Homesick Texan’s Coffee Chipotle Barbecue Sauce

Paging through Lisa Fain’s , I immediately thought, I’ll just start at page one and cook my way through…but then I caught sight of the coffee-chipotle brisket…which bakes in the oven for 6 hours and then is slathered in coffee-chipotle barbecue sauce. I mean, does it get better than that? I’ll go back to the beginning another time.

So while the meat is in the oven, let’s do the sauce.

And before you think, eh, another barbecue sauce, hold on a sec. Using good coffee and the chipotles in adobo puts this sauce in a whole other category. It’s got sweet, smoky heat that’ll be great not just with the brisket, but on chicken, or with pulled pork.

As for the rest of the book, well if you ever thought there wasn’t enough food on Friday Night Lights, and wondered why it took until season 4 to see some dang barbecue, and you have a bonafide love for chiles, there’s no question you need to take a look at this book. Yes, some of the recipes are on the Homesick Texan blog, but those are sort of an amuse bouche. On the whole, it’s got me wishing September and October hadn’t been quite so busy and that I might just catch a few more poblanos from our CSA before we fully succumb to the rainy weather. Because if there’s one ingredient that shows up again and again in the recipes, it’s the poblano.

We’ll get to the brisket itself later this week. It’s been sitting on the counter cooling so I can can get it into the fridge to further mojinate overnight.

Coffee-Chipotle Barbecue Sauce
Adapted from the Homesick Texan and Star- Telegram

1 T. canola oil
1/4 medium yellow onion, finely diced
2 cloves garlic, minced
2 canned chipotle chiles in adobo, minced
1/2 cup ketchup
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1/4 cup molasses
1 T. Worcestershire sauce
1 cup brewed Blue Bottle Roman Espresso (or regular coffee)
1/2 T. black pepper
1 t. dry mustard powder
Pinch of ground nutmeg
Pinch of ground clove
1 t. smoked paprika
Salt, to taste

Heat a sauce pan over medium heat. Add canola oil. Sweat the onion until translucent, about 8 minutes. Add the garlic and cook for a minute more.

Stir in remaining ingredients — chipotles, ketchup, tomato paste, vinegar, lemon juice, molasses, Worcestershire sauce, espresso, black pepper, mustard, nutmeg, clove and smoked paprika. Reduce heat to low and cook for 30 minutes, stirring occasionally. Add salt to taste.

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  1. Elle says:

    This sauce was really bitter and acidic to me. I added more tomato paste and some brown sugar and that helped.

  2. Martha says:

    This is a solidly good BBQ sauce. Have made it twice. The aroma is just wonderful. We live in the TX Hill Country and use our Pecan Coffee. YUM! We have also cooked the brisket twice. We seal it in foil and cook on a GAS grill – keeps the kitchen cool and is so, so tender!

  3. Hunter says:

    I love BBQ and BBQ sauce. This is probably the best sauce I have tried.
    I did cut down a little on the vinegar and bumped up the molasses a little.

    I made some (second batch in two weeks) and shared it with friends today. We were eating sausage kolaches. It was great.

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