Coffee Pepper

by Lawrence Heath November 01, 2014 1 Comment

Coffee-Grinder_260x260   In my never-ending pursuit for new BBQ ingredients, I may have stumbled onto a new weapon of flavor, Coffee Pepper. This ingredient blend, whole peppercorns coarsely ground together with Starbucks dark Italian roast coffee beans, is my new tool for building layers of flavor. This summer I received a manual coffee grinder as a gift, hand-crafted here in the good old U.S.A. by The Red Rooster Trading Company, and have enjoyed the depth of flavors from steeping various grades of hand ground roasted coffee beans in a bath of hot water. After various experiments grinding whole beans from my local grocery, I dialed into the heavy coarse grade in brewing my favorite morning indulgent of choice. Over the past few years, I have added prepackaged finely ground pepper with a little regular prepackaged ground coffee to my BBQ rub mixes with good results. But on one recent Saturday morning, I was out of ground coffee to add to a fresh batch of BBQ rub so I added a few scoops of coffee beans to my scoops of pepper corns. The resulting blend had a look and feel similar to crushed black pepper with but sweetly rich aromatics from the Arabica coffee beans. I am still blending different amounts of pepper corns with coffee and would like to know your results if you give this a shot. Just leave me a comment.


Lawrence Heath
Lawrence Heath

Author


1 Response

Britta
Britta

January 14, 2016

Wow… this is really cool!! Sounds delicious. So glad the Camano is working for you!!

Leave a comment

Comments will be approved before showing up.


Also in Blog

Moonshine Brine Pork Chops
Moonshine Brine Pork Chops

by Lawrence Heath August 24, 2015 6 Comments

Last Saturday I enjoyed grilling for one of my favorite family gatherings, a birthday party, and grilled Moonshine Brine Pork Chops by request to go with cooked vegetables and salad prepared by my wife. Give Moonshine Brine Pork Chops a test drive and you will be in for a treat. The loin cuts are where we get pork chops from the pig and the filet mignon from beef. This cut from high on the back of the pig is also the source for the phrase “living a little higher on hog” in contrast to the cheaper cuts like Boston butt, picnic ham and bacon found a little lower on the animal.

Continue Reading →

Rubbing the pork
Rubbing the pork

by Lawrence Heath July 24, 2015 2 Comments

A long time friend living in Nashville  emailed me today and suggested I give people a little more, step by step, detail on just how I like to rub, smoke and sauce pork BBQ.  So, here we go!  I will go over my five to ten minute prep on the day before putting the meat on the actual smoker. Day 1 BBQ Prep 1. Simply tear open a five ounce, net weight, bag of Fire of Coals Pork Rub  and pour the contents in a large pan (or, about 1/3 of a pound bag). No measuring cups or spoons are needed.

Continue Reading →

Custom Home Pubs connects to help feed the hungry
Custom Home Pubs connects to help feed the hungry

by Lawrence Heath July 07, 2015 1 Comment

Continue Reading →