Franklin’s Espresso BBQ Sauce

[ecowper]

Made up a batch of this today ..... it’s pretty dang awesome. Vinegar, espresso, tomatoes ..... but not thick and sweet. Very much a Texas type sauce.

1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup dark soy sauce
1 tbsp garlic powder
1 tbsp onion powder
1/4 cup brown sugar
brisket drippings or beef love (a tablespoon or so)
1.5 oz freshly pulled espresso shot

combine all ingredients except the drippings/beef love and espresso in a sauce pan over medium heat. Bring to a simmer, stirring occasionally. Get everything incorporated and slightly thickened. Remove from heat. Stir in espresso and drippings or beef love.

Let it cool, then store in jars, squeeze bottles, whatever and refrigerate.

If you can’t make fresh espresso at home, take your warm sauce to a local coffee shop and get a fresh pulled shot of espresso and mix it in. Trust me, it makes a huge difference.

[Polarbear777]

Just made some of this. Not bad, especially since it is quick to make.

[Omega-Man]

I have made it several times and it's very good. A bit too vinegary for me so i cut the vinegar in half.

[Mr. Bones]

Sounds great, brother!
Will try this sauce; mebbe th espresso will keep th BBQ from puttin me in coma mode!

[HawkerXP]

I had almost that same recliner! That thing would just put me in Sleepyville.

[Elton's BBQ]

Haha..

[wustl-duck]

Just used this today with brisket, but from a bottle as opposed to fresh. Will have to make up a batch! Thanks!
PS - lovely part of Washington. I worked on the Maple Valley Safeway during one of their remodel phases.

[ecowper]

Maple Valley is an awesome place .... love it

[Stevo]

what is "beef love"?

[rodkeary]

Beef love = beef tallow. You can render your own from the brisket trimmings. I do mine by putting the fat I trim off in a slow cooker until it melts and then run the liquid through a strainer/cheesecloth.

[ecowper]

I create beef love (ie beef tallow) from all sorts of beef trimmings .... brisket, rib roast, rib steaks, etc. I use a tablespoon, or so, every time I cook steaks to paint the steak right before I sear it.

[Elton's BBQ]

Thanks for the education 👍

[Elton's BBQ]

Will try this sauce.

[ecowper]

I really liked it .... better than a traditional Kansas City sauce, much better.

[Elton's BBQ]

Thanks for the recipie !

[(pawel)]

I'm still a beginner but love this sauce on my baby backs and sometimes chicken chicken thighs.

[Stevo]

I made this and everyone loved it! I used 1T of beef base instead of tallow or drippings.

[sos2979]

I need to give this a shot. Most commercial BBQ sauces are sweet which is fine for pork or chicken, but I hate sweet on beef. This could be just what I need for beef ribs and brisket. Thanks for posting.

[ecowper]

Glad folks like this .... I really don't like sweet/thick BBQ sauce. So, I make my own because it seems to be the only way to get what I want. I spend a lot of time reading and searching for new/interesting sauces to try. This one is pretty killer.

[Willy]

I'm pretty sure this post is a violation of a copyright.

[ecowper]

this recipe is publicly posted all over the internet. I don't think so. I never post something from a cookbook without checking that it is publicly available.

[Willy]

I hear ya. In cases like this, I'd rather link to a previously posted recipe or tell folks to Google it. The recipe IS copyrighted, no matter how many have posted it online. I'd love to hear from someone with some legal knowledge.

No malice intended. I flagged my post to get some attention.

[ecowper]

The Washington Post has an article with this exact recipe, for example. I'm comfortable that the Post is going to make sure they are not violating copyright.

https://www.washingtonpost.com/recipes/espresso-barbecue-sauce/14698/?utm_term=.e6b10fe76c3a

If the mods are concerned, please let me know.

[Willy]

Me too. I have refrained a number of times from posting a copyrighted recipe found online because I am uncertain about the legalities. I'm sure the WaPo got permission and having it published by them likely indicates Franklin and his publisher are fine with "re-copies". I'm guessing this an uncommon thing with many online recipes.

[Jerod Broussard]

As long as no one posts his top secret brisket rub we should be good.

[gcdmd]

Lol

[ecowper]

oooops

[Willy]

I'd really like to get some more informed thoughts on copyrighted stuff. After ecowper noted that this recipe was published in a major paper, I'm sure it isn't a problem in this instance, but I can find many copyrighted recipes online where likely a formal approval for publishing hasn't been granted. IMHO, repeating these is likely wrong, but, maybe, once the cat is out of the bag...?

Again, I'm not trying to be critical or confrontational here, but I do have a lot of respect for copyrights, patents, and the like.


BTW, I did buy a bottle of this stuff at Franklin's and I agree it's quite tasty.

[Jerod Broussard]

Not a problem Willy. Legitimate concerns are not frowned upon.