What's your favourite method to produce freshly ground black pepper?

[Baz]

I guess of all the spices, I tend to use ground black pepper the most.

I don't employ any ultra fancy techniques. Usually just buy peppercorns and use a grinder.

I know we have a lot of experienced chefs here and am wondering how some of you do it.

Any peppercorn sources in particular you prefer?

Grinders?

What else...I'm sure I'm missing something.......thanks!

[LWJ]

A simple grinder that is way past replacement. Looking at a Peugeot for this. (yes, the car manufacturer)

[WPOZZZ]

Originally Posted by LWJ

A simple grinder that is way past replacement. Looking at a Peugeot for this. (yes, the car manufacturer)

The French know how to cook, but driving over your peppercorns is a little much! lol

I used to buy those grinders from Costco that came with the peppercorns or salt below it.

[quicksix]

I use the skillet method... lspread them on a counter in a single layer and take the corner of a skillet and press down and towards yours self
Cracks them in to uneven pieces, you get less heat than a grinder.

[WPOZZZ]

Originally Posted by quicksix

I use the skillet method... lspread them on a counter in a single layer and take the corner of a skillet and press down and towards yours self
Cracks them in to uneven pieces, you get less heat than a grinder.

Until you get a piece in your mouth and it is HOT! Just like shi****o peppers.

[quicksix]

The skillet method is what I use for cooking, not at the table.
But yeah a big chunk of fresh cracked does pack some heat.

[Bill Douglas]

The best peppercorn grinder I've ever had is a cheap, supposedly disposable, one from the supermarket. I like it because the pepper comes out in large chunks. Almost like a peppercorn split in two. So a pepperoni steak is one mean beast.

I put some extra muscle into it, broke the seal, and unscrewed the top then fill it with fresh peppercorns. No point in throwing away my best ever pepper grinder.

[wdfifteen]

I sous vida the peppercorns at 101 F for 2 hours. Then I place each peppercorn individually on a chilled granite surface plate (with an 10 micron finish) and gently tap it with a warm 1.6 oz polished brass hammer until I get the perfect crack.
Grinders are for amateurs.

[LWJ]

I have never heard of the skillet method. What would this do to granite?

[KFC911]

I purchased a Peppermate grinder a few years ago and am just about out of my Four Pepoercorn blend I found at a World Market too .... I like 'em both .

Soooo... which peppercorns do I try next? .... subscribed!

[Shaun @ Tru6]

I bought one of these years ago. Actually I had to buy 3 to get a grain that I liked and I think I actually took the top from one and mated with the bottom of another. They work really well. And look great IMHO.

Adhoc Acacia Wood Salt or Pepper Mill - Wood Salt & Pepper Grinders with an Aroma Cap - Refillable Spice Tools - Hand Wash Kitchen Gadget - Brown, 5.5

[911 Rod]

I just use an old style wooden grinder that you adjust the top knob for the type of grind you want.

[zakthor]

Ok you fools.

The biggest change in my pepper was i started getting it from ‘spice lab’ on amazon. The stuff is crazy potent.

I grind it with the rest of the spices in a mocajete, just banging on it with the pestle. Its fast and it works.

Black pepper is a big part of vindaloo. Pound of meat needs about 40g of pepper, maybe 1/2 a cup!

If youre into pepper try the spice lab stuff.

[Rusty Heap]

I used to do large batches of Beef Jerky.

LOVE Peppered jerky.

I'd marinate the beef for a while then spread out on a old mesh window screen to dry out and be seasoned.

THAT's a LOT of peppermill grinding twisting by hand.

Being a work smarter not harder retired engineer, I chucked up my Dewalt Cordless Drill onto the head of the peppermill and created a whole showerhead of raining down peppercorn onto the Jerky.

[Zeke]

Originally Posted by LWJ

I have never heard of the skillet method. What would this do to granite?

Nothing. The skillet and pepper are softer.

Originally Posted by wdfifteen

I sous vida the peppercorns at 101 F for 2 hours. Then I place each peppercorn individually on a chilled granite surface plate (with an 10 micron finish) and gently tap it with a warm 1.6 oz polished brass hammer until I get the perfect crack.
Grinders are for amateurs.

I wonder if you're pulling our leg.

Or did I need to say that? I'm a little slow sometimes.

I use an adjustable wooden upright grinder. The kind found under the arm of a waiter in a restaurant. In fact it came from a restaurant. The only problem is that it doesn't hold much. Still will last quite a while but I'm always thinking, "Is there any in there?" Then it comes out any size I wish with a quick turn of the nut on top.

[Scott Douglas]

This works for me on the salmon I cook.

[Tobra]

I need to hit the restaurant supply place before they go out of business. Wood pepper mill like they bring to the table and put it on whatever you are having. Adjust the grind as you like it. I have one like Scott has now, which you also can adjust

[masraum]

Originally Posted by LWJ

A simple grinder that is way past replacement. Looking at a Peugeot for this. (yes, the car manufacturer)

After a thread here about Cambodian Kampot pepper, I bought black, white, and red Kampot peppercorns. But then, you need 3 grinders, because switching one grinder back and forth is a pain. So the missus bought me some Peugeot peppermills.

https://us.peugeot-saveurs.com/en_us/pepper-mills

I've got 3 small ones, in red, white, and aqua blue.

[KFC911]

Originally Posted by zakthor

Ok you fools.

The biggest change in my pepper was i started getting it from ‘spice lab’ on amazon. The stuff is crazy potent.

I grind it with the rest of the spices in a mocajete, just banging on it with the pestle. Its fast and it works.

Black pepper is a big part of vindaloo. Pound of meat needs about 40g of pepper, maybe 1/2 a cup!

If youre into pepper try the spice lab stuff.

Looking at the spice lab stuff ....

Black Tellicherry or a blend of 4-5 peppercorns??? .... decisions are hard

[unclebilly]

Originally Posted by wdfifteen

I sous vida the peppercorns at 101 F for 2 hours. Then I place each peppercorn individually on a chilled granite surface plate (with an 10 micron finish) and gently tap it with a warm 1.6 oz polished brass hammer until I get the perfect crack.
Grinders are for amateurs.

What type of brass is the hammer? Is it yellow brass or naval bronze? How long is the handle?