was so amazed that I actually jumped out of my chair. What a difference fresh gtound pepper makes.
I did some spare ribs this weekend with nothing but fresh ground white peppercorns and sea salt.
I used just one fist sized chunk of hickory and they were so good I was almost in tears.
Here's an article about Pepper.
http://members.localnet.com/~jgeorge/pepper.htm
I never really thought of grindimg my own.
It seemed like too much work and what difference would it make anyways.
Boy was I wrong.
I recently got a pepper mill and some black, green and white peppercorns as a birthday present.
I got home late and I could see some dark clouds and a few lightning flashes in the distance so I quickly fired the WSM and did my favorite.
Chicken Chipotle with mashed potatoes and corn on the cob.
I took my new pepper mill and ground some fresh black pepper into my mashed potatoes and then gave another grind onto my buttered corn.
I was so amazed that I actually jumped out of my chair. What a difference fresh gtound pepper makes.
I did some spare ribs this weekend with nothing but fresh ground white peppercorns and sea salt.
I used just one fist sized chunk of hickory and they were so good I was almost in tears.
Here's an article about Pepper.
http://members.localnet.com/~jgeorge/pepper.htm