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COFFEE RUB

 
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hellwagonbbq
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Joined: 17 Nov 2007
Posts: 47
Location: somewhere in the four corners

PostPosted: Wed Feb 06 08 7:34 am    Post subject: COFFEE RUB Reply with quote

hi all, when i was cheffing in the PNW i used to roll a filet in coffee before grilling it Twisted Evil, i was wondering if any one has tried it in a rub for brisket Shocked Shocked
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hellwagonbbq
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Joined: 17 Nov 2007
Posts: 47
Location: somewhere in the four corners

PostPosted: Wed Feb 06 08 10:07 am    Post subject: Reply with quote

ok another bum thread, i guess i should have been more specific, i know that coffee can become very bitter if used improperly, what i was wondering is willthe coffee become bitter with the smoke and heat, so if anyone has tried to use coffee what have they observed
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BigOrson
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Joined: 02 Dec 2006
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Location: Marietta, GA

PostPosted: Wed Feb 06 08 10:19 am    Post subject: Reply with quote

I've used ground coffee in grilling recipes, but not in smoking recipes. We have a member here that uses coffee in his rub, but I'm not qualified to speak for him.
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hellwagonbbq
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Joined: 17 Nov 2007
Posts: 47
Location: somewhere in the four corners

PostPosted: Wed Feb 06 08 10:22 am    Post subject: Reply with quote

thanks for your response Very Happy
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scarabatwork



Joined: 19 Mar 2008
Posts: 3

PostPosted: Wed Mar 19 08 2:19 am    Post subject: Reply with quote

The biggest problem with coffee is that it releases amino acids at 180 degrees which are what makes coffee bitter. I've used processed coffee several times as marinade, but I unless you're really expecting to cook low and slow, I would be careful using it as a rub.
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enjkuck
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Joined: 05 Mar 2008
Posts: 336
Location: Madera, Ca

PostPosted: Wed Mar 19 08 2:23 am    Post subject: Reply with quote

Bobby flay has a good recipe on his website. I think you would have to add some more sugar and salt to use on a smoker. I've done this on a grill and it is awesome. Very spicey.

http://www.bobbyflay.com/contents/recipe_print.php?id=87
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Wed Mar 19 08 3:30 am    Post subject: Reply with quote

I use the one from the Barbecue Bible, (Steve Raichlin), with coffee in it, my wife wanted to know if the kids could by me some of his rub on sale just before fathers day last year, I took a look at the ingredient list and told her it was the same as the one in his book.

She told the kids not to waste their money on something I could make for myself, and told me to get my a$$ in gear and make the rub for the following Saturday as she thought she might like it.

Since then it has been one of the staples in my rub cupboard, and I think I'm on my fourth or fifth batch now, the wife was right, she does love it, and enjoys it on other things that get cooked in the oven, as well as on butts and ribs on the pit.

I haven't used it on beef yet though!
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swinebuck
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Joined: 01 Nov 2006
Posts: 394
Location: Germantown, TN

PostPosted: Wed Mar 19 08 8:02 am    Post subject: Reply with quote

We use a 40% coffee in our rub. The hard part was finding what coffees and in what combination worked without giving you the bitter taste. My son Neil is a Store Manager for Starbucks Coffee so he had a lot of raw material to work with and get the right combination. It took a lot of trail and a whole lot of error but we think we got it right. Our sauce is made from 60% brewed Starbucks coffee. We had a lot of errors with it too.
I hope this helps
Thanks
Mike
Swinebuck
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