喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-24-2014, 04:45 PM   #1
Big Johnson
Knows what a fatty is.
 
Join Date: 04-16-13
Location: Clearwater, Fl
Downloads: 0
Uploads: 0
Default When Making BBQ Sauce (Do You)

Today I started making my own BBQ Sauce and I thought it came out pretty good. The only thing I didn't like was the chopped onion and Bell pepper didn't break down enough during the sweating and the boiling that I did.

I thought why not go down to the store and get a stick blender and see if that would help with cutting down the onions and peppers a bit. I did it and now it has this funny texture to it.

So what do you guys normally do when your using onions in your BBQ sauce, do you leave it alone or do you strain it? Have you had success using a emulsifier?
__________________
Bubba Grills 500 Gallon RF Smoker

Last edited by Big Johnson; 04-24-2014 at 08:37 PM..
Big Johnson is offline   Reply With Quote


Unread 04-24-2014, 04:48 PM   #2
Kimo1
On the road to being a farker

 
Join Date: 04-18-11
Location: Syracuse, NY
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by Big Johnson View Post
Today I started making my own BBQ Sauce and I thought it came out pretty good. The only thing I didn't like was the chopped onion and Bell pepper didn't break down enough during the sweating and the boiling that I did.

I though why not go down to the store and get a stick blender and see if that would help with cutting down the onions and peppers a bit. I did it and now it has this funny texture to it.

So what do you guys normally do when your using onions in your BBQ sauce, do you leave it alone or do you strain it? Have you had success using a emulsifier?
I would strain it. The more you break down the onions and pepper with blending or using an emulsifier the more it will effect the flavor and texture.
Kimo1 is offline   Reply With Quote


Thanks from:--->
Unread 04-24-2014, 04:52 PM   #3
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

I use a stick blender in mine and it comes out very smooth. If you're having issues I would suggest putting it through a fine mesh sieve.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Unread 04-24-2014, 05:04 PM   #4
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Downloads: 0
Uploads: 0
Default

I saute apples, onions, and bell pepper into mine as well. I use an immersion blender like "MS2SB" stated above, but I chop them up when adding the vinegar before cooking as a sauce, and they break down during the cook. But if you don't like the texture then probably your only choice is to strain it.
__________________
Humphrey's DownEast Beast W/BBQ Guru

Last edited by IamMadMan; 04-24-2014 at 08:09 PM..
IamMadMan is online now   Reply With Quote


Thanks from:--->
Unread 04-24-2014, 05:07 PM   #5
aquablue22
Babbling Farker

 
aquablue22's Avatar
 
Join Date: 11-26-08
Location: Ormond Beach, Florida
Downloads: 0
Uploads: 0
Default

I also use an immersion blender on my sauce, not a fan of "lumpy" sauces at all. Never had an issue with off taste when using my stick blender.
__________________
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
1 - WSM Mini

I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!
aquablue22 is online now   Reply With Quote


Unread 04-24-2014, 05:12 PM   #6
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

One time I made my own it was kinda lumpy too. Tasted ok, but seemed more like a salsa than BBQ sauce. Have a stick blender. Don't think I even thought of using it. Seems like it would work.
__________________
Terry - Learning more about Q every day...

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
KCBS member

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Unread 04-24-2014, 05:15 PM   #7
matadorbait
Knows what a fatty is.
 
Join Date: 02-18-14
Location: mountain view, california
Downloads: 0
Uploads: 0
Default

After using the stick blender, simmer for a bit. The graininess from the blender will melt away with just a short, slow simmer.
__________________
dry-stacked masonry, reverse-flow, offset stickburner, with clay pizza oven next door
matadorbait is offline   Reply With Quote


Unread 04-24-2014, 05:15 PM   #8
Big Johnson
Knows what a fatty is.
 
Join Date: 04-16-13
Location: Clearwater, Fl
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by THoey1963 View Post
One time I made my own it was kinda lumpy too. Tasted ok, but seemed more like a salsa than BBQ sauce. Have a stick blender. Don't think I even thought of using it. Seems like it would work.
This is the problem I'm having it's more like a tomato Sauce then a BBQ sauce. Maybe I need to hit the Immersion blender on it more!
__________________
Bubba Grills 500 Gallon RF Smoker
Big Johnson is offline   Reply With Quote


Unread 04-24-2014, 05:38 PM   #9
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I think the big difference is your used to commercial HFCS based saucesThat have a satainy mouth feel. After blending pass it through a Dunce hat or a fine mesh strainer discard everything that don't go through the holes.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 04-24-2014, 05:49 PM   #10
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by THoey1963 View Post
One time I made my own it was kinda lumpy too. Tasted ok, but seemed more like a salsa than BBQ sauce. Have a stick blender. Don't think I even thought of using it. Seems like it would work.
A finer chop on the veg and longer cook time will solve that. Sometimes even a good fine chop in the food processor before cooking can help the texture significantly if you don't have an immersion blender.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Unread 04-24-2014, 06:55 PM   #11
retired trucker
is One Chatty Farker

 
retired trucker's Avatar
 
Join Date: 09-28-11
Location: Dallas, Georgia
Downloads: 0
Uploads: 0
Default

My homemade sauce has onion and lemons chopped up in it, and after simmering and cooking it down to the desired consistency, I strain it through a wire strainer to remove any lumps. If the lemon peel, etc are left in it, it will taste bitter. When strained, the resulting product is smooth and has the consistency of slightly thin buttermilk, if that makes any sense. Tangy and slightly spicy depending on amount of red pepper and Tabasco added.

Blessings,
Omar
__________________
Webber 22 1/2 OTG Gold, UDS, rusted out chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.

Avatar is in memory of Dot, finest bird dog I have ever owned. Placed 2nd in Texas state classic @ Kyle in 1987!
retired trucker is offline   Reply With Quote


Unread 04-24-2014, 07:23 PM   #12
Shagdog
is One Chatty Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

I tried a few different things, but in the end settled on straining. It's easy, and I like the texture a lot better. I should note that I prefer a thinner, Texas type sauce.
__________________
YOU WANNA THROWDOWN?
You should! Fun and fabulous prizes await you!*

I have a bunch of stuff that cooks meat outside
using some form of combustion.

*Actual prizes may not be fabulous. It all depends on what your definition of fabulous is. You're not going to win a car or anything, so don't get your hopes up. Just trying to give you realistic expectations.
Shagdog is online now   Reply With Quote


Unread 04-24-2014, 07:40 PM   #13
Big Johnson
Knows what a fatty is.
 
Join Date: 04-16-13
Location: Clearwater, Fl
Downloads: 0
Uploads: 0
Default

Thanx for all the response's Fellas.... I think I'm going to end up straining it next time. I have a KC style BBQ sauce that starts with minced onion but I strain it and I love texture and how thin it is.
__________________
Bubba Grills 500 Gallon RF Smoker
Big Johnson is offline   Reply With Quote


Unread 04-24-2014, 08:52 PM   #14
ironmanerik
Take a breath!

 
ironmanerik's Avatar
 
Join Date: 01-19-13
Location: melbourne fl, adirondack native
Downloads: 0
Uploads: 0
Default

I had the same experience with the immersion blender, last couple times I put it in the regular blender and let it go for about a minute, like every thing else it was better the next day. Try making it a day early.
__________________
Smoke Shack, Lang 48 patio, cheap charbroil charcoal grill, weber chimney, thermoworks rt600c, mav et-732
ironmanerik is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:54 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.