If you’re ever in Texas and you just have to have barbecue sauce with your barbecue it might as well be great barbecue sauce.
In his new cookbook Franklin Barbecue: A Meat Smoking Manifesto (Ten Speed Press 2015), all star pitmaster Aaron Franklin shares the recipe for his signature espresso sauce, one that was inspired by his days serving coffee at Little City coffee shop in Austin.
ESPRESSO BARBECUE SAUCE
11/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (11/2 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.
Recipe courtesy of Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin (10 Speed Press)