If you've ever tried a coffee dry rub then you already know the surprisingly deep and complex level of flavor it adds to red meat. Today, however, we are taking it one step further by actually cold smoking the coffee.
1/4 cup ground coffee
Preheat 2-3 charcoal briquets. Place briquets in a small pile on one side of the grills charcoal grate and top with a handful of your favorite smoking wood chips (I prefer pecan for this recipe). Replace the grill's main cooking grate on the grill. Place ground coffee in a ramekin or other small heat resistant dish and place on the main grill grate on the opposite side of the charcoal.
Cover the grill with the vent directly above the coffee. Allow the ground coffee to cold smoke for 2 hours, stirring periodically until it has taken on a smoky aroma.
Remove the ground coffee from the grill, place it into a coffee grinder, and grind into a fine powder. Place smoked coffee into a container and seal the top. The ground coffee is ready to use at this point, though letting it to sit for 5-7 days will allow the smoke flavor to mellow.