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Homeroasters - Home Roasting Coffee Community » Chef de Cuisine of HRO » In the Dish - Cooking Brag List

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Brown Sugar and Espresso BBQ Sauce
Dan	#1 Posted on 08/11/2009 9:50 PM
1 1/2 Pounder Posts: 1662 Joined: October 24, 2005	From: Art and Soul, Washington, DC Makes about 6 cups. Intended for smoked chicken, but can be brushed over port ribs during the last five minutes of grilling or smoking. 2 T Olive oil 1? C White onions, chopped 6 Garlic cloves, chopped 2 T Minced seeded jalapeno chili ? C Dark brown sugar (packed) 2 T Chili powder 2 T Molasses, light 2 T Fresh cilantro, chopped 1 t Cumin, ground 1 28-ounce can crushed tomatoes with juice 1 C Low-salt chicken broth 3 Double-shots of espresso Heat oil in heavy, large saucepan over medium-high heat. Add onions, garlic, and jalapeno; saut? until onions are tender, about 7 minutes. Add brown sugar, chili powder, molasses, cilantro, and cumin. Stir until molasses dissolves. Stir in crushed tomatoes and juice, broth, and coffee; bring to boil. Reduce heat and simmer uncovered, about 45 minutes, stirring often until sauce thickens slightly and is reduced to 4 cups. Season sauce to taste with salt and pepper. Can be made 1 week ahead. Cover and chill. (my 900th post!) Edited by Dan on 08/11/2009 9:50 PM
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John Despres	#2 Posted on 08/12/2009 3:12 PM
Administrator Posts: 2221 Joined: January 09, 2008	I used a dry rub on chicken this past weekend. Quantities are unknown, but it was made up of: Cumin, FC+ Yemen Sharasi, chili powder, brown sugar, black pepper, paprika. Yum! I'll need to try Dan's next. John Edited by seedlings on 08/13/2009 2:24 PM Respect the bean. John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
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seedlings	#3 Posted on 08/13/2009 2:23 PM
1 1/2 Pounder Posts: 4226 Joined: June 27, 2007	Dan, that is ON MY LIST to make! I'll be subbing in tomatoes and jalapenos from the garden out back as we're trying to find things to do with them. May even throw in a habanero or some thai peppers! Also, did you puree the mix? John, espresso grind on the Yemen? CHAD Edited by seedlings on 08/13/2009 2:25 PM Roaster: CoffeeAir II 2# DIY air roaster Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover


John Despres	#4 Posted on 08/14/2009 2:59 PM
Administrator Posts: 2221 Joined: January 09, 2008	CHAD, the grind was close to salt, but not as fine as espresso. J Respect the bean. John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
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Dan	#5 Posted on 08/14/2009 8:09 PM
1 1/2 Pounder Posts: 1662 Joined: October 24, 2005	I've not tried the sauce yet, but I hope to this weekend. The recipe was in the latest issue of Bon Appetite. It didn't say anything about pureeing the sauce, or how fine to chop the ingredients. I figured I'd puree it before bringing it to a boil and reduction. Or just chop finely. I've tried using ground coffee in rubs, but I find it "overextracts" and makes a bitter result.
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