Using Cola as a marinade ??

W

whtsthislif4

New member
Since BBQ season is nigh, I look forward to bbq'ing outside on the
charcoal grill. I've read some recipes that use cola/pepsi as an
ingredient for marinade(s). One point I know, cola can be used to
'clean' vehicle battery terminals to dissolve the accreted materials!!!
If cola can do that sort of thing to dissolve such gunk when it comes
to vehicular batteries, I wonder what can it do to fresh meats when
incorporated as a marinade?!!!!

Is the use of cola/pepsi in a marinade a good thing or not ?? If so -
is there a time limit (as I think there probably would be)? What about
sharing a recipe for a good bbq sauce ??? ;)) TIA.

Sky

P.S. I've never used cola/pepsi in a recipe before, so this is a first
for me - call me virgin (cough cough!) :>>

--

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Sky wrote in news:90hu6fFh97U1
@mid.individual.net:




Here's a whole bunch of BBQ sauce recipes that involve the use of
Cola......

http://tinyurl.com/3wethzy


I have heard of chicken being cooked in Coca Cola, but haven't tried it
myself...... yet.



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
 
On Mon, 11 Apr 2011 22:11:05 -0500, Sky wrote:


There is a certain "caramel" flavor to colas. If you like it, then
fine. Caramel is the bases for many natural flavors. But in colas
it's fake/artificial flavor - not a true caramel flavor. You want
caramel flavor, make some degree of nuoc mau and use it instead.

(Do not confuse "caramel" in this sense with Smuckers Ice Cream
topping)

As a tenderizer, it's not recommended for meat. The tenderizer is
phosphoric acid. It's the same thing that rots your teeth and cleans
your toilet rust stains. It turns meat to mush.

You're better off just buying good meat and not using any phony
gimmicks to try and flavor it up. Use your spice cabinet and other
natural fruits and whatnot, or don't use anything at all.

Don't forget that a good brush of olive oil before grilling/BBQ'ing
reduces carcinogens and gives the exterior a nice crust and
appearance.

-sw
 
Sqwertz wrote:

Its an old southern tradition in America to marinate ham in Coca-Cola i
have also know old southern women who would marinate "greens" in the
coke, mustard greens iirc.

It comes from a time before HFCS so i don't know if that's a
consideration or not.
--
JL
--
JL
 
atec77 wrote in news:[email protected]:

to
is



'Fat' coke is one of my drinks of choice nowadays.

Plus I keep a can at room temp on the kitchen bench for those hypoglycemia
days :-/

--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
 
"Sky" wrote in message
news:[email protected]...



The original basis for marinades was/is 1/3 acid 1/3 oil 1/3 neutral.

Over the years this has been modified in many different directions.

The simple fact is Coke contains both citric & Phosphoric acids, as well as
quite a bit of sugar.

The acids will simply act as wine, lemon juice, orange juice or any other
acid.

The caution here is with the sugar as sugars tend to burn - this is of
course why basting with heavily sugared sauces is reserved for the last few
minutes of grilling.

Dimitri
 
Re: [email protected]

Sky wrote:


I've used it in marinades for barbecued chicken. In particular we used a
recipe in barbecue competition that included Italian dressing and Coca Cola.
FWIW when we stopped using it, our scores went up. Personally I was never
that fond of it anyway, but my team partner thought it was great. He can't
argue with the scores though.

IMO if you're going to do it I wouldn't go over 4 hours.

MartyB
 
On 13/04/2011 12:52 PM, Cheryl wrote:
For the right bent on steak slopping it through some extra virgin and
onto the plate seems to make for a better taste with just a little
colour in the middle on a medium plate

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Re: [email protected]

Cheryl wrote:


I find that olive oil goes bitter under higher heat with smoke. YMMV of
course.

However the principle of brushing or spraying with some form of fat does
indeed work to help crisp grilled food just like it does in a pan. However
other things can also help set a "bark", especially if cooking lower and
slower. Prepared Yellow Mustard is one example.

I have a preparation I refer to as "sticky rub" which includes sugars and
spices along with some molasses and worcestershire to moisten just barely to
a very thick paste. I use it for barbecue (low and slow with wood smoke)
cooking, warmed and rubbed in the surface of the meat to make a thin coating
which seasons and helps retain the dry rub and form a "bark".

However for hot grilling I take the stuff and mix it with some melted
butter, mustard, and worcestershire sauce to form a slather which goes on
each side just before it hits the grill. It makes fantastic texture and
flavor.

MartyB
 
Re: [email protected]

Squirts wrote:


OK, that makes sense, it's the flavors that go bitter, refined OO has little
taste.

But what does that have to do with carcinogens as they are produced in a hot
smoky environment like a barbecue pit?

MartyB
 
On Mon, 18 Apr 2011 14:49:48 -0500, Nunya Bidnits wrote:


I'm just going by several reports that were mentioned in the news a
bunch of years ago. A few of them were mentioned ion AFB at the time.

There have been many studies not related to grilling that olive oil
may reduce carcinogens already in the body and in general thwart
cancer.

It's probably just as effective to have an olive oil dip for bread
appetizer before eating your BBQ.

-sw
 
Re: [email protected]

Squirts wrote:


OK, that clears it up for me, and who knows if the beneficial
anti-carcinogenic aspects of OO would be retained after a long time in a
barbecue pit. But since we know some carcinogens are produced in pits and on
grills, it can't hurt to consume some OO with the meal.

I'd have hesitated to coat meat with OO if it was going to then be coated
with a rub. Not saying that it's bad for sure, but intuition tells me it
would interfere with the absorption of seasoning and formation of a nice
bark.

MartyB
 
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