cooncatbob Senior Member Joined: 21 Apr 2008 Posts: 51 Location: California Expertise: I love coffee
Espresso: Gaggia Carezza Grinder: Rocky DL Roaster: I Roast 2
Posted Sun Jun 15, 2008, 6:48pm Subject: Coffee in a BBQ rub. Cooking with coffee
I made rotisserie chicken tonight and I added some finely ground coffee to my rub mix. It turned out quite tasty. I'm wondering whether anyone else has used coffee as a seasoning?
ToBo Senior Member Joined: 21 Aug 2008 Posts: 2 Location: Virginia Beach Expertise: I love coffee
Espresso: Starbucks Grinder: Had it so long, can't... Drip: French Press & Gevalia Roaster: Not Yet
Posted Thu Aug 21, 2008, 8:43am Subject: Re: Coffee in a BBQ rub. Cooking with coffee
I use coffee all the time as a seasoning, rub, or in making a bar b q sauce (great when used as a bar b que sauce base in the pressure cooker to make pulled pork!). I also use it in place of water or 1/2 1/2 with whole milk or cream for some coffee cake recipes.
Treva Senior Member Joined: 17 Oct 2006 Posts: 2 Location: Guatemala Expertise: I live coffee
Posted Tue Dec 23, 2008, 10:31pm Subject: Coffee Culinaria
For chefs, cooks, gastronomes, chow hounds and culinarians interested in coffeed culinary endeavors. What's the rub? Just desserts? Saucy things? Bean Dreams?
Posted Wed Dec 24, 2008, 9:06pm Subject: Re: Coffee Culinaria
Our house chili includes a copious amount of Black Cat which I add to the ground chiles - I just dump a full double basket's worth into a 2-quart batch. You can pick out a little of the chocolate, but mostly what it does is add an earthiness to the mix.
Another favorite for any beef sandwich is a basic garlic aioli to which I'll add a shot of BC per cup, then add a teaspoon of horseradish sauce. The net effect is something spicy and nutty.
Treva Senior Member Joined: 17 Oct 2006 Posts: 2 Location: Guatemala Expertise: I live coffee
Posted Tue Jan 6, 2009, 3:28am Subject: Re: Coffee Culinaria
Thanks for your posts Aldo Coffee and Dana. I'm gathering recipes and testing them with different blends and single origins. It's fun, though I obsess over every possible flavor and dish that can be paired with coffee. I'm glad you both posted savory dishes for coffee. Pastries and puddings galore!
Posted Wed Feb 18, 2009, 2:57am Subject: Re: Coffee in a BBQ rub. Cooking with coffee
I, being inspired from seeing this post, as well as an "espresso bbq rub" in the Napastyle catalog, played around with some things. I will note, I am a chef, and this was one of the harder things Ive done, up there with learning how to correctly tourne a potatoe, and flute a mushroom cap.(look those things up and try em!!)
I Went through almost a pound, probably 3/4lb of coffee trying this out, luckily, you wont have two, so you can use whatever espresso you like. I used Klatchs Belle espresso. I regretted it, until I tried the rub. You can use whatever you like, But I based this around the chocolaty brandy type flavors of the belle. Im sure you will be fine using something else, just pick something with the "standard"(if there is such a thing) tasting espresso. Chocolaty, Full city+/++ roast. That should do that trick.
Heres the rub I made:
4 Parts Ground Espresso, ground coarser then for espresso. Think, coarse PPF grind/fine drip grind. 1 1/2 parts Ground Cinnamon 1 1/2 parts Ground Cumin 1 1/2 parts Cayyenne Pepper 1 part White Pepper 1 1/2 to 2 1/2 parts Unsweetened Cocoa Powder(depending on how much chocolate you get from your espresso) 2 parts Sea Salt(Do not use iodized salt, it wont blend into the rub.) 2 parts Granulated garlic. Try to use this instead of powder. 2 1/2 parts Fresh Thyme 2 parts Fresh Basil
You can adjust any part of this to your taste. And btw, without the coffee, its good too!! Just make sure you don't use iodized salt. I personally am a salt geek, and own close to thirty different salts. I used coarse himilayan pink salt, but you can use regular sea salt.(Brand=baylene, red/blue can) You CAN use kohser, but cut it down to 1 part, and add more if you need. Iodized salt shouldnt ever be used in the kitchen. It never really blends into anything, and it wont melt into your sauces. You can feel the salt in your sauces, like gritty sand got in there, not to mention the chemical taste it lends to things. Sea salt can be bought pretty cheap, or you can go for the 45 dollar for "especial fluer de sel", which, in my mind, is the king of finishing salts. Trust me, if coffee is already burning a whole in your wallet, dont go to a specialty salt website. Trust me. I have a salt shelf. Three levels. I have a salt that is blue. Like NEON blue. ANYWAY.......
This is the just base I used. This will give you a nice flavor, the coffee will be there, but you get some more savory flavors as well. Using this base, you can add other things to your taste, or remove things to your taste. For an asian inspired rub, add fresh ground ginger and 5 spice, and remove half or even all the cinnamon.(the 5 spice has cassia, which is very similiar, so depending on your 5 spice, you might not need the extra cinnamon. Personally, I have been working with savory flavors from spices usually saved for desserts lately, so I only removed half, and found it very good, though not overpowering at all. you may taste it differently. Take a look at different rubs, like creole, italian, latin, and take then central flavors from those regions and add what you like. Thats the beauty with rubs, you can add whatever you like!
You can also make this a wet rub, simply by adding a light oil. Olive oil is good, but I feel as tho any light oil will work better. Vegetable, Canola, PEANUT, Soy, or even light Olive oil. Regular olive oil will lend its own taste, and you may or may not want that.
Use it as a dry rub if your using it right before cooking. Use it as a wet rub, and let the protein marinade for at least an hour before cooking, in the fridge.
You can use this rub on pretty much any protein. I used it on a beef filet, a whole beef tenderloin, and a strip steak. Chicken I tried it thighs and bone-in breasts, as well as wings. Pork, in my opinion, was what it worked best with. I used it on a whole pork strip loin, a pork tenderloin, and chops. On any type of rib, this rub was GRReat. Spare, Baby back, they were both awesome. It also works great on shrimp and scallops! I didnt put it on fish, as I think its a little to robust for white fish. Salmon, Charr, Swordfish, Grouper, Mahi-Mahi, Chanchito, and other high activity/reef fish will be able to stand up to it. Flounder, cod, sole, and maybe even tilefish will be too light, and the rub will drown out the butteryness of the fish. Currently Im at a seafood restaurant, so I have access to lots of fish, and it was great on grouper. Im not a fan of salmon, but blackened with this rub, was gooood. I started out making it for a beef tenderloin roast, and ended up putting it on everything. If you just make the base, you can leave it in your fridge, and probably get 6 months out of it, though I would use it up in 4 just to be safe. Adding any oils or perishables to it will kill the shelf life. As this rub sits, it gets stronger, and in my mind, the flavors develop more. After two weeks this rub is just, perfect. Ive had it in my fridge for 4 weeks, and its awesome.
So, I hope you guys like it, I know I did. My Chef was surprised to see coffee in a rub, and was reluctant to try it, After he did, he allowed me to write my schedule for this week. Thank you Barista-gods!!! heh heh
Remember, cooking is fun, and so much easier then we make it out to be. Dont be intimidated, and experiment. There is some wierd combinations that are really good.(chocolate dipped Jalapenos :) )
Enjoy, Jeff
...Follow Your Bliss... ....And grind finer, tamp lighter....
In the last 6 years of selling Mazzers, we have only experienced one defective grinder.-Jim Piccinich 1st-line Equipment, a Home-Barista Forum Post
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