- Joined
- Jun 26, 2021
- Messages
- 376
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.Anybody ever try these or have any recipes for this? Seen it lots recently on cooking shows n looks delicious.
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 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 can only guess which one of you tears the bathroom up more.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 do alot of smoking so I will be checking this out too.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.