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Old 07-21-2012, 09:45 PM   #117
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Originally Posted by This is not your pork! View Post
Yes, I was also just wondering, how to get this sauce a little thicker, if not having any xanthan gum. The modified sauce I produced has a nice consistency, not really too liquid, but a touch thicker would not hurt either. So what additional ingredient would fit for this recipe to get it a little thicker?
One other point about thickening it. It is deliberately thin. The flavor should be like a smack in the mouth up front with some burn at the end when tasted straight. When put on meat or veggies, it should mellow out a little. It may be that thickening it will make it a bit too strong so, I'd suggest that if that is the case, you should add a little water to it.

If you want to go more modern, add apple juice or even peach or apricot jam or jelly that has been simmered to thin it out a little.
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