I’ve mentioned once or twice that my family has the Dr Pepper gene, right?
Although most of us will drink any Dr Pepper that we can find we crave the pure, sweet-spicy, old fashioned flavor of, what we call in Texas, “The Real Stuff” made with Imperial cane sugar and created in a tiny bottling company in Dublin, Texas. The only one that didn’t sell out to the Corn Syrup Gods in the 1980s. We know our Dr Pepper around here.
Sadly, the corporation that owns Dr Pepper recently hit the little guys in Dublin with a law suit… and switched them over to the Dark Side. You can’t even find the Dublin Dr Pepper Museum webpage anymore. (This update was added in 2012)
When I was looking at Dr Pepper BBQ sauce recipes on the web I noticed a couple of things.
- Most of them had catsup as an ingredients.
- None of them really were going to have the sweet spicy Dr Pepper flavor I was looking for.
So, I decided just to start opening cans and pouring. And the result? Sweet, spicy, and a definite Dr Pepper flavor with a kick. This is a sweet BBQ sauce, no doubt about it but when it is finished and ladled over a fork tender piece of brisket you have a real somethin’ somethin’ that you want to put in your mouth. In fact, I think that I could pretty much live on this stuff.
The secret is slow cooking the sauce over low heat and letting it reduce. It intensifies the flavor until you just can’t believe how good this is. Use it on beef, pork, chicken, salmon, or burgers… And prepare for your kitchen to smell amazing. Continue reading