This shop has been compensated by Collective Bias, Inc. and its advertiser, Dr Pepper. All opinions are mine alone. #OneOfAKindFan
There are a few things more synonymous with football entertaining than the concept of the tailgate. When you think of tailgates, you surely think of BBQ. Even if you are not at the game, nothing says one cannot create a tailgate at home. Tailgates work as well on Sundays as they do on Saturdays. For me, this is a great excuse to pull out the smoker. I have my smoker working while I watch football. My tailgate is going to be a post game tailgate party. I love my sports because I am a huge fan, you might say a one of a kind fan of both football and the BBQ tailgate.
My recipe uses Dr Pepper in a couple of different ways to make my Dr Pepper BBQ Beef. First, I stopped by Target and grabbed some Dr Pepper. Then, I applied a dry rub to the beef. Next, I poured in a 12 ounce can of Dr Pepper. I let this marinade sit on the beef overnight. After removing the beef to the smoker, I strained the liquid and reduced it by half on the stove top. I then strained it again to make sure the liquid was pure because I was going to add this reduced liquid to my BBQ sauce. The BBQ sauce adds another 12 ounce bottle of Dr Pepper. This reduction adds intensity and the sweetness comes from the second bottle.
The beef is smoked for 3 – 4 hours. I let it cool just a little and then I pulled it with two forks. The meat is so tender that you can pull it apart with forks. The final flavor is added to the beef with the BBQ sauce. The pulled beef is further softened and flavored by simmering in the sauce for another hour. Sounds pretty good, doesn’t it? You want the recipe for your game day tailgate? Well you are in luck. Just look below to grab this recipe.
If you want to see more ideas for your tailgating click through this link. Also, from Nov. 2 – Dec. 13, those who upload an Instagram photo showing how they are a #OneOfAKindFan of Dr Pepper will be entered for a chance to win a $100 Target GiftCard™. A winner will be awarded each week. Must be 18 or older to enter.
- 5 pounds chuck roast
- Two 12-ounce bottles Dr Pepper, divided
- 1/2 cup Chili Smoked Brown Sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 cup ketchup
- 3 tablespoons tomato paste
- 1/2 cup cider vinegar
- 1/3 cup Worcestershire sauce
- 1/2 cup packed dark brown sugar
- 1 teaspoon New Mexican chili powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 ancho chilies
- 3 arbol chilies
- 6 buns
- 18 hamburger dills
- 1/4 red onion, sliced
- In a shallow dish, place the beef.
- Begin by applying the dry rub to the beef.
- Next, pour in 12 ounces of Dr Pepper and put in the fridge overnight.
- 15 minutes before cooking, take the beef out of the fridge and reserve the liquid.
- Prepare your smoker (I used hickory and a little bit of oak).
- Cook beef for approximately 4 hours at 275 degrees.
- First, take the reserved liquid and reduce by half and set aside.
- In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes.
- Add in the reduced Dr Pepper and reduce again by half.
- Add in the rest of the ingredients and simmer for about 15 minutes.
- Continue cooking for 20 to 30 minutes, the sauce will begin to thicken.
- Let cool. Once cool, put in a blender and blend until smooth.
- Shred the beef and put in a pot with about 1/2 cup of the BBQ sauce and 1/2 cup of chicken stock. Simmer on low heat for an hour.
- Assemble sandwich with bread, pickles and red onions and be sure to add some more BBQ sauce.
Butter, onions and Dr Pepper reduction; rehydrated anchos added and BBQ sauce blended.
Shredded Beef and final sandwich plated.
This post was made possible by #CollectiveBias