Dr Pepper Beef Marinade Recipes

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DR PEPPER BEEF MARINADE



Dr Pepper Beef Marinade image

This makes for some of the best meat I've ever had. I know a guy who has a secret Dr. Pepper marinade, but he won't give us the ingredients. After years of slowly putting it together, this is what I've come to conclude.

Provided by MGT1103

Categories     Low Protein

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 liter Dr. Pepper cola (not diet!)
1 cup soy sauce
1 cup Worcestershire sauce
5 tablespoons lime juice
1 tablespoon peppercorn
1 tablespoon coarse salt
4 garlic cloves, crushed

Steps:

  • Add all ingredients in a sealable container and mix well.
  • Can be kept for up to a week or two.

Nutrition Facts : Calories 102.8, Fat 0.4, SaturatedFat 0.1, Sodium 2584.8, Carbohydrate 24.3, Fiber 2.9, Sugar 12.6, Protein 4.3

DR. PEPPER JALAPENO BEEF JERKY RECIPE - (5/5)



Dr. Pepper Jalapeno Beef Jerky Recipe - (5/5) image

Provided by á-79827

Number Of Ingredients 9

MARINADE:
1 (2 to 3-pound) beef eye of round roast thin sliced against the grain
2 cups Dr. Pepper
2 jalapenos sliced
1 tablespoon Worcestershire sauce
2 tablespoons kosher salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10 to 15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8 to 12 hours, or overnight. Preheat your smoker or oven to approximately 170°F. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2 to 3 hours (depending on the thickness of your slices, some thicker pieces can take 4 to 5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3 to 4 days on the counter or 2 weeks in the fridge.

DR. PEPPER RIBS



Dr. Pepper Ribs image

My son handed me this recipe and wanted me to try it. I don't know where the recipe came from, but I'm glad he sent this my way!

Provided by The Kissing Cook

Time P1DT2h

Yield 4 serving(s)

Number Of Ingredients 11

2 racks baby back ribs
1 (2 liter) bottle Dr. Pepper cola
1/4 cup salt
1 tablespoon chili powder
1 tablespoon canola oil
1/2 medium onion, minced
1 garlic clove, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/8 teaspoon cayenne pepper

Steps:

  • Place the ribs in a large baking dish. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce. Add he salt and soak the ribs in fridge overnight (or at least 2 hours).
  • Heat the oven to 350°F Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
  • For BBQ Sauce: Heat the oil in saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
  • Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky.
  • Remove and brush on more sauce.

Nutrition Facts : Calories 1525.5, Fat 98.4, SaturatedFat 34.6, Cholesterol 368.8, Sodium 7957.8, Carbohydrate 60.7, Fiber 1.1, Sugar 54.4, Protein 102.4

DR. PEPPER SMOKED BRISKET RECIPE - (3.9/5)



Dr. Pepper Smoked Brisket Recipe - (3.9/5) image

Provided by hcardall

Number Of Ingredients 5

1 (6.5-pound) brisket
4 cups apple wood chips, soaked in equal parts water
1/4 cup seasoning rub of your choice
2-liters of Dr. Pepper Soda, or enough to cover brisket
1/2 cup canola oil

Steps:

  • Pierce the brisket and pour either Dr. Pepper over brisket, enough to cover the brisket and marinade in the Dr. Pepper overnight. Take out in the morning, and rub canola oil on the brisket and rub the brisket with the rub seasoning of your choice. Make sure the brisket is fully covered in the rub and well-oiled. Let the meat rest and come to room temperature. Heat your smoker up to 250°F. Once preheated, place the brisket in the smoker, and cook fat-side-up, low and slow at 250°F for 8 hours. Remove, wrap in tin foil and place in a cooler for 30 minutes or until ready to eat. You can also wrap in foil and heavy towel and place in microwave if you don't have a cooler. Don't turn microwave on.

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