Vanilla Adds a Tasty Flavor Twist to Barbecue

Southerners are big on barbecue (as are Easterners, Westerners, and Northerners.. but of course, as southerners, we must declare this love loudly!)  But no matter how many barbecues I’ve been to (sure thing that’s plenty!) or cook-off shows I’ve watched, I had yet to hear the word “vanilla” mentioned closely to “barbecue.”

So, naturally, I was highly intrigued to see this recipe from Nielsen-Massey Vanillas and naturally, I asked them if I could share it with you… because it would make a super delish dish twist for any Father’s Day, Fourth of July, or other barbecue gatherings you have planned this year. Enjoy…

Kona Rubbed Strip Loin

 “Vanilla extracts are perfect in savory dishes – especially in marinades and rubs. They add a depth of flavor and actually enhance the natural flavor of the meat,” said Craig Nielsen, chief executive officer of Nielsen-Massey. “I’ve been known to use the flavors of vanilla for my own summer BBQs.”


Ingredients: 
8, 6 oz New York strip steaks


Marinade: 
1 qt. Kona coffee, brewed extra strong and chilled 
1/4 cup Kona coffee grounds
1/2 cup chipotle peppers
1/4 cup rice wine vinegar
1/8 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Coffee Extract
6 cloves garlic, peeled and chopped
3 shallots, peeled and chopped
4 sprigs of thyme, chopped
3/4 cup brown sugar
1/2 bunch scallions
1 cup salad oil

Combine all of the solid ingredients in a food processor and blend. Slowly add the coffee and salad oil and blend until all of the ingredients are combined. Cover the steaks in the marinade and cover with plastic wrap so the marinade covers the entire surface area of the meat. Marinate for at least 4 hours. After marinating, remove and dry off the steaks. Season with salt and pepper, and grill to your desired temperature.


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by
Barb Webb. Founder and Editor of Rural Mom, is an the author of "Getting Laid" and "Getting Baked". A sustainable living expert nesting in Appalachian Kentucky, when she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s making tea and writing about country living and artisan culture.
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Comments

    • Paula
    • June 13, 2012
    Reply

    Yum! This looks amazing! MUST try this one for our next “at home” date night. 🙂

    • Laura Day
    • June 13, 2012
    Reply

    I’m from Mississippi and I have heard of vanilla used to barbeque either. I also hadn’t heard of using coffee grounds (and I HATE coffee). It does sound interesting though.

    Stopping by from VoiceBoks!

    • Shannon Milholland
    • June 13, 2012
    Reply

    That is definitely a unique flavor combination and I bet it’s delicious. I’m a tried and true Southerner of 3 decades so I’ll have to put this recipe to the test! 🙂

    • Aliy Hurd
    • June 13, 2012
    Reply

    Sounds interesting. I would love to try it but I would be the only person in my house that would be open to coffee. I wonder if there are other flavor combinations

    • Having Fun
    • June 13, 2012
    Reply

    Looks very yummy. summer is the best for bbq.

    • Grace
    • June 14, 2012
    Reply

    This is an interesting recipe. I like the looks of it.

    • Rossel
    • June 15, 2012
    Reply

    I haven’t tried vanilla in flavoring steaks and barbecue.I think I should try soon. Thanks for sharing your recipe. Now, I don’t to think of what to cook on father’s day.

    • Grace
    • June 24, 2012
    Reply

    Stumbled this so the rest of the world can become hungry as well. LOL

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