Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 244 guests online and We have 1 member online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home
recipes
Categories Sauces, Rubs and Marinades Dr Pepper BBQ Sauce
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Dr Pepper BBQ Sauce
Ingredients:4 tablespoons unsalted butter (1/2 stick)
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One can Dr. Pepper (12-ounce) We use Dublin Dr Pepper
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt
Instructions:

In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended.

Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Don\'t overseason the sauce.

Let the sauce cool for about 10 minutes or until it is warm but no longer \"boiling\" hot.

Puree with an immersion or traditional blender -- this will make the sauce thicker. Let cool.

The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

Notes:
Number Of Servings:4-6Source:
Vegetarian:YesTime To Prepare:30-60 min
Date:Wed 30 Mar 2011 10:59:37 UTCViewed:1762 times
Author:Elizabeth KarmelEmail:
Rating:5,00 (2 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Friday, Nov 22, 2019 3:44 am
31399 registered users
0 today
4 this week
7 this month
Last: hugger
Total Posts: 1,248,660

Our New Members

  • hugger
       2019-11-21 04:35 PM