bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
No probs, just wondering was all. Thanks for all that you did share though!
I can share the base recipe but that's about it, Just because I want to wowo my friends and family this summer with it.
I did barbefunkoramaque, look threw the thread, and you used a syrup?Dude none of your friends or family would ever show there face here.... give it up, Now!:-D
In used to make something like this but with the dr pepper syrup instead of the soda water mix
Good deal Jason.I used your recipe more as an inspiration. I decided to cut everything back, since it seemed like it would make quite a bit of sauce. I did keep track of what I did though. It tastes good but it has the consistency of apple sauce. I guess I need to strain it or blend it some more, maybe.
Dr. Pepper BBQ Sauce
1 Cups Dr. Pepper
1/2 cup Worcestershire sauce
1 diced onion - (Used 1/2 red onion & 1/2 white onion)
2 carrots
1 red bell pepper
1 anaheim pepper
2 cloves minced garlic
1 cups brown sugar
1/2 cup cider vinegar
1/2-1 cup of honey
2 tsp salt
2 tbs canola oil
2 tbs of bbq rub
2 tbs of oregano
1 can of fire roasted tomatoes
In pot reduce Dr. Pepper & Worcestershire to about 1/2 consistency.
In another sauce pot heat oil and add onions and salt. Let them cook down then add garlic.
Let it cook for about 5 minutes. Mince the pepper and carrots in a food processor. Add to onions.
Add vinegar, sugar, spices and fire roasted tomatoes w/ liquid. Let this simmer for 1 hour.
Blend the vegetable mixture with the dr. pepper mixture and put back in sauce pan. Add honey and let simmer for 2-3 hours.
Makes 2 mason jars of sauce.
I use a electric emerion stick with a blade at the end to puree it.Is yours pretty chunky? Or do you strain it?
I use a electric emerion stick with a blade at the end to puree it.
Is this what you mean?
That's what I mean but can't remember the name! And thanks Biga(this is not woodpile...thiss is not woodpile)
http://img.photobucket.com/albums/v377/thirdeye2/The%20Cooks%20Kitchen/img_0074aL-1.jpg[IMG]
I grew up drinking Dr Pepper, and the Dublin is noticeablly different. And on the same track, the Mexican Coca-Cola is still made with cane sugar. It's showing up as far north as Denver. Some of my whiskey drinking pals swear Crown and Mexi Coke is the best.[/QUOTE]
We have MexiCoke here in Wisconsin. As far north as Wautoma. Ofcourse you cant swing at a pinata in Chicago with out hitting a place that has it.
It is so much lighter and refreshing than the corn syrup junk.
Thank you bro, That's a good idea. and Done.Derek, maybe you should ask the mods to put a link to the new recipe in the opening post along with a blurb that this is the old recipe, just to avoid any confusion.