Roast Chicken with Coffee Rub

YIELD: 4
PREP TIME:
COOK TIME: 1 Hour
COOKING METHOD: Barbecuing and Roasting

INGREDIENTS

3 Tbsp finely ground dark roast coffee beans
3 Tbsp canola oil
1 Tbsp brown sugar
1 Tbsp finely minced garlic
1 tsp freshly ground black pepper
1 tsp ground ginger (dried)
1/2 tsp Kosher-style or other large flakesalt
1/2 tsp Tabasco sauce
1 whole fryer chicken 4 lb
Your favorite brine recipe for poultry

DIRECTIONS

There are so many different ways to create a rub for barbequed food. Using a common ingredient in a way that is different than normally experienced can be surprising.  The coffee adds a real tasty zing to the crisp skin on poultry, and a robust depth of flavor to any slow roasted meat. While this recipe calls for a whole chicken - you can use the rub on chicken parts as well as other poultry, pork and just about anything you want to try.  How about beef brisket?

Preparation
At least 8 - 12 hours prior to cooking the chicken or other poultry brine in your favorite brine for poultry. Remove from brine and rinse, dry off with paper towels. In a small bowl, stir together coffee, oil, sugar, garlic, pepper and salt. (Reserve approximately 1/4 to be used for a basting glaze.) Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely.

Method
Preheat smoker, barbecue or grill (set for indirect heat) to approximately 250F degrees. Place chicken on grates in cooker breast side up.  You may wish to place a drip pan beneath it. Close hood and do not disturb for at least 20 minute. On the side burner pour the reserved rub mixture a small sauce pan and slowly bring to rolling boil – then turn off, cover and keep warm.

During the final 15 minutes of the cook (as planned) baste the chicken with the sauce. Remove chicken when the internal temperature in the breast, leg-thigh is 165 F degree. Tent with foil and rest for about 15 minutes. Carve and serve with drizzle of sauce.