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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-24-2004, 08:31 AM
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#1 |
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Found some matches.
Join Date: 08-02-04
Location: Here
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Homade Sauce
I am interested in making my first batch of barbecue sauce this weekend (tomato based, I think).
Anyone have just the basics (other than a recipe, I have one of those) that I need to make the first go round a success? Do I just follow normal canning procedures? And why is it called canning if you really use jars? I was going to PM that Ribs and Wings guy (Will something in NY) but I haven't seen him on lately. I've enjoyed reading through the archives.
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SauceMan |
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09-24-2004, 10:28 AM
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#2 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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1. Use normal canning protocol or just use it up before it gets fuzzy!
2. Who knows? Cook it hot, keep the jars/lids/utensils sterile, then seal up and either water bath 'em or pressure cook to finish the sterilization. Easy, no?! :D Hey, at least you don't have to get it to gel!! 
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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09-28-2004, 12:42 PM
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#3 |
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Full Fledged Farker
Join Date: 10-17-03
Location: small town South Dakota
Name/Nickname : Todd
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If you use enough vingar or canned tomatos the acid content will be high enough to keep your sauce from getting fuzzy for quite a long time.
And don't forget to use the best quality ingredients you can get, it realy does make a huge difference in taste. experiment with different flavors and have fun! Let us know how it turned out.
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Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera. |
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09-30-2004, 12:31 PM
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#4 |
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Found some matches.
Join Date: 08-02-04
Location: Here
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Thanks guys.
I hope to try this weekend. Got a big bag of ripe Delicious (yellow) apples in this week. One of the things I am trying is for a bbq sauce that gets some of its sweetness and flavor from a cinnamon applesauce blend. I tried a bbq sauce at the Knoxville Fair last year based on Rudabaga (sp) so I know you can use just about anything you want if you season it right. I'll try and post my results (if edible :) )
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SauceMan |
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09-30-2004, 12:53 PM
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#5 |
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somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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For my sauce I sautee a lot of finely chopped onion and garlic - in Jack Daniels. I flame that sucker until it don'y burn no mo' and the veggies are translucent. It's always been a hit.
Also, I put brown sugar and molasses in for some sweetness. You can find the basic recipe on the Web, I think, if you run a search for Jack Daniels BBQ sauce. Arlin
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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09-30-2004, 05:02 PM
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#6 |
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Full Fledged Farker
Join Date: 04-13-04
Location: Pacheco, CA (NCAL)
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Once you make your own sauce it will be tough have it any other way. CAUTION-THIS MAYBE HABIT FORMING!!
(Wish someone would have said the same to me about BBQn)
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Big Al - [url]http://www.hogwildbarbeque.com/[/url] _____________________________________________________ Kamado #7, WSM, 3 Weber Kettles, Smokey Joe, Gasser & Foreman |
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10-01-2004, 11:49 PM
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#7 |
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Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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BIG MOFO - welcome back to the site!!
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tk PitBitch |
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10-02-2004, 08:58 AM
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#8 |
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somebody shut me the fark up.
  
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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TK
1200 Breathe
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-02-2004, 09:14 AM
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#9 | |
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somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Quote:
Arlin
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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