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.