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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-04-2011, 02:02 AM   #1
motoeric
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Default Coffee in Brisket Rub

Hi,

We've gotten to the point where we are happy with our rib and chicken rubs. I'm going to use the fall to work on comp brisket and pork shoulder rubs.

I was wondering if anyone uses coffee or unsweetened chocolate in their comp rubs. I think it will add a depth of flavor and round out the sharpness found in other ingredients, but I'd appreciate any input from those that have already tried it. Hopefully it will provide a boldness that's needed in comps.

Thanks!

Eric
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Unread 10-04-2011, 05:03 AM   #2
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I use both. I use chocolate in my beef rub, coffee always goes into my pork rubs and even my bbq sauces. I was doing a demo cook over the weekend and everyone kept asking where to buy my bbq sauce, as I pointed out the profile, the specs of coffee, etc. Maybe I need to start sellin this stuff. Pork loves coffee by the way, a LOT.
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Unread 10-04-2011, 07:39 AM   #3
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Quote:
Originally Posted by GreenDrake View Post
Pork loves coffee by the way, a LOT.
I agree with GD.
I can't say for sure, but there may or may not be coffee in my favorite pork rub that may or may not get used in competitions.
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Unread 10-04-2011, 07:42 AM   #4
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Try some Dizzy Pig Red Eye Express. Good stuff! Built around coffee...
Good on brisket and lamb.
http://www.dizzypigbbq.com/HTMLrubs/redeye.html
I have no afiliation with Dizzy Pig other than buying their rubs from time to time...
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Unread 10-04-2011, 08:22 AM   #5
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I found a recipe for an all around BBQ sauce and it included 2 cups of strong coffee. I definitely believe that this was the best sauce that i had ever made. Now if I can just get the duplication and consistency the same I'll be happy. I think my consistency problem is with the varying degrees of heat in the peppers that I use.
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Unread 10-04-2011, 10:44 AM   #6
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I use it. both chocolate and coffee is used in two of my rubs. Go for it. Cook one with it side by side with one without. It definately adds another level!
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Unread 10-04-2011, 11:22 AM   #7
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Although I think I would probably dig it for home use, I would shy away from trying it in a competition. Bitterness (one of the characteristics of coffee) is one thing that judges seem to frown upon. If my au jus becomes bitter in the wrapping, I will not use it in our final glaze. The brisket flavors judges seem to love are beefy & savory with a slightly sweet heat. I stress slight on the sweet. Too much sweet can overpower the savory characteristics you're looking to bring forward.

Just my $.02

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Unread 10-04-2011, 01:24 PM   #8
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Quote:
Originally Posted by Capn Kev View Post
Although I think I would probably dig it for home use, I would shy away from trying it in a competition. Bitterness (one of the characteristics of coffee) is one thing that judges seem to frown upon.
No bitterness after cooking. IMO you can't even taste the coffee once cooked, but it produces a very deep 'earthy' flavor.

I've placed as high as 3rd in pork when maybe or maybe not using my coffee rub.
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Unread 10-04-2011, 02:51 PM   #9
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Something to try. Take your rib or pork sauce and cut it with a little instant espresso (use instant because the idea is you can mix it in the field when needed).
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Unread 10-04-2011, 03:32 PM   #10
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i dont taste the bitterness when i use coffee in my rub. I agree with the whole "earthy" taste. I have not used it with pork though, might try it. I think unsweetened chocolate adds a "different" sweet, pretty subtle, but different. I like it a lot. Dont know if that will mean judges will. got 23rd outta 62 on my first try with it...
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Unread 10-04-2011, 08:55 PM   #11
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Thanks everyone!

I appreciate the feedback.

Eric
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Unread 10-04-2011, 09:50 PM   #12
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Quote:
Originally Posted by QN View Post
Try some Dizzy Pig Red Eye Express. Good stuff! Built around coffee...
Good on brisket and lamb.
http://www.dizzypigbbq.com/HTMLrubs/redeye.html
I have no afiliation with Dizzy Pig other than buying their rubs from time to time...

I love Red Eye
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Unread 10-04-2011, 10:05 PM   #13
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Never tried it in my brisket but have put it in a pot roast. Tastes good.
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Unread 10-04-2011, 10:40 PM   #14
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Quote:
Originally Posted by QN View Post
Try some Dizzy Pig Red Eye Express. Good stuff! Built around coffee...
Good on brisket and lamb.
http://www.dizzypigbbq.com/HTMLrubs/redeye.html
I have no afiliation with Dizzy Pig other than buying their rubs from time to time...
I can't agree loudly enough. This stuff is FANTASTIC! Chris did a fine job on it.
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Unread 10-05-2011, 08:50 AM   #15
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Mr. Bob's spice rub is great and also contains coffee.
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