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Kona rubbed, smoked tri-tip roast

KingTM

All Big 10
5 Year Member
A buddy of mine has family in Hawaii and I was telling him how much I like real (non-blended) Kona coffee and he mentioned that he had access to some of the real stuff. I didn't think much of it until he brought some in. My mind immediately went to cooking with it, versus brewing and drinking it.

I sat on the Kona for about three weeks until I finally decided to do a rub with it. I went down to my local butcher and got a 3lb tri-tip roast (that stuff is expensive!) and mixed up a batch of Kona rub with the following:

1/4 cup Kona coffee
1/4 cup brown sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp smoked paprika
2 tbsp corriander
2 tbsp chipotle powder
1 tbsp ground mustard
2 tsp cinnamon

Rubbed the roast, covered and let sit in the refrigerator for a couple of hours. Once the rub was set, i put the roast on Oak and Cherry smoke at about 225 degrees until it reached 135 degrees, internally (about 2 hours). I then pulled the roast, let it rest for just a few minutes and then sliced it for serving. That was the best roast I have ever had. No question. If I had to do it over again, I probably would have used a less expensive cut of meat. I did a double take when they rung me up. Yeah I know, I should have checked the price but they didn't have any on display and I had to request it at the counter. Other than that, it was incredible. Smoky, moist, tender and that bit of bark and heat were outstanding.

Served it with a side of garlic (heavy, heavy garlic) mashed potatoes and wilted spinach with sauteed onions, garlic and mushrooms.

All in all, a great meal and this will be a go-to when having a "nice" dinner for company in the future. I would post pics but I was a bit deep into my "experimental" cooking mindset (drunk) by the time I plated it and the pic I did get doesn't do it much justice.
 

RedRum

Varsity
5 Year Member
A buddy of mine has family in Hawaii and I was telling him how much I like real (non-blended) Kona coffee and he mentioned that he had access to some of the real stuff. I didn't think much of it until he brought some in. My mind immediately went to cooking with it, versus brewing and drinking it.

I sat on the Kona for about three weeks until I finally decided to do a rub with it. I went down to my local butcher and got a 3lb tri-tip roast (that stuff is expensive!) and mixed up a batch of Kona rub with the following:

1/4 cup Kona coffee
1/4 cup brown sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp smoked paprika
2 tbsp corriander
2 tbsp chipotle powder
1 tbsp ground mustard
2 tsp cinnamon

Rubbed the roast, covered and let sit in the refrigerator for a couple of hours. Once the rub was set, i put the roast on Oak and Cherry smoke at about 225 degrees until it reached 135 degrees, internally (about 2 hours). I then pulled the roast, let it rest for just a few minutes and then sliced it for serving. That was the best roast I have ever had. No question. If I had to do it over again, I probably would have used a less expensive cut of meat. I did a double take when they rung me up. Yeah I know, I should have checked the price but they didn't have any on display and I had to request it at the counter. Other than that, it was incredible. Smoky, moist, tender and that bit of bark and heat were outstanding.

Served it with a side of garlic (heavy, heavy garlic) mashed potatoes and wilted spinach with sauteed onions, garlic and mushrooms.

All in all, a great meal and this will be a go-to when having a "nice" dinner for company in the future. I would post pics but I was a bit deep into my "experimental" cooking mindset (drunk) by the time I plated it and the pic I did get doesn't do it much justice.
I think the coffee angle is a pretty good one.

My last brisket, I added some coffee to the rub (Nespresso capsule opened up. Or any espresso grind). And later, when I wrapped it added a shot of espresso. I really liked the results.
 

KingTM

All Big 10
5 Year Member
I think the coffee angle is a pretty good one.

My last brisket, I added some coffee to the rub (Nespresso capsule opened up. Or any espresso grind). And later, when I wrapped it added a shot of espresso. I really liked the results.
I can't wait to try this on a brisket, myself. Sounds very tasty.
 

KingTM

All Big 10
5 Year Member
Especially when slicing with an electric knife.

I thought I cut it against the grain. Did I not? Admittedly, that was a lost night. :wow:
 
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