Franklin Barbecue's Espresso Barbecue Sauce
Wyatt McSpadden
print recipe
Rating:
(20 rated)
Servings:
2 cups

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.”

Ingredients

    • 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

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.

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