This month we interviewed Daniel Bucher, Executive Chef and Food Sustainability Manager at Topgolf Thailand. He shared their Thai Style Dry Rub recipe with us.


160g Thai granulated coconut sugar

140g Thai sea salt, naturally pure

40g Thai espresso beans, medium to dark roast (fruity)

52g Thai black pepper

50g Thai baby garlic

4g Chili powder

24g coriander seeds

30g coriander roots

24g kaffir lime leaves


Dry the kaffir lime leaves, the coriander roots and baby garlic at low heat while warming up the smoker. Then grind them into fine powder. Also grind the espresso beans and pepper corns. Mix all ingredients and use like regular dry rub.

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