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As you can see from my site I do
allot of cooking. Most of my
recipes include seasonings and
sauces to compliment the meats.
The key word is compliment. One
Saturday I set out to come up
with a sauce that was sweet,
bold and tangy but did not over
power the meat. I wanted a
thinner sauce that would coat
the meat but not hide its color
or flavor. I spent hours and
hours mixing different sauces,
spices etc. until I found a very
basic and easy to produce
combination.
As I was doing all of this I
was enjoying a ice cold glass of
Diet Cherry Dr. pepper and then
it hit me. Why not mix this with
my favorite BBQ sauce Sweet baby
rays! I have used cherry Dr.
Pepper as a injection for
chicken breasts and Pork Butt's
with great results so why not.
After several attempts I
figured out a mix that was
almost what I was looking for.
This happened to be a 50/50 mix
of Sweet Baby Ray's and Cherry
Dr. Pepper. Something was
missing so I played around with
molasses and that didn't get me
anywhere. I added some brown
sugar and the taste started in
the right direction. I kept
adding 1 Tbps at a time until I
had exactly what I wanted.
This sauce is a thinner sauce
and it's this way for a reason.
I spend 12 hours slow cooking
pork butt's or brisket achieving
what I consider a perfect
tenderness, color and flavor. I
don't want to drown these
attributes I want to compliment
them. This sauce does just that.
As a test I passed out some
pulled pork to friends and
co-workers and the responses
were very positive. In fact they
all loved it. I have been using
ever since.
What's great about this
recipe is it's extremely easy to
make. Here's what you do.
In a medium sauce pan pour in
one standard sized bottle of
Sweet Baby Rays. Fill the empty
bottle with Cherry Dr. Pepper.
Place the cap on and give it a
shake. This will mix the Cherry
Dr. Pepper with the remaining
sauce in the bottle. SLOWLY open
the cap over your sink little by
little so it does not spray all
over the place. Once the cap is
off pour the contents into the
sauce pan.
Turn the heat up to medium
and begin stirring slowly. Stir
in 3 Tbsp of brown sugar. Bring
the sauce to a simmer stirring
occasionally to dissolve the
sugar and meld all the contents
into a very tasty sauce. Once
the sauce reaches a simmer
remove it from the heat and let
it cool.
That's it! It's that easy.
Pour it on your pulled, pork,
chicken, and beef. You
don't need to drown the meat
just give it a thin coating. The
combination of smoked meat and
this sauce will be amazing! |
