Yes, a blog post with not meat pictures. Just sitting here thinking about a new rub idea that I am about to try out. I will call it my Zocalo Coffee Rub. This was inspired by a recent espresso tasting trip I took with the owners, roaster and manager of the Zocalo Coffeehouse in San Leandro. It reminded me of how incredible the actual beans of coffee can be in bringing interesting aromas and flavors to the palate.
My plan is to create a rub for use in my normal two rub process. It will most likely include some ingredients something like this.
1 cup finely ground coffee, Costa Rican
1/4 cup sweet paprika
1/4 cup cocoa powder
2 tablespoon chile powder
2 tablespoon dry mustard
2 tablespoons granulated garlic
This will form the first layer of rub I put onto a piece of meat. The second layer contains the black pepper, kosher salt and citrus rind of my usual top rub process. I have also been reserving some beef jus from a previous cook, that will form the basis of an injection that will probably end up in the brisket I intend to cook.