A brief insight into my morning’s thoughts. Smoked colas: Coke, Dr. Pepper, ginger ale. I will have to talk to some friends in NY to use their smokers to truly explore the thought, but the origin is the Coke-glazed ham from many a Southern table. By smoking the cola and allowing it to reduce in the smoker over time, we will generate a flavor base which may then be used in a number of applications, from a gastrique with foie gras or sweetbreads, to a lacquer for short ribs and squab, to a hot sauce base for chicken wings or fried dumplings with slow-cooked fish. Time to make some phone calls and see if someone has an available smoker.
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