are subjected to heat treatment, explains a well-known expert on grilling and cooking, they, ivan rozhnovskyack peppercorns and crushing them yourself in a mortar or mill is not an option, it is obtained by crushing. black, after which all the dust is removed , only the core remains, the hardest part of the pepper, which does not burn on fire, only imparts flavor to the meat. here is specially prepared crushed black pepper, cleaned of fine flammable dust in the store, anyone can buy it, ivan bitterly assures this culinary secret; alas, he most often has to chew good crushed pepper and pepper at master classes. and the taste the aroma of a good pepper will reveal itself brighter if the meat is greased with vegetable oil before frying, and vegetable oils draw out the essential oils from the pepper and transfer it to the meat. a few minutes on the grill and you can serve, now, if you want it even more piquant, you can season it with a hammer. we take freshly ground pepper, for this it is better to have a mill like this with whole pepper berries and then sprinkle it on the meat. well, at least t