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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-23-2013, 07:56 PM   #16
IamMadMan
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Originally Posted by Ponty56 View Post
Wouldn't barrel ageing add other flavors other than the wine?
Maybe, but as a food product I wouldn't barrel age BBQ sauce.

My idea would be to keep it free of bacteria, after I process sauce I put into sterile jars and pressure can for long term storage.

I guess you could age for a short time, then bring to pasteurization temperatures again before bottling. I personally would be reluctant, but that doesn't meat it wouldn't work.

I got sick from food once in the military, very unpleasant with weeks of recovery. I now always stay on the side of caution.
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Unread 10-24-2013, 12:50 AM   #17
Ponty56
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its obvious i have more research to do, i know people have done it successfully before.
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Unread 10-24-2013, 01:15 AM   #18
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http://pix724.blogspot.com/2013/06/l...q-bourbon.html
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Unread 10-24-2013, 05:08 AM   #19
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I'd hot smoke - cold smoking won't penetrate through the skins I don't think
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Unread 10-24-2013, 06:42 AM   #20
IamMadMan
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Barrel aged BBQ sauce, imagine that.... Maybe you are on to something many have overlooked.
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Unread 10-24-2013, 06:05 PM   #21
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Barrel aged BBQ sauce, imagine that.... Maybe you are on to something many have overlooked.
Maybe I am maybe I'm not when I do a Google search that's the only one I come up with, but I see allot of bourbon barrel aged hot sauce so I don't see how that could be much different. Maybe there are others that just have been able to keep it hush hush but I don't see that. Although making 60 gallons of sauce is allot of work and then waiting for 6 months to age and take on some added amazing flavors should be worth it.
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