by Beth Politsch

I can’t resist a good cup of coffee. The aroma alone is enough to make me veer off course in the supermarket to grab a bag of freshly roasted beans. And when I wake up in the morning, the first thing I do is turn on my coffee pot.

So when Backyard Bash got a couple of coffee-infused products for barbecuing, I was curious about how the flavor of coffee could work with grilled and smoked meats. While coffee-flavored desserts are familiar to me and can be found on most any restaurant menu (and because my morning coffee may taste something like a dessert due to a liberal pour of flavored half and half), it had never occurred to me to use coffee grounds like any other spice on my rack for savory meats.

But according to gourmands the world over, it has just as much a place among the coriander, thyme, paprika and ground ginger bottles in your cabinet as do basil and oregano. In fact, ground coffee might just be the most versatile spice you own. Experts have identified over 900 unique flavors in coffee. Compare this to another favorite beverage/cooking additive, wine, which has around 600 identifiable flavors and you’ve got a veritable goldmine of flavors for cooking.

Roasted nuts, ripe dark berries, bittersweet chocolate and fruit-like undertones are just a few of the flavors found in many coffees that are naturally complimentary to meats. But cooks should take into account the strong flavor of coffee when using it in a spice blend. Coffee should enhance the flavor of your meat, not overwhelm it. So experts suggest balancing it with other robust spices to keep it from dominating.

So what spices pair well with coffee? Try a light-roast coffee, like an Ethiopian blend, mixed with lemon peel, orange peel, kosher salt and dried basil for chicken or fish. Or, for ribs or beef, try your favorite ground French roast or espresso with chili powder, paprika, garlic powder, coriander, cumin, kosher salt and pepper. Other flavors that mix well with freshly-ground black coffee are citrus, cinnamon, allspice, cloves, salt, garlic, ginger and pepper.

Besides contributing an incredible variety of flavors that compliment barbecued meats, coffee also helps to seal in juices and tenderize. Meats seasoned with coffee will be succulent and develop a beautifully caramelized exterior bark. But don’t limit yourself to using coffee in dry rubs for your savory cooking. For instance, a bit of coffee will intensify chili essence when cooking with peppers. Brewed coffee can also be partially substituted for stock or water in stews, sauces and baked beans.

At Backyard Bash, we carry two coffee-infused products: Dizzy Pig Red Eye Express and Roasterie Coffee Barbecue Sauce. Try these or make your own! I’ve included a list of links to recipes below so you can start experimenting in your own kitchen.

Millionaire Brisket with Coffee and Beer Mop Sauce
Ribeye Steaks Marinated in Coffee
Chipotle Java Rubbed Tenderloin
Black Coffee Barbecue Sauce
Chili Rubbed Baby Back Ribs W/ Dark Roast Coffee Barbecue Sauce
Slow-Smoked Turkey with Cane Syrup-Coffee Glaze
Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw