Quote Originally Posted by 32t View Post
Let us know how the coffee rub turns out.
Aye... and that's the rub. The coffee.

Am I too smart for my own good? See, what the recipe I'd used wrote was: "2 tablespoons coffee, grounds", but no mention of grind -- coarse? medium? fine? (we think of "grind" together with "honing", am I right?) Anyway, I went Googling "coffee rub grind" (and variations), and came up with this: "The same size as kosher salt." OK... sounds kosher, to me; so that's what I did... I ground 40g of medium-roast, Eight O'Clock 100% Colombian Peaks to that approximate size. Result? It was too coarse. That is, although not submerged in liquid, over the course of 16 hours the grounds did absorb moisture and expanded, making them "gritty" when consumed. The meat, itself, however, was softer and tastier than any pot-roast my "sainted" mother ever cooked.

So. Next time (probably next weekend, since I only used half of that 2.6lb beef cheek) I'll use a mix of espresso-grind Lavazza Cremo e Gusto and Qualita Rossa (both of which I use, 50:50, in my daily moka-pot brew), together with the rest of the original recipe. And yes, I'll report back... Sir!