I am using spiced in the English sense of the word where, in the Middle Ages, spiced meant adding exotic spices from North Africa and the Middle East.
When cooking, 2 tsp will be plenty for 1.5 lbs of salmon or a generous ribeye.
Recommended meats for this: Beef: ribeye, porterhouse, t-bone, plate ribs, brisket; Fish: Salmon, mackerel, swordfish, other oily fish (don’t use on white fish). I wouldn’t use it on pork or poultry, but your mileage may vary.
1 tbsp fine ground coffee - use something strong and robust, like French roast
1 tbsp sweet paprika
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp kosher salt
I started working on this a few months ago, have tested on salmon and ribeyes, so far. Love to hear back from pit members that try it out.
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