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Franklin Barbecue's Espresso Barbecue Sauce

/ Source: Courtesy Aaron Franklin, "Franklin Barbecue: A Meat-Smoking Manifesto" (Ten Speed Press)
SERVINGS
2 cups
RATE THIS RECIPE
(27)
The espresso barbecue sauce and more from Franklin Barbecue.
The espresso barbecue sauce and more from Franklin Barbecue.Wyatt McSpadden
SERVINGS
2 cups
RATE THIS RECIPE
(27)

Ingredients

  • 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
  • Chef notes

    Fresh espresso, from a real-deal machine, is key to this sauce from Franklin Barbecue in Austin, Texas. If you don’t have such a setup, visit a legit coffee shop to have them pull you a shot, and mix up the sauce there, the chef suggests. “I know it sounds weird and may even be slightly embarrassing, but the results are worth it.”

    Preparation

    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.

    Source: Courtesy Aaron Franklin, "Franklin Barbecue: A Meat-Smoking Manifesto" (Ten Speed Press)