 BBQ Sauce Recipes |
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Grilling & Barbecuing Discussion
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 Feb 24 2007, 01:22 PM
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#1
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 Advanced Member  Group: Grill Mates Posts: 39 Joined: 4-September 06 From: Amarillo, Texas Member No.: 1,419  |
In one of the other forums, I mentioned a sauce that I make based on Dr Pepper syrup. I was asked to share it, and thought I'd start this topic so maybe we'd get to see what some of the rest of you do when those "off the shelf" sauces just won't do the job.
I've used this on baby backs, chicken, pork tenderloin - well just about everything. I think it's a pretty good sauce, but like most recipes of this nature it can certainly be modified to fit certain tastes. If you come up with a great variation, post it! Dr Pepper BBQ Sauce 1/4 c chopped onion 1 T vegetable oil 2/3 c Dr Pepper syrup 1/2 c ketchup 2 T cider vinegar 1/4 c Worcestershire Sauce 1 t liquid smoke 1 t hot pepper sauce 2 T tomato paste 1 15 oz can stewed tomatoes, blended smooth (or 1 15 oz can tomato sauce) 1/4 c brown sugar 2 t chili powder 2 t dry mustard 1 T coarsely ground black pepper 1/2 t salt Sauté the onion in the oil until translucent. Add remaining ingredients, mixing well. Bring to a boil, reduce heat, simmer until sauce thickens. Remove from heat, let cool. Place in blender until onion is well blended into sauce. Pour into bottles with tight-fitting lids. -------------------- The true essentials of a feast are only fun and feed.
--Oliver Wendell Holmes |
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Feb 24 2007, 03:05 PM
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#2
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 Advanced Member Group: Grill Masters Posts: 393 Joined: 25-June 06 From: North Bay Area California Member No.: 1,056 |
Sounds good.. where do you get dr. pepper syrup?
-------------------- Kirkland Signature Professional 720-0193
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Feb 24 2007, 03:36 PM
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#3
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Advanced Member Group: Grill Mates Posts: 39 Joined: 4-September 06 From: Amarillo, Texas Member No.: 1,419 |
Guess I should have put that in the post. I buy it from the Dublin Dr Pepper website. On their home page, look under the heading "Shop at Old Doc's Soda Shop" and click on Confections; scroll down to the syrup.
This bottling plant in Dublin, Texas is the only plant still using the original cane sugar recipe. And, by the way, this syrup makes a great ice cream topper and shakes. It's a little pricey, $10 for 8 oz. but it sure is good stuff. -------------------- The true essentials of a feast are only fun and feed.
--Oliver Wendell Holmes |
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Feb 24 2007, 06:44 PM
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#4
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 Advanced Member Group: Grill Mates Posts: 37 Joined: 6-July 06 Member No.: 1,105 |
Here is a link for Dr. Pepper BBQ sauce that only uses Dr. Pepper soda.
http://www.barbecuebible.com/featured/reci...epper_barbe.php |
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Feb 25 2007, 07:43 AM
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#5
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 Advanced Member Group: Moderators Posts: 1,699 Joined: 21-June 04 From: South East Michigan Member No.: 148 |
Once we get through this non-grilling weather here in Michigan I'll have to give this Dr Pepper sauce a try. Thanks for posting it.
 Eric D -------------------- |
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Feb 25 2007, 10:26 AM
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#6
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Advanced Member Group: Grill Mates Posts: 37 Joined: 6-July 06 Member No.: 1,105 |
QUOTE (Eric D @ Feb 25 2007, 04:43 AM)  Once we get through this non-grilling weather here in Michigan I'll have to give this Dr Pepper sauce a try. Thanks for posting it. Eric D Luckily for me, I live in Southern California! Cold here is in the high 50's (rarely) or low 60's. 
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Feb 25 2007, 01:12 PM
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#7
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Advanced Member Group: Moderators Posts: 1,699 Joined: 21-June 04 From: South East Michigan Member No.: 148 |
Ya! Just rub salt in the wound Dr Steve! Man, you know how to hurt a guy
. I would be out grilling if the temp would just get above freezing.Oh well, part of living here in Michigan. Eric D -------------------- |
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Mar 14 2007, 05:18 PM
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#8
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 Advanced Member Group: Grill Masters Posts: 525 Joined: 26-May 06 From: SW Michigan Member No.: 927 |
QUOTE (Eric D @ Feb 25 2007, 02:12 PM) Ya! Just rub salt in the wound Dr Steve! Man, you know how to hurt a guy . I would be out grilling if the temp would just get above freezing.Oh well, part of living here in Michigan. Eric D I too feel your pain Eric.  Yesterday was the one break and I took advantage with a filet and trimmings but the cold is coming back. But the time is soon coming where it's on the grill almost every night and I for one can't hardlt wait. And you are lucky DrSteve for your weather.billb -------------------- 75K 730-0165 NG May 2006
Utensile mod using drawer pulls Rotisserie holder Second rotisserie skewer Dual SS Smoker boxes Warming rack storage Griddle/Grate storage inside LP compartment Paper towel and wrap holder inside door |
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Mar 15 2007, 02:35 PM
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#9
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Advanced Member Group: Grill Mates Posts: 37 Joined: 6-July 06 Member No.: 1,105 |
B)--> QUOTE(bill b @ Mar 14 2007, 02:18 PM) I too feel your pain Eric.
Yesterday was the one break and I took advantage with a filet and trimmings but the cold is coming back. But the time is soon coming where it's on the grill almost every night and I for one can't hardlt wait. And you are lucky DrSteve for your weather.billb[/quote]  LOL, I will send you guys some of the ribs I made over the weekend!
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Mar 15 2007, 07:00 PM
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#10
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Advanced Member Group: Grill Masters Posts: 525 Joined: 26-May 06 From: SW Michigan Member No.: 927 |
QUOTE (DrSteve @ Mar 15 2007, 03:35 PM)  --><div class='quotetop'>QUOTE(bill b @ Mar 14 2007, 02:18 PM) </div><div class='quotemain'><!--quotec-->I too feel your pain Eric. Yesterday was the one break and I took advantage with a filet and trimmings but the cold is coming back. But the time is soon coming where it's on the grill almost every night and I for one can't hardlt wait. And you are lucky DrSteve for your weather.billb LOL, I will send you guys some of the ribs I made over the weekend! You got a deal DrSteve, Of course I'm sure you mean pictures and not the actual ribs unfortunately. Even so, love to see what you're cooking and what recipes!BTY even though it was 38 degrees, I managed a decent T-bone tonight. BillB -------------------- 75K 730-0165 NG May 2006
Utensile mod using drawer pulls Rotisserie holder Second rotisserie skewer Dual SS Smoker boxes Warming rack storage Griddle/Grate storage inside LP compartment Paper towel and wrap holder inside door |
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Mar 16 2007, 08:30 AM
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#11
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Advanced Member Group: Grill Mates Posts: 37 Joined: 6-July 06 Member No.: 1,105 |
B)--> QUOTE(bill b @ Mar 15 2007, 04:00 PM) You got a deal DrSteve, Of course I'm sure you mean pictures and not the actual ribs unfortunately.
Even so, love to see what you're cooking and what recipes!BTY even though it was 38 degrees, I managed a decent T-bone tonight. BillB[/quote] Kids today!! Back in my days we always barbequed in the snow, and of course I had to walk to school and home, 3 miles in the snow, barefoot, uphill both ways! really  
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Mar 16 2007, 08:50 AM
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#12
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Advanced Member Group: Grill Masters Posts: 393 Joined: 25-June 06 From: North Bay Area California Member No.: 1,056 |
QUOTE (DrSteve @ Mar 16 2007, 06:30 AM) --><div class='quotetop'>QUOTE(bill b @ Mar 15 2007, 04:00 PM) </div><div class='quotemain'><!--quotec-->You got a deal DrSteve, Of course I'm sure you mean pictures and not the actual ribs unfortunately. Even so, love to see what you're cooking and what recipes!BTY even though it was 38 degrees, I managed a decent T-bone tonight. BillB Kids today!! Back in my days we always barbequed in the snow, and of course I had to walk to school and home, 3 miles in the snow, barefoot, uphill both ways! really It's a Bone Chillin high 70's low 80's here in the Napa Valley wine country, A nice Ribeye and a stuffed crab shells warmed us up last night... Brrrrr.... -------------------- Kirkland Signature Professional 720-0193
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Mar 16 2007, 09:09 AM
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#13
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Advanced Member Group: Grill Mates Posts: 37 Joined: 6-July 06 Member No.: 1,105 |
QUOTE (NapaGrill @ Mar 16 2007, 05:50 AM) It's a Bone Chillin high 70's low 80's here in the Napa Valley wine country, A nice Ribeye and a stuffed crab shells warmed us up last night... Brrrrr.... lol. Yep, I am in Southern California. For these parts that is fur coat weather!
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Mar 21 2007, 08:15 AM
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#14
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Advanced Member Group: Grill Mates Posts: 62 Joined: 5-July 05 From: Charlotte, NC Member No.: 410 |
QUOTE (DrSteve @ Mar 16 2007, 10:09 AM) lol. Yep, I am in Southern California. FOr these parts that is fur coat weather! :lol: :rolleyes: :unsure: :lol: Talk about system shock - last week on Wednesday and Thursday I had meetings in Oakland and then Phoenix. Weather in Oakland - great, around 60-65. Weather in Phoenix - the usual - about 92. Trying to fly home to Charlotte on Friday my connection was in Washington, DC - Dulles airport. We arrived in Dulles a bit late, heavy snow coming down, I sprint off the plane, and wonder-of-wonders, my connecting flight is at the very next gate. Yaa Hoo!! I walk up to discover those ugly words "CANCELLED". They've just shut down the airport. I stupidly have no winter coat because I didn't pack it thinking I wouldn't need it (you'd think I'd know better after doing this for the past 13 years). I spend two days stuck in freezing DC because the airlines are so fouled up they can't get me back to Charlotte until Sunday. Which stinks because Sunday I have to fly to Montreal for meetings on Monday. It's a beautiful day in Charlotte when I get back early Sunday morning, probably about 50 degrees and sunny, and just a few hours later I'm back on another plane headed to Montreal, where I step out of the airport to a temp in the teens, with a howling wind that just cuts right through you. Currently back home in Charlotte, and my body's wondering just what the hell I'm going to put it through next.. -------------------- If God hadn't meant us to eat animals, He wouldn't have made them out of MEAT!
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