I like using this wet marinade on pork shoulder, but I've tried it on beef - hamburgers, in particular - and its equally as unique and delicious. It's weird, quirky, messy, and unexpectedly delicious in my opinion. I've found that it is best not to tell your diners what's in the marinade, as I've gotten stares of uncertainty and leeriness when Ive mentioned the contents - until they taste it mingling with the umami of the pork and the juiciness from the meat underneath. All of the measurements are approximated, and benefit from personalization to your personal tastes. —Jr0717
Combine everything from the coffee grounds through the black pepper in a small bowl.
Add enough olive oil to make a spreadable paste. If you get olive-oil-glug-happy, just add more breadcrumbs to adjust the consistency.
Season your protein with additional salt and pepper if desired, and then generously slather with the marinade. While you can cook your protein immediately, the marinade has a chance to work that signature magic if it sets for several hours, or even overnight.
Cook your protein until almost at the right temperature, and then uncover and broil to create a crust that'll keep them coming back for more!