Recipe: Franklin Barbecue barbecue sauce

Austin’s Franklin barbecue is the Mecca of Texas. Fans rightly make restaurant pilgrimages across the country, often lining up for hours to taste the rich, smoky brisket of Pitbender Aaron Franklin with his perfect crust. Franklin’s book Franklin Barbecue: A manifesto for smoking, which was released in April, explains with passion and care how to smoke breast over its 213 pages, explains Helen Rosner in her review.

We wish you die-hard barbecue fans good luck willing to peruse the book for a Franklin-style beef brisket. But July 4th isn’t necessarily about this type of barbecue, at least not for most of us. It’s about lighting the backyard grill and doing what we can so that we don’t burn the burgers or the beer chicken, a place where the sauce can come in handy in covering the charred spots (uh , burned) grill outbreaks. It instantly adds sweetness, a hint of acid and a touch of spice. And for that, we turn to Franklin.

At Franklin Barbecue, an espresso sauce and classic gravy go with those who want to dip their brisket or ribs in dark potions for an added touch of flavor. You can use them the same way, serving them next to whatever comes out of the grill (or cast iron pan), or basting your grilled meat a few minutes before it jumps off the heat to add a layer. caramelized (be careful to add it towards the end; sugars can burn on a grill). Try the espresso sauce on pork and beef and the classic gravy with just about any meat you could serve this season.

Aaron Franklin Espresso BBQ Sauce Recipe

Makes about 2 cups


1 1/2 cup ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup black soy sauce
1 tablespoon of garlic powder
1 tbsp onion powder
1/4 cup brown sugar
3 tbsp (1 1/2 ounce) freshly pulled espresso
Breast juice, for flavoring


Combine the ketchup, the two vinegars, soy sauce, garlic and onion powders and sugar in a saucepan and bring to a boil over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, then add the breast juice to taste. Let cool, then transfer to a jar, bottle, squeeze bottle or as desired. Store in the refrigerator for up to 2 weeks.

Aaron Franklin Classic BBQ Sauce Recipe

Makes about 3 cups


1 3/4 cup ketchup
1/2 cup plus 2 tablespoons of water
1/4 cup plus 1 tablespoon apple cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 tbsp plus 11/2 teaspoon brown sugar
2 tablespoons plus 11/2 teaspoons
Worcestershire sauce
1 tablespoon of chili powder
1 tablespoon of ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper

Combine all the ingredients in a saucepan and heat gently over medium heat, stirring occasionally. You don’t have to bring the mixture to a boil, the idea is just to heat it enough to melt and incorporate the ingredients. Once done, remove from heat and let cool. Transfer it to a jar, bottle, squeeze bottle or however you like. Store in the refrigerator for up to 1 month.

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