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I was setting here working and my mind started wandering as I started thinking about finishing spices. Which made me wonder how many of you use finishing spices on your barbecue. Usually finishing spices are very finely ground spices that are applied to the fully cooked item to give it a burst of flavor. My question is who is using finishing spices, how much do you use and what do you use.
I have mentioned on the forum a long time ago that I use Dizzy Pig's coffee spices on my pulled pork. I grid it to a fine dust with a Mortar and Pestle and carefully sprinkle it on the fully cooked pulled pulled pork. Ground up like that it dissolves and disappears and imparts a mystery flavor that people like but don't realize its there and don't know what it is. Does anyone else do something like this.
An exception to this finely ground theory would be Flue de Sel sea salt finishing salt (don't waste it as a cooking salt) which is a very course grid sea salt. I use this salt all the time because I had to cut back on my salt intake. I use a little less than 1/8 of a teaspoon to season a whole plate of food and and it gives me a great salty taste. So I am not using much salt and I have this wonderful salt flavor that satisfies my constant craving for salt.
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