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I've had the Irish Jacks on guard duty for what seems like 10 days, an eternity, they've been watching the mail box and it's cost me dearly, in reward cookies. The peppercorns have arrived, purple crack as I've been told, and in opening the package I was surprised by the sweet floral aroma of these corns. The package was 2.2 lbs, what seemed to be a massive amount for personal consumption as pepper goes but, I will separate them into smaller gifts and hope to spread alittle of the downunder... all over for a little Xmas cheer. Had to put the Fosters Lager { a favorite of mine } in to show the world isn't really all that big. Merry Xmas

Tony had me thinking trip tip so I searched the net and cooked this on the max throwing on slithers of pecan seared low first then raised to finish .the thermopen was reading high but this turned out nicely Outback kamado Bar and Grill

Well today was bottling day. To finish off the discussion above, I did find some mold on the surface of the red pepper batch, but not the others. Just scraped it off before I dumped the mash into the chinois to strain out the fibers and seeds. Next, mixed in rice vinegar with a pinch or two of salt and into the bottles. The aji (yellow) and chocolate ghost (brown) also got a bit of roasted garlic paste to add some flavor to balance out the heat. The red came out much milder than I was expecting, so it only got half as much rice vinegar as the hotter two, to not overly mask the flavor of the peppers.

My first try and I did bake it in the kitchen oven but you could do it in the KK no problem. How can this turn into... this? It sang to me the whole time I was taking pixs. Can't wait to cut it.

A little snow here but nothing to stop a KK cook. Made a little sauce for chicken thighs this morning used fennel, onion, ginger and black garlic. Grill is coming up to temp. Thighs are done. Plated. The chicken was very tender and moist, no pix as camera battery died.

You do realize it's only Wednesday

If that ain't a French bread I don't know what is. A thing of beauty

Thanks Tyrus! I appreciate your offer but I’m sure you have lots of friends and family you would like to share that with. Just keep posting, I enjoy reading all the great posts here and have a Merry Christmas!!!

You know I have my own experiment going on now. I crushed {fine} 5 peppercorns and added it to a Pork Rub I have called Fat Bastard which is a brown sugar base. I'm thinking the peppercorns will add some sweet heat to the ribs. I have another rub on the opposite from Killer Hogs that's also sweet. I could have added to this mix, maybe next time. I'm glad the door is still open, best of luck And Bruce if you really want to try some send me your address via the communication venue here on KK and I will accommodate. No need to buy, just in case it's not for you

That made me laugh a lot! I did try some on my egg this morning and, moderated by bacon, rocket and a nice baguette, the flavour came through nicely and wasn't harsh. I would use szechuan peppers sparingly and will do the same with these and see how I go. I think the purple crack experiment is going to be fun. And even more fun will be hearing from other KK owners as when they bite into their first one.

Now my Curiosity is really piqued I am going to have order me some and give it a try. I tend to use a lot of pepper on my food, and I just ran out o pepper corns. But from all these posts it sounds like purple is nothing like regular pepper? Can’t wait to try it.

Thanks. I just pulled the trigger,.....WOW your absolutely right, it's gotta be tamed some how. Definitely a science project in the works, don't want to put that on my corn flakes. I think I bought the air dried because it came in a resalable plastic bag and had some trash in it or better put, { little stems and such }. It had too easy of a crunch between my teeth, it broke apart quite easily so placing them in a peppermill is suspect, {at least for me }. The purle look was there when I spit it out or was that my tongue, not sure. I do believe there are possibilities, I may have to reach a little further than I normally do with things but, it will work. Those presents for Xmas Mac are still going out, except they'll have a warning label attached. For you Aussie, well,if I were inclined to go into a bar with a small bag of these and place a few bets I may walk out with a few bucks in my pocket or a little less hair on my head. Only in Australia. Good luck Tekobo and thanks for the direction... Toney Santa could run his sleigh on a few of these

Tyrus if you bite one corn you will experience the heat that way you will be able to decide on how much to use .for me less is more I use it instead of ceyanne. Because you got the fresh freeze dried it will I'm part that purple colour grind a bit in a bowl and add a bit of water you will see what I mean .like most things it's an aquired taste just start out small it's not like normal pepper Outback kamado Bar and Grill

Dennis made one for me! I didn’t save mine when I uncreated my KK

Looks pretty darn good.

I see light saber kabobs in my future!

Experiment - mix it with other spices, try it straight, use it in different applications. This was no different for me than other new ingredients that I've learn to use and fall in love with - another good example: gochujang - the perfect marriage of umami and heat. I put it up there, right next to Sriracha. Moroccan flavors - berbere spices, oil cured olives, and preserved lemons. Which suddenly gives me an idea - preserved lemons with purple crack! People - forget all that nonsense that your Mothers implanted in your brains - Play With Your Food!

The aji and ghost pepper ones will definitely "get your attention!"

Dennis? Sent from my iPad using Tapatalk

You guys are getting it - it's a cross between a clove-like numbness and chile pepper heat, with some other nice side notes tossed in. I think it's similar to Szechuan peppercorns. I've been using this stuff in a lot of things since I got my bag earlier this year from Aussie. I have a flaked salt mix with 2 parts purple crack to 1 part salt that I shake on as I'm cooking. I also have a grinder with the straight stuff right by the stove as well and use it interchangeably with black pepper. Part of the reason that I named it Purple Crack, as I've found it quite addictive. Here's some pics of ribs, chicken and eggs done with the purple crack. All pics are uncooked so you can see how they stain food purple.

Indeed!

Hmmmm, will see. Every spice has an application.

Hope the Fosters is a good thing because I've been partaking in the brew for eons, just to help the AU economy along of course. The bite as you say, well maybe that's a trap.....no problem, tomorrow friend.

Now Aussie that's an offer you can't refuse.[emoji16]

Aussie Ora.....PM me an address and I will send you one!

Of course there's salad, it wouldn't be an Aussie cook without salad!

Home made bacon yum yum

Way to go, Aussie.[emoji4][emoji847]

Nice!!! My BIL loves his Santa Maria style grill.

I love to sleep in, but my dogs have other ideas! They want breakfast and to go out usually between 5:30am and 6:00am, but we go back to bed and finally get up around 7:30am most days.

Lol Sometimes I get up at three other times four sometimes five very rarely do I sleep past five in the morning

Nice cook, Aussie! @Bruce Pearson - WTF are you doing up at 3am? Only legit reason is to start a whole packer brisket for dinner!

Couple of pizza's we did last month. Best ones I've ever made, although I had to quadruple the dough recipe. I don't know how the author thought anyone could get two pies from the amount of dough that would have been produced from the recipe. As it is, I got 2 good sized pies and a smaller one (not pictured because it got eaten before I could could snap the shot). One meat lovers, one veggie. Kids love loaded pies so I don't typically do the thin margherita-types. I did let the dough rest in the fridge overnight and it seemed to make it easier to work with.

Thanks, @Aussie Ora. Sounds like you are an enabler

I'll take melted cheese over scorched nuts any day!