Football season is upon us again, which means it’s time to break out the tailgating grub! Be the hero of halftime with our recipe for Caffeiney Weenies: Little Smokies smothered in a custom Piñon Coffee BBQ sauce.
Here’s what you’ll need:
(makes about 3 cups of sauce)
- 1 ½ cup of brewed Dark Piñon Coffee
- 2 cups of ketchup
- ½ cup of red wine vinegar
- 1 ½ cup sof dark brown sugar
- 2 onions (peeled and chopped, about 1 cup)
- 4 garlic cloves (or about 4 teaspoons of minced garlic)
- 4 tablespoons of dark molasses
- 4 tablespoons of Worcestershire sauce
- 4 tablespoons of ground cumin
- 4 tablespoons of chile powder
- 1 24oz package of cocktail weenies
Prep and cooking on this recipe is about the easiest thing in the world. Other than chopping the onion (and mincing the garlic, if you want to take the hard route), everything just needs to be tossed in a pan together.
Start off by brewing a pot of your favorite New Mexico Piñon Coffee. We used Dark Piñon in our recipe, and it turned out great. Traditional or Blonde would work well too, or you could try one of our chocolate-based flavors for a sweeter sauce.
Put aside 1 ½ cups of the coffee you just brewed and drink the rest.
Combine all of the ingredients (other than the Little Smokies) in a saucepan and simmer over low heat for about 20-30 minutes, or until it seems like the flavors have melded together.
If you’re feeling like an overachiever you can let the sauce cool and then puree it in a blender or food processor to get rid of any chunks of onion, but this isn’t really necessary.
Depending on how soon you want to eat your Caffeiney Weenies, you can either cook them in a Crock-Pot or on the stovetop.
- For the Crock-Pot, just toss in your Little Smokies, pour the sauce on top, and cook on high for between 1 and 2 hours, or until they’re hot and ready.
- For the stovetop, dump the Little Smokies into the sauce and cook over medium heat until they’re hot, or about 10 minutes.
That’s all there is to it! Now sit back, relax, and enjoy the rest of the game.