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Espresso BBQ Sauce

Tuesday, July 28, 2015

There are other kinds of Q than that of Central Texas, but it’s a trend right now. People can fight over what geographic area has the best BBQ, but frankly I’d rather try it all than spend my energy bickering. As the saying goes, “It’s all good.” So peace, love, and BBQ:

Here’s Aaron Franklin’s espresso BBQ sauce recipe in both the everyone-you-know party size and the Sunday-family-and-friends size. Either way, have some small containers so people can take some home. (You can also buy it on Amazon or in some stores in Central Texas. But why?)

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From Texas Eats:

Makes about 7 cups

4 cups ketchup
1 cup water
1/2 cup cider vinegar
1/2 cup distilled white vinegar
6 tablespoons brewed espresso
1/4 cup Worcestershire sauce
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon coarsely ground pepper (16 mesh)

Combine all of the ingredients in a saucepan. Stir well over medium heat. Bring to a simmer. Simmer gently for 20 minutes to blend flavors. Use immediately (or cool, cover and store for up to 3 weeks).
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From Franklin Barbecue: A Meat-Smoking Manifesto:

Makes about 2 cups

1½ cups ketchup
½ cup white vinegar
½ cup cider vinegar
¼ cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
¼ cup brown sugar
3 tablespoons (1 ½ ounces) freshly pulled espresso
Brisket drippings, for flavoring

Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally.

Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.

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