Step outside the sweet comfort zone with cocoa powder and try a grilling rub! Chocolate Grilling Rub is packed with rich flavor that would complement any grilled meat.
I have been slacking in the #Choctoberfest participation area this year. Work has absorbed almost every ounce of my energy in the last two months. However, I did receive the most amazing jar of cocoa powder from Rodelle that I have to tell you about.
Now, I have used Rodelle extracts in the past. Their vanilla is fabulous and has rich flavor. However, I’ve never used their cocoa powder. So, when I received that jar in the mail I was thrilled!!
I cracked it open the amazingly rich aroma of chocolate hit my nose. I was in love. It was completely intoxicating. This jar of cocoa powder is heaven. The color was dark and rich. It was finely ground and perfectly smooth.
I did something I’ve never done with a jar of cocoa powder. I actually stuck my finger in the powder and tasted it. Rodelle cocoa powder it not bitter like others. It truly is full of completely rich chocolate flavor.
Some would bake up a storm with this rich cocoa powder. However, I’ve planned two savory recipes with this powdered heaven. This is the first of the two. I will put a sweet one between them, though.
I’m always trying to think of interesting and different ways to use ingredients. While I know this is not all that different and unique, it’s still delicious and I’m sharing it. The rich Rodelle cocoa powder pairs perfectly well with the flavors in this barbecue style rub.
This rub has chili powder and cumin in it, of course. However, it’s not just any chili powder. I used ancho chili powder for it’s rich and slightly spicy flavor. I thought aout chipotle chili powder, but deicided on ancho chili powder instead. It’s has a deep chili flavor that pairs well with the cocoa powder.
Then it has smoked paprika for an interesting flavor with your grilled meats. It has garlic and onion powders and a little kick of cayenne. It also have some brown sugar for delicious caramelization on your meats.
Did you know that? Did you know that people put sugars in rub so it achieves amazing caramelization on the grill? It also adds flavor, of course, but for me that’s the only reason I put it on a savory rib.
Anyway, this rub has a little bit of oregano. My husband always give me a hard time when I put a little oregano in our chili. He thinks it will make the chili taste Italian. However, there is such a thing as Mexican oregano. There’s also Cuban oregano but that’s a horse of a different color.
So, there’s a hint of oregano for that richness it adds to every dish. It’s that hint of something that most will not recognize but definitely adds to the delicious flavor of this rub. You wouldn’t want to make it without oregano unless, of course, you don’t like oregano. Then, maybe thyme? But not a lot. Thyme can be overpowering. And you wouldn’t want anything to overpower the rich, dark, Rodelle cocoa powder.
I’m following Rodelle everywhere. I suggest you do the same. Their products are amazing and the recipes they have look fabutastic! Make sure to check out the rest if the recipes shared by the #Choctoberfest bloggers!
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/3 cup cocoa powder
- 1/8 teaspoon cayenne pepper
- 2 1/2 tablespoons smoked paprika
- 2 tablespoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 3 tablespoons ancho chile powder
- 3 tablespoons brown sugar
I received product in participation of #Choctoberfest, however, all opinions are my own. This post may contain affiliate links in which a portion of the sales from these links will go to help keep A Kitchen Hoor’s Adventures in the kitchen and cooking!