So it is not often that I get surprised by things I stumble upon on the web or the net. After all, going to Boing Boing, for example, already announces that you will be reading about the strange and wonderful, which then, to some degree diminishes the surprise effect. So today, I received two somewhat odd and surprising pieces of news/information, one a question about the “best coffee steak rub” (see below) on a coffee roasting mailing list, the other an article about the Microsoft Kid sent to me by a student. Both made my eyes, widen, for sure.

I was wondering what peoples favorite coffee is to use as part of a
rub for steak or ribs? What degree of roast? How fine a grind?

Mine is usually a Kona or a Costa Rican coffee.
Roasted about first snap of second.
Ground almost for espresso. If you used the grind in Espresso you
would get about a ten second shot.

I think when I’ve done it I’ve probably used what I had on hand, but
were I to do it by design, I’d probably pick something like Moka
Kadir on the grounds that the wilder taste and uneven roast would
punch through a little bit more.