2 cups Brown Sugar 1 1/2 cups Tomato Sauce 3/4 cups Apple Cider Vinegar 8 dried or fresh Figs 1/2 cups Fig Preserve a little bit of Honey Salt & Pepper to taste
Huge Franklin fan but this recipe.. ok start with sugar, then add more sugar, then how about a touch more sugar, a little pepper and juat a touch more sugar..
I used dried apricots and apricot preserves with a tablespoon of korean chilli flakes and teaspoon of fine ground black pepper, it worked real nice with pulled pork. Thanks for the videos they have encouraged me to try bbq'ing, take care God bless.
Aaron, assuming this is a sauce for after the meat is cooked rather than while it is on heat, next time you may want to try whisking in a touch of Armagnac after the sauce is taken off flame. Also, if you have one of the "Modena-esque" balsamic vinegars that claim to be traditional Modena Balsamico (but you know full well it isn't because it's only $25 for a 750ml bottle) and actually have good flavor and texture kinda-sorta approaching the real thing, you may want to try substituting it for some of the apple cider vinegar. I think you'll find the results impressive.
Hi AARON, Just received you book "Franklin Barbecue A Meat-Smoking Manifesto" and I think its awesome. I have a question about the regular barbecue sauce. It calls for 1/4 Tablespoons plus 1 1/2 teaspoons of brown sugar. Is this an error, was it suppose to be 4 Tablespoons of brown sugar?
Looks interesting. I'll try this. Got a feeling I'll be adding some cayenne, ancho, or chipotle to spice it up a bit. Just a personal preference, but it looks like it could use some heat.
Don't ever stop making these videos, its not the information of the videos which i do plan to use that keeps me watching its Aaron. He is fun to watch and listen to and seems like a genius when it comes to BBQ.
I watched The Chef on Netflix the other nite. What a cast! The real performance was when Franklin opened the barbeque cover and there were those beautiful briskets! They were so incredible it brought tears to my eyes. An Oscar nomination for sure! (The briskets, not Aaron.)
I always enjoy watching your Videos Franklin, I continuously hear good things about your BBQ! Your going to be my first stop If i ever get around to travelling to Texas! Much Love from Toronto, Canada!
Ok, now I can justify that vitamix I want.
Recipe:
2 cups Brown Sugar
1 1/2 cups Tomato Sauce
3/4 cups Apple Cider Vinegar
8 dried or fresh Figs
1/2 cups Fig Preserve
a little bit of Honey
Salt & Pepper to taste
Made this the other day. Now it’s sat in the fridge some it’s amazing
Does anyone know what the
bit o honey is ? Or where to buy it
Good flavor but almost to sweet, what modifications do you recommend?
🙂
What are you putting your fig sauce on ?
Huge Franklin fan but this recipe.. ok start with sugar, then add more sugar, then how about a touch more sugar, a little pepper and juat a touch more sugar..
Fig sauce went over really well with the smoked turkey. Thanks!
I used dried apricots and apricot preserves with a tablespoon of korean chilli flakes and teaspoon of fine ground black pepper, it worked real nice with pulled pork. Thanks for the videos they have encouraged me to try bbq'ing, take care God bless.
Aaron, assuming this is a sauce for after the meat is cooked rather than while it is on heat, next time you may want to try whisking in a touch of Armagnac after the sauce is taken off flame. Also, if you have one of the "Modena-esque" balsamic vinegars that claim to be traditional Modena Balsamico (but you know full well it isn't because it's only $25 for a 750ml bottle) and actually have good flavor and texture kinda-sorta approaching the real thing, you may want to try substituting it for some of the apple cider vinegar. I think you'll find the results impressive.
Thanks – Are those preserved figs or fresh?
Hi AARON, Just received you book "Franklin Barbecue A Meat-Smoking Manifesto" and I think its awesome. I have a question about the regular barbecue sauce. It calls for 1/4 Tablespoons plus 1 1/2 teaspoons of brown sugar. Is this an error, was it suppose to be 4 Tablespoons of brown sugar?
Looks interesting. I'll try this. Got a feeling I'll be adding some cayenne, ancho, or chipotle to spice it up a bit. Just a personal preference, but it looks like it could use some heat.
That really looks good. 🙂
Can't wait to try the Fig Sauce!! Keep the recipes coming Aaron!
Don't ever stop making these videos, its not the information of the videos which i do plan to use that keeps me watching its Aaron. He is fun to watch and listen to and seems like a genius when it comes to BBQ.
what kind of preservatives is good to use in a BBQ sauce to make it keep
I needed a sweet sauce and glad I tried this one. It's really easy to make and the finished product is amazing.
Nice work on The Chef!!! I wish those Hollywood clowns would have given you a few more lines.
love the t-shirt!
I watched The Chef on Netflix the other nite. What a cast! The real performance was when Franklin opened the barbeque cover and there were those beautiful briskets! They were so incredible it brought tears to my eyes. An Oscar nomination for sure! (The briskets, not Aaron.)
I always enjoy watching your Videos Franklin, I continuously hear good things about your BBQ! Your going to be my first stop If i ever get around to travelling to Texas! Much Love from Toronto, Canada!
Sausage series pls. From making it to smoking it.
What do you like to put it on?
I might have to slather this on some pork ribs.
Any tasting notes on this sauce? Can't say that I've ever had figs before
Thanks for the video recipe ,I will have to try
i think it needs some bourbon!
Wow, that look good.
That was so doggone simple that it was amazing…DAMN!!
more videos please. not only once a year
I'm coming to Austin in March can I get a pic with you?
I can't wait to give this a try.
BBQ Fig Sauce – Sounds good.
Mmmm…
Looks good! Keep 'em coming!