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Coffee brine question

coffeeguydenton
coffeeguydenton Posts: 138
edited March 2014 in EggHead Forum
Has anyone tried a coffee brine for poultry?  I tried a quick search and nothing came up.  I'm doing a coffee brine using 1/2 cup salt, 1/2 cup sugar, and 1/4 cup ground coffee in 1/2 gallon water.  After I started it, fear struck me as I realized that I have no idea how strong this is going to be,  Just wanted to see if anyone had experience with this, if I should pull the chicken and start a fresh brine, or if you think it will work.
Justin in Denton, TX
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Comments

  • coffeeguydenton
    coffeeguydenton Posts: 138
    Well, I guess we'll just have to see how it turns out.  Brined for 90 minutes, then Mickey's coffee rub, and on the Egg they went.  One isn't rubbed because the little ones don't like spice yet.

    file:///Users/JustinBeatty/Pictures/iPhoto%20Library/Masters/2014/03/22/20140322-172916/IMG_0044_2.jpg
    Justin in Denton, TX
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  • coffeeguydenton
    coffeeguydenton Posts: 138
    Err... file didn't attach.  Let's try this again.


    Justin in Denton, TX
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  • Conneggticut_Yankee
    Conneggticut_Yankee Posts: 132
    I'm looking to incorporate coffee into my next batch of bacon cure. I'm interested to see how this turns out.  
    Madison, CT
    LBGE June 2013. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    I don't know the first thing about brining and since the doc has me on a lower sodium diet for the duration, I'm not likely to learn. :) However, that coffee rub (with a fraction of the salt in Mickey's version) is OUTSTANDING!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • coffeeguydenton
    coffeeguydenton Posts: 138
    edited March 2014
    Well, it turned out pretty well.  The coffee flavor in the chicken was subtle, but definitely there.  I tasted the kid's chicken that didn't have the rub on it, and it had still picked up some of the coffee flavor.  But it was definitely not too overpowering.  Will definitely do the coffee brine again.  Coffee rub was great, too.  Added good flavor that managed to penetrate deep into the meat, not just on the skin.  I used cherry wood and sugar maple, two chunks of each, at 400 dome temp, raised indirect on the AR.  Smoke was perfect amount, balanced well by the rub.  Overall a nice cook.


    Justin in Denton, TX
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