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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-06-2010, 03:01 PM
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#1 |
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is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Dr Pepper BBQ Sauce (pron added)
Out of these few ingreidents can anyone guess what I'll be making & canning in the morning?
1.Dr pepper. 2.Dark Brown sugar 3.Balsamic Vinegar 4.White onions 5.Red Bell Peppers 6.2x Habeneros 7.Molasses :) |
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| Thanks from:---> |
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03-06-2010, 03:33 PM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Some sort of relish?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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03-06-2010, 03:43 PM
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#3 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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BBQ sauce. Are you using Dublin Dr Pepper?
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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03-06-2010, 03:52 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Sounds like a good sauce to me.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-06-2010, 03:55 PM
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#5 |
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Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Hot and Sticky farking fwoosh?
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Kevin |
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03-06-2010, 03:57 PM
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#6 |
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Got Wood.
Join Date: 03-03-10
Location: P'cola FL
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sounds like some sweet heat to me especially with those habeneros
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03-06-2010, 05:06 PM
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#7 |
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is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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your making jars full of delicious...
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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03-06-2010, 05:28 PM
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#8 | |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
"The oldest Dr Pepper bottling company in the world, featuring the original pure cane sugar formula."
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-06-2010, 05:37 PM
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#9 | |
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is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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Quote:
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I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
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03-06-2010, 07:51 PM
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#10 |
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is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Everyone is correct except for the gentleman who said relish, and I must try the dublin dr pepper.
I'll post on it more tomorrow. |
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03-06-2010, 08:06 PM
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#11 | |
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is one Smokin' Farker
Join Date: 01-28-09
Location: Stacy, MN
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Quote:
Thanks!!
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Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns |
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03-06-2010, 09:02 PM
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#12 |
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is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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I was thinking a baby food sauce. That stuff tastes terrible and needs something.
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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03-06-2010, 09:07 PM
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#13 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Some type of enima formula?
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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03-06-2010, 09:29 PM
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#14 | ||
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somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Quote:
 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.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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03-07-2010, 08:49 AM
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#15 |
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is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Here's Today's food pron pictures of the sauce coming together.
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