decisions, decisions - input needed!

Discussion in 'Pork' started by tasunkawitko, Apr 5, 2009.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    guys -

    for the past year i've been using a mop for my ribs that works very well and i am 100% satisfied with it. it's an easy one consisting of 1/3 cup olive oil, 1 cup Dr. Pepper and 2/3 cup low-sodium soy sauce.

    i'm doing my first pork shoulder today and am thinking of switching the dr. pepper with 7-up - i'm thinking tht the citrus flavor might give a boost and propel it toward something from florida or maybe the caribbean, but on the other side of the coin is the fact that the dr. pepper, when mixed with the soy sauce, adds a lot of depth to the flavors found in pork, it seems. any opinions, pro or con?
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I can't help you much here. The only one I've used is a mixture of apple juice and rum mixed 50/50. Turns out good for me.
     
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    i went ahead with the dr. pepper as i know that turns out good, but i did add about a half-cup of wild cherry brandy, just for kicks. we'll see what happens!
     
  4. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Let us know. Sure sounds good.

    Jason
     
  5. bigsteve

    bigsteve Master of the Pit

    LOL my mop too. Dang, does it ever smell good when you put the lid back on and the mop cooks.
     
  6. rivet

    rivet Master of the Pit OTBS Member

    Methinks you got about the best mop that you need- nice touch with the cherry brandy!
     

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