I Made a BIG Batch of Mickey's Coffee Rub Today

Judy Mayberry

This is my second big batch. It can get used up fast! I ground up the black peppercorns in the Cuisinart spice grinder--one of my FAVORITE tools.



I had to sift through it and squeeze out all the brown sugar lumps.



Here's Mickey's recipe:

Equal part: instant espresso ground coffee

Equal part: brown sugar

¾ part: ancho chili powder

½ part: black pepper

½ part: kosher salt

½ part: garlic powder

Don't worry on exact measurements. This is pulled from MollyShark, Hungry Man, & Richard 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 of Instant espresso ground coffee and work from there as it seems to store well if sealed.    

texaswig

What's your favorite things to put it on? 

Judy Mayberry

Anything with meat! Steak, pork, chicken...I never tried vegetables.

NPHuskerFL

Works well on veggies also especially if you slice them thick and CI pan blacken it like a steak. Example: Cauliflower Steaks. 

Judy Mayberry

@NPHuskerFL: Are you home? You must be on the mend if you are back at food-ing! Good for you!

NPHuskerFL

Ms Judy I'm always thinking of foodie stuff. Just got home and no I'm not egging. :(

dldawes1

I fell in love with MCR !!!!  I've done Thanksgiving turkey, Spatches, rib eyes, and pork tenderloins.

I haven't tried it on ice cream yet...but I bet its good !!!!

A friend made me a spice cake last week and she made a mocha icing...with coffee.....it tasted just like MCR !!!!!!!

Thanks for the post !!!!

smbishop

Great work, Judy!

Judy Mayberry

Thanks, Scott. The JoeTisserie and a book on rotisserie chicken came today and I'm feeling faint with anticipation.

RRP

NPHuskerFL said:

Ms Judy I'm always thinking of foodie stuff. Just got home and no I'm not egging. :(

Glad to hear you are home! Will you be posting a separate thread telling the world what happened?

Mickey

We miss you girl. Hope to get toSD soon. Headed to the far NE in a couple of weeks. 

RRP

Cool, Judy! I have never made that large of a batch. In fact I keep mine in a small Ball brand pint size jar supposedly sealed ever so tightly - yet when I just checked I see that rub is now a rock! Wonder if I should just pitch it as it must have lost any potency it had. Oh well - live and learn! Hopefully you will use your large batch before the "rock-et-take-over-it"!

caliking

MCR is good stuff. I think I spiked my last batch with a 1/4 part of cayenne since I like the heat. 

Wardster

it's very good.  I couldn't find Ancho so swapped it with Chipolte.  It's freaking hot!

Judy Mayberry

@RRP: I had the first bottle for a very long time. People often say spices loose their punch quickly, but my experience is that they last a long, long time. My Dizzy Pig rubs get solid a lot, so I break them up with something sharp and the still perform. Maybe it's more humid in IL, so try putting it in glass and not plastic. Whatever it's in, try stabbing some into a powder and give it a try.

RRP

Judy Mayberry said:

@RRP: I had the first bottle for a very long time. People often say spices loose their punch quickly, but my experience is that they last a long, long time. My Dizzy Pig rubs get solid a lot, so I break them up with something sharp and the still perform. Maybe it's more humid in IL, so try putting it in glass and not plastic. Whatever it's in, try stabbing some into a powder and give it a try.

Will do - but Ball is a competitor brand, solid glass canning jar to that "other" brand. 

Gunnar

You have me thinking about some lamb lollipops now....

Austin Egghead

Go big or go home.  Way to go girl. Joetisseri...thinking about asking for one as birthday present.  Will email you.  BTW. Jan 2 2017 is retirement date.  two trikes with riders will be coming your way. 

Austin Egghead

Ron, if you make a big batch, and store n fridge, add some uncooked rice to absorb moisture and prevent clumping.