Smoked Coffee Barbecue Sauce
Thursday, July 23rd, 2015 by Andrew
If you haven’t tried smoked coffee yet, here’s another reason: it’s fun to cook with. Available during the warmer months of the year, our smoked coffee is wood-smoked in an actual smokehouse and tastes exactly like campfire coffee tastes in your dreams (minus the overcooked bitterness and mouthful of grounds). Coffee is a great way to add complexity to recipes, and the smokiness complements more robust flavors, perfect for meats as a rub or marinade, or as an addition to chili.
This recipe uses our standard Smoked Coffee blend, although we also offer French Roast Smoked Coffee if you prefer the flavor of a dark roast, as well as Maple Bacon and Vanilla Bourbon Smoked Coffee. The result is sweet, tangy, smoky, with a subtle spiciness from the ginger. If you like heat, kick it up a notch with some cayenne or finely chopped chili peppers.
What you will need
1 cup ketchup
1/2 cup brewed smoked coffee (strong)
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1 teaspoon grated ginger
1/2 ounce dark (70%) chocolate
1/4 teaspoon smoked paprika
Salt and pepper to taste
Directions
In a medium saucepan, combine ketchup, coffee, Worcestershire sauce, molasses, and ginger and bring to a low simmer, stirring occasionally, over medium heat. Lower the heat and stir in the chocolate and smoked paprika until chocolate is melted, then let simmer over very low heat, stirring occasionally, until flavors have mellowed and melded, 5-10 minutes. Season with salt and pepper.
Recipe adapted from Serious Eats.
If you haven’t tried smoked coffee yet, here’s another reason: it’s fun to cook with. Available during the warmer months of the year, our smoked coffee is wood-smoked in an actual smokehouse and tastes exactly like campfire coffee tastes in your dreams (minus the overcooked bitterness and mouthful of grounds). Coffee is a great way to add complexity to recipes, and the smokiness complements more robust flavors, perfect for meats as a rub or marinade, or as an addition to chili.
This recipe uses our standard Smoked Coffee blend, although we also offer French Roast Smoked Coffee if you prefer the flavor of a dark roast, as well as Maple Bacon and Vanilla Bourbon Smoked Coffee. The result is sweet, tangy, smoky, with a subtle spiciness from the ginger. If you like heat, kick it up a notch with some cayenne or finely chopped chili peppers.
What you will need
1 cup ketchup
1/2 cup brewed smoked coffee (strong)
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1 teaspoon grated ginger
1/2 ounce dark (70%) chocolate
1/4 teaspoon smoked paprika
Salt and pepper to taste
Directions
In a medium saucepan, combine ketchup, coffee, Worcestershire sauce, molasses, and ginger and bring to a low simmer, stirring occasionally, over medium heat. Lower the heat and stir in the chocolate and smoked paprika until chocolate is melted, then let simmer over very low heat, stirring occasionally, until flavors have mellowed and melded, 5-10 minutes. Season with salt and pepper.
Recipe adapted from Serious Eats.
