Monty House
TVWBB Pro
Used Raichlen's coffee-cardamom paste on a HH brisket this weekend, and it didn't harden. Great taste but the consistency after cooking--and before foiling--was not too different than when I applied it 3+ hours earlier.
The directions called for 1/2 c. oil to make "thick paste." But, after adding the above amount of oil, it was closer to a crumbly dough than thick paste. So, I added approx. 1/4 c. more and it looked and applied great, but wouldn't harden.
Had to scrape the majority off before plating.
The directions called for 1/2 c. oil to make "thick paste." But, after adding the above amount of oil, it was closer to a crumbly dough than thick paste. So, I added approx. 1/4 c. more and it looked and applied great, but wouldn't harden.
Had to scrape the majority off before plating.