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4th of July cook, has anyone ever tried.....

SuperCooper
SuperCooper Posts: 77
in EggHead Forum
Pepper stout beef with the coffee rub for the smoking process? Sounds like a good idea....
Greenville, SC Large BGE est. December 2013
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  • EagleIII
    EagleIII Posts: 418
    Pepper Stout Beef is crazy good.  One of my favorite recipes and when I recently made this for the family, SWMBO said it was the best thing to ever come off the Egg!  And the Coffee Rubs are getting huge press lately.  Search Mickey's Coffee Rub recipe here!!!
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  • Mickey
    Mickey Posts: 19,768
    EagleIII said:
    Pepper Stout Beef is crazy good.  One of my favorite recipes and when I recently made this for the family, SWMBO said it was the best thing to ever come off the Egg!  And the Coffee Rubs are getting huge press lately.  Search Mickey's Coffee Rub recipe here!!!

    Coffee Rub (turkey, chicken, beef & pork) 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). Just given a Mini to add to the herd. 

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  • SuperCooper
    SuperCooper Posts: 77
    Thanks for the help Micky.  Have you ever tried this rub on pepper stout beef? I want to make sure I will not make flavors clash with all the peppers and onions and stout.
    Greenville, SC Large BGE est. December 2013
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  • hashissmokin
    hashissmokin Posts: 238
    Pepper stout beef is amazing.  Only one suggestion.  After the meat has cooked.  Drain some of the juices as there is quite a bit of fat remaining.  The fat and stout have already done their jobs in flavoring the meat so I would certainly suggest doing away with most of it after cook is complete as I made the mistake of not doing this and while it was very good I certainly noticed it the next day after refrigerating the left overs and I could actually see all the fat that was left from the meat.
    LBGE, Paris, KY.
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  • Mickey
    Mickey Posts: 19,768
    edited July 2014
    SuperCooper said:
    Thanks for the help Micky.  Have you ever tried this rub on pepper stout beef? I want to make sure I will not make flavors clash with all the peppers and onions and stout.
    v
    I am sorry but no idea what that is??? Please post how and pics
    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). Just given a Mini to add to the herd. 

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  • SuperCooper
    SuperCooper Posts: 77
    LINK has pictures and recipe.



    Greenville, SC Large BGE est. December 2013
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Peppered stout - no turbo = no bueno for @mickey :D:D

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • nolaegghead
    nolaegghead Posts: 42,109
    hold my beer for a second while I ....
    ______________________________________________
    I love lamp..
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