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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-30-2011, 08:02 AM   #1
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Default Coffee in brisket rub

Has anybody put coffee in there brisket rub and if so was it something that you liked?
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Unread 06-30-2011, 08:21 AM   #2
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I've done it. It was ok. I have also put cocoa In rub and it was ok too. My wife is a coffee drinker and I thought she would like the coffee rub but she prefered the cocoa rub.
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Unread 06-30-2011, 08:57 AM   #3
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I saw it on TV once and thought about trying it. Then I remembered it would just end up tasting like coffee.................. I can't imagine it does much.
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Unread 06-30-2011, 09:06 AM   #4
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Coffee in rubs is great. you don't get a heavy coffee flavor at all (depending on how much you put in).

I really like it as do others who have eaten my Q.
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Unread 06-30-2011, 09:08 AM   #5
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Coffee in rubs is good.
You don't get a coffee flavor per se, rather to me it was more of a deep earthy flavor imparted to the meat.
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Unread 06-30-2011, 09:09 AM   #6
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I haven't used it in a rub but I have used it in a sauce. I've been experimenting with some new rubs so I may have to try one with coffee just to see for myself.
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Unread 06-30-2011, 09:13 AM   #7
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I've done it. I think it is better on pork (like a pork tenderloin). You really need an extremely fine grind (like an espresso grind). Otherwise the coffee bits will be noticeable since they won't soften as the rub hydrates.
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Unread 06-30-2011, 09:26 AM   #8
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Quote:
Originally Posted by Ron_L View Post
I've done it. I think it is better on pork (like a pork tenderloin). You really need an extremely fine grind (like an espresso grind). Otherwise the coffee bits will be noticeable since they won't soften as the rub hydrates.
Ron, you have to recuse yourself due to your coffee bias!!

I usually get that "deep earthy flavor imparted to the meat" Harbormaster talks about when I drop the damned stuff on the ground!!

I've seen coffee used but have never done it myself. My wife doesn't like me "messing" with the que...so I'll have to try it some weekend when she's off with the girls!!
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Unread 06-30-2011, 09:31 AM   #9
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I use it in most of my rubs, even my bbq sauce.
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Unread 06-30-2011, 09:45 AM   #10
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I was wondering if you get that deep flavor. I love coffee rubbed steaks but didnt know if the increase in cooking time would still maintain that same flavor profile of the coffee.
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Unread 06-30-2011, 09:49 AM   #11
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Quote:
Originally Posted by Ron_L View Post
I've done it. I think it is better on pork (like a pork tenderloin). You really need an extremely fine grind (like an espresso grind). Otherwise the coffee bits will be noticeable since they won't soften as the rub hydrates.


I actually use instant.
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Unread 06-30-2011, 09:52 AM   #12
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I do it basically every time I do a brisket. I use equal parts fine ground coffee and butt rub.
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Unread 06-30-2011, 10:17 AM   #13
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Try it in chili too
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Unread 06-30-2011, 10:24 AM   #14
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I've used it to make red eye gravy.
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Unread 06-30-2011, 10:27 AM   #15
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Quote:
Originally Posted by Q-Dat View Post
I actually use instant.
Ouch...

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