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Cajun Coffee Dry Rub

Could it possibly be true…could I be blogging for the second day in a row?! ┬áThe heavens rejoice and I am feeling so excited to have my kitchen fully unpacked, only a few small projects to do, and to have my camera back out and in action!

It’s amazing how quickly I got used to not blogging, and how it feels weird to start thinking about it again every time I want to bake or cook. ┬áIt feels good to be back, though. ┬áCathartic. ┬áYummy.

Note to self: whipping together a late-night giant batch of cookies (chocolate snicker doodles) to “test the oven” only works if you manage to bake them, rather than just eating most of the dough and having a belly ache the next morning.

I’m trying to stop using “stress” and “moving” as excuses to eat whatever I want, whenever I want. ┬áTime to get back on the lean and green bandwagon and try limiting myself to, you know, three cookies a day instead of six.

Starting with pork chops!

I threw together this dry rub quickly so that Fritz could grill the pork chops and corn while I figured out what to do with some green beans and pine nuts (answer: butter).

Cajun Coffee Dry Rub

  • 1/4 C finely ground coffee
  • 1/4 C Cajun spice mix (we happened to have a premixed spice–if you don’t, try using a combination of any of these: chili powder, garlic powder, onion powder, paprika, salt, and pepper together with a little cayenne for heat)

Combine and store in a glass or plastic container.

To use, dry the meat with a paper towel (we made two big pork chops) and rub the seasoning directly onto all surfaces of the meat.  Grill over high heat for a few minutes on each side.  Take off the grill, cover with foil, and allow to rest for a few minutes minutes to finish cooking.

By the way, I was talking with a few coworkers about cooking (one of our favorite topics at the clinic) and as of 2011, the Department of Agriculture cooking regulations dropped the “safe internal temperature” of pork from 160 degrees to 145 degrees–meaning your pork can safely be tender and pink in the middle.

I had always thought that to be safe, pork had to be cooked to whiteness through and through (still true of ground pork), but it tasted mighty fine to have a nicely pink and juicy chop without worrying about trichinosis or E. coli.

Not that I worry much about foodborne pathogens in general, but still.  Some of you might!

Anyway, enough of that.

The coffee Cajun rub was delicious! I love a good dry rub–it really added a salty and tasty crust that was more Cajun than coffee.

It also blackened beautifully.

Do you eat pork cooked medium or are you still well-done people?

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2012/05/04/cajun-coffee-dry-rub/


2 pings

  1. Scott

    Glad you’re posting again!

  2. Marisa

    While I’m sure your risk of food borne illness was still very small with these pork chops, a lot of beef is machine tenderized (hammered by little blades to break up the tough tissue) and therefore it is vulnerable to contamination – long story short, I stay on the well-done side of all my meat!

  3. Nuts about food

    I like the idea of a coffee rub, have read about them but never made one yet. I am the kind of person that eats everything rare except pork because my mother had a severe case of trichnosis when I was a child. SO it is good to know it is safe to eat it a little bit less well done. Then again I do sometimes have Thai ground pork cooked in lime juice… oops! ;o)

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