Dr. Pepper marinade

[Grumpy's Q]

I've read about Dr. Pepper Marinades in several of posts. I'm Looking for some information on what goes in it. I did a search and received no matches. I looked in the recipe section no luck. Is it just soaking the brisket in DP or does other stuff go in it?

 

[Sawdustguy]

I believe the Poobah uses it from time to time.

 

[Grumpy's Q]

I believe the Poobah uses it from time to time.

I just found Poo's post on the big mess. And copied the part about the Dr. P Stuff, not sure what franks is.

 

[AZPete]

I just found Poo's post on the big mess. And copied the part about the Dr. P Stuff, not sure what franks is.

I think it is hot sauce (like you put on chicken wings).

 

[Kevin]

I just found Poo's post on the big mess. And copied the part about the Dr. P Stuff, not sure what franks is.

Frank's? An old stand by.
http://www.franksredhot.com/
I marinate wings in it overnight.

 

[Grumpy's Q]

Frank's? An old stand by.
http://www.franksredhot.com/
I marinate wings in it overnight.

Got it I have a big thing of Cholula that would work.

 

[Kevin]

I've read about Dr. Pepper Marinades in several of posts. I'm Looking for some information on what goes in it. I did a search and received no matches. I looked in the recipe section no luck. Is it just soaking the brisket in DP or does other stuff go in it?

The Dr Pepper contains phosphoric acid. As does Coke, and to a lesser dregree Pepsi. Helps tenderize the turd. Here is TK's DP marinade from the recipe section here.

Tk's Dr pepper Marinades
Recipe Number: 160
Contributor: Admin
Serves: 1-2 briskets
Calories Per Serving: NA
Preparation Time: NA
Difficulty: NA
Ingredients:
Dr. Pepper Marinade (approximates) 24-32 oz. Dr. Pepper 1 bottle comercial BBQ sauce 2 beef boullon(sp?) cubes dissolved in 4-6 ounces water Wostershire sauce (1/4 cup or so) Seasoned Salt (1 T or so) Granulated Garlic (1 T or so) Granualted Onion (1 T or so) Juice from 1 whole lime Pepper (1 T or so) Franks Hot sauce (1/4 cup or so)
Cooking Instructions:
Mix all the above well. Toss your dinosaur turd and marinade into a trash can liner. Tie it off well - as low to the brisket as you can get. Refrigerate at least 12 hours (preferably 24 or so), turning occassionally. You can easily turn the brisket in the bag without untying it. (I assume you bought a whole packer brisket). Cook in the 220-240 range for about 1 hour/lb. Spray it occassionally with whatever you want. I only use apple juice and oil. I also rotate the brisket once in awhile to avoid hot spots in the chamber. If the flat looks like it's getting too much heat, wrap just the end of the flat in foil. When the whole thing reaches about 170 internal, I foil it and let it cook to 185-190 internal. I also give it the fork test (stick and twist) just to make sure. Finally, I wrap it in a towel and toss in an insulated cooler for at least 1 hour (I usually cannot wait much longer). ITS DONE NOW - ENJOY

 

[Kevin]

Got it I have a big thing of Cholula that would work.

No intent to hijack, but I gotta say that I love Cholula. But hell, I love anything hot.

 

[Sawdustguy]

No intent to hijack, but I gotta say that I love Cholula. But hell, I love anything hot.

Kevin,

I think your stomach is made of cast iron. I bet when you get heart burn it feels like an atomic bomb went off in your stomach. :wink: :biggrin:

 

[Grumpy's Q]

The Dr Pepper contains phosphoric acid. As does Coke, and to a lesser dregree Pepsi. Helps tenderize the turd. Here is TK's DP marinade from the recipe section here.

Cool, I'm off to the kitchen. Thanks for the tips. The weather is suppused to be crappy sunday. I think I'll use the WSM under the porch. Dry Mod.

 

[Grumpy's Q]

Kevin,

I think your stomach is made of cast iron. I bet when you get heart burn it feels like an atomic bomb went off in your stomach. :wink: :biggrin:

Winter time ya don't have to go far to find some ice ta sit on. :shock:

 

[djmarko]

I did a Google search on "Dr. Pepper Marinade". Here's a couple that I found.

http://www.bbq-porch.org/recipes/html/r1940.htm
http://www.ichef.com/recipe.cfm/rec...et/task/display/itemid/364543/recipeid/117538
http://homecooking.about.com/od/saladrecipes/r/blcon130.htm

 

[thillin]

Franks has a different flavor profile than Cholula. It's hot wing style. Cholula is good stuff, but with it's flavor, I only use it on Mexican dishes. And Franks is a lot cheaper at about 80 cents a bottle. If I was closer, I got like 4 bottles.

 

[JimT]

I've used this one a couple of times, not bad at all! Not sure where I got it from.

Dr. Pepper Marinade for Brisket

1 cup Dr. Pepper(NOT diet)
1/4 cup Soy sauce, dark
1/4 cup Lime juice
1 1/2 cup(s) Oil
1 teaspoon Hot sauce

PREPARATION:
Mix all and marinade beef overnight.


JimT

 

[Kevin]

Franks has a different flavor profile than Cholula. It's hot wing style. Cholula is good stuff, but with it's flavor, I only use it on Mexican dishes. And Franks is a lot cheaper at about 80 cents a bottle. If I was closer, I got like 4 bottles.

Right on description Ty. Cholula is a little more of a vinegar flavor. Reminiscent of Tabasco, but a different flavor profile. Franks is a little thicker. Sticks to wings for sure.

I can get Frank's locally for about 3 bucks per liter or 9 cents per ounce. Cholula is about 4 bucks for a 5 oz. bottle or about 80 cents per ounce. Yes, I am comparing apples to oranges with the different size bottles. But this is what is offered to me in my locale. The thing is, if'n you got the sauce on the shelf, cost is a non concern.

Don't mean to rant. I just have a passion for hot sauces and enjoy trying them all. My home brewed hab based sauces are still my favorite. Ty's thumbnail description said all that needed to be said.

 

[thillin]

My home brewed hab based sauces are still my favorite.

Send a sample!

 

[BBQchef33]

It's in the recipe section under sauces rubs and marinades on page 2. TK's Dr Pepper Marinade.

http://www.bbq-brethren.com/cookbook/

 

[thillin]

Kevin, one of my favorite stanbys is on your shelf, Crystal's. Actually, from the bottle of Franks to the left looks like my sauce shelf. Right now I'm going through a bottle of Cajun Sunshine. Next time I go to North Main, I'll get you a bottle of Texas Ketchup(hot sauce).

Edit: Actually I think it's called Cowboy Ketchup. I threw the empty away yesterday.

 

[Grumpy's Q]

Kevin, one of my favorite stanbys is on your shelf, Crystal's. Actually, from the bottle of Franks to the left looks like my sauce shelf. Right now I'm going through a bottle of Cajun Sunshine. Next time I go to North Main, I'll get you a bottle of Texas Ketchup(hot sauce).

Texas Ketchup Makes a good spicy BBQ Sauce! More hot stuff add of course?

 

[Kevin]

We are in tune my friends. Love the heat.