{"id":81292,"date":"2025-02-11T05:37:58","date_gmt":"2025-02-11T05:37:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/for-the-love-of-chocolate-and-the-grill\/"},"modified":"2025-02-11T05:37:58","modified_gmt":"2025-02-11T05:37:58","slug":"for-the-love-of-chocolate-and-the-grill","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=81292","title":{"rendered":"For the Love of Chocolate and the Grill"},"content":{"rendered":"


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February is the month of football and love! It\u2019s easy to talk about all the ways to barbecue the perfect spread for the Super Bowl. What isn\u2019t so easy is describing how good the unlikely pairing of chocolate and barbecue is to die-hard BBQ fans. Pretty sure most would suggest keeping chocolate for the dessert table. However, we\u2019re here to let you know, that chocolate is worthy of a place at the top of the menu with entrees and sides.\u00a0<\/span><\/p>\n

Introduction to chocolate<\/span><\/h3>\n

Although the word chocolate may bring pleasant thoughts of your favorite candy bar or Valentine\u2019s Day treat, the truth is, chocolate is grown in the tropics<\/a> and starts off as a very bitter bean (hidden inside a cacao pod), which many would consider inedible. Once mature, cacao pods are broken open so it\u2019s pulp, and the cacao beans can ferment in hot tropical temps and high humidity for about a week. This process helps build chocolate\u2019s characteristic flavor and aroma.\u00a0<\/span><\/p>\n

After the fermentation period, the pulp is removed, while the beans are rinsed and left to dry in the sun. It is then, that the cacao beans are sent to manufacturers where they are processed, which includes the most crucial step; roasting. This step removes some of the acidic compounds and causes chemical reactions that are responsible for the color, flavor, and aroma of the chocolate you know and love. Next up, the beans are crushed to expose the inner cocoa nibs, which is the part used to produce chocolate. With a few other steps, including more grinding and adding ingredients like sugar, vanilla, and milk solids, your traditional chocolate is born.<\/span><\/p>\n

So, what\u2019s all this got to do with BBQ? The bitter, sweet, aromatic, and earthy flavor profile of chocolate can complement your barbecue rubs, sauces, and of course, desserts.<\/span><\/p>\n

Adding chocolate to your barbecue rub<\/span><\/h3>\n

If you\u2019re looking to enhance your BBQ rub, try adding a teaspoon of dark cocoa powder to your mix. Here are two simple ways to get you going. This will make about 1\/3 cup of rub. Store the unused rub in an airtight container.<\/span><\/p>\n

\"\"<\/a>With Craig\u2019s All-Purpose Seasoning<\/span><\/h4>\n

Combine 1\/3 cup <\/span>TPJ\u2019s All-Purpose Seasoning<\/span><\/a> with 1 tsp dark cocoa powder in a bowl. Use on smoked or grilled meats.<\/span><\/p>\n

Without Craig\u2019s All-Purpose Seasoning<\/span><\/h4>\n

Combine all ingredients in a bowl. As above, you can use it on smoked or grilled meats.<\/span><\/p>\n