Making Jess Pryles’ Big Red Soda Pop Barbecue Sauce

hello welcome to : corner I’m Tina andtoday I’m going to make just prawn somebig red BBQ rib glaze just process a isa barbecue cook actually she callsherself a live fire cook from Australiawho has moved to Austin and you may haveheard of hardcore carnivore and thatthat is her line of seasonings and rubswe’re going to start off I made that Imade this once before and one of myyoung’uns is a big fan of her salt ofher rubs and so I’m gonna make this upfor him we’re gonna start with big redBBQ big red soda pop which if you can’tget this in the state that you’re inum it’s basically a red cream soda withcaffeine in it a cream soda would workwork fineso let’s see here I’m gonna try to seehow where’s my weight there it is thistwo quarts I don’t need that much 20ounces let me get me this down so it’sgonna be two and a half cups use 20ounces and we’re going to heat it on thestove and just simmer it until itreduces down and gets rid of a lot ofthe of the water in it there’s two ofcourse get rid of that carbonationokay there we gothere’s two and a half now put this onthe stove and get it get it cooking I’mhaving to uh I’m gonna have to do somecannon anyway because I had to make thatextra batch of my my grandmother’shundred-year-oldbarbecue sauce for chicken so I thoughtwell I might as well do something elsewhile I’m at it so I wanted to do thisfor a while so now I’m going to alrightI’m going to use um we need my otheringredients together in the meantime I’mgoing to use a cup of ketchup and sincethis is this is not something thatprobably because there’s so much sugaralready in the V in the big red thatdon’t I’m going to go ahead and just useregular ketchup instead of my homemadeno sugar ketchup for it up in here if Ican as my grandmother used to say if I’min enough to do it there we go that’snot too hard to pull off some of thesecontainers I’ll tell you it’s hard forme to open them alright now thenokay there we gothey don’t need powder and garlic powderyou teaspoon eat to cover and onionpowder onion powder is so moister turnour principals teaspoon of paprika andyou could use you know you could usesmoked paprika if you wanted I’m justusing regular paprika I did finally pourit down in Boston smoked paprika this wedo have some recipes that call for itbut it’s not something that I’ve everused much to cook with tablespoon ofWorcestershire if you’re using anywhereand other than Lea & Perrins you’llprobably need a couple of tablespoonsbecause if the other brands are notweaker than this friend yes I don’t knowwhat what Brenda miss pross uses butthat’s been my experience 1/2 cup ofcider vinegar apple cider vinegar I’mgonna hurt cherry cider vinegar but ifyou had that that’d be great in thisbecause this is going to use some cherrypreserves in itgarlic there we go half a cup of waterI’m gonna wait on that see how far downMaya my big red gets cooked down okayhalf a teaspoon of black pepper twoteaspoons of saltwhatever your favorite song honey 2tablespoons of cherry Gina I had to buycherry jam because we don’t havecherries so it’s not something that Imake okay there’s a little more than atablespoon so this one could be a littleless there we gookay this we did have cherry trees goodit does not get cold enough here forcherriesthey just won’t won’t make well becauseof it even apples are very hard to growhere because because it just doesn’t getcold enough okaytwo tablespoons of now miss pross recipecalls for brown sugar however I’m goingto use molasses because I think it’ssweet enough Ricky with the big red andmolasses has the reason brown sugarsbrown is because the molasses is left init or in today’s world probably put backinto it that molasses is really healthyfor you it has lots of lots of mineralsand blackstrap molasses even more so infact if you took a little bit ofblackstrap molasses each day youwouldn’t need a multivitamin it’s gotamazing minerals in it look here realquick yeah this one’s not as detailed asthis label isn’t but look it up and lookat molasses and you’ll you’ll find outI’m going to put this over here to cleanit up because like all other syrups onceyou pour it out of it you it’ll get onit’ll solidify and submit the thing toit hippie-dippie don’t touch okay andhalf a teaspoon of cayenne okaythere we go he likes it hot so I’m surethat won’t be too hot for him all rightynow then yeah I’m just going to mix thisup and then win my way my simmering bigred has uh has reduced itself to abouthalf I’ll add it to it and add the extrawater if I think I need it all rightI’ll be back okay now then my red bigred soda has reduced this is anothergood trick that you can use when you’remaking jelly with sodas as well reduceit first and then you’ll get a lot moreconcentrated flavor now then I’m goingto add the rest of this mixture into theinto that that big red slowly so I don’tsplatter myself normally I’d do this onthe stovetop but I want a jolly bevel tosee it and I’m gonna cook it for anotherabout of 20 minutes and then I’m gonnaput it into my jars no she doesn’tadvocating her she just makes it up touse it and and that’s fine too I’m goingto just water bath mine and there we gosplattered it all over I’m gonna put itback down some more I’ll be back when Iclean this mess up look at that okayback then I didn’t say earlier you needto let the the big red cook down untilyou’ve only got about half a cup of itleft so you’re going from two and a halfcups down that’s down to half a cupbefore you add your other ingredients toit and then you cook that down for about10 to 15 to 15 minutes until it’s allreal well together I’ll show you what itlooks likeit makes a beautiful beautiful saucenice and thick touch the spoon wellpretty color and a good flavor and I’mjust going to water back this balloonwith my other so it’s got playing a biteager in there and so I’m going to waterbath it for 10 minutes but I’m not goingto show that part because that’s notwhat she recommends in her recipe sherecommends referred to writing it andusing it within a week and so there yougo I hope that you guys will enjoy thisit makes a it makes a really good sauceit’s kind of a surprising flavor if youlike that if you like big red alright Idon’t have to move it up to smaller jarI see thanks a bunchy’all take care and I’ll talk to youagain soon