Originally Posted by meateater
Glad you posted this. I just made some. This was six large peppers cut up and dehydrated and run through the coffee grinder. It smells awesome and I can't wait to try it out.
Nice grind!!!!!! Trust me, I can feel your excitement all the way up here in Wyoming, and we have a strong S/W wind this evening, so I think I can even smell it!!!!!
The intense aroma of the freshly ground red bell pepper is almost more that I can stand...it sends my imagination soaring to new heights about smoked/grilled meats & veggies, side dishes...oh man, here I go again! Oh, if you think I'm kidding, just grab your favorite dry rub, open the container in a nice solitary & quite place, close your eyes and gently inhale...keep your eyes closed for a few moments and try to see what you would like to rub and smoke next with it that you haven't yet tried it on...what smoke wood will you use..................I think you get my drift.
Anyway, that's about, what, 2/3 of a pint? The diced pieces sure do use up a lot less space when ground than when whole.
You'll need to break the soft clumps in the powder up a bit when you measure it out and blend into your dry rub, but it's worth the little bit of effort.
You're gonna love that rub, btw...so easy, with only 5 ingredients, and the flavor profile is very straight forward. It's a no-bull flavor sensation that doesn't cover anything up. The thing is, with such a low ingredient count, there's plenty of room for modofications to suit your individual tastes or specific uses. I've been using this very blend, minus the salt, in my TQ cured/smoked chicken sausage (another of my inspirations from Ron P., may he rest in peace).
Let us know how you like it, and don't forget the q-view! HAH-HAH!!!!!
May your smokes be plentiful and great, brother!