Soda Pop! Will it BBQ?
Will it BBQ? Soda Pop!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Soda Pop and letting you know if it will BBQ or not!
Hickory Smoke Powder
Soda of your choice
InstructionsWe are trying two methods, a traditional cold smoke and adding hickory smoke powder directly to the soda. Pour the desired amount of soda into a foil pan and put in a smoker on the top shelf. Put your Flip Professional Smoke Box towards the bottom of your smoker and light it. Close the top vent and open the bottom ones and smoke for 5-10 minutes. For the second method use just a pinch of hickory smoke powder and mix into the soda before drinking.
So, Will it BBQ?
Some were better than others and we each had different favorites on the cold smoking but we both ended up thinking the one that we thought was going to be the worst was the best! I liked Mountain Dew best and Austin liked the Coke best. For adding hickory smoke powder both the Dr Pepper and the Cream Soda were good, not just not bad they were good! Especially the cream soda, the smoke powder added just a nice hint of smoke that really worked with the cream soda! So no, it will not BBQ if you try to apply actual smoke but if you use Hickory Smoke Powder it can turn out pretty good!
Shop Walton’s for Vertical Smokers
Broil King Grills
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.