From Chris Shepherd's kitchen · Underbelly, Houston
shake · bbq sauce
NATIONAL AWARD WINNERUmberdock Cola-Soy Brine
From a national-award-winning chef
Ratio
COLA 355SOY SAUCE 118SAMBAL 30LIME JUICE 30CIDER VIN 118
Ingredients
- COLA355 ml
- SOY SAUCE118 ml
- SAMBAL30 ml
- LIME JUICE30 ml
- CIDER VIN118 ml
- RED ONION400 g
Method
- Pour to the lines in order (bottom → top): COLA, SOY SAUCE, SAMBAL, LIME JUICE, CIDER VIN.
- Add finishing notes: RED ONION.
- Cap the jar and shake until emulsified.
Provenance
Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.
Originally published as Cola-Soy Brine.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Chris Shepherd Underbelly / ABC13 (published as “Cola-Soy Brine”). Full citation lives in Provenance.