Pepper & pepper corn - BBQ Central

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Old 10-20-2005, 06:41 PM   #1
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Aleppo pepper is good for that too.

Black and white peppercorns will do it as well. (Blacks have a deeper flavor, a bit rounder; whites more mid-range and wine-y. Greens, being unripe so less mature, are more front-end and brighter with higher flavor notes.)

For best results and more come-from-behind potential get the most mature black or white peppercorns--Sarawak or Tellicherry blacks, Sarawak whites.
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Old 10-20-2005, 08:59 PM   #2
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I make a mean sweet ancho BBQ sauce. Another Miguel Carlos specialty. Stole it from my brothers resturant.
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Old 10-20-2005, 09:14 PM   #3
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Originally Posted by txpgapro
I make a mean sweet ancho BBQ sauce. Another Miguel Carlos specialty. Stole it from my brothers resturant.
Well on this board, if you're gonna boast about it, you gotta post (about) it!
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Old 10-21-2005, 12:06 AM   #4
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Anchos are fairly mild but their fruitiness adds a lot to chili. A blend of peppers is really good for chili allowing you to get the qualities of each into the pot--fruit, depth, heat. In addition to the anchos, try a cascabel, a guajillo or two, and a New Mexico.
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Old 10-21-2005, 09:08 AM   #5
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... The inner warmth and sweat is what she likes.
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Old 10-21-2005, 11:16 AM   #6
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Originally Posted by Burnt Food Dude
The inner warmth and sweat is what she likes.
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Old 10-21-2005, 11:19 AM   #7
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You're killin' me Bruce!! :lmao:
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