Nirvana! - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Nirvana! (/showthread.php?tid=101297)

Nirvana! - DFen911 - 05-31-2010 One word WOW! So after asking here and reading up some more I was a lot more at ease letting the pork continue to cook. It got to a temp of 195 when I pulled it. I let it rest for 40 minutes and it came up to 200. OMG this was the BEST pork I have ever eaten. I even had a lady who isn't a big meat eater eat 2 slabs! It was so moist. I just cannot get over how this came out Well I also did a chicken, which had also sat in its own brine for 24 hours. I wasn't too sure about a rub for it so I fired off a message to Jean. Who gave me her coffee, cocoa rub mixture. Out of the brine, rinse and patted dry and given a light rub with olive oil and then the rub. I was dubious..cinnamon, cocoa, garlic, instant coffee...This is now a favorite and will be done again and again!!! I just LOVE this thing!! Next up...pork belly. Ordering tomorrow Re: Nirvana! - esgunn - 05-31-2010 Wow Denise! It looks fantastic! I am jealous. And hungry. Re: Nirvana! - BarbaraS - 05-31-2010 Wowwwwwwww..... Doesn't that look awesome!! I've gotta get me a smoker. But just a little one. Barbara Re: Nirvana! - cjs - 05-31-2010 Oh, welcome to my world of pork bellies, Denise - my favorite thing in the world!!! What a summer you're going to have. The coffee/cinnamon rub is also good on chicken thighs and smoker them a little while..... Re: Nirvana! - Mare749 - 05-31-2010 Wonder why I don't have that rub recipe? Denise, could you post it for us? Glad your pork and chicken turned out so well. It really looks fantastic! Re: Nirvana! - karyn - 05-31-2010 I'm so glad your pork turned out well. Congratulations on your first smoke! Now, please post the chicken rub. It sounds delicious. Re: Nirvana! - luvnit - 05-31-2010 Looks great! I bet it smelled wonderful too! Re: Nirvana! - cjs - 05-31-2010 It smells wonderful - I'll post it since it is my very own creation Cinnamon-Coffee Rub a Chef's Journey 1 tablespoon ground Saigon cinnamon 1/4 cup dark brown sugar 2 teaspoons instant espresso powder 2 teaspoons cocoa powder (not Dutch process) 2 cloves garlic -- very finely chopped Mix all the rub ingredients together. Slide your hand under the skin of the breast or better yet chicken thighs, taking care not to make holes in the skin. Loosen the filament all the way down to (and including) the legs. Take handfuls of the rub and massage the chicken under the skin. I use this for smoking also. My friend June Jacobs used this for one of her chickens when she did her thesis in France for a degree (can't remember the name of the degree) darn. Re: Nirvana! - labradors - 05-31-2010 This has been my favourite rub for a long time: Spice rub for ribs 2 T Cumin 1 T Chile powder 1 T dry mustard 1/2 T salt 1 1/2 t Cayenne 1 1/2 t Cardamom 1 1/2 t Cinnamon Re: Nirvana! - Harborwitch - 05-31-2010 Both of these sound really good. Copied and saved, thanks. Jean I do a coffee chocolate rub on lamb that's wonderful, very similar to yours but without the cinnamon. Yum.