FOR TRADITIONAL BARBECUE & CONTEMPORARY SMOKED FOOD
According to a recent survey, many people have the mistaken impression that a green peppercorn and a caper are the same thing. Not even close, though both are often sold in jars in brine, and they may be found near each other in the upermarket. Make sure to get pungent young peppercorns for this paste. It’s a little too heady to massage fully onto a grilled steak or other small piece of beef, but it balances well with the heavier flavor of smoke.
Green and Black Peppercorn Slather is a versatile and flavorful seasoning option that can elevate the taste of various meats, especially beef. This slather, with its combination of vibrant green and robust black peppercorns, offers a balanced and aromatic profile that enhances the natural flavors of the meat it’s applied to.
The slather’s base of green and black peppercorns provides a unique twist on the traditional use of black pepper alone. The green peppercorns contribute a milder, fresher taste with a hint of fruity and citrusy notes. Meanwhile, the cracked black peppercorns bring a bolder, more intense pepper flavor, adding depth and complexity to the mix. The combination of these two types of peppercorns offers a well-rounded and well-textured seasoning.
The addition of kosher salt or coarse sea salt in the slather not only enhances the flavors of the peppercorns but also helps to tenderize the meat by drawing out some moisture. This can result in a juicier and more succulent final product.
The method of massaging the slather onto the beef and allowing it to rest before cooking ensures that the flavors penetrate the meat deeply. This pre-cooking step also provides an opportunity for the meat to absorb the aromatic qualities of the slather, resulting in a more flavorful and satisfying eating experience.
When using the Green and Black Peppercorn Slather, it’s important to consider your preferred cooking method. Whether you’re grilling, smoking, or roasting, the slather can enhance the meat’s taste with its distinctive pepper profile. Additionally, the choice of wood for smoking or grilling can complement the slather’s flavors, adding another layer of complexity to your dish.
Overall, the Green and Black Peppercorn Slather offers a creative and flavorful way to enhance your beef dishes, turning them into culinary delights that are sure to impress your family and friends.
MAKES: ABOUT ⅔ CUP
INGREDIENTS:
- ¼ cup drained green peppercorns
- ¼ cup cracked black peppercorns
- 2 tablespoons kosher salt or coarse sea salt
INSTRUCTIONS:
- Place all of the ingredients in a spice grinder.
- Pulse the ingredients a few times in the grinder, just enough to break down the peppercorns slightly. Aim for a coarse and slightly moist mixture.
- If you’re not using the rub immediately, cover and store it in the refrigerator.
- Massage the prepared paste heavily onto the beef that you’re seasoning.
- Allow the seasoned meat to rest for at least 45 minutes at room temperature. For more intense flavor, you can also wrap the meat and refrigerate it overnight.
- When you’re ready to cook, follow your chosen cooking method for the beef.
SPICING TIP:
- Consider the type of wood you’re using for cooking, as it contributes to the overall flavor profile of your dish. Different woods offer varying levels of smokiness and unique aromas. For instance, fruit woods like cherry, apple, peach, and fig can impart a sweet and pleasant smoke. Nut woods such as pecan are generally smoother than stronger woods like hickory. Remember that the choice of wood can greatly influence the taste of your barbecue.
- Whether you’re grilling, smoking, or roasting, this Green and Black Peppercorn Rub will add a dynamic blend of peppery flavors to your beef, making it a standout on the plate.
