Smoke And Flame

Ingredients:

1 can of Dr Pepper - full fat or diet

Sugar - between 200-300g (see below). Muscavado is ideal but granulated will do fine,

1 tablespoon Professor Popper rub

Instructions:

Pour the can of Dr Pepper into a saucepan or frying pan and heat until gently boiling.

Add the Professor Popper rub.

Add sugar until you have a sticky glaze.

Use as a glaze for your protein or as a dipping sauce for fries etc.

Apply generously to pork or chicken.

The rub is very sweet and not suited to high temperature (direct grilling) cooking. Suggested cooking temperature should be 170 or below to avoid burning.