Togarashi on Pulled pork

[sacandagabrewing]

Before I did something stupid, I just wanted to see if there was a consensus on using Togarashi on a smoked pork shoulder or chicken. The ingredients include: New Mexico Chili Powder, Orange Peel, Black Pepper, White & Black Sesame Seeds, Szechuan Peppercorns, Kosher Salt, Nori Flakes, Lemon, Tamari Soy. I feel like it would add an interesting complexity but it has some larger seeds in it so I was not sure if it would be too susceptible to burning. Any thoughts would be great!!

 

[bkboiler]

I've toasted sesame seeds before...they toast fairly quickly in a 325F skillet and DO NOT taste good if burnt....
maybe there's other options like a sesame oil or sesame powder?
Everything else there sounds like a winner except for nori flakes...I'm not so sure if those will pair well.
maybe sub sesame oil and xo sauce or red bean paste?

 

[DBhomebrew]

Smoked, as in low temp? 225-325 or so? I wouldn't worry about it. In a dry skillet is one thing, on the humid surface of meat is another. Hamburger buns, sesame & everything bagels, Chinese sesame chicken. All of those hit higher temps than typical smoking temps.

 

[sacandagabrewing]

Smoked, as in low temp? 225-325 or so? I wouldn't worry about it. In a dry skillet is one thing, on the humid surface of meat is another. Hamburger buns, sesame & everything bagels, Chinese sesame chicken. All of those hit higher temps than typical smoking temps.

I was thinking maybe I could run the mix through a blender or spice mill and grind it all down

 

[DBhomebrew]

How's the spice mix used traditionally? I'd use that as my guide.