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I've been told I am like an artist some times, only I paint the picture with spices. This is one of my favorites.
Mix it all together, and put in a good pepper grinder. Put the leftover in an air tight container. and store in a cool, dark, dry place.
I've changed this around quite a bit over time, and found this to be the best blend. I have used white pepper but did not care of the taste. Be carefull of the Sichuan pepper. It ha a very strong and pungent taste.
This pepper works well on prime rib, good steaks, and when dipping bread into olive oil.
This recipe was provided by Rikk Sullenberger from Jefferson City.