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We are located on the Central Coast of California (Pismo Beach).  We are 15 miles to the north of world famous Santa Maria (Santa Maria Style BBQ).  We also boast the home of Tri Tip.  The purpose of our site is to bring together BBQ recipes from around the world and share them for free with everyone.  We usually BBQ 4 or 5 times a week and are experimenting with different woods and recipes.  Please create a free account and enter your favorite BBQ sauce, recipe, rub, side dish, or just whatever you think would be a helpful part of our site.  If you enter a recipe I promise I will try it and let you know how it turned out. And if you try any that are on here let us know what you thought.  Bon appetite! 

Home arrow BBQ Recipes arrow Rubs and Dry Mixes arrow Szechuan Peppercorn Rub
Szechuan Peppercorn Rub Print E-mail
Tuesday, 22 July 2008

Ingredients:

  • 2 Tbsp Szechuan peppercorns
  • 2 Tbsp coriander seeds
  • 1 Tsp allspice berries
  • 1 Tsp salt

Directions:

  • Put the Szechuan peppercorns and coriander seeds in a heavy bottomed skillet and cook over medium-high heat, shaking the skillet frequently for 2 minutes or untl their fragrance is released.  Remove from skillet and let cool.  Discard any blackened peppercorns.
  • Put the toasted Szechuan peppercorns and coriander seeds with the allspice berries and salt in a food processor or grinder and process briefly until crushed to a coarse powder.  Don't process too long or the spices will become oily.
  • Rub the mixture into meat, poultry, fish or seafood at least 2 hours before cooking.
  • Cover and refrigerate until needed

Makes about 5 Tbsp
 
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