Coffee and beef go together like…. uh… well all other things that go together great. The coffee flavor mellows and enriches the beefy taste. My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender. Perfect. And that’s not the only great use of this rub, either. A little sprinkle on burgers just before grilling them really gives them a fantastic rich different flavor.
You can use whatever coffee suits your fancy, but for me, the best is the coffee from Cafe du Monde. It has a wonderful chicory flavor that is incredibly rich and compliments beef perfectly. You can now find Cafe du Monde coffee in most grocery stores, thankfully, so you don’t have to go to New Orleans to get it. However, going to New Orleans is never a bad idea, so next time you go, bring back some coffee.
Coffee Rub for Beef
Servings 6 cups
- 2 cup light brown sugar
- 2 cups freshly ground black pepper
- 1 cup kosher salt
- 1/2 cup chili powder
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/3 cup ground coffee
For smoking beef cuts
Rub all sides of the beef with prepared yellow mustard.
Apply the rub liberally. Wrap in foil or place in a resealable container and refrigerate for at least 4 hours, up to 12 hours, before smokng.
Well, hot diggity dog! Get me some cheese and crackers and fast! This beef summer sausage came out tasting fantastic! Perfect texture, too. Boy, I could not have been happier with it. Great beefy flavor with a hint of smoke and pepper.
I made my beef summer sausage ‘log’ a bit bigger round than I had thought, close to 2 inches. Not that that was a bad thing, but next time I’ll shoot for a size that fits more perfectly onto a cracker. A little meaty overhang isn’t a bad thing, mind you.
And I might add a bit of heat next time. I’m thinking that a few good sized pinches of red pepper flake ought to do it!
Also try my homemade Italian sausage. I love serving smoked sausage with my Sriracha mustard dipping sauce.
Beef Summer Sausage
Prep Time 5 minutes
Cook Time 16 hours
Total Time 16 hours 5 minutes
Servings 1 pound
- 2 pounds 95/5 ground beef the leanest you can find, preferably
- 2 tablespoons Morton's Tender Quick
- 1 tablespoon Liquid Smoke
- 1 teaspoon smoked black pepper or use regular black pepper and add a bit more Liquid Smoke
- 1 teaspoon garlic salt
Place the meat into a bowl and add the Tender Quick. Mix well. Cover and refrigerate overnight.
The next day, start by preheating your oven to 225 F.
Add the Liquid Smoke, pepper and garlic salt to the meat and mix very well.
Divide the meat into two equally-sized halves and form into logs.
Transfer to a baking sheet and bake for 4 hours.
Remove and let cool completely before slicing thin and serving with sliced cheeses and crackers.
It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to make, couldn’t get any easier to cook, and are the perfect cold-day food. Ground pork and beef get mixed with rice and a few spices to make a tender, flavorful stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure!
The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. I’m not sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good.
Also try my roasted cabbage wedges with onion Cajun sauce.
Slow Cooker Stuffed Cabbage Rolls
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 cabbage rolls
For the cabbage rolls
- 1 large head of green cabbage
- 1 large egg beaten
- 1/4 cup chicken broth
- 1/4 cup white onion minced
- 1 teaspoon garlic powder
- 1 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1 cup uncooked long grain rice
- Red pepper flake or hot sauce to taste (optional)
For the sauce
- 1 15 ounce can tomato sauce
- 2 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 10.75 ounce can condensed tomato soup
- Red pepper flake or hot sauce to taste (optional)
Bring a large pot of water to a boil.
Remove the core from the cabbage but keep the leaves intact.
Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
Chop any remaining cabbage and use it to line the bottom of your slow cooker.
Place the remaining cabbage roll ingredients into a large bowl and combine well.
Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
Let cool 15 minutes before serving with sauce spoon over the tops.