I was hoping to get some interesting ideas and recipes for using coffee for dry rubs for flavoring meat for BBQ. I have so far experimented with regular and dark roasts but not espresso as yet. Does anyone have enough experience to specify a certain espresso blend or grind that will produce really excellent results? I would love to get your feedback and hopefully your permission to post some of the recipes to my site at Good Meat Marinade
That's an interesting thought. I have only cooked with coffee a couple of times. First was an infusion done for a creme brûlée. The second time was my own modification of a grilled skirt steak. The initial recipe has balsamic vinegar, red wine vinegar, garlic, brown sugar and fresh rosemary. Mine has the balsamic and red wine vinegar cut with cider vinegar, and I switch around between the fresh rosemary and dried herbs de Provence. I decided to also add coffee-flavored rum liqueur. It's called Ron Araku, something along the lines of Kahlua, but of course, it's rum based. It comes from Venezuela. I really love this recipe, but now you've got me wondering if I should drop the Araku and use a dose of ground espresso blend instead.
. Always remember the most important thing is what ends up in your cup!
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