Soda's sweetness, tang, and spice makes it perfect for building a barbecue sauce off of.
Barbecue isn’t part of my DNA; as a Trinidadian, my heart beats more seawater than smoke. But I’ve fully embraced summer by the grill in my North Carolina home, cooking fish, poultry, pork, and hefty vegetables on the grates while I sip the. Mine is a simple and straightforward approach to grilling, and the sauce formula I’ve used for years reflects that simplicity.
A few years ago, I walked down the supermarket condiment aisle in search of a barbecue sauce that would hit all the right notes and be a toast to whatever it was slathered and lacquered upon. There were too many choices, but none of them seemed to satisfy my specific preference for something deep, distinct, and dynamic. I craved a clean heat, penetrating sweetness, and an ever-present uptick of spice.
I reasoned that soda pop, with its rapid fizz of sweetness, tang, and spice, could make for an appropriate—and maybe unexpected—backdrop against which the other, bolder ingredients in the sauce could revel. By the time I arrived home, two soda-spiked barbecue sauces—one using Coca-Cola as a base, and the other employing ginger ale—had practically made themselves in my mind. These two carbonated classics capture a sweetness that gently buzzes more than it harshly burns.
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