Why people are lining up for this BBQ brisket
Play Video - 1:52
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.
Related video
