This recipe is brought to you by: Caffeine.
At my in laws over last few years we have done a Chris Kringle drawing for Christmas. With so many people, we found it more fiscally responsible to buy for one – instead of many. This year, we got a family member who is just starting to get into smoking meat.
He was really excited to get it fired up and smoking. Here in Nebraska we have pretty cold winters. For example, today is negative 10 degrees with wind chill. Smokers can be used and will be used. Probably out in areas more cold than here. Needless to say, he’s gonna wait it out. So I wanted to give him a starter pack. This included a spicy mustard, my black gold sauce, rubs, utensils, and this sauce.
For quite some time I’ve wanted come up with a coffee barbecue sauce. Something highlights the coffee, but can be applied in several ways. I remember watching a chef cook a skirt steak with a coffee rub. This became tacos, and I thought I have coffee grounds….. hmmmmm.. That was 6 months ago, yeah long brainstorming process.
Say hello to my spiced coffee barbecue sauce! This a mixture of spice and sweet, and coffee is delightful. This sauce is best when given time to work its way into the meat. I would use it as a marinade or a mop sauce. It can be used just as a dipping sauce too.
2 Cups Coffee
1 Cup Ketchup
¼ Cup Molasses
½ Cup Honey
½ Cup Cider vinegar
½ Cup Dark Brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp Chili Powder
1 Tbsp Ancho Chili Powder
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Cornstarch
Combine all ingredients but the cornstarch in a 10 inch pot.
Following package instructions for dissolving cornstarch, then add to pot.
Bring to boil, then reduce to simmer for 20 to 30 minutes.
Let cool and enjoy.