Lot’s of folk know Red Eye Gravy, that tasty mélange of coffee, bacon, and stuff slathered over ham, grits, biscuits, what have you.
Red Eye Barbeque sauce?
Yep! And, boy howdy, is it tasty!
I screwed up a wee, tiny bit making mine, by starting out with maple roasted bacon instead of raw bits.
No worries! It was still delicious!
•1 tbsp butter
•2 slices cooked bacon, finely chopped
•1/2 cup diced onion
•1-1/2 cup BBQ sauce (I used mine)
•3/4 cup strong coffee
•1/4 cup heavy cream
•1 tbsp Dijon mustard
•1 tbsp brown mustard
•2 tbsp Sherry Peppers Sauce*
*No Sherry Peppers Sauce? No worries! Use your fave hot sauce or mebbe even Worcestershire sauce, to taste.
To make the sauce, melt the butter in heavy pan over medium heat, then add the chopped bacon and onion and cook until the onion is lightly browned, mebbe four or five minutes.
Note: wanna start with raw bacon? Go for it, just mebbe skip the butter. You might could also consider using cubed pancetta.
Add the remaining ingredients and bring to a boil, stirring constantly. Reduce the heat and simmer for 15 minutes, stirring every now and then, until the sauce has thickened nicely.
I had plans for the pan I cooked the sauce in, so transferred it to another pot and left it to rest on the back of the stove.
“What other plans?” you may very well find yourself asking.
Why, coffee and spice crusted pork tenderloin, of course.
I mean, c’mon, you gotta have something to slather the Red Eye Barbeque Sauce over.
Those details, tomorrow…
For now, gather your coffee and bacon and onion and make you some of this sauce.