Espresso Dry Rub

what you need:

2 tablespoons ground espresso or extra dark roast coffee

1 tablespoons basil

1 tablespoons rosemary

1 tablespoons paprika

2 tablespoons chili powder

1 tablespoons  celtic sea salt

1 tablespoons cumin

1 tablespoons  ground black pepper

1 tablespoons onion powder

1 tablespoons garlic powder

Mix all ingredients and rub on meat.

Spicy Dry Rub

I made this rub yesterday for a pork shoulder roast and a beef shoulder roast that we put in the smoker. Both roasts weighed around 4 1/2 pounds yet I had some of the rub leftover so it makes quite a bit. I had not intended for it to be spicy but it had a little bit of a kick to it.

Ingredients:

• 2 tablespoons paprika
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 2 tablespoons celtic sea salt
• 1 tablespoons oregano
• 1/2 tablespoons black pepper
• 1 tablespoons  onion Powder
• 1/2 tablespoons  basil
• 1/2 teaspoon cayenne
• 1 tablespoons turmeric
• 1/2 teaspoon ginger

Mix all spices, rub on meat, prepare as desired.

Beef Liver Pate with Beef Heart (Dairy Free)

I love liverwurst but most store bought brands have ingredients I cannot yet tolerate. So I decided to make my own, or something like Pate, and use up some of the beef liver and heart Tracy Monday from Laurel Creek Meats in Knoxville gave me free. This is my second try - it's good IMO but I will probably experiment some more. I am using pork fat in this one since I can't have butter yet and it has a softer consistency than tallow. For people who do not like salt this recipe may be a bit salty.

Beef Liver Pate with Beef Heart (Dairy Free)

• 500 grams grass-fed beef liver
• 250 grams grass-fed beef heart
• 190 grams grass-fed ground beef
• 190 grams lard
• 2 tablespoons celtic sea salt
• 1/2 teaspoon black pepper (15 grinds roughly)
• 1 teaspoon basil
• ¼ teaspoon ginger
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon thyme
• ½ teaspoon sage
• 1 cup beef broth (from boiled liver/heart/ground)

Bring heart to a boil, remove foam, then reduce heat and simmer for about 2 hours (or until tender). In a separate pot, bring liver/ground to a boil, remove foam, reduce heat then simmer about 20 minutes (or until tender). Save broth from both. Place meat, fat, broth, and spices in food processor and process until smooth (or desired consistency). Place in fridge. Enjoy!

You can freeze the rest of the broth to use in other recipes.