Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: namtrag on November 02, 2014, 12:40:20 PM
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1 with a coffee/brown sugar rub, and the other with a standard all purpose rub. Used some apple chips to smoke with. This is an hour and 15 minutes in
(http://i179.photobucket.com/albums/w294/namtrag/4E5C2B51-BF84-4993-8041-58C8D5AB3F26_zpsw0cudjgl.jpg) (http://s179.photobucket.com/user/namtrag/media/4E5C2B51-BF84-4993-8041-58C8D5AB3F26_zpsw0cudjgl.jpg.html)
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Spatchcock FTW!
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All gone already, except for my lunch for tomorrow!
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I have decided the coffee rub was a little too strong for the chicken...too much coffee, not enough sweetness.
It was:
4 tbsp of Cafe Bustelo espresso coffee
3 tbsp of brown sugar
2 tsp of coarse salt
2 tsp of black pepper
2 tsp of dried cilantro
It made a pretty large batch, so I may try it on steak...I think it might go better on red meat.
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Back the sugar up just a bit & that would work grate for brisket, beef ribs or the like......
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Back the sugar up just a bit & that would work grate for brisket, beef ribs or the like......
Yeah, and I was thinking of adding some chili powder as well to spice it up a bit! :)
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namtrag - for what is worth - below is a sweet coffee based rub I use quite often. It goes well with fish and chicken.
2 cups brown sugar
1/8 cup coarse ground dark roast coffee
1/8 cup Old Bay (this will provide heat so adjust accordingly)
1/8 cup ground turmeric
1/8 cup curry powder
1/8 cup ground cumin
1/8 cup ground black pepper
½ tsp kosher salt
½ tsp garlic powder
Winz
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That sounds a lot better than mine. I got it from the guys on you tube, can't remember their name, and it was mostly coffee, 5 T of coffee, and 2 T of brown sugar for example