Was going to clear a parh from the deck to the BBQ Shed, but it's -5°F out, so that's not going to happen anymore today. Decided it's a good day to hang out inside, make some eggnog, play some Skip-bo with the family, and mess around with a glaze experiment for 2026's competition season.
Started with reducing a few cans of Barq's Red Cream Soda to nearly being syrup to bring the color and sweetness I wanted.
While that was happening, started simmering the rest...spicy ketchup, cherry preserves, onion, garlic, ACV, W Sauce, water, smoked paprika, salt, pepper, brown sugar, honey, and chipotle powder.
Now combined the reduced Barq's once it had that syrup consistency into the sauce and simmered for another 30 mins.
And jarred.
Smells and tastes fantastic, going to test-drive it tonight on some chicken lollies and thighs.
Started with reducing a few cans of Barq's Red Cream Soda to nearly being syrup to bring the color and sweetness I wanted.
While that was happening, started simmering the rest...spicy ketchup, cherry preserves, onion, garlic, ACV, W Sauce, water, smoked paprika, salt, pepper, brown sugar, honey, and chipotle powder.
Now combined the reduced Barq's once it had that syrup consistency into the sauce and simmered for another 30 mins.
And jarred.
Smells and tastes fantastic, going to test-drive it tonight on some chicken lollies and thighs.
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