A brief insight to my morning's thoughts. Smoked colas: coke, Dr. pepper, ginger ale. 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 some one has an available smoker.
