barbecue sauce with a coffee hit
Last weekend was my fifth wedding anniversary and to celebrate my husband took me to Side Door BBQ for dinner. (If you live in Perth or you’re here for a visit it’s a great spot for an American barbecue style meal). He was in heaven! He had already planned what he was going to order days in advance and then spent the rest of the meal watching all the other diners meals arrive and getting food envy for what he didn’t order.
Besides the meat there was a variety of sauces and I fell in love with their espresso BBQ sauce. I just had to try and replicate it! I used my favourite BBQ sauce recipe inspired by Heston Blumenthal and I added two shots of espresso and cooked it for an extra 10 minutes with the lid off for 30 minutes at varoma temperature. The result was a thick sauce that has an initial taste of coffee that is quickly taken over by the spices, especially the cayenne pepper.
- 15g olive oil
- 3 cloves garlic
- 1 golden shallot
- 1/4 teaspoon ground ginger
- 1/4 teaspoon all spice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 200g tomato passatta
- 100g apple cider vinegar
- 2 shots strong espresso (or 1/2 cup hot water and 4 teaspoons instant coffee)
- 120g Demerara sugar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
1. Chop garlic/shallot 4 sec, speed 7.
2. Add oil cook for 3 mins, 100 deg, speed 1.
3. Add spices and sugar to TM bowl and mix until combined 30 sec, speed 1.
4. Add remaining ingredients and cook for 20 mins, varoma, speed 1 with measuring cup off.
5. Blitz 30 sec speed 7. Pass through a fine sieve, allow to cool. Store espresso BBQ sauce in an airtight container in the fridge for 2-3 weeks.
The addition of coffee also works well for our Basic BBQ Sauce