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Oak Smoked Black Pepper

I got a little bag of Oak Smoked black pepper coarse ground in Texas. They are awesome! Anybody tried smoking peppercorns on the BGE?

Comments

  • Never heard of such but it sure sounds like a good idea. 
    Snellville, GA


  • blastingblasting Posts: 6,013

    Welcome to the forum.  Thanks for the idea.  I've got my last load of stuff to cold smoke prior to the heat.  Will try some peppercorns for sure.  Should happen tomorrow.

    Phoenix 
  • I got a little bag of Oak Smoked black pepper coarse ground in Texas. They are awesome! Anybody tried smoking peppercorns on the BGE?
    Where did you get it?
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • lousubcaplousubcap Posts: 18,257
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Great idea-waiting for the follow-up as I can see this being a great side smoke.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • kaybeekaybee Posts: 120
    I have never heard of smoked peppercorns before and now really, really wonder why... I guess I know what I am doing next time the cold smoker comes out  :)
  • vb4677vb4677 Posts: 537
    I've been looking into this - and I'm following this thread with interest.
    From what I gather, it seems to me that whole peppercorns should be hot smoked with a strong wood - or else you're not really gonna taste it.  But I think if you partially crack the peppercorns, you can go with less strong smoking wood.  I'm really interested in y'all's thoughts on this one.  I've got a big ol' jar of Costco's Tellicherry peppercorns just waiting!!
    Kansas City: Too Much City for One State - Missouri side
    Large BGE, Instant Pot, Anova Sous Vide, and a couple of gas smokers...
    Barbeque, Homebrew and Blues...
  • Jumping in here (Side note - I just moved and now work for Southside Market & BBQ - will make a note of that in my signature)

    I'm going to bet that @Masson1217 found himself a sample packet of Southside Market & BBQ Oak Smoked Black Pepper. We give them out at events and recently had them at an event in Round Rock and an event in Houston. 

    The whole peppercorn is smoked for almost 24 hours at a very low temperature (between 125-150) - and stirred up every few hours but not cold smoked. It has to smoke that long to grab any smoke flavor - but can't smoke too hot because it will start to burn/release it's oil. But note that we're only burning post oak in giant pits so the smoke profile is going to be different then what the egg will crank out. 

    We start with whole peppercorns and break them down to a coarse grind but don't go any further then that so we don't lose the smoke. It's a pretty delicate process on our giant pits and not something that I've attempted on the egg just yet. 

    I would think cold smoking might work for it - probably a good experiment for a pellet smoker if anyone has one of those. 
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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