THE COOK’S TOUR
This coffee (¡Si!), aji chile (¡Si!), and cocoa powder (¡Si!) rub is great for cooking a first-cut brisket in either a sous vide or a smoker. I shred the meat and put it on my Costa Rican-inspired arepas.
The aromas and flavor are amazing!
- 1-2 dried aji amarillo chile peppers, destemmed, deveined, deseeded.
- 2 tsp finely ground coffee (Espresso grind)
- 2 tsp Pernigotti cocoa powder
- 2 tsp Himalayan Pink Salt
- 1.5 tsp. roasted garlic powder
- 2 tsp. onion powder
- 1 pinch (1/8 tsp.) ground sumac
- 1/2 tsp smoked hickory salt
- 4-5 fenugreek leaves
- 1/4 tsp ground cumin
- 1/2 tsp urfa biber pepper flakes
- 1 tsp achiote powder
- Deseed the pepper pod, and remove the connective tissues, where the heavy heat is stored. Leave a bit in if you want the rub spicier, but if you want the amazing aji chile’s BIG flavor, pull it all out.
- Add the ingredients to a coffee grinder or small electric chopper/grinder.
- For the coffee mill/grinder, grind until the whole is combined and fine. For the chopper (in the photos), pulse grind, then chop, then grind, back and forth, until the spice mix is a powder. If you’re a masochist, you can use a mortar/pestle.
- When finished, it will look like grains of sand:
- Apply to a meat, or it can be stored for use for about eighteen months.
This spice mix is built best for a sous vide.
If you are going to put the meat into a smoker, omit the smoked hickory salt and add an equal amount of the Himalayan pink salt. You can grill it as well, but I would vacuum seal it for 24 hours for a large brisket 2.5 lbs.+ (1.13 Kg.) , 12-14 hours for smaller ones.