Something I cooked - Beef Roast with Java BBQ Rub

FearlessGrill

Don't think I ever got around to posting this one ...

I was cooking for a big group of people, and one person who was coming has a major issue with overly spicy food, so I couldn't use any of my usual preparations. I wanted something with a strong flavor though, and went digging through some of my BBQ books. In Steven Raichlen's How to Grill, I found a recipe for a Java BBQ rub that looked good, so I decided to try that.

I went to the butcher shop, and came away with a great looking NY sirloin roast. Here's the result...



Details on this cook available on our blog at http://www.fearlesskitchen.com/2008/08/recipe-java-bbq.html

The ingredients in the rub were:
6 tablespoons ground coffee
2 tablespoons kosher salt
2 tablespoons brown sugar
2 tablespoons sweet paprika
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon unsweetened cocoa powder

I put a coat of the rub on the roast 24 hours prior to cooking, and put it in a ziploc bag in the fridge. Before setting the Egg up to cook, I put a 2nd coat of the rub on, to try and get a nice bark on the meat. I started the roast indirect at 300 degrees dome temp over hickory, upped it to about 375 after 45 minutes, and pulled it when it hit 140 internal. No leftovers.

Enjoy!

-John

Beli

Copied the recipe already, looks fantastic. Congratulations!!!!

Ike Witt

Looks awesome.will def. have to try that rub recipe
allen

lowercasebill

nice cook ! the knife is????
thanks
bill

bubba tim

Very nice cook. I don't know if I would use a Sujihiki
for carving. :huh:

bubba tim

On second look, my bad, your knife is a Yanagiba, which is used in sushi prep. Really not a good idea for carving meat. If you like japanese knifes, try a 300mm Gyuto. Great for carving.

FearlessGrill

You win - it is a Yanagiba. It's the Wasabi line by Kershaw, the same people who make the Shun line of knives. Amazon used to sell them for $20, and it cuts through meat and anything else I've tried it on like butter. They seem to have been really popular, as the price quickly doubled. They're $39.95 now. http://astore.amazon.com/fearlkitch-20/detail/B000A2JXAQ/104-4876862-5581547

As for why I'm using that knife, we were camping, and the $20 knife is the one that gets thrown in the camping gear - not the $100 German ones, though I have to say I'm happy with the way this one works.

I'll have to track down a Gyuto and try that out. Thanks for the tip!

-John

bubba tim

This is the best web site for Japanese Knifes. They are all made in Seki, Japan. This city has been making Samuri swords for hundreds of years. The knifes on this site are made in the tradional way and must be respected. They are also not cheap but much better and cost less than Shun. Check it out.
http://www.japanesechefsknife.com/

Beanie-Bean

Sweet looking roast, John! I've seen SR's java rub recipes in one of the books I have here...nice to hear that it turned out well for you and your guests.

UnConundrum

LOL, I was wondering too Bill

FearlessGrill

Argh - just what I needed - something else to spend too much money on...

I checked that out - look like some great knives. Any particular brand(s) from there that you recommend?

-John

bubba tim

In answer to which brands of Japanese knife manufactors I would recommend, well now. 1st if they are on this site, they are the best Japan has to offer. These are the real deal. hand forged in the tradional way. I have some from Shiki, Damascus series, Hattori, and my lastest is MCUSTA. check this out!
Ichiro Hattori, the Stubborn Craftsman who Never Compromises to any quality issues

He is now 65 years old. His knife making career has started at the age of 18, when he joined his farther's kitchen knife factory "Masahiro" in Seki. In 1971, he has opened his own workshop and started producing his own brand high quality kitchen knives and hunting knives. The "Hattori"brand knives have quickly gained great reputations from the end users both in domestic and overseas for the finest workmanship.

In the final finishing work, he gives his special care to check every detail, blade grinding and polishing flows, warping, angles and handle shaping, fitting etc etc... Every knife that does not meet with his strict quality standard, is returned to be reworked from the begining or thrown away.

His "Never Compromise" attidude to seek the finest workmanship has made him called as "World's Best Knife Craftsman". He was also honored to receive "Excellent Skilled Craftsman Award" from Seki Knife Industrial Association. When you hold his knife in hand and actually use it, you will know and admit that he really deserve it.

We would like everyone to experience his fine work, but his production is very limited due to the time consuming hand works.
This is the guy I want to make my knife.