Using Soft Drinks as a Barbecue Sauce Ingredient

Martin SmazenkoBarbecue SauceLeave a Comment


Barbecue sauces that you get at most places are based on tomato sauce, though you can get some that are based on mustard or even white barbecue sauce, which is based on mayonnaise and is favored in Alabama. But some people have experimented with homemade barbecue sauces based on their favorite soft drinks as an ingredient.

According to a piece on the Epicurious website, cola makes a great meat tenderizer because of its high acidity. When making your own soft drink-based barbecue sauce, you will likely want to avoid using sodas that contain high fructose corn syrup. Fortunately, a lot of versions of your favorite soft drinks are available that use cane sugar as a sweetener. The carbonation and the flavoring, which can contain an excellent combination that is hard to describe, can add a little extra zest to your meat. You could add fruit flavor by using something like lime coke or cherry coke.

The idea is to use a soft drink based barbecue sauce as a marinade for your toughest cut of meat, a brisket, for example, and let it sit in the refrigerator for 24 hours before smoking. You can baste with the sauce much like any other during the smoking process and then use some on the side for dipping. The result will be meat that literally falls apart.


Just about any soft drink will do, including Coke, root beer, or Dr. Pepper. Epicurious has a Dr. Pepper sauce recipe, while Rock Recipes has one using Coca-Cola. But by all means, experiment and use some peppers to kick things up a notch.

At Mild to Wild Pepper and Herb Company, we offer a full range of products from sauces for private labeling and retail sales, to bulk chile peppers for the largest of industrial accounts and everything in between! With an extensive selection of hot sauces and barbecue sauces, you are sure to find something that fits your tastes. To place your order today, visit our website and read about all the ingredients that go into our specialty sauces.

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