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Special Ingredients: Powered Honey

Special Equipment: None

Coffee Steak Rub:

1 Teaspoon Salt

1 Teaspoon Cumin

1/2 Teaspoon Paprika

1 Tablespoon Black Pepper

1 Teaspoon Onion Powder

1 Teaspoon Honey Powder

1/2 Teaspoon Mustard Powder

1 Teaspoon Granulated Garlic

1/2 Teaspoon Ground Coriander

2 Tablespoons Espresso

You can multiply these ingredients by a common factor to scale this up to whatever quantity you want to make.

Roasted Garlic Aioli:

2 Egg Yolks

1 Tablespoon acid (white balsamic, lemon juice, etc.)

1 Teaspoon Salt

1 Teaspoon Dijon Mustard

3/4 cup Avocado Oil

3 Heads of Garlic

Slice the top quarter of the garlic heads off, drizzle the exposed cloves with olive oil and sprinkle with salt, and then either wrap the heads of garlic in foil or enclose them in a small pan with foil. Roast in the oven at 300ºF for an hour. Squeeze the softened garlic cloves out onto a cutting board and allow them to cool.

In a room temperature mixing bowl, combine the salt, egg yolks, and vinegar, and beat on medium high until smooth. Add the oil, while beating the egg yolks, a few drops at a time until you've incorporated 3 tablespoons of oil. Add the mustard and continue beating and dripping oil into the mixture until you've created a fluffy emulsion that incorporates the full 3/4 cup of oil. Add the roasted garlic cloves and beat to incorporate. Store in the fridge.

Seafood drench:

2 Tablespoons garlic/olive oil

2 Tablespoons chopped garlic chive

2 Tablespoons chopped parsley

1 Teaspoon salt

Mix this up and brush onto shrimp skewers and lobster tails near the end of the cooking process.

Charcoal:

Using a medium to large size metal garbage can, pack tightly with either cordwood or branches, broken up so that it condenses into a mass with as little space as possible. Build a sizable brush pile around and over the tightly-lidded garbage can and burn this down. Consolidate unburnt material around the can and allow this to burn down overnight so that the can is cool the following day. Inside the can, you should be left with the unburnt carbon of the organic material. This will burn hot and clean, without the additives of commercial charcoal.