It was “picnic supper night” tonight, meaning that I wasn't about to cook after such an exhausting day, so chose my favorite barbecue spot to pick up a bit of dinner. I feel fortunate that I live in an area of great barbecue joints. Now, I'm not picky when it comes to barbecue, I pretty much love it all, but there is one sauce that surpasses every other and that is the coffee barbecue sauce from Sugarfire Smokehouse in St. Charles, MO. The first time I tasted it I was in heaven. I liked it so much that I wrote the food editor of the St. Louis Post-Dispatch asking that she try to get the recipe from the owner. Within weeks my prayers were answered and the recipe appeared in the paper (You can read the entire article here.). The special seasoning called for in the recipe is available at their restaurants, and I bought a large container. I realize that the majority of you can't do this (although, trust me, it's worth the trip), so my experimentation finds that it is similar to Emeril's seasoning used in his coffee barbecue sauce, and can be found here. I keep a bottle of this barbecue sauce in the fridge at all times, using it in place of ketchup in almost every instance. It is oh, so yummy!
Sugarfire Smoke House Coffee Barbecue Sauce
1½ cups ketchup
½ cup tomato sauce
¾ cup apple cider vinegar
¾ cup Worcestershire
½ cup honey
½ cup strong dark-roast coffee
2 tablespoons brewed coffee grounds
2 tablespoons Sugarfire Smoke House rub
¼ teaspoon salt
¼ teaspoon black pepper
Notes: For ketchup, Sugarfire uses a West Creek product labeled “33% ketchup” that’s not available to consumers. It tastes a lot like Heinz mixed with some portion of tomato sauce. For tomato sauce, Sugarfire uses a West Creek product labeled “fancy tomato sauce.”
Combine all ingredients in a heavy saucepan. Bring to a boil and let simmer for 15 minutes until slightly reduced and the sauce coats the back a spoon.
Refrigerate to store but rewarm to serve. Yield: 4 cups
Recipe adapted for home kitchens by the Post-Dispatch.
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