I've been working on some dry rubs for grilling season. Here is one that I think is closest to primetime:
2 parts ground coffee
2 parts fresh ground black pepper
1.5 parts salt
1 part brown sugar
1 part cumin
Cayenne pepper to taste
I've tried this on pork tenderloin, flank steak, and chicken and been happy with the results. This is best on a grill because a little smoke wakes this up. I'm still experimenting with marinade times, but longer is often better.
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