The Boatswain or “Bo’sun”, is the senior crewman on deck and is responsible for taking care of the crew. A thoughtful officer would often arrange for coffee to keep the crew alert and warm on an “8 Bells” watch. Captain Rodney's Boatswain’s Brew Coffee Barbeque Sauce honors this tradition by combining dark, roasted coffee and a hint of balsamic vinegar in this flavorful barbeque sauce.
Excellent as a straightforward barbecue sauce with any kind of meat, our Boatswain's Brew is also great as a dipping sauce, adds flavor when mixed in with vegetables and adds a coffee kick to reductions.
- Made in the USA
- 15.75 oz bottle
- Made with: Ketchup (Tomato, Vinegar, Sugar, Salt, Onion Powder, Spice, Natural Flavoring), Water, Ground Coffee, Worcestershire sauce (water, vinegar, corn syrup, salt, contains less than 2% of soy protein, spice, dextrose, chili pepper, color, garlic, yeast extract, onion, malic acid, natural flavors.), Molasses, Vinegar, Tomato Paste, Sugar, Spices, Brown Sugar, Balsamic Vinegar, Salt, Vanilla Extract, Pepper, Mono Sodium Glutamate, Natural Whiskey Flavoring, Natural Smoke Flavor.
RECEIPE: Captain Rodney's Coffee Barbecue Pork Tenderloin
- 2 ½ lb Boneless Pork Tenderloin
- ¼ Cup Chicken Stock
- Cracked Black Pepper
- Kosher Salt
- 4 Cups Captain Rodney's Black Coffee Barbeque Sauce
Preheat oven to 400° F. Pat pork loin dry and sprinkle with salt and pepper. Transfer pork, fat-side up, to a rack in a heavy-bottomed roasting pan and brush 2 cups of BBQ sauce over. Add stock to the bottom of the roasting pan. Roast pork to a 140° F internal temperature, about 1 hour. Transfer to baking sheet and rest 10 minutes, then thinly slice the loin. Remove rack and place roasting pan on stove over medium-high heat. Add remaining BBQ sauce and whisk to incorporate the browned sauce. Cook until slightly thickened, about 10 minutes and cover sliced pork with the Coffee BBQ reduction.
