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Mickey's Coffee Rub
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THEBuckeye
Posts: 4,231
Happy Friday!
I'm planning Rib-Eyes and Filets w/ Mickey's Coffee Rub. This is my first Mickey's eggperiment. I bought "instant" expresso for the mix, not the red green and white, as that is what they had at Whole Foods.
Is the "Instant" ok to use or do I need to use actual ground espresso? Also, the Ancho is expensive - $3.19 for a small small bag. Had to buy several to hopefully come up w/ a half cup.
Thanks
New Albany, Ohio
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Yes it will be fine. And: Used it yesterday on tenderloins.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Probably @ HEB store ... printed on the bottle :-)LBGE & MiniOrlando, FL
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Do I want to do EVOO and rub (or just rub) in advance? A few hours? The longer the better?New Albany, Ohio
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The good news, only had to use 2 of the Ancho's - 1/8 cup eachNew Albany, Ohio
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FWIW I think what Mickey uses is instant.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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THEBuckeye said:We don't have a Heb store in metro AtlantaThey should have it here if you are close by.
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I'm fortunate to have had a friend give me access to Restaurant Depot. Picked up one pound of finely ground ancho for less than $10. Kroger has it in the small red and white Kroger tins for ~$3Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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Here's a pic.I thought the rub/flavor was just ok, nothing to write home about. My wife didn't care for it (on her 29.99/lb Filet).I did reverse sear. Perhaps cavemen would deliver more of a crust.I'll try it again on a spatchcock or a butt but won't do steaks again.New Albany, Ohio
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I hear about this coffee rub of @Mickey all the time. I check the thread....hoping the recipe is on the thread.Maumelle, Arkansas
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Coffee Rub (turkey, chicken, beef & pork)Randy1 said:I hear about this coffee rub of @Mickey all the time. I check the thread....hoping the recipe is on the thread.
Equal part: Instant Expresso Ground coffee
Equal part: Brown Sugar
½ part: Black Pepper
½ part: Kosher Salt
½ part: Garlic Powder
¾ part: Ancho Chili Powder
Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Thanks @Mickey. You would be surprised how many threads that have the name of your rub don't have the recipe.Maumelle, Arkansas
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Randy I am guessing Ark., need you to join us in Salado EggFest March 14th.Randy1 said:Thanks @Mickey. You would be surprised how many threads that have the name of your rub don't have the recipe.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Just give me S&P on a $30 lb piece of meat.... Or sometimes just S
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