Use the Dr.Pepper & Apple Juice with a twist of ...... ?

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Permalink Reply by Fireyladd Chief Sharp on April 10, 2009 at 4:04pm

Can someone share the recipe for the mixture of DR Pepper & Apple Juice. WOW! thats sounds excellent. theladd@hotmail.com

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Permalink Reply by Robert C. Baker on April 10, 2009 at 4:22pm

By all means chief it was put on here for all to use and I did credit Mr. R. McLean for it, all I added was the twist of lemon. And there both great tasting.

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Permalink Reply by Lt. Caleb French on April 11, 2009 at 10:33am

I too tried Russel McLean's baste. It was pretty dern tasty if I do say so myself.

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Permalink Reply by Robert C. Baker on April 11, 2009 at 11:42am

Hey Caleb,

My wife also suggested in place of the apple juice, I might try pinapple juice in place of the apple juice. Well as luck would have it she brought some home from the store last night, so on Sunday we shall see, that nice fresh ham will be basted every 3 hrs. in the Dr.,Pinapple juice and lemon. Any thoughts on this ?

Bob

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Permalink Reply by Lt. Caleb French on April 11, 2009 at 11:45am

Sounds good to me... I mean Ham and Pineapple? Sounds like a luau to me : )

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Permalink Reply by Robert C. Baker on April 11, 2009 at 12:05pm

Thank you, King of Ham, I will let you know how our easter ham makes out now being done luau style as you so elagantly put it.

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Permalink Reply by Fireyladd Chief Sharp on April 12, 2009 at 1:18am

Robert, were you going to send me the recipe? theladd@hotmail.com
Would really like to try this. Sounds yummy..................

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Permalink Reply by Robert C. Baker on April 12, 2009 at 7:44am

Sorry there Chief, Check your hotmail its comming your way, and HAPPY EASTER to you and your family.

Bob

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Permalink Reply by Russell McLean on April 15, 2009 at 11:58pm

Wow!!! My own discussion topic. I am truly honored and humbled. The ratio I usually use is 1/2 Dr. Pepper to 1/2 apple juice, depending on the size of your container. I had not thought of the lemon before, but it sounds good. On a cold night, I have had hot Dr. Pepper with a slice of lemon before, so it makes sense. Just squirt 'em every time you check the meat. Thanks to all for suggesting the membrane removal from the back. I did that this past weekend and it was awesome! I also found a recipe for a Coke based sauce that was very good. I'll post it tomorrow-got to get some sleep. I'm part of a crew going to the services for the two Houston firefighters that were killed Sunday morning.

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Permalink Reply by Russell McLean on April 16, 2009 at 11:12pm

Ok, as promised, here is the Coke based sauce recipe that I found.....

1 cup Coca Cola
1 cup ketchup
1/4 cup worcestershire sauce
2 teaspoons liquid smoke
3 tablespoons A1 steak sauce
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper

combine all ingredients, and gradually bring to a boil over medium heat, reduce to simmer and cover for 6-8 minutes....goes great with either ribs or sausage....my 12 year old son stands by the table and will eat the ribs as I cut them...

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Permalink Reply by Robert C. Baker on April 17, 2009 at 9:46am

I don't blame the 12 year old fellow, the rib sauce sounds great....... I can't wait to try it, maybe on some chicken? Thanks Russ.

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Permalink Reply by Stacie on August 14, 2009 at 2:16am

Labor Day is almost here and here's a great recipe for the BBQ bfore you put it away until next summer. Take a head of cabbage cut it into quarter sections. Then cut those sections in half. generously rub the cabbage with margerine. The next step is to coat with salt, pepper, garlic salt, & seasoning salt (Lowreys). Next take a piece of bacon (pepper bacon is best) but any will do and wrap each cabbage section with a slice of bacon. Wrap each section in aluminum foil and place on the grill and cook until cabbage is tender and the bacon is cooked. Goes great with ribs, chops or steaks.

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