There is little doubt that drop in grills change the way one thinks about cooking.  They open up a world of possibilities for outdoor recipes, and they are enormously versatile.  They add new ways of making meals that are not only fast, but also quite delicious.  No one can walk through a neighborhood that’s got grills burning without their mouth watering just a little.  It’s important, though, to note that outdoor recipes take some preparation and more organization, because the cooking time is shorter than inside.  However, for reasons we can’t quite explain, preparation for outdoor cooking is more like a pleasure than a chore.

There are thousands of interesting recipes for marinades and rubs for meats.  One ingredient that is always fantastic is coffee, and one might wonder why it can’t be used for grilling?  Well, it certainly can.  There are many world-class restaurants that offer meats prepared with coffee flavor, and one is only limited by the types of beans one uses.  Coffee adds a tremendously good note to red meats, and it can also add a splendid subtle tone to chicken dishes.  As a general rule, when grilling with coffee, use darker roasts for darker meats, and lighter roasts for light meats.  But as an exception to the rule, remember that there are always exceptions to any rule, and in grilling, feel free to experiment.  Experimentation will not only teach you about your own technique and your own tastes, but the results are often some of the happiest accidents in your kitchen.

There are many excellent recipes for grilling with coffee on the web, and these should be combined with a healthy imagination. Try not only pairing roasts of coffee with types of meat, but combine coffees with other ingredients.  For example, dark french roasts can go extremely well with chile and garlic, and some lighter roasts like kona can pair excellently with ginger or cinnamon.  The rub can be made from coffee grounds, from freshly ground beans (experiment with grinds, too, to determine the most pleasant combination, as fine grindings make stronger notes in the food, and coarse grinds make for a more subtle undertone), and from brewed coffee and espresso, with the meat soaking to absorb the flavors.  It’s all fair game, and all an experiment that will yield heavenly results.

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