From Aaron Franklin's kitchen · Franklin Barbecue, Austin
stove · bbq sauce
NATIONAL AWARD WINNEREmulsified Espresso Barbecue
From a national-award-winning chef
Ratio
KETCHUP 360WHITE VIN 120CIDER VIN 120SOY SAUCE 60ESPRESSO 45
Ingredients
- KETCHUP360 ml
- WHITE VIN120 ml
- CIDER VIN120 ml
- SOY SAUCE60 ml
- GARLIC POWDER9 g
- ONION POWDER8 g
- BROWN SUGAR50 g
- ESPRESSO45 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Central Texas BBQ pitmaster of Franklin Barbecue in Austin; James Beard Best Chef: Southwest. Brisket technique documented in Franklin Barbecue: A Meat-Smoking Manifesto.
Originally published as Espresso Barbecue Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Franklin Barbecue / Eater published (published as “Espresso Barbecue Sauce”). Full citation lives in Provenance.