Spice of the week: Fire-brick pepper

I've been playing with this mix for a while and I finally decided to blend it for sale. It is a blend of cut black peppercorns, red pepper flakes and hickory smoke powder that is great for all of you who, like me, love to encrust salmon, steaks and other things with black pepper. The red pepper flakes give it a bit of sweetness and a modest but different heat than just black pepper and the smoke powder gives it just a little supplemental smoke, especially when your not grilling. You can see where the name came from.





If you want to make this yourself, use equal quantities of very coarse black pepper and red peper flakes (Not crushed red pepper but the stuff without the seeds or veins) and add a very light dusting of hickory smoke powder. Easy.