Dr. Pepper, or Coca Cola, or any other soda pop with a sort-of-complex spice mix (or just spice, think Ginger Beer), can work well in savory applications. As food writer Hank Shaw explains: “Using soda as the base for a barbecue sauce does two things right off the bat: You get sugar and you get acid. You can literally make a glaze out of nothing more than soda.”
For the Baseball portion of this week’s menu, I made a Dr. Pepper Hot Sauce, which is reputed to be on offer at the Sausage Connection on Yawkey Way. It’s great. I combined a Dr. Pepper BBQ sauce recipe (without the tomato paste – I didn’t want to thicken it) with a basic hot sauce recipe of roasting hot peppers then pureeing them with vinegar.
The logical next step was Dr. Pepper Chicken Wings.
And the next step after that? Dr. Pepper in a spicy vinaigrette for beet relish to put on the County Fair pork chops at Thursday Night Dinner.
And after that? It turns out, there are a lot of people cooking with Dr. Pepper:
- Slow Cooker Pulled Pork from Serious Eats
- Spicy Dr. Pepper Ribs from Ree Drummond (aka Pioneer Woman)
- Brie, Brisket, Dr. Pepper Quesadillas (found via Huffington Post)
- Dr. Pepper Tenderloin from Rachael Ray
- Dr. Pepper Chili from Spicy Southern Kitchen
The list continues. Basically, I’m beginning to think there are a lot more people out there cooking with Dr. Pepper than drinking it.