|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
28-06-2007, 01:27 PM
posted to rec.food.cooking
|
|||
|
|||
Espresso Rub for chicken
Espresso Rub
Enough for 3 lbs of chicken ¼ cup (50 mL) ground coffee beans (espresso or dark roast) 3 Tbsp (45 mL) packed brown sugar 2 Tbsp (30 mL) chili powder 2 Tbsp (30 mL) paprika 2 tsp (10 mL) salt 2 tsp (10 mL) ground cumin 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) ground ginger Choose your rub and mix the ingredients until well blended. Store the rub in an airtight container until needed. Coat chicken generously. Throw out any leftover rub that's come in contact with raw chicken. Preheat grill. Grill over medium heat, with the lid down, until a meat thermometer inserted into the thickest part reads 170F for chicken pieces or 180F for a whole chicken. Boneless skinless pieces - about 5-7 minutes per side Bone in pieces - about 10-15 minutes per side Whole chicken - about 90 minutes Remove chicken from the grill and let stand for 10-15 minutes before serving to allow the juices to settle. Manitoba Chicken Producers at www.chicken.mb.ca -- The house of the burning beet-Alan It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore 
|
|
28-06-2007, 04:15 PM
posted to rec.food.cooking
|
|||
|
|||
|
Espresso Rub for chicken
"hahabogus" wrote in message
... Espresso Rub Enough for 3 lbs of chicken ¼ cup (50 mL) ground coffee beans (espresso or dark roast) 3 Tbsp (45 mL) packed brown sugar 2 Tbsp (30 mL) chili powder 2 Tbsp (30 mL) paprika 2 tsp (10 mL) salt 2 tsp (10 mL) ground cumin 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) ground ginger Choose your rub and mix the ingredients until well blended. Store the rub in an airtight container until needed. Coat chicken generously. Throw out any leftover rub that's come in contact with raw chicken. Preheat grill. Grill over medium heat, with the lid down, until a meat thermometer inserted into the thickest part reads 170F for chicken pieces or 180F for a whole chicken. Boneless skinless pieces - about 5-7 minutes per side Bone in pieces - about 10-15 minutes per side Whole chicken - about 90 minutes Remove chicken from the grill and let stand for 10-15 minutes before serving to allow the juices to settle. Looks very nice. Think I'll try this on my beer-can chicken this weekend. Jon
|
Linear Mode
