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Old 07-17-2006, 01:30 PM   #11
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Thank you GB It is what i had in my mind. I see what it is then.

Wonderfull ! I'm improving my english in a very plaisant way

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Old 07-17-2006, 01:34 PM   #12
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I am glad to hear that Sabrine

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
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Old 07-17-2006, 02:43 PM   #13
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Originally Posted by nytxn

What do you use this rub on? How does it come out tasting?
I saw that recipe posted on another forum, and it was used on brisket before smoking it. Salt the meat first, then rub, then smoke.

Looks good - I'd try it!

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Old 12-25-2006, 10:51 PM   #14
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I have got to try this. I do not know what on but I gotta try it!
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Old 12-25-2006, 11:36 PM   #15
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Tony Danza had a chef on his show last year who mixed a typical marinate and coated some expensive steaks with dry coffee grind and then put them on a hot counter top grill. The chef talked about the bitterness of the meat and how his side dish would offset the taste. The side dish was something like asparagus sauteed in olive oil with a sprinkle of cheese.
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Old 12-25-2006, 11:47 PM   #16
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OOOO... I can almost taste it. The bitterness burnt flavor of coffee and chocolate is to die for in my book anytime! I was surprised, this time of year in Colorado, that asparagus was reasonably priced.
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Old 12-26-2006, 05:18 AM   #17
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Originally Posted by rickell
I have heard this is good but for some reason coffee and meat just does
not sound good. Is the coffee flavor strong?
I think this sounds intriguing--with the hot spices added too.
Martha Stewart had Jean Georges Vongerichten on her show one time and he used finely ground espresso beans to coat a venison tenderloin before searing and roasting.
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Old 01-22-2007, 10:44 AM   #18
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I love good a great cup of coffee and an excellent chocolate dessert After I eat my meat.....Or maybe just a good cup of coffee with Irish cream...


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