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Grilling

Here's the rub, and it's sweet

Here's another twist in the enjoyable quest for new flavor in grilling rubs: Chocolate, in the form of unsweetened cocoa powder, can add an unexpected taste boost.

Its earthiness and acidity give an interesting note to several kinds of meat on the grill.

1 cup natural unsweetened cocoa powder

1/4 cup kosher salt

2 teaspoons dried red pepper flakes, chopped fine

1/2 teaspoon ground cloves

2 tablespoons granulated sugar

4 pounds lamb shoulder and/or leg, cut into 1/2-inch cubes

2 red onions, peeled and cut into small chunks

Combine all dry ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the pepper flakes are crushed into a fine powder. (Store leftovers in a tightly covered jar for up to 1 month.) Generously coat the lamb cubes with the dry rub, and allow to marinate for from 2 to 12 hours, or overnight in the refrigerator.

Light the grill. Remove lamb from refrigerator, bring to room temperature just before grilling, and thread lamb pieces alternating with onion chunks on metal skewers.

Grill over direct coals, turning once after 5 minutes. If grill has a lid, cover the meat while it is grilling. With instant-read thermometer, check internal temperature of lamb cubes and remove when temperature reaches 125 degrees for medium-rare meat.

Source: Scharffen Berger Chocolate Maker.

[Last modified September 6, 2005, 09:19:04]