anyone have a method or recipe?
I’m talking used NOT decaf grounds for pork chops.
brown sugar? smoked paprika?
Is there any particular reason that you plan on using “used” ground coffee vs. fresh? Most of its flavor is cooked out at that point.
I’ve only ever used fresh ground coffee in rubs. Here are a few recipes that might be of interest to you (but they all use freshly ground coffee):
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the only reason I was thinking “used” was the “recycle” element.
but of course used are still good for buggy whip.
thanks for the links.
for those recipes, would one rub just prior to or somewhat in advance of cooking?
ah, never mind. I see one calls for 30 to 2hrs before.
I’ve not found the time the rub spends on the meat prior to cooking/grilling/smoking to be significant.
No guru, no method, no teacher.
I frequently add a little ground coffee to BBQ rubs. I think it improves the bark on shorter cooks, maybe adds a little umami. Definitely darkens the final product
Sometimes I just add the dregs from the grinder bin.
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Edit - I just re-read the NYT recipe and note it calls for a quarter cup of ancho to be used on 4-6 large steaks. Seems like a lot; have you been able to try this recipe yet? But it does have rave reviews.
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