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Fennel Pollen

My copy of Tuffy Stone's newly released cookbook "Cool Smoke - The Art of Great BBQ" arrived yesterday and flipping thru it one of the things that caught my eye was his Fennel Pollen rub.

I've read about fennel pollen a few times over the years but never bothered to buy any and give it a try. Everything I've read about it says that a little goes a long way. His recipe calls for 8 teaspoons which on one hand is only about 10% by volume of the recipe, on the other hand that still sounds like a lot to me.

I've ordered a 1 ounce tin ($15) and am curious to see how many teaspoons that equals and if I'll have much pollen left after making a batch of this.

I'll trust Tuffy's judgement and make the first batch as listed (tho I might knock back the salt a bit) but was wondering if anyone that has used fennel pollen before thought 8 teaspoons seems like too much/too little/just right.

Cheers!






Camped out in the (757/804)

Comments

  • 20stone20stone Posts: 1,481
    I have used toasted whole fennel seeds (and then ground) as a sub, based on internet wisdom, and really, really like the aroma.  I’d love to hear how the pollen works out. 
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • SpaightlabsSpaightlabs Posts: 1,891
    A friend that is a charcuterie genius gave me some toscano salami made with fennel pollen - it was extraordinary.  Will be eager to hear how your rub turns out.
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