Orange Soda BBQ Sauce...sorta

Griffin

Couple of buddies and I are kicking around the idea of starting to compete in BBQ. Problem is one lives in Austin (but he's moving to Dallas soon). They had a get together down in Austin not to long ago and were trying out some new recipes and one was an orange soda bbq sauce (they also did a root beer and a Dr. Pepper one), but I wasn't able to make it. It kind of intrigued me so I thought I would give it a shot last night. he sent me the recipe they used, but it had too many ingredients, so I came up with my own simpler  version. Basically what you see is what I used, although I did add some Sriracha and some Cholula.

Decided to try it out on some hanging legs. Ran about 325 on the Egg, no reason other than I thought I had it stabilized and went in and came back 5 minutes later and it was over 500, so I brought it down and it dropped to 300, then brought it up and it decided to hang out at 325. Rookie mistake, don't know what I was thinking. Eh? 325, 350? Close enough, who cares, fahget about it. Used one chunk of pecan and some cherry wood chips for the smoke.

Thank God my wife is getting back from NYC tonight with the good camera. I don't know what was going on, but I took 5 pictures of the finished product inside and this was the best of the bunch. I promise it wasn't the Dack Janiels. I hadn't had that much.

Well, because of a lack of a decent plated up picture and the fact that I'm going to have to tweak this recipe a bunch more before I even think of posting it, this cook ain't going on my blog. The sauce turned out to be more of a wing sauce than a bbq sauce. Not what I was shooting for originally, but now I'm going to work and see if I can't develop it better. It was very fragrant with the Chinese 5 Spice (that my parents just brought back from Hawaiii for me) and the garlic, had a nice heat to it and a good citrus flavor, but it was way too salty. I definitely did not need to add any salt to it. Anybody know a way to cut down on the salt flavor once its already in something. The Sunkist, although it sounds odd, really worked. Think about it, how many sauces call for citrus and sugar of some kind? So I'll work on it and get back to you when its ready.

Oh yeah....and how about my Bears! They beat the Aggies last night bringing their record to 20-2 and the Lady Bears are still undefeated 22-0! Been a great year to be a Baylor fan....finally.

BOWHUNR

Looks awesome, as usual!!  Where did you get the hanging leg rack?

Mike

Omaha, NE

billyray

I've seen the racks at Sur La Table.

Griffin

I picked it up a few years back at World Market during what they called the end of the grilling season....like there is such a thing 8-| I believe it was around $5 and two of them will fit perfectly on a large allowing you to do 12 legs per rack. You can also use it to do wings by sticking the wing tips in the holes, but I've never done that. I think the best part about it is that you don't have to flip them and they cook more evenly. I did a post about them.

http://griffinsgrub.wordpress.com/2011/10/17/hanging-chicken-legs/

BOWHUNR

Thanks Griffin, that was a very helpful article.  I have a couple on the way from Amazon.

Mike

Omaha, NE