Chocolate on the Grill
Ah, Memorial Day weekend, when thoughts turn to the backyard barbecue — a nice pork steak, some sweet potatoes with a little bit of rosemary, and a slab of chocolate.
No, that wouldn’t be a good idea. But we do have some chocolate you can, and should, put on the grill.
Let’s back up a bit. Chocolate is an amazing food, and when you combine it with sugar in the right ways you can create a luscioustreat. Chocolate can also be combined with savory flavors, like chile peppers and cinnamon in mole sauce. It might seem like an odd combination, but trust me, when it’s done right it’s sublime.
So in celebration of Memorial Day and the kickoff to grilling season, we present Kakao Cocoa Grilling Rub. It’s a special blend of toasted spices, cinnamon, ground chili peppers, sea salt, and — of course — premium cocoa powder.
We’ve been experimenting with it for a while now, and this combination of spices is perfect for pork. Try it on some ribs, or a pork steak. It’s also good on beef and chicken, and we’ve got a suspicion it would be great to add to ground meat for an amazing burger.
It’s simple to use. Take some of the blend and rub it into the meat (guess that’s why they call it a rub) and throw it on the grill.
We’ll have our first batch of Kakao Cocoa Grill Rub tomorrow at the Tower Grove Farmer’s Market, in packages of about two ounces for $4. See you there!
(And don’t forget our grand opening May 30 at the new shop at 2301 S. Jefferson!)