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View Full Version : BBQ Sauce, Commercial or make your own?


Pa_BBQ
07-23-2011, 11:21 AM
I have my concession trailer about finished inspector will be here Tuesday to inspect it and pick up the information for the business license.

I am starting off very small, going to start with just pulled pork, chips and drinks. I will offer sauces on the side and there are no BBQ companies around here to ask so will ask you guys about BBQ Sauce.

Do you buy commercial or make your own? I would love to make my own but have no clue where to start. I have a couple Carolina sauces I make and like (mustard based) but for the Stubs type sauce I have been buying it at walmart.

So if you use commercial types, do you leave it in the original bottle or at least make it look like you made it?

Sorry if this has been covered before I did a search and did not find an answer.

Since I do not compete, maybe someone would share a basic sauce to start with and I can tweak it to my liking.

HBMTN
07-23-2011, 05:25 PM
I make my own, I don't think there is anything wrong if you use a store bout but I would not re-bottle it and make people think it was mine. For instance I use a commercial rub, so I became a retailer of the rubs and sell them by the bottle from our vending trailer. I tell customers if you like our food buy some of this rube and make the food you cook better as well.

Pa_BBQ
07-23-2011, 05:42 PM
I make my own, I don't think there is anything wrong if you use a store bout but I would not re-bottle it and make people think it was mine. For instance I use a commercial rub, so I became a retailer of the rubs and sell them by the bottle from our vending trailer. I tell customers if you like our food buy some of this rube and make the food you cook better as well.

Thanks and what a great idea. I would not want to take credit for something I did not do, but also do not want to give the impression that you can just walk into Walmart and make what I make.

We all know its not the Chief knife, or the oven its the Chief but still do not wan to come across as too generic either.

caseydog
07-23-2011, 05:52 PM
Both.

I sometimes make my own, and often use Sweet Baby Ray's right from the bottle.

I also take commercial sauces and add things to it to make a new sauce. I like to add heat and sweet to my commercial sauces. Take any store sauce, and add honey and black and/or cayenne pepper to it. I love it.

If you use a commercial sauce right out of the bottle, then you need to leave the label on it, or put it in an unmarked bottle -- you may prefer a squeeze bottle to the glass bottle, and a plastic bottle is definitely safer. That is a legitimate and practical reason to use a bottle that does not have the maker's label on it. IMO. I would never do it just to make people think I made it.

If you doctor it up, I think it would certainly be okay to put it in an unmarked bottle, but I still would not put any kind of label on it that leads people to think that it is your own.

The only way I would put a label on it that people would take to believe that you made it, is if you actually did make it, from scratch.

CD

tony76248
07-24-2011, 03:20 PM
Sweet Baby Rays works for me too. That said, I normally go to Sam's and get the Head Country for $10 a gallon. I have never had anyone complain.

bigsapper
07-24-2011, 03:45 PM
Rudy's is my favorite off the shelf sauce. Here's a recipe that's very similar. Be careful about too much lemon, tho...
http://www.ar15.com/forums/t_1_163/1201575_RECIPE__BBQ_Sauce_s_.html&page=1#i28907034

mmmmeat
07-27-2011, 08:35 PM
ive been thinking about this as well, with trying to start my own, i have thought long and hard about proven ( in my own home with my very own picky family) that i will be using Plowboys rubs, and BIG BUTZ BBQ sauces.

Big Butz has a wide variety of flavors so i can offer sweet to spicy (us az folks love spicy, and when claimed spicy NEEDS to be spicy )

And i have extensively used Plowboys on ribs, and chicken.

Brisket i generally use a simple homemade "dalmation" which is salt and pepper. course grain, of course.

landarc
07-27-2011, 09:56 PM
I do both as well. On the rare occasion that I cook for others, I tend to buy the sauce. But, if I was to vend and not make my own sauce, I would either put it in a warmer (crock pot on low) or put it in squeeze bottles. I would never claim it as my own, but, I would be vague as to what it is. The exception would be if I was using a sauce from someone that I support, such as Big Butz, in which case, I would make it clear that I am featuring Big Butz sauces as long as the maker approved. I would not do that if he did not approve. One of the reasons for repacking into squeeze bottles.

mmmmeat
07-27-2011, 10:04 PM
I do both as well. On the rare occasion that I cook for others, I tend to buy the sauce. But, if I was to vend and not make my own sauce, I would either put it in a warmer (crock pot on low) or put it in squeeze bottles. I would never claim it as my own, but, I would be vague as to what it is. The exception would be if I was using a sauce from someone that I support, such as Big Butz, in which case, I would make it clear that I am featuring Big Butz sauces as long as the maker approved. I would not do that if he did not approve. One of the reasons for repacking into squeeze bottles.

Yeah what he said, but in hopes of a lil bonus becoming a vendor of the products like mentioned ^^^^ up there somewhere, I'd want to spread the bbq love in this desolate bbq land I'm in.

Posted from my fancy android fone!!

landarc
07-27-2011, 11:01 PM
There are a lot of specialty food shops around here that are now doing sort of a split retail/restaurant thingy, where they sell both prepared food and the products they use. It seems to me, a good way to have a operation that allows you to sell to the customer on a couple of levels. And if you are using the same product, then you are going to carry the inventory anyway, why not cut both sides of the sale.

Now, I can also see where a guy like Tom would say no, after all, it means that he is, in a way, endorsing your product. This is a tricky thing, co-promotion can be a real issue for both sides.

mmmmeat
07-27-2011, 11:12 PM
Now, I can also see where a guy like Tom would say no, after all, it means that he is, in a way, endorsing your product. This is a tricky thing, co-promotion can be a real issue for both sides.

Tru, thats why if I were to go this route, id get the vendors blessing, no matter the product


Posted from my fancy android fone!!

big brother smoke
07-27-2011, 11:16 PM
I make my own for catering, peach, raspberry chipotle and cherry!

azmark
07-28-2011, 02:59 PM
I've been making my own sauces for a while and have tweaked and changed a lot until I found my liking.

Here is the basic where i started and went from there; about 5 more ingredients and a few mixture changes but still pretty much the same.

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 teaspoon worchestershire sauce
2 teaspoons Rub
1/2 teaspoon ground cayenne
12 twists fresh ground black pepper
1/4 to 1/2 tsp. crushed Red Pepper
At least 1/4 tsp. of Louisiana Hot Sauc

chachahut
07-28-2011, 03:24 PM
Not meaning to start anything here, but if you're not making the rub, not making the sauce, buying the meat from a store (not raising & butchering it) & not growing the trees for the smoke wood - what exactly ARE you doing? Throwing some meat in the smoker for a few hours?

Seems to me if you want to sell BBQ to the masses it should actually be all YOURS.

To answer the questions, I make 6 stock house sauces & 2 rotating Sauce of the Moments plus 3 different rubs & have not used any sauce or rub I have not made myself for over 6 years.

Then again, I make a nice bit of change selling my sauces & rubs at the Hut.

landarc
07-28-2011, 06:40 PM
Although I get your point Frank, I think there is no end to how you take that line, growing your own herbs and spices, farming your own veggies, harvestring your own honey etc...and it happens out here. I think what youa are selling is the convenience, speed and maybe even, yes, the skill of throwing the meat into a smoker for a few/12 hours. I think that making a sauce and rub is a lot simpler than actually learning to cook meat. Even more so, you can make sauces and rubs with very consistent materials and ingredients that take a lot of the skill out of the equation. Every cut of meat requires a little different cooking, and cooking it to be the same every day. I think there is a lot to that.

Smiter Q
07-28-2011, 07:01 PM
Do you buy commercial or make your own?
I would love to make my own but have no clue where to start.




I do not have a stand, or trailer, or a brick and mortar store. Though I think it is important to have one of your own recipes to offer as a sauce. If it was me, the last thing I would want is someone to say to me as I am starting my business, "Hey dude, I know this sauce flavor! I buy the same at Walmart!" I can not imagine that the visual imagery of that customer, or anyone in earshot would be good. The last thing you want to be known as is, "The Walmart BBQ Dude."



As for what to serve them out of, take a visit to a good restaurant supply dealership if you have not been to one recently.
You can buy squeeze bottles, little sauce cups with tops, etc. Make sure to set up a corporate account first visit,
bring a TAX ID #, etc.


Here are a couple of books that I think would help you out. They are FILLED with recipes and ideas. I would try a sweet sauce, and a spicy to start. Maybe a mustard too. The investment in your business is worth a couple of low cost books. Try some of the recipes at home, add your own twist(like maybe adding a local beer to it or something.) Presently, I have these very same books at my house, on loan from the library. Perhaps yours would have one too if you want to try to save some cash. But I think they are worth the dough. Both are under $10 each.


Amazon.com: Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non) (9781558321250): Paul Kirk: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51Xq5zw-4OL.@@AMEPARAM@@51Xq5zw-4OL (http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Sauces/dp/155832125X/ref=sr_1_1?ie=UTF8&qid=1311897090&sr=8-1)

Amazon.com: Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes (9780761119791): Steven Raichlen: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51B2F%2B%2BtiIL.@@AMEPARAM@@51B2F%2B%2BtiIL (http://www.amazon.com/Barbecue-Bible-Sauces-Marinades-Butters/dp/0761119795/ref=sr_1_6?ie=UTF8&qid=1311897602&sr=8-6)

Oldyote
07-28-2011, 07:12 PM
I make my own for catering, peach, raspberry chipotle and cherry!

And it is mighty fine.

watertowerbbq
07-29-2011, 09:24 PM
Not meaning to start anything here, but if you're not making the rub, not making the sauce, buying the meat from a store (not raising & butchering it) & not growing the trees for the smoke wood - what exactly ARE you doing? Throwing some meat in the smoker for a few hours?

Seems to me if you want to sell BBQ to the masses it should actually be all YOURS.Was this meant to be funny? Why would BBQ be any different than any other restaurant? Do you think McDonalds makes their OWN ketchup, mustard, bacon, soft drinks, etc? Think again.

Oldyote
07-29-2011, 09:44 PM
I was feeling pretty good about myself when my brisket turned out. Now I find out I have to raise my own cow, grow my own tomatoes and plant my own farken apple tree. If I find out I need to start rubbing two sticks together for my fire I'm giving up. :mad:

Matt_A
07-30-2011, 10:15 AM
I HAVE rubbed two sticks together and made a fire.... :flame:it's NOT fun. I prefer the match. :thumb:

chachahut
07-30-2011, 11:37 AM
Do you think McDonalds makes their OWN ketchup, mustard, bacon, soft drinks, etc? Think again.

Nope & if you want to be the McDonalds of BBQ - more power to you.

Not saying you have to be Farm to Table on this or grow your own smoker wood, but really - making sauce & rub is not exactly difficult. Plus you gain the benefit of selling your original rub & sauce as an added revenue stream. Finally - what happens if the commercial sauce you're using changes formula or is discontinued?

If you want to be a professional cook - be a professional & actually cook. That means making your own sauce & rub - not dumping it out of a can. All the ingredients for a great sauce or rub can be found at any Sam's Club, Costco or BJs. Just do it - your customers WILL appreciate it.

landarc
07-30-2011, 12:48 PM
Actually, McDonalds does make many of their own sauces. Particularly their own mustard and bbq sauces, which, I actually got to participate as an observer of someone running a taste test of McDonalds BBQ sauce with several other sauces and McDonalds did quite well.

On a different but on topic tack, there is nothing inherently wrong with taking a commercial sauce and modifying it. There is a risk that the formula might change, which is certainly a risk that can occur. Although, how many of us use Worcestershire sauce, or make our own ketchup that we base sauces upon. In many other types of restaurants, there are basic sauces that are often used as a basis. A good example is Lee Kum Kee, which at one time, before it became a staple of the Asian food aisle in supermarkets everywhere, owned nearly 90% of the bulk sauce business in Chinese restaurants in the U.S. It is not so unusual to use premade sauces as we all might suppose.

All this being said, I would make my own sauces, as I prefer my flavor profile and the ingredients I use.

watertowerbbq
07-30-2011, 06:25 PM
Nope & if you want to be the McDonalds of BBQ - more power to you.

Not saying you have to be Farm to Table on this or grow your own smoker wood, but really - making sauce & rub is not exactly difficult. Plus you gain the benefit of selling your original rub & sauce as an added revenue stream. Finally - what happens if the commercial sauce you're using changes formula or is discontinued?

If you want to be a professional cook - be a professional & actually cook. That means making your own sauce & rub - not dumping it out of a can. All the ingredients for a great sauce or rub can be found at any Sam's Club, Costco or BJs. Just do it - your customers WILL appreciate it.What's wrong with being the McDonalds of BBQ? They are a successful chain of fast food restaurants. Isn't the idea of being in the restaurant business to make money? If you buy raw meat, prepare it, cook it and sell it for a profit, regardless of the rub or sauce you use, you are a professional cook.

Now your points about the what if it becomes no longer available are valid and you have a couple of option. You can make your own or you can try and purchase the recipe from the person who came up with the original recipe. I've found that making my homeade rub costs me about 1/2 of what a commercially available rub costs. However, if I was a 1 person operation starting a catering truck, I may not have the time to devote to making rubs and sauces. Before you can start selling sauces to the public, you are going to have to get the packaging approved by the appropriate governmental department, have the food nutrition information determined, etc. The list goes on and on. That's a lot of extra money and time for someone starting out.

However, the notion that you are not a professional cook if you use a commercial sauce or rub is silly at best and condascending at worst. You can agree to disagree if you want.

chachahut
07-30-2011, 07:05 PM
However, the notion that you are not a professional cook if you use a commercial sauce or rub is silly at best and condascending at worst. You can agree to disagree if you want.

I stand corrected & you are right - if you get paid to cook you are technically a professional.

What I meant to say was no self respecting BBQ professional - selling Q to the public for a living - would use a commercial sauce or rub.

boogiesnap
07-30-2011, 10:23 PM
extend this a bit and one could say easily say no self respecting BBQ professional would cook meat in a machine shop fabricated, insulated cooker.

it should be in a pit dug out of the dirt with the meat on a stick.

the sauce is play, whether commercial or not...cooking the meat properly is the challenge.

just curious, what liquids go into your sauces? hope it aint heinz or lee and perrins.

while i can appreciate your POV on some level, it really is a kinda ridiculous blanket judgement.

Learnin Querve
07-31-2011, 08:10 AM
...the sauce is play, whether commercial or not...cooking the meat properly is the challenge. ...

I think you hit the nail on the head.

I understand why people labor and tweak and sweat over developing sauces. To many folks, it isn't 'Q without a sauce. I also understand that it can be a nice profit center. I know that some people immediately drown that plate of 'Q with it before they even taste what was just served to them.

Typically, I like sauce on my plate to dip my onion rings or french fries in. More often than not though, if I start slathering sauce on the meat on my plate, it's to cover the flavor of a crappy rub or a poorly cooked piece of meat.

Chris

chachahut
07-31-2011, 09:08 AM
extend this a bit and one could say easily say no self respecting BBQ professional would cook meat in a machine shop fabricated, insulated cooker.

it should be in a pit dug out of the dirt with the meat on a stick.


the sauce is play, whether commercial or not...cooking the meat properly is the challenge.

True for those of us here - not true for the average BBQ customer.

just curious, what liquids go into your sauces? hope it aint heinz or lee and perrins.

I'm guessing you missed the post above where I said:
"All the ingredients for a great sauce or rub can be found at any Sam's Club, Costco or BJs. Just do it - your customers WILL appreciate it."

I have never said ANYWHERE in this thread one needs to make all the ingredients that go into a sauce or rub. Hell - I never said anything against "doctoring" a commercial sauce (though I do think it is rather lazy & kind of cheating). What I AM saying is - if you are going to be serious about making a living selling Q, you need to be serious about ALL aspects of your flavor profile. That means the cook, the smoke AND the sauce & rub. Do you honestly believe ANY of the legends often revered (and paid big bucks for classes) here used commercial sauces & rubs when they started? Do you think ANY of the legendary joints past & present did?

Just saying - if you don't think you have the time or energy or skill or whatever to make one sauce & one rub AND you're thinking of making BBQ vending a profession - you REALLY need to re-think that business plan.

BTW - to answer the "what liquids go into your sauces" - store bought stuff right now though I am working with a local producer to make our own ketchup, worcestershire & cider vinegar. We've started making our own mustard. Our apple cider is source from a local orchard. We also have a 2 acre farm (Cha Cha Hut Acres) where we are featuring the organically grown potatoes in our potato salad this week. (I dug them up on my "day off" on Wednesday.) When the watermelons come in we'll be making a salad, sauce & rind pickles from those. Hoping the tomatillos come up well for a later summer salsa. Going over to a local baker tomorrow to continue work on our own signature bread recipe for our sandwich rolls. Hope that helps you understand where I am coming when it comes to producing BBQ for the public.

Oh yes - & the Hut is just my wife & I creating all of the menu items fresh daily (http://chachahut.com/menu)

To me it is about trying to live up to the legend of Q in this country - especially given the latest interest via TV shows & websites. Dumping sauce from a can is in no way shape or form legendary.

Gotta jet & make the house sauce (3 gallons = 15 minutes dumping ingredients into a pot; 3 hours on simmer) & North Carolina Vinegar Sauce (1 gallon = 5 minutes) plus running the line until 8pm tonight.

Have a lovely day...

landarc
07-31-2011, 11:19 AM
I think Frank is correct that if you really want to do a singular job serving the best food that you possibly can, you really do need to control as much of the end product as you can. I disagree with him that you can't be a serious professional cook without doing that. In the end, if you are making money and have customers that enjoy the food you are serving, you are doing something right. There are some places where economy of scale and bulk production will put you in the best place for making money.

I disagree with the idea of minimizing the role of sauce, having seen a lot of BBQ places open and close, long term survival is a funtion of meat and sauce. The sauce has to be good enough that people want to eat it. For most, and by that, I mean probably approaching 75% or more folks, BBQ is about the sauce and the sauce alone. Overcooked meat and undercooked brisket served with lots of sauce. This is why many places serve 3, 4 or more sauces.

Frank I admire your commitment to your craft and business, but, I think there is a lot of room below that level of commitment for a BBQ place to make it. There are many restaurants that are using Cattleman's and other commercial service sauces as their house BBQ sauce.

Oldyote
07-31-2011, 11:23 AM
I feel like the original question is sort of being lost here. I'm am not a professional but love BBQ. So this is more from the point of view of someone who would be your customer who knows how to make his own but likes to find good Q.

I think if you make your own it gives you some increased level of credibility from the public. This doesn't mean you need to make six sauces. In fact you might just want to try to make what you would make for your own tastes and call that your signature sauce.

The other thing I would suggest (speaking as a consumer). I love to try new sauces. I get excited when I find one my local stores carrying a new product. You could also consider using a sauce that you can not get locally. For example where I live Blues Hog just doesn't exist. If I came up to your stand and you had sauce that I had heard about but couldn't get locally I might try your Q just to get a taste of the sauce (but maybe I'm strange). And finally some people don't want to put any sauce on that they don't already know what it is. So, if this is at all possible for you what I would suggest is to try to have one or two sauces that you make yourself (maybe your mustard base sauce and one other), one sauce that you bring in from another part of the country (say Big Butz for example) and one very basic sauce that people who are not very adventurous would use.

Take all that for what its worth (albeit maybe not that much). Overall good luck with your business and I hope I get to try it someday.

boogiesnap
07-31-2011, 12:21 PM
Not meaning to start anything here, but if you're not making the rub, not making the sauce, buying the meat from a store (not raising & butchering it) & not growing the trees for the smoke wood - what exactly ARE you doing? Throwing some meat in the smoker for a few hours?

Seems to me if you want to sell BBQ to the masses it should actually be all YOURS.

To answer the questions, I make 6 stock house sauces & 2 rotating Sauce of the Moments plus 3 different rubs & have not used any sauce or rub I have not made myself for over 6 years.

Then again, I make a nice bit of change selling my sauces & rubs at the Hut.

frank, i can't say how much i appreciate, admire, and look up to your approach to BBQ, food, and serving to the public.

BUT, you did kind of allude to your opinion being it all must come from scratch or you're not really cooking.

basically, i just disagree.

i got more thoughts, but gotta go. will post again later.

The Cosmic Pig
07-31-2011, 03:16 PM
Not meaning to start anything here, but if you're not making the rub, not making the sauce, buying the meat from a store (not raising & butchering it) & not growing the trees for the smoke wood - what exactly ARE you doing? Throwing some meat in the smoker for a few hours?

Seems to me if you want to sell BBQ to the masses it should actually be all YOURS.

To answer the questions, I make 6 stock house sauces & 2 rotating Sauce of the Moments plus 3 different rubs & have not used any sauce or rub I have not made myself for over 6 years.

Then again, I make a nice bit of change selling my sauces & rubs at the Hut.

Brother, I really thought you were trying to be funny here. I can make my own sauce and feel good about it, but I sure ain't going to feel like I'm not a "professional" because I don't raise my own pigs and cows. If you're not making every single ingredient in your restaurant, you're kinda/sorta being a hypocrite, aren't you? Just sayin'...

Smiter Q
08-01-2011, 09:59 AM
What's wrong with being the McDonalds of BBQ? They are a successful chain of fast food restaurants. Isn't the idea of being in the restaurant business to make money?



Actually, I know many restaurant owners would be in oppositional disagreement with you.

Personally I laughed at the first mention of McDonald's, and thought you were joking. Although McDonald's very well may be a successful "business" I am one who do not actually use the word "restaurant" when I think of them. FAST FOOD yes... a serious establishment of an eatery? Definitely not. Do I think that serious professional chefs would consider McD's a business model or goal to strive for? Hardly. McDonald's is a cartoon shell of what a restaurant should be, and in many ways is a philosophical dilemma of American culture. Do I eat at McDonald's? Yes, at times I do. Do I consider it a "restaurant" to strive to imitate besides perhaps financial gain? Never. Does my GF consider it a special date night if we grab something from there? :shock::tape: Would I even strive to make a meal that would taste like one of theirs? Not on my worse day.

I know I am not alone on these thoughts, and many restaurant owners that I have known personally would be insulted if you compared them to McDonald's. Making money they would agree is nice, but it would not be "the reason" for their business. They say they are in the restaurant business because it is a passion that needs to be fulfilled.

chachahut
08-01-2011, 11:14 AM
Brother, I really thought you were trying to be funny here. I can make my own sauce and feel good about it, but I sure ain't going to feel like I'm not a "professional" because I don't raise my own pigs and cows. If you're not making every single ingredient in your restaurant, you're kinda/sorta being a hypocrite, aren't you? Just sayin'...

I suggest reading an entire thread before making a reply.

Just sayin'

chachahut
08-01-2011, 11:31 AM
Returning the original question, I have to say stick with your Carolina sauce & call it yours. If you're going to use store bought sauces - DEFINITELY leave them in the original bottle. I used to go to a Cajun joint where they had their house hot sauce but the walls were lined with 100s of other sauces. Found some great ones there.

My ego is a bit too big to deal with seeing some one in my joint using some crappy store bought sauce instead of my home made ones. That said - I have been thinking of bringing in a few from the recent Saveur BBQ issue's list of best sauces. They are regional high quality sauces not found around my area.

My philosophy is: Give your customers something extraordinary & they will appreciate it & become loyal fans.

Give your customers the same old LCD commercial crap & you'll make guys like me rich.

Bamabuzzard
08-01-2011, 03:32 PM
I'm not in "business" like many of you but I'm of the thinking when I cook bbq for people who come to my house I want to serve them something they can't get anywhere else except from me. And I would think if I were in business for myself I'd have that same mindset.

Uniqueness in what you offer is a major part of the component of return business. And the more "uniqueness" (diclaimer: GOOD UNIQUENESS) you have in your business then the more return business you're likely to have. Is there anything *wrong* with using a commercially sold sauce that comes from Wal-Mart? Nope. But it will not contribute to the component of return business. Because as someone has said above. People, with regards to the sauce, will potentially say "This sauce taste just like ______ I get at Wal-Mart." And and you really don't want that response to many elements of your business.

Bigmista
08-01-2011, 04:56 PM
I make my own sauce also. Pain in the are for big batches though. Looking for a bottler now.

Matt_A
08-01-2011, 05:38 PM
I love all aspects of BBQ; to me, when I serve up my Q, which is rubbed with my rub, smoked with wood I harvested, and served with a sauce or two (on the side) of my own creation... there's no better feeling. I love to see the plates come back looking like they've been licked clean.

I got swamped one day a few years ago with all kinds of non-cooking stuff (business), that I didn't have time to do a proper (in my mind) sauce. I grabbed a jug of Head Country (which is pretty damned good sauce) and served that instead. People commented that my sauce wasn't quite what they have come to expect.

Yes, you can use commercial sauces, nothing wrong with that at all. It's up to each individual cook what they want to do. Me? I enjoy the process of making the sauce. Inventing a new one is even more fun!

The Cosmic Pig
08-01-2011, 10:50 PM
I suggest reading an entire thread before making a reply.

Just sayin'

I did read the entire thread. You contradict yourself several times. You say you didn't say things in replies to other people, when actually you did. I take little of what you said seriously, because most of it is so ridiculous. I will say I like the concept of your restaurant, as your little speech did catch my attention enough to go to your website. Other than that, you come off as trying to be "holier than though;" as I said, a hypocrite. Do you treat your customers with the same level of condescension you display on here?
And the "just sayin" part was really cute, too.

Smiter Q
08-01-2011, 11:34 PM
I did read the entire thread. You contradict yourself several times. You say you didn't say things in replies to other people, when actually you did. I take little of what you said seriously, because most of it is so ridiculous. I will say I like the concept of your restaurant, as your little speech did catch my attention enough to go to your website. Other than that, you come off as trying to be "holier than though;" as I said, a hypocrite. Do you treat your customers with the same level of condescension you display on here?
And the "just sayin" part was really cute, too.



:chillpill: :chillpill: :chillpill: :chillpill:



:shock:

The Cosmic Pig
08-02-2011, 12:19 AM
:chillpill: :chillpill: :chillpill: :chillpill:



:shock:

Yeah, you're right, Smiter. I should try to not let people like that get under my skin. My apologies to the Bretheren.

Smiter Q
08-02-2011, 02:42 AM
My apologies to the Bretheren.

:thumb: :thumb: :thumb: :becky: :becky: :becky:

chachahut
08-02-2011, 07:40 AM
Me? I enjoy the process of making the sauce. Inventing a new one is even more fun!

Same here though the wife has limited me to 8 sauces at a time.

I actually get my customers involved in the process when I'm thinking of a new Sauce of the Moment. I ask my regulars what they would like for a new sauce - when I have a test batch I give samples to customers who are willing to give solid feedback - most sauces of the moment get the customer vetting process. Makes them feel attached to the sauce & they then go out & spread the word about my joint. It's a great way to build customer loyalty.

watertowerbbq
08-05-2011, 09:15 PM
Making money they would agree is nice, but it would not be "the reason" for their business. They say they are in the restaurant business because it is a passion that needs to be fulfilled.Fufilling a passion doesn't make the rent..........money does. And try telling the banker that "making money would be nice" and see how far that gets you. :roll:

Listen, I'm not saying people aren't in the restaurant business because they love it, but what I am saying is that at the end of the day, if you aren't making money, you won't be in business for long. McDonalds may not be the best food in the world, but they are successful. And back to the original point, if you use a commercial sauce and you like it and your customers like it, use it. Spend your money and time wisely and put yourself in a position to make money.

jbrink01
08-06-2011, 08:35 AM
What he ^^^^^ said. We buy a small batch sauce not available here and use it. We also sell the cr@p out of it. We use plowbys rubs and sell some of it. I really dont care for my pork pork but sell 10,000#'s a year. If I want to eat pork, I do that at a contest because I like my contest pork. Cook at home. Make money at your business.

Terry Knife
08-11-2011, 12:32 PM
Making BBQ sauces is one of my favorite side affects of my BBQ problem. I am constantly making new ones to cater to the tastes of who we are serving. Occasionally those that have hired us have requested store bought in lieu of our house made because some people just prefer the shelfed kind....

ChicagoSizzlin
08-17-2011, 09:57 AM
Living in Chicago I have access to an insane amount of ethnic grocery stores. These are the places that have a huge variety of peppers. So many in fact that I think it would take me months of trying to make sauce with each one. We have tried the Chipotle Adobo sauce and I think its horrible. It leaves such a tomato paste taste in the sauce no matter how I cook it. I cant stress enough on using the real thing. Such a huge difference and you can really taste it more prominently.

Making sauce is so much fun that I honestly think its a hobby of mine. Much Like ChaCha I love to get my customers involved as well as friends and neighbors. We have customers who request shelf sauce but we always bring our own just for them to taste. 9 times out 10 when they order again they want our sauce over the shelf. Sometimes people play it safe and go with they know but give them a chance to take the risk.

PorkQPine
08-18-2011, 09:37 AM
I make my own rubs but for the life of me I can't seem to make a decent sauce other than my Carolina Red Vinegar sauce. I have poured out so many batches of sauce I can't count. I have read every book, tried tons of recipes and still can't get what I like enough to make it myself. I have a few favorite commercial/competition sauces but don't seem to be able to get close to what comes in a bottle. I feel like such a failure and it pisses me off. My wife doesn't understand why it bothers me so much since I can get what I want off the shelf. :(

kurtsara
08-20-2011, 09:45 PM
I have my concession trailer about finished inspector will be here Tuesday to inspect it and pick up the information for the business license.

I am starting off very small, going to start with just pulled pork, chips and drinks. I will offer sauces on the side and there are no BBQ companies around here to ask so will ask you guys about BBQ Sauce.

Do you buy commercial or make your own? I would love to make my own but have no clue where to start. I have a couple Carolina sauces I make and like (mustard based) but for the Stubs type sauce I have been buying it at walmart.

So if you use commercial types, do you leave it in the original bottle or at least make it look like you made it?

Sorry if this has been covered before I did a search and did not find an answer.

Since I do not compete, maybe someone would share a basic sauce to start with and I can tweak it to my liking.

Make sure and check with your HD, if I make my own sauce, everything must be cooked in my vending trailer, unless you have a commissary

ChicagoSizzlin
09-18-2011, 11:02 AM
Does anyone see any difference when cooking their sauce at a low simmer for longer than 20mins? I have seen some people cook theirs up to 4 hours. I tried it a couple of times and I honestly didn't notice much difference.

chachahut
09-18-2011, 02:58 PM
Does anyone see any difference when cooking their sauce at a low simmer for longer than 20mins? I have seen some people cook theirs up to 4 hours. I tried it a couple of times and I honestly didn't notice much difference.

Two basic reasons for a long simmer...

1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.

2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.

I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.

smokinit
09-18-2011, 05:15 PM
Two basic reasons for a long simmer...

1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.

2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.

I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.


Hey Frank good to see your still haning in there give me a shout some time.

cwo2lt
09-18-2011, 09:41 PM
Two basic reasons for a long simmer...

1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.

2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.

I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.

Thanks for the tip. I make my own sauces for my own use (1 mustard & 1 KC style sweet red) and have wondered about the small differences between batches. I will pay closer attention to cook time in the future.:thumb:

ChicagoSizzlin
09-19-2011, 11:01 AM
Two basic reasons for a long simmer...

1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.

2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.

I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.


Thanks Frank! One of the problems I was having was some sauce being too thin. Next batch will have to extend my cooking times.