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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 03-10-2018, 12:23 PM   #1
wahoowad
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Default Ketchup vs tomato sauce in homemade sauce

I sometimes whip together a little homebrew vinegar based sauce for my pulled pork. What would be different if I switched to tomato sauce, or maybe even tomato paste? I'd like to get my sauce to be a more of a mixture of basic ingredients and not rely on the developed flavor of the ketchup.

I get it that a prepared ketchup would contribute a little more salt and sugar, and a bunch of other ingredients I don't know really know, so I might increase the small amounts of salt and sugar I already add.

Any thoughts on the difference between using tomato sauce vs. paste to get the tomato part I want in the sauce?
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Old 03-10-2018, 06:30 PM   #2
Gary Tomato
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I’ve been making Myron’s Basic Vinegar sauce for a few years and recently substituted sauce for the ketchup because we had run out and hadn’t had a chance to refill. The result was a less flavorful and thinner sauce, I could probably work around that somehow by reducing with heat or adding paste but, IMHO, easier to just use ketchup!
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Old 03-10-2018, 06:46 PM   #3
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When I first started making my own sauces, almost all of them used ketchup in one form or another. I had the same considerations that are expressed here regarding additional salt or other ingredients and how that would impact my final product. Because of that, I decided to make my own ketchup so I could control for the additional flavors. There are several recipes on the interwebs for ketchup (or catsup)...I just found one that I could make my own, and incorporated it into my sauce recipe.
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