Peppercorn Flat Cook

[Brandon A]

Bryan, Looks VERY good! Did you use your 1-1-1 sauce on this brisket? I love the 5th photo you took. I've seen you do this before, (take a photo of the meat on fresh foil) makes it look all magical

I'm going to try that next time hehe.

Anyways, I love the idea of a peppercorn rub, I don't have fresh peppercorns but I do love the McCormics peppercorn melody grinders. They include black, pink, white and green peppercorns along with some corriander and all spice. So if I were to try something similar to your rub I'd probably use maybe 3tbs peppercorn melody...and keep the allepo, garlic and onion the same. Cant wait to try it, thanks for the idea Bryan!

Brandon

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
Bryan, Looks VERY good! Did you use your 1-1-1 sauce on this brisket? I love the 5th photo you took. I've seen you do this before, (take a photo of the meat on fresh foil) makes it look all magical

I'm going to try that next time hehe. Brandon </div></BLOCKQUOTE>
Brandon, No finishing sauce used this time. It was so moist didn't need it.

In the one pic of the slices on the plate, it looks like it's on there, but that's just from all the juice laying on the cutting board. Ok now that you left the foil thing out of the bag.

It really gives it a really cool effect doesn't it.

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Here's the rub mix. Nothing fancy just wanted a basic rub brisket, cooked over some skeet.
2-3 TBS DC Kosher salt. I used 3 but adjust for your own taste.
1 TBS Teli corns
1 TBS White corns
2 tsp Sichuan corns
2 tsp Aleppo
2 tsp gran garlic
2 tsp gran onion </div></BLOCKQUOTE>

finally got around to trying it. I purchased a bone-in rib roast and had it cut into 7, 1 1/4" steaks. I dusted them with your rub and tossed them on a roaring hardwood fire out in the middle of the woods. Everybody really like the meat (although everything does tastes better camping). I thought the rub worked really well as a steak seasoning and I'll bet its great with brisket. For my taste, I might ease back on sichuan and add a bit more aleppo.

It was an interesting cook, a fellow camper got some shots of the beastly slabs cooking. Hopefully soon I'll get around to putting them up in the grilling section, so I can let you know more about it.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I thought the rub worked really well as a steak seasoning and I'll bet its great with brisket. For my taste, I might ease back on sichuan and add a bit more aleppo. </div></BLOCKQUOTE>
Yeah, The above rub, IMO would be too bold for steaks. It works very well on the brisket, but I think it would over power a steak somewhat. Try it on a brisket sometime, I think you would really like it.

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Yeah, The above rub, IMO would be too bold for steaks. </div></BLOCKQUOTE>

not me, I ordered some special extra bold peppercorns from pensey's and I cant get enough. mo' pepper, mo' better should be my tag line.

Its hard to explain, and it may just be a silly bias, but I tend to associate certain spices with certain regional cuisines. When I ate my steak I kept getting little hits of sichuan and I kept thinking chinese, despite the fact that we were going for good old American steakhouse fare (iceberg wedge with bacon and blue cheese, grilled veggies, baked taters).

as far as aleppo goes, mine's pretty old, it might have got lost because it didn't have its pungency. I never really found a use for it until I started reading this forum, seems like you and Kevin use it pretty extensively.