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Reviewed: Jun. 16, 2008

The aroma in my kitchen during an easy preparation time was delightful. The taste was simply wonderful, will use over and over again ! Thanks for sharing.

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Woodstock Nana


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Reviewed: Jun. 9, 2008

Pretty good, maybe a little spicy for some guests.

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an outstanding rub. I used whole crushed cumin for some extra zip. I used this on a pork cut in the Philippines called "Liempo" (a pork belly cut) that resembles a giant, 10 ounce piece of bacon (though uncured). Put it on overnight, and qued it the next day. It was unreal!! My guests, (all Filipinos) could not believe how good it was, and begged me for the recipe, which I did not tell!! As they say here, "Secret!!"

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Joaquin


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Reviewed: May 2, 2008

Good. Quite peppery, according to my son, but my husband and I enjoyed it. Used it on the rib-eyes.

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Michelle Bovenkamp

	Cooking Level: Expert Living In: Aurora, Colorado, USA
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Reviewed: Nov. 11, 2007

Strong flavor, but it still manages not to overpower the meat. The crust it created was yummy!

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Jaden B

	Cooking Level: Intermediate Home Town: Dover, New Hampshire, USA Living In: Enfield, New Hampshire, USA
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Reviewed: Oct. 4, 2006

This worked out GREAT! I rubbed it on chicken quarters & grilled it. The guys at the firehouse absolutely loved it...which was a surprise because when they saw me broiling the coffee & adding it to the mix I heard several cries of "I'm not eating that". So, word to the wise...if you're making this for a picky eater, assemble the ingredients out of sight.

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Dan

	Cooking Level: Intermediate Home Town: Beachwood, New Jersey, USA Living In: Ventnor City, New Jersey, USA
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Reviewed: Aug. 10, 2006

Very good and interesting. I am going to experiment more with coffee to come up with some different combinations! We used this on porterhouse steaks. I imagine that rib-eyes would work well also. Thanks.

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Breeze

	Cooking Level: Expert
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Reviewed: Aug. 10, 2006

Used this rub on a roast I slow smoked on the grill. People couldn't quite put their finger on one of the ingredients (the coffee), and they LOVED it. I will definately use this rub again.

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Al Schrank

	Cooking Level: Expert Living In: Minocqua, Wisconsin, USA
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Reviewed: Aug. 7, 2006

I used this on a goat roast that I cooked in the oven. I wrapped the roast after rubbing the meat and stuck it in the fridge for a few hours, and the flavor was actually pretty good. Just hints here and there of coffee, and otherwise just a little bit of peppery bite, but good flavor otherwise.

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