Tag Archives: bbq

frankenspam Coca Cola BBQ Sauce #14,583

Ready for the blender.

I say #14,583 times because I’ve made a sauce concoction from a coke pretty close to that many times. Coca Cola. Pop. Soda. Haven’t we had this discussion before? Oh yeh, Dr Pepper Cupcakes. HAHA, any hoot, we had a few people over for the 2014 Super Bowl. Yes that one. Denver Bronco’s versus Seattle Seahawks. Offense versus Defense. You’d think championship teams would have taken a few clues from watching the Ravens (defense) pummel Offence giants.

Eh, anyway, I made this sauce in two batches. One with no spice and one with some heat. I like hot foods. I like hot foods with flavor. I am not talking spicy with pain. Not even nipple pinching pain. Well, unless if that’s what it takes to…where was I? Making sauces are so fun to make. They are the root of frankenspam. I almost feel like a witch making a brew. Throwing what ever I want into it. OH…Frog’s tongue and eye of newt BBQ Sauce. Maybe next month, maybe next month.

These are cookies from the website “theartofthecookie.com”

Back to my Coca Cola Sauce dang it.

Simmering the Coca Cola
Sauted some red onions and garlic
Three of the 22 ingredients
Right before the blender. I forgot to take a post-blender picture. It thickens up perfectly. What’s best is those onions and garlic bits don’t sit at the bottom. The get blended nicely into the sauce.

frankenspam Coca Cola BBQ Sauce #14,583

Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Allergy Peanuts, Tree Nuts
Misc Child Friendly
Occasion Barbecue
Region American
A sweet and spicy BBQ Sauce made with Coca Cola or your favorite soda. Omit the spicy and go for just sweet. Nevertheless, this goes great on all meats, especially ribs and those who like nake pulled pork with sauce on top.

Ingredients

Step 1

  • 1 can Coke, Coca Cola, Pepsi (Whatever you want really. It is the)

Step 2

  • 1/4 Large Red Onion (Diced, small)
  • 4 cloves Garlic (Diced, small)
  • 1 tablespoon Butter
  • 1 teaspoon Almond Oil
  • 1 teaspoon Sunflower Seed Oil
  • 1 teaspoon Walnut Oil
  • 1 teaspoon EVOO (Extra Virgin Olive Oil)

Step 3

  • 1 teaspoon Mustard Seed
  • 1 pinch Ground Sage
  • 1 teaspoon Chili Powder

Step 4

  • 1/2 teaspoon Ground Thyme
  • 1 teaspoon Ground Paprika
  • 2 teaspoons Onion Powder
  • 1/2 teaspoon Coarse Ground Black Pepper
  • 1 teaspoon Garlic Powder
  • 1/2 pinch Ground Allspice (TINY pinch)
  • 1/2 pinch Ground Clove (TINY pinch)
  • 1 teaspoon Ground Celery Seed
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Worcestershire Sauce
  • 1/2 cup REAL PURE Maple Syrup (Don't cheap out, use the real stuff!!)
  • 1 teaspoon Cajun Seasoning
  • 1/4 teaspoon Salt (fine)
  • 1 tablespoon Butter
  • 2.5 cups Ketchup

Step 4 (Optional)

  • 1/2 tablespoon Red Pepper Flakes (If you are looking for some bite)
  • 1 teaspoon Cayenne Powder (If you are looking for some bite)
  • 2 tablespoons frankenspam Smoked Jalapenos (If you are looking for some bite)
  • 1 tablespoon Liquid Smoke (If your meat is already smoked, heavily, omit this.)

Directions

Step 1
Step 1 Throw Step 1, can of your favorite soda/coke into a sauce pan and get it to a simmer. You are looking for it to reduce about a third.
Step 2
Step 2 Dice up garlic and onions and get them sauteing in a separate pan, until golden brown. Use the butter and oils in Step 2 list.
Step 3
Step 3 Put the sage, chili powder, and mustard seeds into a spice grinder (or coffee bean grinder or a mortar and pestle) and grind together until one nice smooth powder mixture. Some "crushed" look is okay. But do your best to destroy those mustard seeds.
Step 4
Step 4 Once Soda has reduced by a third, add all the ingredients from Step 3 and 4. If you want it spicy don't forget to add the spicy ingredients. Mix well, very well. Let simmer for about 15 minutes. A top on your pan is a must. Stir often. Don't let sauce burn.
Step 5 Once simmered well, turn off and remove from heat. Remove sauce pan top. Let sauce cool and put in a blender and hit chop. 1, 2, 3 now go high speed until sauce thickens right up. This is to get those yummy onions and garlic blended into the sauce and get some air into it to thicken it.

Smoked Cherry BBQ Sauce Version #1

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(disclaimer)

3 Cups of smoked cherries
1 Cup of blueberries
2 Diced up Black plums
2 Jalapenos, rind and seeds included if ya like it to have a good bite
1 Cup of vegetable or chicken broth
5 Cloves of garlic
1/2 of a large Yellow Onion (I only had Vidalia during this recipe, but would prefer yellow’s for this)
2 Cups of Ketchup
2 TBSP Worcestershire
1 TBSP lemon juice
1 TBSP Extra Virgin Olive Oil
1 Cup Brown Sugar
1/2 TSP Cayenne (you can omit if you want)
1 TSP Cumin
1 TSP Roasted Ground Coriander
1 TSP Ground Celery Seed (I use a mortar & Pestle)
1 TSP Ground Ginger (crazy huh?)
1 TBSP Garlic Powder (MORE garlic!)
1 Cup of Honey

  1. Remove stems and pits from cherries. Cut in half and smoke with whatever wood you like. I used Cherry Wood. Or just use fresh cherries and no smoke. I am sure it will be fine. Wreck this recipe all you want!
  2. In sauce pan. medium heat throw a tablespoon of butter and the garlic and onions in. Cook until onions are translucent and garlic is starting to brown.
  3. In a blender, “CHOP”  the cherries, blueberries, plums, jalapeño, garlic, onions, and broth until all cut up and a good slosh of liquid. Then purée/food processor speed for a minute or so. You are looking to cut the plum skins up as much as possible.
  4. Place fruit concoction in large sauce pan. Medium heat.
  5. Stir in rest of the ingredients.
  6. Cook uncovered and stir for about 30-45 minutes on medium heat.
  7. Cook uncovered and stir occasionally for about 30-45 minutes in between simmer and medium heat.
  8. Turn down to simmer/low heat and let it cook for as long as it takes to get to the consistency you like. Stir ever now and again.
  9. Once cool store how ya want. Makes about 6 pints.
SMOKED!

 

Blend!

 

Getting there!

 

 

Final product! I like cheese so that is a stick of goat cheese. I also like to blend my sauce one last time before jarring.