Uncle Bucs Coffee Meat Rub Recipes
UNCLE BUC'S COFFEE MEAT RUB
A stimulating rub for meat that is easily made with ingredients you probably already have. Excellent on porterhouse steaks, and pretty good on chicken and lamb.
Provided by MTKRIZMAN
Categories Sauces and Condiments
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Place the ground coffee on a sheet of aluminum foil, and place about 6 inches from the heat source. Broil for about 45 seconds, shaking the foil about every 10 seconds, or whenever you see smoke.n
- In a small bowl, stir together the coffee, black pepper, salt, cayenne pepper, and cumin. Rub into steaks, or pound in with a meat mallet. Grill as desired.n
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1443.7 mg, Sugar 0.1 g
UNCLE BUC'S COFFEE MEAT RUB
A stimulating rub for meat that is easily made with ingredients you probably already have. Excellent on porterhouse steaks, and pretty good on chicken and lamb.
Provided by MTKRIZMAN
Categories Sauces and Condiments
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Place the ground coffee on a sheet of aluminum foil, and place about 6 inches from the heat source. Broil for about 45 seconds, shaking the foil about every 10 seconds, or whenever you see smoke.n
- In a small bowl, stir together the coffee, black pepper, salt, cayenne pepper, and cumin. Rub into steaks, or pound in with a meat mallet. Grill as desired.n
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1443.7 mg, Sugar 0.1 g
UNCLE BUC'S COFFEE MEAT RUB
A stimulating rub for meat that is easily made with ingredients you probably already have. Excellent on porterhouse steaks, and pretty good on chicken and lamb.
Provided by MTKrizman
Categories Sauces and Condiments
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Place the ground coffee on a sheet of aluminum foil, and place about 6 inches from the heat source. Broil for about 45 seconds, shaking the foil about every 10 seconds, or whenever you see smoke.
- In a small bowl, stir together the coffee, black pepper, salt, cayenne pepper, and cumin. Rub into steaks, or pound in with a meat mallet. Grill as desired.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1443.7 mg, Sugar 0.1 g
UNCLE BUC'S COFFEE MEAT RUB
A stimulating rub for meat that is easily made with ingredients you probably already have. Excellent on porterhouse steaks, and pretty good on chicken and lamb.
Provided by MTKRIZMAN
Categories Sauces and Condiments
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Place the ground coffee on a sheet of aluminum foil, and place about 6 inches from the heat source. Broil for about 45 seconds, shaking the foil about every 10 seconds, or whenever you see smoke.n
- In a small bowl, stir together the coffee, black pepper, salt, cayenne pepper, and cumin. Rub into steaks, or pound in with a meat mallet. Grill as desired.n
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1443.7 mg, Sugar 0.1 g
EASY COFFEE RUB FOR MEAT
Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you're looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb Make Ahead Tip: Store in an airtight container for up to 1 month.
Provided by CaliforniaJan
Categories Low Protein
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
- EXTRA-FIRM TOFU.
- 30 minutes to overnight.
- 2-3 minutes per side.
- SALMON FILLET.
- 30 minutes.
- 3-5 minutes per side.
- CHICKEN BREAST boneless, skinless.
- 2 hours to overnight.
- 6-8 minutes per side; 165°F.
- CHICKEN THIGHS boneless, skinless.
- 2 hours to overnight.
- 6-8 minutes per side; 165°F.
- CHICKEN THIGHS bone-in, skinless.
- 2 hours to overnight.
- 15-25 minutes, turning occasionally; 165°F.
- DUCK BREAST boneless, skinless.
- 2 hours to overnight.
- 4-8 minutes per side; 150°F.
- PORK CHOPS bone-in, 3/4" thick.
- 2 hours to overnight.
- 3-4 minutes per side; 145°F.
- PORK TENDERLOIN.
- 2 hours to overnight.
- 14-16 minutes, turning occasionally; 145°F.
- FLANK STEAK.
- 2 hours to overnight.
- 6-8 minutes per side; 140°F for medium.
- STRIP STEAK bone-in, 3/4"-1" thick.
- 2 hours to overnight.
- 4-5 minutes per side; 140°F for medium.
- LAMB LOIN CHOPS.
- 2 hours to overnight.
- 5-6 minutes per side; 145°F for medium.
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