GoFrogs91

Had the frisée, not made it. Do you confit in pork fat? Interesting on the yolk trick. I would have thought that it would scramble. I'll have to try it.

Dstr8 - I think I just had a moment. I was scrolling through your pictures and was about to ask what the heck is up with the ice cream on the pulled pork and......scrolled to the next picture. A poached egg on a pulled pork sandwich? Good God man that looks delicious!! Thanks for sharing.

5698k - Does it incorporate into a bark after you smoke it? Fresh garlic or garlic powder?

Appreciate the input. I didn't notice the grit after pulling and the flavor of the meat was good. Maybe I will try a finer grind (espresso?) and give it another shot

So I tried a coffee cardomam rub last week on a chuck roast (LarryR's recipe). First mistake, I tried to do it without the oil. Nothing would stick. Scraped it back into the food processor and added oil until it reached a consistency of a can of frosting. Then I spread it all over the beef and refrigerated overnight. The next day, I smoked it over lump with mesquite. By the time it was ready to pull. The rub was still the consistency of peanut butter. I put my finger in it to taste and it was tasty, but gritty due to the coffee grounds. I ended up scraping most of it off due to concern of having a batch of gritty pulled beef. Anyone else tried this type of rub with success? Tips or advice would be appreciated. Sent from my iPad using Tapatalk