Pepper

One of the indispensable barbecue seasonings. Black is the preferred pepper in North America. Asian and Europeans often use white pepper. Nothing can beat the flavor of freshly ground peppercorns, of course, but I find it inconvenient to reach for a peppercorn grinder when I’m in the middle of cooking (hard to grip with wet hands). My compromise is to pregrind black and white peppercorns in a spice mill every few weeks and store them in jars. That way, you always have a pinch on hand.