COFFEE BARBECUE SAUCE
This keeps well in the refrigerator (up to 3 months) so you always have some red sauce to put on grilled chicken, beef, or pork for easy weeknight dinners.
Provided by xvc
Yield 48
Number Of Ingredients 7
Steps:
- Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 3.2 g, Fat 0.6 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 91 mg, Sugar 2.9 g
CHILE-COFFEE BBQ SAUCE
Provided by Food Network Kitchen
Time 1h
Yield Makes 1 quart
Number Of Ingredients 13
Steps:
- Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
- While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
- Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
- Stir in vinegar and season with salt to taste.
COFFEE BARBECUE SAUCE
Brewed coffee and instant coffee granules add rich color and depth to this sweet-and-sour sauce. It's wonderful spooned over grilled chicken or pork chops. -Julia Bushree, Georgetown, Texas
Provided by Taste of Home
Time 1h5m
Yield 4-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally.
Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
BLACK COFFEE BARBECUE SAUCE
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.;
WOODROW'S COFFEE BBQ BRISKET SANDWICH
Steps:
- For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside.
- For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on.
- Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside.
- Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, "oil, rub, oil.")
- Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.)
- Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F.
- Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan.
- Transfer to the oven and roast for 12 hours or overnight. Let cool.
- For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside.
- Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides.
- Heat the oil in a deep-fryer to 350 degrees F.
- Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside.
- Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing.
- Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside.
- Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids...DONE!
COFFEE BARBECUE SAUCE
An easy to make tasty barbecue sauce made with cold coffee. It keeps well for a long time in a glass jar in refrigerator. Use as a sauce for precooked chicken wings or ribs in the oven. Or cook raw wings as directed below. Sauce can also be used for pork chops or spareribs or any recipe calling for barbecue sauce. Easy to make with readily available ingredients. A good way to use up leftover coffee. Time given is to make the sauce only and the yield is an estimate.
Provided by foodtvfan
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place all sauce ingredients in a saucepan.
- Bring to a full boil; reduce heat to simmer and cook for 5 to 10 minutes, stirring occasionally.
- TO COOK RAW CHICKEN WINGS:.
- Pour sauce over raw wings.
- Bake for 1 or 2 hours at 350 degrees Fahrenheit until done, basting occasionally.
Nutrition Facts : Calories 402.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 1183.9, Carbohydrate 51.5, Fiber 0.3, Sugar 44.4, Protein 1.5
COFFEE BBQ SAUCE 1
Make and share this Coffee BBQ Sauce 1 recipe from Food.com.
Provided by Papa Deuce
Categories Sauces
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer over low heat for 20 minutes; let cool. Transfer the sauce to a blender or food processor and puree until smooth.
Nutrition Facts : Calories 157.5, Fat 1.6, SaturatedFat 0.1, Sodium 408.2, Carbohydrate 36.8, Fiber 1.7, Sugar 31, Protein 2
BLACK COFFEE BARBECUE SAUCE
Provided by William Grimes
Categories condiments, side dish
Time 30m
Yield about 2 1/2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a medium nonreactive saucepan. Bring to a boil over medium-high heat, then reduce to low. Simmer for 20 minutes.
- Allow mixture to cool. Puree in a food processor or blender until smooth. Strain. May be stored, covered and refrigerated, for up to two weeks.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 614 milligrams, Sugar 40 grams
BLACK COFFEE BARBECUE SAUCE
It's great to know folks like this sauce so much! I wish I could take credit for it but it was adopted after the original member left. Thank you, all, just the same. I have made the recipe with regular brewed coffee but highly recommend the espresso. In a pinch use strong instant if you have nothing else. The acid of the coffee balances the sweetness of the other ingredients.
Provided by Queen Dragon Mom
Categories Lactose Free
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
- Cool, then puree in a blender or food processor until smooth.
- This can be stored in the refrigerator for up to 2 weeks in a covered container.
Nutrition Facts : Calories 772, Fat 3.9, SaturatedFat 0.5, Sodium 2241.9, Carbohydrate 189.6, Fiber 6.4, Sugar 164.3, Protein 7
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