Post by drhenley on Jan 27, 2024 9:54:57 GMT -5
Further refinement/simplification on the coffee rub recipe.
Cooked some last night at deer camp with a recipe I have been tinkering around with.
The biggest (and best, suprisingly) change was to use dried minced garlic instead of fresh garlic, making it a truly dry rub. And allowing you to store the rub in the fridge for a while. And it rubs in much better. With the fresh garlic it was often too tacky and would ball up when rubbing it in.
And mincing the garlic was the messiest and most time consuming part of mixing up the rub.
I still need some refinement on exactly how much garlic but for now I am using a rounded tablespoon of dried minced garlic in place of 6 garlic cloves (or 3 elephant garlic clolves).
Recipe will be sufficient for a half a large backstrap.
Uses:
1 rounded Tablespoon of dried minced garlic
2 slightly rounded tablespoons of ground coffee (I use decaf, but that's up to you)
2 rounded tablespoons of brown sugar
1 level tablespoon of salt
2 heaping teaspoons of Italian seasoning
2 level teaspoons of ground pepper
1: Split the backstrap into two long strips and remove EVERTHING that is not bright red meat. I can't emphsize this enough.
No fat, no silverskin, NO BROWN MEAT. Cut it off.
2: Marinate the meat for two hours at room temperature in whatever marinade you prefer (I prefer Hoover Sauce*)
3: Add 1 rounded Tablespoon of dried minced garlic to a mixing bowl.
4: Add 2 slightly rounded tablespoons of ground coffee
5: Add 2 rounded tablespoons of brown sugar
6: Add 1 level tablespoon of salt
7: Add 2 heaping teaspoons of Italian seasoning
8: Add 2 level teaspoons of ground pepper
9: Mix rub well with a fork or whisk.
10: Remove meat from marinade, drain, pat dry with paper towel
11: Coat with rub and massage vigorously.
12: Let it sit a few minutes until the rub is moist and then pat (not rub) more rub on the meat until you've used it all up. Try to have an even coat all over.
13: Cook on covered grill, medium fire, turning once, until meat thermometer says "medium rare" or 145 degrees (I use a beef button thermometer)
OR
13: Cook in an oven at 450 degrees using a broiling pan, or in an air fryer at 400 degrees.
14: Take it off the grill (or out of the oven), wrap in two layers of foil, and let it rest for 5 minutes.
*Some terrible news about the Lee Family that created and sell Hoover sauce. The store in Louise, Mississippi burned down while Tim and Stan (Hoover Lee's sons) and Freeda (Hoover Lee's widow - Hoover passed away in 2020) were inside. Stan and Freeda were rescued but not Tim. Stan is in the ICU with severe smoke inhalation. Their sister was not there, fortunately, so she is fine.
Cooked some last night at deer camp with a recipe I have been tinkering around with.
The biggest (and best, suprisingly) change was to use dried minced garlic instead of fresh garlic, making it a truly dry rub. And allowing you to store the rub in the fridge for a while. And it rubs in much better. With the fresh garlic it was often too tacky and would ball up when rubbing it in.
And mincing the garlic was the messiest and most time consuming part of mixing up the rub.
I still need some refinement on exactly how much garlic but for now I am using a rounded tablespoon of dried minced garlic in place of 6 garlic cloves (or 3 elephant garlic clolves).
Recipe will be sufficient for a half a large backstrap.
Uses:
1 rounded Tablespoon of dried minced garlic
2 slightly rounded tablespoons of ground coffee (I use decaf, but that's up to you)
2 rounded tablespoons of brown sugar
1 level tablespoon of salt
2 heaping teaspoons of Italian seasoning
2 level teaspoons of ground pepper
1: Split the backstrap into two long strips and remove EVERTHING that is not bright red meat. I can't emphsize this enough.
No fat, no silverskin, NO BROWN MEAT. Cut it off.
2: Marinate the meat for two hours at room temperature in whatever marinade you prefer (I prefer Hoover Sauce*)
3: Add 1 rounded Tablespoon of dried minced garlic to a mixing bowl.
4: Add 2 slightly rounded tablespoons of ground coffee
5: Add 2 rounded tablespoons of brown sugar
6: Add 1 level tablespoon of salt
7: Add 2 heaping teaspoons of Italian seasoning
8: Add 2 level teaspoons of ground pepper
9: Mix rub well with a fork or whisk.
10: Remove meat from marinade, drain, pat dry with paper towel
11: Coat with rub and massage vigorously.
12: Let it sit a few minutes until the rub is moist and then pat (not rub) more rub on the meat until you've used it all up. Try to have an even coat all over.
13: Cook on covered grill, medium fire, turning once, until meat thermometer says "medium rare" or 145 degrees (I use a beef button thermometer)
OR
13: Cook in an oven at 450 degrees using a broiling pan, or in an air fryer at 400 degrees.
14: Take it off the grill (or out of the oven), wrap in two layers of foil, and let it rest for 5 minutes.
*Some terrible news about the Lee Family that created and sell Hoover sauce. The store in Louise, Mississippi burned down while Tim and Stan (Hoover Lee's sons) and Freeda (Hoover Lee's widow - Hoover passed away in 2020) were inside. Stan and Freeda were rescued but not Tim. Stan is in the ICU with severe smoke inhalation. Their sister was not there, fortunately, so she is fine.