The first batch of Big Red soda was made in 1937, and once it left the Waco bottling plant, it sparked a cult of feverish fandom that continues to this day.
The flavor can be described as liquefied bubble gum with hints of fruit and vanilla, and a heavy hand of sugar. My dentist once told me to avoid anything that has more than 20 grams of sugar; a single can of Big Red has 43 grams.
Nobody knows the exact history of the popular pairing of Big Red and barbacoa, but it makes sense from a taste perspective. The creamy, sweet soda nicely counters the fatty and sometimes spicy meat. Wherever barbacoa is sold, you are likely to find Big Red.
The soda even inspired a hugely successful beer at San Antonio brewery Islla St. Brewing Co. When co-owner/brewmaster Joaquin Peña decided to use Big Red soda syrup in a batch of beer he called Big Rojo (now named just Rojo) in July, it created a frenzy.
The beer sold out almost immediately, and Peña said single 16-ounce cans were selling for as much as $100 on Craigslist. The beer still regularly sells out when Peña makes it, but you can buy it online through the Islla site, isllastreetbrewing.com, $16 for two cans.
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“It really started off more as a joke,” Peña said. “There was no way we could have expected the demand to be what it was and the way it was received by the craft beer community. There is something about that Big Red that resonates with people.”
Big Red, either straight out of the can or reduced down to a syrup, also can be used in the kitchen, from baking to barbecue.
The reduced syrup retains the soda’s signature flavors, with a thick consistency that’s akin to honey. On its own, it’s way too sugary for meat and needs to be cut with ketchup or traditional barbecue sauce. Spices like cayenne pepper and plenty of salt and pepper help, too.
I experimented with a glaze recipe from Jess Pryles, author of “Hardcore Carnivore,” that I applied to pork spare ribs, and also used that glaze for a take on sweet-and-sour Asian chicken and rice that was a huge household hit. A bonus is the colorful sheen the soda’s red dye gives meats.
I also discovered a pulled pork recipe that can be made in the slow cooker that puts Big Red soda to work and will make your kitchen smell like bubble gum for the entire day.
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If you’re one of the Texans who love Big Red, it’s worth experimenting with it. And if you really want to get crazy, wash it all down with a cold Big Red.
Recipe: Big Red Smoked Pork Spare Ribs
Recipe: Big Red Sweet and Sour Asian Chicken
Recipe: Slow Cooker Big Red Pulled Pork Sandwiches
cblount@express-news.net | Twitter: @chuck_blount | Instagram: @bbqdiver
The Link LonkJanuary 20, 2021 at 01:00AM
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How to cook with Big Red soda: Smoked pork ribs, pulled pork sandwiches and sweet and sour chicken - San Antonio Express-News
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