maberi wrote:Hmmm, somehow I got wrapped up in playing Xbox 360 and the night was lost
mnp13 wrote:Last night we made a rub for a brisket that we were smoking for the party today. It is amazing, we actually sampled it right out of the bowl when it was done. W-O-W. We haven't eaten the meat yet but I can't imagine it won't be even better....
1/2 cup ground coffee or chicory (we used hazelnut coffee and ground the beans in a grinder until they were powder not just regular grounds)
1/2 cup coarse salt, kosher or sea
1/2 cup packed dark brown sugar
1/4 cup hot paprika
2 tablespoons ground cardamom (we used it from a spice jar, but next time I'm going to see if I can find some to grind fresh)
2 tablespoons ground ginger (we used it from a spice jar, but next time I'm going to grate fresh)
1/3 cup fresh chopped garlic (yes, 1/3 of a cup)
1/2 cup olive oil, or as needed (regular olive oil is better than virgin or extra virgin)
Combine all ingredients except for oil until well mixed, use a food processor or just mix by hand. Break up any clumps so that it is a uniform mixture. Stir in enough oil to make a thick paste. Use rub the day it is made, cover and refrigerate until using. Makes about 2 cups, good for a 6-8 pound brisket.
1/3 cup fresh chopped garlic (yes, 1/3 of a cup)
mnp13 wrote:LMM wrote:Genny cream ale? Really?
g-r-o-s-s
mnp13 wrote:Last night we made a rub for a brisket that we were smoking for the party today. It is amazing, we actually sampled it right out of the bowl when it was done. W-O-W. We haven't eaten the meat yet but I can't imagine it won't be even better....
1/2 cup ground coffee or chicory (we used hazelnut coffee and ground the beans in a grinder until they were powder not just regular grounds)
1/2 cup coarse salt, kosher or sea
1/2 cup packed dark brown sugar
1/4 cup hot paprika
2 tablespoons ground cardamom (we used it from a spice jar, but next time I'm going to see if I can find some to grind fresh)
2 tablespoons ground ginger (we used it from a spice jar, but next time I'm going to grate fresh)
1/3 cup fresh chopped garlic (yes, 1/3 of a cup)
1/2 cup olive oil, or as needed (regular olive oil is better than virgin or extra virgin)
Combine all ingredients except for oil until well mixed, use a food processor or just mix by hand. Break up any clumps so that it is a uniform mixture. Stir in enough oil to make a thick paste. Use rub the day it is made, cover and refrigerate until using. Makes about 2 cups, good for a 6-8 pound brisket.
LaylaWoobie wrote:the fungus must have gotten to his brain.
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