Venison with coffee ground rub???

[Slabzilla73]

Anybody ever try these or have any recipes for this? Seen it lots recently on cooking shows n looks delicious.

 

[gcr0003]

Anybody ever try these or have any recipes for this? Seen it lots recently on cooking shows n looks delicious.

I’ve tried the bourbon butter coffee ground venison heart and it was ok. That said I’m no chef.

 

[HuskerInIowa]

My kids prefer a sweeter rub so I don’t do this one often but I enjoy it. This is what I wrote down I used on a brisket so might be a bigger batch than you need depending on what you’re makin.
8T Garlic powder
8T ground coffee
6T smoked paprika
6T onion powder
1T cumin
4T salt
4T brown sugar
4T cayenne
1T black pepper

 

[DelaWhere_Arrow]

I have used coffee on pork butt and brisket. I am a heavy coffee drinker, but it’s not my favorite thing in a rub. That said, it CAN add a nice complexity to certain BBQ preparations. start with small amounts and use high quality coffee. Chili powder/peppers compliment coffee well, and paprika too. Don’t be afraid of butter. Smoke is welcome when using coffee, and I really think the lighter woods like cherry or pecan or chestnut are the best smoke-makers when cooking with coffee. Lower heat IMO yields better results as higher heat can burn the crap outta the grounds or brew and give your meat that “awesome” Starbucks flavor of torched possum butt hair.
Another thing you could do is use brewed coffee (again, high quality) as a spritz or baste for whatever you have on the smoker. I really like this for pork and beef because there’s some acidity and it helps tenderize while adding depth of flavor that kinda can’t be replicated by any other ingredient.

 

[Slabzilla73]

I have used coffee on pork butt and brisket. I am a heavy coffee drinker, but it’s not my favorite thing in a rub. That said, it CAN add a nice complexity to certain BBQ preparations. start with small amounts and use high quality coffee. Chili powder/peppers compliment coffee well, and paprika too. Don’t be afraid of butter. Smoke is welcome when using coffee, and I really think the lighter woods like cherry or pecan or chestnut are the best smoke-makers when cooking with coffee. Lower heat IMO yields better results as higher heat can burn the crap outta the grounds or brew and give your meat that “awesome” Starbucks flavor of torched possum butt hair.
Another thing you could do is use brewed coffee (again, high quality) as a spritz or baste for whatever you have on the smoker. I really like this for pork and beef because there’s some acidity and it helps tenderize while adding depth of flavor that kinda can’t be replicated by any other ingredient.

My wife only drinks Starbucks. 3 pots a day. Dont know how she can come home from work at night, drink pot of coffee and be asleep 20 mins later. I cant drink iced tea with out being up passed midnight. I will try a different brand to experiment. Saw a guy on hunting show use coffee, butter, garlic n rosemary on caribou tenderloins. Looked good.

 

[DelaWhere_Arrow]

My wife only drinks Starbucks. 3 pots a day. Dont know how she can come home from work at night, drink pot of coffee and be asleep 20 mins later. I cant drink iced tea with out being up passed midnight. I will try a different brand to experiment. Saw a guy on hunting show use coffee, butter, garlic n rosemary on caribou tenderloins. Looked good.

I can only guess which one of you tears the bathroom up more.
On that note, sweet tea can be an excellent spritz or baste too lol

 

[Slabzilla73]

We Yankees dont drink sweet tea LOL.

I have used coffee on pork butt and brisket. I am a heavy coffee drinker, but it’s not my favorite thing in a rub. That said, it CAN add a nice complexity to certain BBQ preparations. start with small amounts and use high quality coffee. Chili powder/peppers compliment coffee well, and paprika too. Don’t be afraid of butter. Smoke is welcome when using coffee, and I really think the lighter woods like cherry or pecan or chestnut are the best smoke-makers when cooking with coffee. Lower heat IMO yields better results as higher heat can burn the crap outta the grounds or brew and give your meat that “awesome” Starbucks flavor of torched possum butt hair.
Another thing you could do is use brewed coffee (again, high quality) as a spritz or baste for whatever you have on the smoker. I really like this for pork and beef because there’s some acidity and it helps tenderize while adding depth of flavor that kinda can’t be replicated by any other ingredient.

I do alot of smoking so I will be checking this out too.

 

[Swampwalker]

This Yankee does. Sparingly

 

[DelaWhere_Arrow]

This one too. I’m from DE, but close to Philly not Salisbury (iykyk). I guess that technically makes me a Yankee but does it count if my state like, IS the Mason Dixon line?

 

[Swampwalker]

The north will always welcome you. Bring your weapons.