Espresso Crusted Venison Chop with Plum Sriracha BBQ and Espresso/Coffee Dry Rub Recipe:
Ingredients
* 1 tbsp Chili Powder
* 1 tbsp ground espresso or coffee
* 1 tbsp Brown Sugar
* ½ tbsp Paprika
* 1 tsp Kosher Salt
* 1 tsp Black Pepper, ground
* ½ tsp cup Dry Mustard
* pinch Cumin optional
* ¼ cup Ginger, ground optional
Procedure
1. Add all ingredients to mixing bowl and stir until well mixed together
2. Store in an air tight container. Spice will keep for 4 weeks.
Plum BBQ Sauce
* 1 3⁄4cups chopped plums(about 6) * 1cup ketchup * 1⁄4cup finely chopped shallot * 1⁄4cup maple syrup * 2 1⁄2tablespoons red wine vinegar
* 1teaspoon smoked paprika * 2teaspoons Dijon mustard * 1⁄2teaspoon fresh ground black pepper
* 1⁄4teaspoon Sriracha
1. Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
2. Uncover and simmer 15 minutes or until thick, stirring occasionally.
3. Cool 10 minutes, then place mixture in a food processor. Process until smooth.
4. Refrigerate in an airtight container for up to 2 weeks.
5. Turn and cook to desired temperature
6. Put on a plate and top with sauce
