Storing Comp Sauce

motoeric · 01-03-2012, 11:15 PM

Hey,

When I'm BBQ'ing at home I don't use the same sauce that we use at a competition. That being the case, I was wondering what you do with your leftover sauce?

We probably bought too much last year for a single comp (or even three). It was one of those huge jug deals. So, what to do with the leftover?

I'd certainly prefer to take it home, throw it in the fridge and use it for the next competition, but I'm concerned about how long you can safely store opened BBQ sauce in the fridge.

Any thoughts?

Thanks,

Eric

dmprantz · 01-03-2012, 11:37 PM

BBQ Sauce generally has a very long shelf life, as in years. The sugar and vinegar act to preserve everything else. It's hard to say without knowing exactly what you use, but odds are it can be kept at least as long as ketchup, and I've had some old ketchup. I'd be more concerned with flavours fading than food spoiling, but I still think you have six months before you worry about that.

dmp

BruceB · 01-04-2012, 12:43 AM

I had a gallon jug of Blues Hog in my refrigerator for almost 18 months and it was fine.

timzcardz · 01-04-2012, 07:02 AM

If you are concerned you could always freeze it and then move it to the fridge a week before the comp.

Sledneck · 01-04-2012, 07:21 AM

Even opened it doesn't need to be refrigerated. Keep in cool dry place

DawgPhan · 01-04-2012, 03:05 PM

Unless you are competing in the next week or so I would use it or give it away and just buy another bottle when the next contest rolls around.

smoke-n-my-i's · 01-08-2012, 02:49 PM

I agree, it will keep for quite a while in the fridge. I have found as said, that I my opinion, it does loose flavor, and if not sealed well, will possibly soak up some strange odors and flavors from other items in the fridge..... you could always use it up for everyday stuff and buy new for the next comp..... then it won't be wasted.

JD McGee · 01-08-2012, 09:54 PM

We make just enough to use for our comp meats...we normally have very little (if any) leftover...

WineMaster · 01-09-2012, 08:14 AM

I get Blues hog by the gallon. When I open it up, I sanitize 2 qt and 4 pt jars and transfer it into them. I dont reseal the jars in a water bath. I just like them in smaller containers to keep them from getting oxidized.

CMALANGA · 01-09-2012, 11:44 AM

No worries it doesn't really spoil. Use it up baby!

01-03-2012, 11:15 PM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	Storing Comp Sauce Hey, When I'm BBQ'ing at home I don't use the same sauce that we use at a competition. That being the case, I was wondering what you do with your leftover sauce? We probably bought too much last year for a single comp (or even three). It was one of those huge jug deals. So, what to do with the leftover? I'd certainly prefer to take it home, throw it in the fridge and use it for the next competition, but I'm concerned about how long you can safely store opened BBQ sauce in the fridge. Any thoughts? Thanks, Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

01-03-2012, 11:37 PM	#2
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville	BBQ Sauce generally has a very long shelf life, as in years. The sugar and vinegar act to preserve everything else. It's hard to say without knowing exactly what you use, but odds are it can be kept at least as long as ketchup, and I've had some old ketchup. I'd be more concerned with flavours fading than food spoiling, but I still think you have six months before you worry about that. dmp __________________

01-04-2012, 12:43 AM	#3
BruceB is one Smokin' Farker Join Date: 12-09-04 Location: Utica, MI	I had a gallon jug of Blues Hog in my refrigerator for almost 18 months and it was fine. __________________ Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association

01-04-2012, 07:02 AM	#4
timzcardz Babbling Farker Join Date: 07-22-05 Location: Long Island, NY	If you are concerned you could always freeze it and then move it to the fridge a week before the comp. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©

01-04-2012, 07:21 AM	#5
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Even opened it doesn't need to be refrigerated. Keep in cool dry place __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

01-04-2012, 03:05 PM	#6
DawgPhan is One Chatty Farker Join Date: 08-09-07 Location: Atlanta, Ga	Unless you are competing in the next week or so I would use it or give it away and just buy another bottle when the next contest rolls around.

01-08-2012, 02:49 PM	#7
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Eustis, FL	I agree, it will keep for quite a while in the fridge. I have found as said, that I my opinion, it does loose flavor, and if not sealed well, will possibly soak up some strange odors and flavors from other items in the fridge..... you could always use it up for everyday stuff and buy new for the next comp..... then it won't be wasted. __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge

01-08-2012, 09:54 PM	#8
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	We make just enough to use for our comp meats...we normally have very little (if any) leftover... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

01-09-2012, 08:14 AM	#9
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	I get Blues hog by the gallon. When I open it up, I sanitize 2 qt and 4 pt jars and transfer it into them. I dont reseal the jars in a water bath. I just like them in smaller containers to keep them from getting oxidized. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-09-2012, 11:44 AM	#10
CMALANGA On the road to being a farker Join Date: 10-22-07 Location: Farmingdale, NY	No worries it doesn't really spoil. Use it up baby! __________________ Bad Ass Competition BBQ Team Certified BBQ Judge 22" WSM 26" Weber Kettle 22.5" Weber Kettle Large BGE

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