The most underrated BBQ ingredient…COFFEE!!!
by Joseph Trichilo
As a quality focused coffee roaster, my passion is to provide our customers with coffee beans that will have their morning brew singing. Over the last several years, I began viewing coffee as an ingredient, using the grounds and beverage to make a variety of recipes. I am blown away by the depth of delicious flavours coffee can add to grilled meats or vegan BBQ. To think, this ubiquitous beverage that touches the palates of so many can have more to offer. Well, I am here to say that coffee is worthy of much more attention!
Below I am going to share with you a coffee rub and BBQ sauce recipe that I have modified over that last year in my pursuit to master the grill, with freshly roasted coffee as my sidekick. WARNING: these amazing flavours will surely rock the palates of your close amigos this summer.
Before I get started, I want to add that the basis for any good recipe is fresh, high-quality ingredients. Having great coffee, freshly ground and brewed, to use in your recipes is no different. The quality of the coffee beans that gets placed inside our bags is very important to us. Don't settle for poorly roasted or stale coffee beans that will leave you with unappealing flavours. The interesting thing is that coffee offers a wide range of flavours when roasted properly, so look to experiment with different coffee beans for a taste that you crave.
Have a little fun with your choice of coffee here. I decided to use our single origin Peru Cajamarca whole bean to create this rub recipe for its sweet toffee and pecan notes, with citric undertones.
- 2 tbsp ground coffee (moka pot grind size)
- 1 tbsp dark brown sugar (packed) or organic cane sugar
- 1/2 tsp paprika
- 1 tbsp coarse salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper flakes
- 3 freshly minced garlic cloves
- 1 tsp ground mustard (optional)
- 1 tbsp dried oregano (optional)
- Thoroughly mix all ingredients together.
Spicy Coffee BBQ Sauce
With this particular BBQ sauce, I went with a bolder profile for my coffee of choice. I used our Brazil Minas Gerais single origin whole coffee beans for the brewed coffee portion of the recipe for its dominant bolder flavours of dark chocolate. Our Papua New Guinea works great as well with its raw sugar like profile.
- 1 and 1/4 cup coffee; freshly brewed
- olive oil for pan
- 4 finely chopped garlic cloves
- 1/2 onion diced
- 1 lbs (about 4 medium-sized) ripe diced vine tomatoes
- 1/4 cup balsamic vinegar
- 1/2 cup apple cider vinegar
- 1 tsp organic coconut or granulated cane sugar
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/4 tsp ground brown mustard
- 1 tbsp honey (substitute maple syrup for a vegan version)
- 1 tbsp dark molasses
- 1 tbsp Worcestershire sauce (vegan and non-vegan options both taste amazing)
- 1/4 tsp cayenne pepper flakes
- 1 red chilli pepper; seed removed and chopped
- In a medium pot, saute garlic and onion in olive oil until lightly browned.
- Cook vine tomatoes (make sure they are ripe) for 15-20 minutes over medium heat until thickened. Stir frequently.
- Pour balsamic and apple cider vinegar into the pot and cook for 5-6 minutes over medium heat, stirring frequently.
- Add brewed coffee and remaining ingredients. Cook for 10-15 minutes on medium heat, stirring frequently until sauce thickens.
- Remove sauce from heat and let cool. Stir occasionally.
- Run through the blender to blend all ingredients.
- Keep unused sauce refrigerated for up to two weeks.
There you have it. Eat well, drink amazing coffee and enjoy the sun. If you have any questions or suggestions, you can send us a facebook message through our website or email us at firstname.lastname@example.org