Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

More coffee talk....

Much talk about coffee rubs lately, and billyray posted this recipe yesterday:

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


I made it today....with a few changes though:

I was low on ancho, so I used chipotle to make up the rest.

I just about doubled the amount of coffee. I used an Ethiopian Yirgacheffe ground very fine in a burr grinder'...a couple of clicks finer than I use for the espresso machine.   Next time, I might try a darker roast and grind a bit more coarse.

I used turbinado sugar in place of brown sugar.

I added some fresh ground nutmeg too....just cause I had a chunk lying on the counter from last nights egg nog. 


Did up some nice, thick, center cut pork chops with this rub tonight.....and billray is right.....it's the bomb! It's such a nice change from chili based rubs that smack you in the face with heat. This is a pretty mellow rub that has a very nice, well rounded flavor profile to it. 

Looking forward to trying it on some lamb chops and burgers very soon! 

Props to Mickey and billyray!



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