There is a HUGE difference in using it IN a sauce or sop, like I do and he does vs. using it as the base, or the main ingredient like some people do.

You like hot stuff Wheel?

E

The coffee as a base sounds real interesting!!! I've just never heard of that. May I ask:
Why coffee as a base?
What does it do to the meat?
And how does effect the flavor?

A curious mind wishes to know???

As do I Cac!

E

Well,
The coffee really makes it taste different than other sauces. I don't put it on the meat meat while it;s cooking (although it would be just fine to do so).

you guys should try it..

Do you like hot stuff wheel?

E

Dude... are you hittin' on wheel? Not that there's anything wrong with that... 😰

I do indeed...

Give this one a try then, it is the one I use on my pork tenderloins, it's amazing! It's a 2 part mixture, you use the dry rub on the meat to give it seasoning, and then use the sop while cooking it. Not bbq, but could be used for briskets, tenderloins, ribs, chicken, and the rub is even good sprinkled on hot dogs on the grill.

Rub:

½ cup paprika
¼ cup ground black pepper
¼ cup salt
¼ cup sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
8-12 lbs of meat (brisket, pork loin, hot dogs, chicken, etc)

Rub the meat down, and the longer you can let the meat sit and soak up the flavors, the better it will be, I like to let it sit on the fridge for about 2-3 days in it if possible.

Sop:

12 ounces beer
½ cup cider vinegar
½ cup water
¼ cup canola or corn oil
½ medium onion chopped
1 clove garlic, minced
1 tbsp Worcestershire sauce
1 tbsp of the rub above

Combine the ingredients and warm over low heat. Roll the meat around in the sop to keep it good and moist as you cook it.

E

Since were posting recipes: Cuban pork butt. I never measure chit, so these are estimates

Marinade: 3 cups lime juice
2 cups orange juice
2 entire cloves of garlic crushed and minced
2 tablespoons of cumin
1.5 tablespoons salt
1.5 tablespoons pepper
Handful of fresh oregano

Marinate the butt overnight, cook low and slow over indirect heat. Once that sucker goes on the grill, pour all the marinade into a sauce pan, put in two chopped onions and boil it down until the onions are clear. Throw all that in a blender and use that as your basting sauce while the butt cooks. It is dee-lishus!

Anyone try Bill’s recipe?

I copied it I will try it and let you know some time soon. Got 3 butts in the freezer . I love to cook them I usually us mustard as a binder and cook to 200 around and about. Look at it and it will fall apart. Pork belly is another thing I cook and make burnt ends with.

No dam wonder I have gotten fat again.

I'm making a butt tomorrow. Already dry rubbed and in da fridge.

Did you use a binder?

Like mustard?

I ain't tellin' you...

Is it your mom’s secret recipe?

Mayo?

I have used hot sauce with great results

It’s his Mom’s secret recipe!

Short hand

Just sayin.....