Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: Kona on June 09, 2016, 12:03:38 PM
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I've been looking to try a glaze on my ribs instead of my standard bbq sauce or maybe a combo. I love that shiny candy finish I see on some ribs. I found this recipe that looks pretty good, has anyone tried it?
http://jesspryles.com/big-red-glaze/
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Looks good ! Will have to try this one
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Have not, but I will soon 8)
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You had me at Big Red.
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You had me at Big Red.
I'm hoping the soda is pretty popular and can find it here in south florida
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You had me at Big Red.
I'm hoping the soda is pretty popular and can find it here in south florida
I'm not sure if I can find that drink here I'll have to Google it ;) :D :D :D :D :D :D ??? ??? ???
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I used to drink a lot of Big Red back in the day, then I saw a bottle of it get dropped on an asphalt parking lot and it actually ate a hole in the pavement so I gave up on it.
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Got the recipe but am looking for the Big Red.
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Big Red is a Texas thing. In central Texas, when you order your bbq from Smitty's, Kreuz, Louie Meuller's, or Southside, etc., they will look at you funny if you don't order a Big Red to wash it all down. I know of one old Bohemian in Taylor, TX that will mix half Big Red and half Miller Lite. It tastes awful, but he likes it.
I just spent a little over a week in Rio and got home yesterday morning craving some bbq. I really needed a bbq fix so I drove to Southside Market in Elgin and had some Elgin hot gut, bbq mutton, and bbq chicken along with a refreshing bottle of Big Red. Yummy. Life is all better now.
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You had me at Big Red.
I'm hoping the soda is pretty popular and can find it here in south florida
Amazon, baby, Amazon ! ! ! !
Big Red (https://www.amazon.com/dp/B00560QHRY/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687702&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0002IMRQA&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=R3RRNMTQNNEC45Q2Q5SV)
BD
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Looks great, wonder if that can be done with any soda?
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Looks great, wonder if that can be done with any soda?
I'm not sure, it has cherry preserves in it and I'm thinking the soda has a cherry type profile? I've never had it before
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Looks great, wonder if that can be done with any soda?
I'm gonna try cherry flavor Dr, Pepper when I make it
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Looks great, wonder if that can be done with any soda?
I'm not sure, it has cherry preserves in it and I'm thinking the soda has a cherry type profile? I've never had it before
Big Red is strawberry cream soda, but tastes much like cotton candy or bubble gum.
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Found a 12pk of the soda so I'm set on that, I had a harder time finding the Cherry Jam, which i couldn't find the precise thing. I have "tart cherry" preserves and "cherry spreadable fruit"...one should work for the amount needed
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have a batch cooking on the stove, took forever to reduce down the soda but have all the ingredients mixed together now and a couple slabs of ribs on the PBC. It definitely has a beautiful red color to the sauce. I think I'll try and put my ribs on the grate at the end to sauce them and maybe get a little char from the heat
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have a batch cooking on the stove, took forever to reduce down the soda but have all the ingredients mixed together now and a couple slabs of ribs on the PBC. It definitely has a beautiful red color to the sauce. I think I'll try and put my ribs on the grate at the end to sauce them and maybe get a little char from the heat
Looking forward to seeing the results
When I make my bourbon sauce it takes a long time to reduce as well
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have a batch cooking on the stove, took forever to reduce down the soda but have all the ingredients mixed together now and a couple slabs of ribs on the PBC. It definitely has a beautiful red color to the sauce. I think I'll try and put my ribs on the grate at the end to sauce them and maybe get a little char from the heat
Looking forward to seeing the results
When I make my bourbon sauce it takes a long time to reduce as well
Same here ! !
BD
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Its not within 200 miles of me......Go big red...hey my cardinals ???
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Man this is one tasty glaze! I may be sticking with this one for a bit over my usual go to sauce. This is the first time I finished my ribs on the grate of my PBC, normally I hang them the entire time...
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_2867_zps624908df.jpg)
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Beautiful ribs!
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They look great!
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fantastic looking ;D
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A great looking set of ribs indeed!
For those that are not familiar with Big Red Soda - it is a sort of regional thing. When I was a kid - my Mom would find solace from my testing her patience in the dog days of hot Texas summer afternoons with a tall, cold Big Red. ( Tho I am a reasonably certain that hers may have been chemically fortified with vodka - errr - "nerve medicine" :D :D :D)
Big Red - as best as I can describe it...is like the love-child of a strawberry soda and a cream soda. Very unique, and I can see a great potential for completion ribs using this glaze, and fast grilling some big fat strawberry slices for a , then glaze them with a variation of this glaze (perhaps leaving out the salt and cayenne...maybe not - let your tastebuds decide ;) ) as an "anything but" sort of dessert...or as a side pairing with the ribs for a lasting impression on your dinner guests, etc...
Really a great post and thread Kona!
Kudos!
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A great looking set of ribs indeed!
For those that are not familiar with Big Red Soda - it is a sort of regional thing. When I was a kid - my Mom would find solace from my testing her patience in the dog days of hot Texas summer afternoons with a tall, cold Big Red. ( Tho I am a reasonably certain that hers may have been chemically fortified with vodka - errr - "nerve medicine" :D :D :D)
Big Red - as best as I can describe it...is like the love-child of a strawberry soda and a cream soda. Very unique, and I can see a great potential for completion ribs using this glaze, and fast grilling some big fat strawberry slices for a , then glaze them with a variation of this glaze (perhaps leaving out the salt and cayenne...maybe not - let your tastebuds decide ;) ) as an "anything but" sort of dessert...or as a side pairing with the ribs for a lasting impression on your dinner guests, etc...
Really a great post and thread Kona!
Kudos!
when it came to the salt I used Kosher instead of regular table salt
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Kosher is a better - less overpowering choice for sure. Try using Maldon salt as a finishing flaked salt on a dish sometime - great option.
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Kosther is a better - less overpowering choice for sure. Try using Maldon salt as a finishing flaked salt on a dish sometime - great option.
once I started using kosher salt for brines etc, I hardy ever use table salt anymore. I'm not a lover of overly salty foods ( except a good salt flavor on steak)...and maybe sliced tomatoes lol.
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Dayum, Kona ! ! !
BD
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Told Mrs TF that I needed some Big Red soda for a recipe I wanted to try. She brought home a bottle of Big Red "zero". I've been described as a tool by many I am sure, but never as the sharpest tool in the shed. I told her that I didn't think the zero would work for what I have in mind. Don't believe I can reduce soda to syrup when it doesn't have any sugar to begin with. Even a dumb Hollander like me realizes that, but my wife thinks I'm mistaken. What say you?
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I don't think it's going to be the same by reading the ingredients. I don't feel you'll get that sugary sweet coating that it lends to the entire sauce when finished
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Stir in about 3/4 cup of sugar until dissolved and then reduce.
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Big Red Soda is available in Florida at most Winn Dixie's and most Publix and Wally World. I made the glaze and it was the only one my wife wanted more off. It is a winner.
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Found a 2 liter bottle of big red (all of 99 cents!) so I made a double batch of this glaze. Had some ribs glazed with it over the weekend and all I can say is WOW! (FYI it took nearly 5 hrs to reduce 5 cups of soda down to syrup).
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You have my hopes up...I will be hunting for Big Red around here. As well all know....
everyone er...everything seems to go thru NC to get to FL or visa versa..... ;D
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My daughter from St. Augustine is coming up to the beach in two weeks. I texting her right now to bring up a couple 2 liters. (She'll also be bringing a case of scotch, it's about 1/3 cheaper dwn there.)
Tee, if you want some, let me know.
BD
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My Mother used to give us caster oil in red pop so there was no way I would try these! Then when I went through Sandman's carry out he had some Big Red Ribs for me to try. That boy is too busy to post much so thought I would for him. I think he probably used this recipe. I was skeptical, then after a bite I thought not bad. They had a great red color and nice crispy glaze and tasted pretty good. Not sure what smoker he used. Thanks Brad for a taste I would never have tried myself! Not the best photo.
(http://i1039.photobucket.com/albums/a474/deains/outdoor%20cooking/_7127549_zpslkib3iil.jpg)
Smokin Don
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My daughter from St. Augustine is coming up to the beach in two weeks. I texting her right now to bring up a couple 2 liters. (She'll also be bringing a case of scotch, it's about 1/3 cheaper dwn there.)
Tee, if you want some, let me know.
BD
Just saw this post BD....Wish I could get some Big Red. But will be so danged busy traveling - I don't know when I could come get it....Thanks a bunch for the offer tho - Most kind of you.
T