Tweet
Chef Aaron Franklin has a new cookbook (Ten Speed press)
Franklin Barbecue: A Meat-Smoking Manifesto
Recently NBC's Today Show Personality Al Roker visited Aaron's operation and was quite impressed with the sauce which uses "espresso coffee", and it led to a feature article. It seems that Chef Franklin offered Roker this recipe from the book to print in the article.
Source: http://www.today.com/food/try-frankl...ver-2D80559650
I've experimented with espresso coffee in small amounts in rubs. I used to find it in small mylar bags at Dollar Tree. I ground up beef bouillon
cubes in my mortar and pestle with small amounts of the espresso. I got the idea to try that from some Nestle Chocolate bars that featured espresso in them as a flavoring agent. If you ever find one of those, you should try it.
My starting point was using a store bought steak rub, similar to McCormick's "Montreal" and adding small amounts of the ground beef bouillon & espresso coffee to it. It's still a work in progress.
Franklin Barbecue: A Meat-Smoking Manifesto
Recently NBC's Today Show Personality Al Roker visited Aaron's operation and was quite impressed with the sauce which uses "espresso coffee", and it led to a feature article. It seems that Chef Franklin offered Roker this recipe from the book to print in the article.
Espresso Barbecue Sauce
Courtesy Aaron Franklin, "Franklin Barbecue: A Meat-Smoking Manifesto" (Ten Speed Press)
Makes about 2 cups
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.
Courtesy Aaron Franklin, "Franklin Barbecue: A Meat-Smoking Manifesto" (Ten Speed Press)
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.
I've experimented with espresso coffee in small amounts in rubs. I used to find it in small mylar bags at Dollar Tree. I ground up beef bouillon
cubes in my mortar and pestle with small amounts of the espresso. I got the idea to try that from some Nestle Chocolate bars that featured espresso in them as a flavoring agent. If you ever find one of those, you should try it.
My starting point was using a store bought steak rub, similar to McCormick's "Montreal" and adding small amounts of the ground beef bouillon & espresso coffee to it. It's still a work in progress.
think that will be pretty dang good! 
Comment