Hell Fire Grill
Full Fledged Farker
I've been working on a rub recipe for beef that makes a crispy,flakey, bark without to many big hard chunks and has a spicy kick. I think I almost got what I'm looking for. Part of it is the size of the granules of the ingredients. Heres what I got so far.
Three chucks. The one in the center didn't get rubbed, just Light S&P with some minced garlic and onion.
About done cooking.
I like how the tasty little crumbs fall off.
The basic recipe.
1Tb. Coffey, Ground real fine for espresso.
1 1/2Tb. Kosher salt
1 1/2Tb. Brown sugar
2Tb. Chili powder
1/2Tb. Chipotle powder
1/2Tb. Red pepper flakes
1Tb. Paprika
2Tb. Chopped Onion
2Tb. Minced Garlic
1/2 Tb. Coarse Black Pepper
Never foiled until refrigerated.
I'm open to suggestions on ingredients, techniques and different flavor profiles.
Three chucks. The one in the center didn't get rubbed, just Light S&P with some minced garlic and onion.
About done cooking.
I like how the tasty little crumbs fall off.
The basic recipe.
1Tb. Coffey, Ground real fine for espresso.
1 1/2Tb. Kosher salt
1 1/2Tb. Brown sugar
2Tb. Chili powder
1/2Tb. Chipotle powder
1/2Tb. Red pepper flakes
1Tb. Paprika
2Tb. Chopped Onion
2Tb. Minced Garlic
1/2 Tb. Coarse Black Pepper
Never foiled until refrigerated.
I'm open to suggestions on ingredients, techniques and different flavor profiles.
