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Had to Scrub Mickey's Coffee Rub!

So I go to the market to get a couple of ingredients for Mickey's Coffee Rub; Instant Espresso Ground Coffee and Ancho Chili Powder.  Just like a quick offensive football series, I went "3 & Out".  I couldn't believe I got shut out at three markets!  What a bummer!  I'm gonna have to go shopping at my Mom's market for these mysterious ingredients!  You can get just about anything there!

It's just as well anyway.  I had to work on the car today so my grimy hands were not Egg worthy. 

........................................................................................

Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

Comments

  • For what it's worth, anytime I run into a recipe with instant espresso in it, I just grind up some espresso blend beans in my Rancillio grinder....I use a very fine espresso grind. It always seem to work out fine.

    I would have no other use for the instant stuff, so it would just sit around for a long time.

    I love a coffee rub on some nice thick chops!
  • nolaeggheadnolaegghead Posts: 11,019
    When I made Mickey's rub, I just used instant dark coffee, and substituted paprika for the ancho.  Turned out great.  Once that rub develops into bark, you can't really even tell it's coffee, so I think there's leeway to substitute there.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • When I made Mickey's rub, I just used instant dark coffee, and substituted paprika for the ancho.  Turned out great.  Once that rub develops into bark, you can't really even tell it's coffee, so I think there's leeway to substitute there.

    Yeah, I was thinking about substitutions.  I have no use for instant coffee and aside for standard Sanka and the mochas and other flavored garbage, neither does anyone else around here.  I would have bought instant dark, but there was none to be had.  The ancho baffled me.

    AleBrewer said:

    For what it's worth, anytime I run into a recipe with instant espresso in it, I just grind up some espresso blend beans in my Rancillio grinder....I use a very fine espresso grind. It always seem to work out fine.

    I would have no other use for the instant stuff, so it would just sit around for a long time.

    I love a coffee rub on some nice thick chops!
    You know, I kept looking at the regular espresso beans and grinding them fine, but I was concerned about them adding a gritty texture. 

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • nolaeggheadnolaegghead Posts: 11,019
    I thought about the gritty texture of actual beans, but then I thought - hell, we use pepper in everything - it's gotta be tougher than coffee beans, and I love them chocolate covered coffee beans.  Plus, if you run them though a spice grinder, they're basically reduced to dust.  We use finely ground bay leaf over real bay leaves because you don't have to fish them out.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I thought about the gritty texture of actual beans, but then I thought - hell, we use pepper in everything - it's gotta be tougher than coffee beans, and I love them chocolate covered coffee beans.  Plus, if you run them though a spice grinder, they're basically reduced to dust.  We use finely ground bay leaf over real bay leaves because you don't have to fish them out.

    When you're right, you're right.  Cracked black pepper is an excellent reason to try substituting finely ground beans for the instant.  I also use ground bay leaf in things including a poultry rub I make.  Chocolate covered coffee beans are one of life's simple pleasures, aren't they?  Every once in a while, I get in a mood for a tumbler of Sambuca which is served with three coffee beans floating in it.

    Since I have less than a clue about ancho, I have no idea about a substitute for it.  You mentioned paprika, but since I'm unfamiliar with the ingredient (ancho, not paprika ha ha), I'm gonna wait until I can shop at my Mom's market. 

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • AviatorAviator Posts: 1,431

    Go to an Indian grocery store. Like a ...Bazaar. You will find indian instant coffee called Bru.

    All you need. Excellent in a rub and completely dissolves with no grit. It is made out of pure coffee and chicory.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • Aviator said:

    Go to an Indian grocery store. Like a ...Bazaar. You will find indian instant coffee called Bru.

    All you need. Excellent in a rub and completely dissolves with no grit. It is made out of pure coffee and chicory.

    Excellent suggestion.  I Googled and found one near me.  I'm completely surprised because this town is chock full of fast food, Coney Islands and pizza joints.  There are a handful of chinese restaurants for those with more sophisticated palates.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • billyraybillyray Posts: 1,116

    Here's the bomb!

    Ingredients

    • 1 Tbs. finely ground espresso coffee beans
    • 1 Tbs. pure ancho chile powder
    • 1 tsp. natural cocoa powder
    • 1 tsp. granulated garlic
    • 1/2 tsp. ground cumin
    • 1/2 tsp. brown sugar
    • 1/2 tsp. ground fennel seed
    • 1/8 tsp. ground allspice
    • 4 tsp. kosher salt
    • 2 tsp. freshly ground black pepper
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Ok, here's the mysterious ancho chili powder again!  I like fennel seed and the cocoa powder is intriguing.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • billyraybillyray Posts: 1,116
    Here it is.
    ancho.jpg
    213 x 507 - 43K
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • nolaeggheadnolaegghead Posts: 11,019
    billyray said:

    Here's the bomb!

    Ingredients

    • 1 Tbs. finely ground espresso coffee beans
    • 1 Tbs. pure ancho chile powder
    • 1 tsp. natural cocoa powder
    • 1 tsp. granulated garlic
    • 1/2 tsp. ground cumin
    • 1/2 tsp. brown sugar
    • 1/2 tsp. ground fennel seed
    • 1/8 tsp. ground allspice
    • 4 tsp. kosher salt
    • 2 tsp. freshly ground black pepper
    cocoa powder - that's a great idea - love the "mole" flavor profile
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • What kind of meat do you use this chili/cocoa rub for?  Or is it all purpose?
  • jlsmjlsm Posts: 733
    If you have any Latino markets near, they will handle the expresso powder.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • Fred, I think you mentioned before that you are in the Detroit area. There is a Penzeys on 13 mile just East of Southfield Rd. They will pretty much have anything you need in the spice world. I think their prices are very reasonable, at least for here in Chicago, and very fresh. You should check it out.
    Clarendon Hills, IL
  • billyraybillyray Posts: 1,116
    Stargaze said:
    What kind of meat do you use this chili/cocoa rub for?  Or is it all purpose?

    All purpose, especially good on ribeye steaks and pork chops.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • billyray.....thanks for posting the rub. Looks really good, and I'm gonna mix some up as I have all the stuff on hand.
  • FockerFocker Posts: 1,472

    Fred,

    A local Hispanic market will have whole, dried Ancho chiles.  Toast in a CI skillet a few min until fragrant, deseed and destem, grind.  Once you start experimenting with different chile flavors and heat the flavorless paprika, chile powder, and cayenne will stay on the shelf.  A few of my faves and a little on the milder side of the scoville scale are Ancho, Guajilla, Pasilla, Cascabel, and Aleppo.  Aleppo would be #1, use it on everything.  Couldn't find it locally and purchased from Penzey's.  

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • MickeyMickey Posts: 14,040
    Fred19Flintstone call me. 254.289.1877
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • Thanks for all the responses!  I live in the Flint area and go to the Detroit area every couple of weeks to visit my Mom.  I'll certainly go to Penzey's to check them out.  In the meantime, there is a hispanic market according to google that's about 10 miles away.  I'll give them a shot!

    I have to mindfull about heat because Wilma hates spicy.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • FockerFocker Posts: 1,472
    edited December 2012

    You can get good chile flavor without the heat.  Here is a good reference when gauging.  Hot sauces are included, Cholula is 3600.  Ancho is very low at 1000-2000.

    http://www.chilliworld.com/FactFile/Scoville_Scale.asp

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • SaltySamSaltySam Posts: 322

    I also had trouble tracking down ancho chili powder.  I think it was Nolaegghead who told me that regular chili powder is not an acceptable substitute.  I'm glad I asked before trying it.  Once I found the ancho stuff, I sampled it and compared to the standard chili powder...way, way different.  The ancho is mild and smoky, but not terribly spicy. I shudder to think how overpowering the rub would have been if I would have used regular chili powder.

    I also agree that a Mexican grocery store is your best bet.  For any fellow Omaha/eastern Nebraska eggheads, go to Jacobo's in east Omaha.  I got a 10oz bag of bulk ancho chili powder for $4.00.  That makes a lot of rub.  Plus, they have homemade burritos, carnitas by the pound, fresh tortillas and chips, as well as the best salsa I've ever had in my life. 

    For the instant espresso, I used Medaglia d'Oro.  If you can't track it down in the store, you can find it online.  The link I saw on Amazon sold it in six-packs of jars for about $30.  That's a bit pricey, and would make a ton of coffee rub.  I used it on a turkey breast for Thanksgiving, and it was incredible.  A 5-gallon bucket of coffee rub might seem excessive, until you try it. Then you'll make a second batch.

    medaglia d'oro.jpg
    500 x 500 - 39K

    LBGE since June 2012

    Omaha, NE

  • MickeyMickey Posts: 14,040
    SaltySam i buy the ancho in the bulk isle. I use the same expresso you have a picture of. Our stores for the most part carry it. But I am in the middle of Texas.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

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