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Discussion Starter · #1 ·
I've got some barbecue recipes of my own development that use lots of ground pepper. 1/2 cup when I'm 'cuing a whole pork shoulder. The standard pepper grinder is not up to the task. Last time, I used my food processor, but the corns etched the bowl before they were ground up. Don't want any more of that.

Ideally, I want to stay away from an electric device for when I cook out camping and such. I have used my mortar and pestle. I am hoping for something better still.

Phil
 

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Depending on where you live, if you have local ethnic grocery stores in your area, they may have manual tools for spice grinding which employ the same principles as a mortar and pestle but with a larger surface area. If you need more details, inquire here.

Is there any reason you don't want to just grind them in a coffee bean/spice grinder just before your trip (besides the issue of freshness of course).
 

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I have to confess that when I'm doing a huge batch of pepper, I order some from Penzey's; their coarse grind is great for BBQ sauces, and everything I've ever gotten from them is absolutely fresh.
 

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This might sound silly, but a friend of mine has just the thing: a battery powered pepper mill. Just set the coarseness, hold down the button, and a half cup shouldn't take five minutes. No extension cord either.
 

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Discussion Starter · #5 ·
I did post a reply earlier, but I guess some net beast devoured it.

I am hoping for a technique over a device. I live in a 1940s house and storage was not part of the original plan. I already have to go down stairs to get the Kitchenaid, pressure cooker, wok, canned goods, and dutch ovens.

Ordering is an option, just not convenient. I may have to reconsider the storage and frequency of use issues related to a dedicated device.

Phil
 

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My favorite French Onion bowl is my pepper grinder of choice. If you are grinding A LOT of pepper. It has a flat unglazed bottom. I crush 10-12 corns at a time and can quickly grind a cup or so. I grind large quantities when I roast prime rib or am making Steak au Poivre.
 

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I like to use the bottom of an 8" saute pan. Just put your peppercorns on a cutting board and crush them with the bottom of the pan-sometimes I cover the corns with a paper towel to keep them from popping all over the kitchen. The curved side of the pan is great for leverage to get a finer grind. Otherwise you can get an attractive crushed pepper with just the bottom. You can also grind about a cupful in 2 minutes or less.
 

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I purchased a peppermill from Penzeys awhile ago, made by Zassenhaus. It has a crank - style handle, just right for grinding large quantities of pepper. Otherwise I'd use a mortar and pestle for such large amounts.
 

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Man that Penzey's pepper mill is great isn't it? I love mine, both :)

Phil,

Everyone needs a coffee (spice) grinder. Takes up about the space of a mouse. Set it on your counter!

Kuan
 
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