Chipotle Coffee Chicken

Ingredients

• 3 lbs chicken breast cut in half
• 1/2 cup N.O. Brew Medium Roast Ground Coffee
• 1/2 cup Lager
• 1/2 cup brown sugar
• 2 limes juiced
• 2 chipotles chopped
• 2 tablespoons adobo sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons corn starch loosened with a splash of water
• Lime wedges

Instructions

• Combine coffee, lager, sugar, lime juice, chipotles, adobo sauce, salt, and pepper. Reserve half of the marinade for future use, and use the remainder to marinade the chicken for 4 hours.
• Heat grill on high. Pat chicken dry and grill for 6-7 minutes a side until 165 deg F.
• As chicken grills, set small saucepot on medium-low heat (great time to use the side burner on your grill). Whisk in the loosened cornstarch and cook until just thickened.
• Once chicken is cooked, let rest for 3 minutes until slicing, topped with the sauce. Served paired with grilled peppers and onions as shown.

COFFEE BRINED TURKEY

Ingredients

• 8 cups water
• 8 cups N.O. Brew Cold Brew Coffee
• 1/2 cup sea salt
• 1 cup maple syrup
• 1 bunch (2 ounces) fresh parsley
• 2 bay leaves
• 3 whole (21 ounces) oranges (quartered)
• 1 whole (8 ounce) yellow onion (quartered)
• 6 cloves garlic, crushed
• 4 whole cloves
• 1 cinnamon stick
• 1 tablespoon peppercorns
• 1 (10 to 12 pound) whole turkey
• Fresh ground pepper to taste

DIRECTIONS

• Mix together the water, coffee, salt and maple syrup and stir until salt is dissolved.
• Line a 2.5 gallon bucket with a clean sturdy plastic bag and pour the liquid mixture into the plastic bag.
• Place in all the remaining ingredients except for turkey and ground pepper.
• Remove the neck and bag of organs from the inside of turkey and rinse the turkey inside and out; place in the plastic bag.
• Removing as much of the air as you can, seal bag with a twist tie.
• Place in the refrigerator for 24 hours.
• Remove the turkey from the brine and discard brine.
• Rinse the turkey inside and out and pat dry.
• Place the turkey in a roasting pan and sprinkle with fresh ground pepper; add water about half an inch up the sides of pan and cover.
• Cook in a preheated 350 degree oven for 2 hours, remove cover and continue to cook until meat thermometer inserted in thickest part of turkey reads 165 degrees.
• Allow turkey to rest at least 15 minutes before carving.

SMOKED VENISON WITH SPICY COFFEE RUB

INGREDIENTS

• 1 lb. Venison Backstrap
• 2 Tbsp. N.O. Brew Medium Roast Ground Coffee
• 2 Tbsp. chili powder
• 2 Tbsp. coconut sugar
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1/2 – 1 tsp. cayenne pepper
• 1/2 – 1 tsp. red pepper flakes

INSTRUCTIONS

• Defrost your venison fully and remove it from its packaging. Pat dry.
• Whisk together all of the remaining ingredients in a small bowl.
• Using about half of the rub (about 3 Tbsp.)* work the mixture into the venison so that the meat is entirely covered by the rub on both sides.
• Wrap the venison tightly in plastic wrap and let it sit in the fridge for 12-24 hours, the longer the better.
• Remove the venison from the fridge and allow it to come to temperature..
• Preheat your smoker or wood pellet grill to 225F.
• Once preheated, place the brisket directly in the smoker/grill and smoke for about 2 hours, or until the meat reaches about 150F.*
• Let this rest for 20 minutes before slicing and serving.

COFFEE molasses marinated pork chops

INGREDIENTS

• 1 cup N.O. Brew Traditional Cold Brew Coffee
• 1/4 cup molasses
• 6 fresh thyme sprigs
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon ground ginger
• 4 bone-in pork loin chops (1 inch thick)

Directions

• In a large bowl, combine the first nine ingredients.
• Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops.
• Seal bag and turn to coat; refrigerate at least 2 hours.
• Cover and refrigerate remaining coffee mixture until ready to cook.
• For glaze, place remaining coffee mixture in a small saucepan.
• Bring to a boil; cook until liquid is reduced to about 1/2 cup.
• Drain and discard marinade.
• Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
• Grill chops, covered, over medium heat 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°).
• Let stand 5 minutes before serving.
• Spoon glaze over chops.

Coffee-Crusted Pork Tenderloin

Ingredients

• 1 (1½ lb.) pork tenderloin
• 3 tablespoons N.O. Brew Medium Roast Coffee
• 1 tablespoon plus 1 teaspoon brown sugar
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon butter

Directions

• Heat the oven to 400° F.
• Combine the coffee, brown sugar, sweet paprika, smoked paprika, salt, and pepper in a small bowl. Rub the mixture over the pork until the surface is entirely coated. Drizzle pork with 1 tablespoon of the olive oil. Set aside at room temperature for 10 minutes.
• Add the remaining olive oil and butter to a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and cook, turning as needed, until browned on all sides, about 8 minutes.
• Transfer skillet to oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reads 145° F, about 15 minutes. Remove from oven and let rest, covered, for 10 minutes.
• To serve, slice tenderloin into rounds and drizzle with pan juices.

Coffee Brined Smoked Baby Back Ribs

Ingredients

• 2 racks of baby back ribs
• Your favorite rib rub
• 2 Large foil pan(s)
• Foil
• 32 oz N.O. Brew coffee brine (recipe below)
• BBQ Sauce (Optional)

Brining the Ribs

Make the coffee brine using:
• 32 oz (1 quart) of N.O. Brew Traditional Cold Brew Coffee
• 1/4 cup of Kosher salt
• 1/4 cup of brown sugar
• 1/4 cup of your favorite rib rub
• Pour the coffee into a tall pitcher then mix in the salt, sugar and rub and stir.
• Once the brine is made, add a few cubes of ice to cool it down and set it aside.
• Remove the ribs from the packaging and rinse under cold water.
• Place on the cutting board.
• Remove the membrane from back of ribs
• Cut ribs in half to fit into bags
• Once the ribs are in the bags, pour enough brine into each one to cover the ribs.
• Seal bags, pressing out as much air as possible.
• Lay bags in a pan to prevent accidental leaks.
• Place the pan of ribs in the fridge for 4-6 hours with 6 hours being better if you can do it.
• After 4-6 hours, remove ribs from the brine.
• Discard the brine.
• Rinse under cold water and lay ribs bone side up on cooling racks set on paper towels to drain.

Preparing the Ribs for Smoking

• Apply generous amounts of rub to ribs, coating evenly on both sides
• Allow ribs to rest about 30 minutes 

Smoking the Ribs

• Heat smoker or pit to 225°
• Place the ribs in smoker or pit using indirect heat
• Cook for 3 hours, while maintaining a consistent temperature
• At 3 hours, carefully remove ribs from smoker or pit
• Place ribs on 2 sheets of aluminum foil, with the edges slightly raised
• add 4 tablespoons of N.O. Brew Cold Brew Coffee to each rack
• Wrap ribs tightly in 2 layers of aluminum foil, being careful to seal the wrap to keep moisture in
• Cook for 2 more hours
* After 2 hours, carefully remove ribs from foil
• Liberally apply sauce
• Place ribs back in smoker for 30 minutes to 1 hour until the bones begin protruding from the edges of the meat.