Text 34555, 103 rader
Skriven 2015-12-26 07:20:50 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: scan
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> Besides, I don't think I've ever seen Cherry CocaCola in the true sugar
 NB>> versions... (though I could be wrong...)  All I recall is Coke
 NB>> Classic...  :)

 ST>> Company names aside, who knows who owns what, I've seen Pepsi, Mountain
 ST>> Dew, Fanta Orange, and probably some others that I didn't notice.  But
 ST>> yes, I normally get Coke.

 DD> Sugared Coke, Cherry Coke, Vanilla Coke and Caffeine-Free Coke are all
 DD> available from Coke bottlers - but, you gots to look carefully at the
 DD> labels. And expect to pay some premium.

 NB> Where did you find the sugared Cherry Coke...?  I probably should try
 NB> harder to find a local distributor, if it exists here...

I didn't actually find it. I was told by the route man who delivers to my 
store that it was available - but, not from his plant. He did have some 
sugared Co'Cola on the truck but wouldn't give any up as it was for a 
customer. I have been promised a 12 pack which I will keep on hand for low 
blood sugar occasions.

All of the flavours/varieties I have mentioned are available on-line from

http://www.sodafinder.com/products/coca-cola-coke-w-real-sugar

But, hang on to your wallet. It will be at least 2X what I am giving for my 
supply locally (which is about 2X what I pay for Coke Zero). Plus shipping.    
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coke-a-Cola Jerk Chicken
 Categories: Poultry, Sauces, Marinades
      Yield: 5 servings

     10    Chicken thighs; bone in,
           - skin on

MMMMM--------------------------BRINE--------------------------------
      2 ga (7.5l) warm water
      2 c  (580g) kosher salt
      1 c  (220g) dark brown sugar
      2 tb Jerk seasoning; dry *
           Ice cubes
MMMMM--------------------------SAUCE--------------------------------
      3 c  (700ml) Coca-Cola
  1 1/2 c  (355ml) ketchup
      3 ts (1 tb) jerk seasoning
      6 oz (140ml) water

  MAKE THE BRINE: Combine salt and sugar in water and stir
  until dissolved. Once salt and sugar are dissolved add the
  dry jerk seasoning and stir until mixed well. Add ice
  cubes to make the water cold and stir. Place chicken in a
  large enough container to hold all pieces and the brine,
  allowing the brine to completely cover the chicken. Place
  in fridge and allow to sit at least 6 hrs. I prefer 12 hrs.

  After brining rinse throughly in cold water and pat each
  piece dry with paper towel. Season each piece of chicken
  on both sides with the Dry Jerk Seasoning, place in a
  ziplock bag and place back in the fridge for at least
  2 hrs. I prefer 6 hrs.

  MAKE THE SAUCE: n a non-reactive pot combine everything
  except water and whisk to mix. Bring to a boil and then
  reduce heat to medium low and allow it to simmer. Allow
  this to reduce to about half (20 to 30 minutes), add as
  much water as needed to get the sauce to your desired
  thickness. I personally like this to be a bit thin. Allow
  to cool and brush chicken with sauce on both sides the
  last 30 to 45 minutes of cook time. Use extra sauce as a
  dipping sauce for the chicken. This sauce can be placed in
  a clean jar and placed in the fridge for up to 4 months.

  COOK/SMOKE THE CHICKEN: I used my Brinkman Trailmaster
  Limited Edition, which is an offset smoker because it
  offered me more cooking space seeing I was cooking chicken
  2 different ways and I made burgers as well. I cooked the
  chicken at 225øF/105øC for about 3 hrs.

  COOKS NOTE: I used Kingsford Competition Briquets as itâ€Ös
  said you can use less, they burn hotter for a longer
  period of time and I wanted to test them out. They seem to
  work as advertised. 

  * If you can't fine jerk seasoning locally here are
  links to a supply of each:

  DRY JERK SEASONING - http://amzn.to/1SxpyNg
  WET JERK SEASONING - http://amzn.to/1Oe56Qv

  RECIPE FROM: http://www.yummly.com

  Uncle Dirty Dave's Archives

MMMMM

... Computer Hacker wanted. Must have own axe.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)