My go to options right now are a coffee rub, or coffee butter in the bag when I cook my protein of choice. However what if we wanted a way to flavor the meat without adding the texture of the rub, or the extra flavors of the butter? Anybody have any ideas?
I suppose the real question is, what temp can the meat start extracting out the coffee flavor from whole/halved coffee beans that it is sealed with. Searching around hasn't provided me an answer since most information on coffee beans is related to brewing. I know the butter, as mentioned here, takes a few hours at 194/90, but that temp would ruin the meat.
I'm hoping some of you maybe have an idea, so I can start experimenting efficiently. I will begin experimenting this week, and my current attempts will be using most likely whatever is on sale since it experimental and cooked at 129/54.
1. A cut meant to cook short period of time (like a strip)
2. In case more time is needed for flavor, I'll then try with a cut that handles longer (like a short rib or flank steak)
3. If neither work, I'll retry both above but this time adding in an oil hoping that fat helps extract the aromatics and oils.
