Why Use A Can of Cola In a Barbecue Sauce Recipe?
Because it is a simple and easy way to start off a great barbecue sauce recipe. There is no one, tried and true barbecue sauce recipe. Just visit any grocery store or barbecue contest and take note of all of the different brand available. And, then you will notice an endless variety of sauces from the same national brand. You can use just about any ingredient in a barbecue sauce recipe... why not a cola?
Can I Use Different Flavors of Cola?
Of course. It all depends on the taste you are looking for. A can of traditional cola will provide a taste that many people will associate with a sweeter version of a barbecue sauce but that does not mean you can't try things such as other flavors. You can try orange soda, lemon lime soda, root beer and more. It all depends on your taste buds and what flavors you are looking for.
Won't My Sauce be Runny?
Part of the process in the recipe below involves cooking the sauce in order to reduce the amount of liquid while helping to combine the flavors of all of the ingredients. What is left in the sauce pan is a thicker sauce that is more like a store bought version.
CAN A COLA HOT BARBECUE SAUCE
- 1 can cola ( not diet)
- 2 tablespoons apple vinegar
- 1/2 cup ketchup
- 2 tablespoons hot sauce
- 2 teaspoons black pepper
- 1/4 cup minced onion
- 1/4 cup minced green pepper
- 1/4 cup yellow mustar
- 1 tablespoon steak sauce
- 2 teaspoons minced garlic
- 1 squirt lemon juice if desired
METHOD
- Combine all of the ingredients in a saucepan
- Bring the sauce to a rolling boil over high heat then reduce heat to low
- You may want to cover the saucepan leaving an opening to let some of the moisture to escape while saving splashes of sauce onto your stove top
- Allow sauce to simmer until it reduces by a third or to your desired thickness
- Once reduced allow sauce to chill slightly before serving
- Taste to determine if you need to add additional ingredients as desired
- Sauce can be stored chilled for one week covered
REMAINING SAUCE AFTER USE & FOOD SAFETY
- In general you should discard any remaining suace or marinade that has been used to marinate any cut of meat.
- The possible exception is when you use remaining sauce or marinade as a baste or dipping sauce. This means that you should bring the remaining sauce to a boil before serving.
- When you work with meat and marinades you should always wash your hands and keep your work area clean. This also applies to any cooking situation.
- Always marinade the meat you are working with chilled. Never leave meat out on a counter for more than a few minutes. After you have marinated the meat in a covered and chilled environment you can allow it to rest on a counter covered to bring it closer to a room temperature. This will help it cook evenly.
 |
