Let Talk Home Made Sauce

kcquer · 06-01-2004, 09:21 PM

BigMista and others have brought up sauce making recently. I thought it should have its own thread.

I've been a sauce mod guy. Buy some cheap marginal sauce, put some stuff in to fine tune it to my tastes. I've tried a few scratch recipes and hated all of them.

What do you use for a base for a tomato sauce? Tomato sauce, paste, puree? Mine always seems too cooked by the time its not too thin.

Sauce makers help us wannabes out a little.

hornbri · 06-01-2004, 11:32 PM

Bigmista had some great sauce he made this weekend. Share that recipe.

Bigmista · 06-02-2004, 12:08 AM

I usually fix up cheap sauces myself but I got a bug up my butt about making some from scratch so I got busy in the kitchen. The trick to making a tomato based sauce is getting rid of the tomato taste. Sounds crazy but it's true. It's impossible for me to give quantities because I never measure anything but here is a list of ingredients I used.

Ketchup
Worchestershire Sauce
Hot Sauce(Trappey's or Louisiana works fine)
Salt
Black Pepper
Cayenne or other red pepper
Garlic Powder
Onion Powder
Lemon Juice
Cinnamon
Allspice
Brown Sugar
Some type of syrup (Maple is readily available and works great.)

Put al of the ingredients in a pot. Heat till it bubbles. Turn the fire down and simmer about 30 minutes. Slather it on some meat and eat!

Mista

parrothead · 06-02-2004, 07:47 AM

KC ya gotta use ketchup.

I make my own and have had some pretty good batches. My next step is taking the ketchup out and using the raw ketchup ingredients. Someone told me that if you market a sauce you need to go down to all ingredients, otherwise the cost of the ketchup will kill ya. So, that is my next venture. I hope to get it all down and perfect before the fall bash.

I currently make a sweet and smokey, have not tried to heat it up yet.

kcquer · 06-02-2004, 07:55 AM

Quote:

KC ya gotta use ketchup.

Sounds like a logical intermediate step between sauce mod and complete scratch. I'll give that a try. Like I need to be makin' any sauce. I have 6 open bottles in the frig and 5 I have never tried in the pantry, including a apple cinnamon sauce and a honey habanero I picked up on the road trip last week.

I'm hopin' ckkphoto will ante up on this too.

Mark · 06-02-2004, 08:50 AM

Check out what a gallon can of tomato sauce is at Sam's or Costco. Something like a couple bucks I think. Then build from that. Keep a log if you want systematically to improve.

Personally, I grow my own tomatos and tomatillos and peppers. Just a few hundred or so this season. I've still got gallons of frozen sauce, salsa, etc. from last season. Way better than anything storebought; especially fresh in season. Not necessarily cheaper than the cheapest though all things considered. But I do get to play in the dirt and eat good.

PS: My "secret" ingredients are Bandera smoke-dried pepper powder made from poblanos and habaneros.

Bigmofo300lbs · 06-02-2004, 10:47 AM

I ALWAYS begin with ketchup. But in a pinch I will use tomato sauce and doctor it up from there. When you do your homemade sauce the way you like it then remember this. DO NOT CHANGE KETCHUP BRANDS...and DO NOT CHANGE TOMATO SAUCE BRANDS! Reason is if you do you will be essentially changing your receipe.

My wife and I have been working on two versions of our sauce for the better part of a year now. Pretty happy with it but still in the "prototype" stage. Right now we are thinking about making our ketchup from scratch and building our sauce from there. I know....pretty crazy.

BigAl · 06-02-2004, 10:58 AM

I can't help out here at all, my "secret" sauce is my last hidden bottle of Head Country Hot! :D www.headcountry.com

Mark · 06-02-2004, 11:03 AM

Quote:

Originally Posted by Bigmofo300lbs

I ALWAYS begin with ketchup. But in a pinch I will use tomato sauce and doctor it up from there. When you do your homemade sauce the way you like it then remember this. DO NOT CHANGE KETCHUP BRANDS...and DO NOT CHANGE TOMATO SAUCE BRANDS! Reason is if you do you will be essentially changing your receipe.

My wife and I have been working on two versions of our sauce for the better part of a year now. Pretty happy with it but still in the "prototype" stage. Right now we are thinking about making our ketchup from scratch and building our sauce from there. I know....pretty crazy.

Got a recipe? Care to elaborate? I'd appreciate hearing it if you do.

parrothead · 06-02-2004, 11:08 AM

Quote:

My wife and I have been working on two versions of our sauce for the better part of a year now. Pretty happy with it but still in the "prototype" stage. Right now we are thinking about making our ketchup from scratch and building our sauce from there. I know....pretty crazy.

Not crazy at all. I'm doing the same thing. My mom has made her own ketchup for years. One batch of sauce that I made used her catsup and that was the best batch I ever made.

Jorge · 06-02-2004, 11:35 AM

I'm not a huge sauce fan, but have worked on a few for those that do. I usually start with a recipe that looks pretty good and then start adapting it to the flavor I want. If you have Smoke and Spice there are a couple of recipes in there that are a pretty good starting point.

racer_81 · 06-02-2004, 12:07 PM

Interesting. Most everybody chiming in is talking about a KC/OK/TX style sauce, basically ketchup based with no vinegar or mustard.

Anybody from the Carolinas wanna chime in - maybe some of you mustard sauce folks, or vinegar folks or ketchup/vinegar folks?

What about some Memphisites? Ketchup/mustard/brown sugar based sauces rule there I hear.

The basic sauce I grew up (and out) on is worsey/brown sugar/cider vinegar based. Yep, it's thin,
but it brings out the flavor in mutton, chicken and pork.

mmMMMmmmm.

Bill-Chicago · 06-02-2004, 12:12 PM

Um Racer,

Tomato based sauces are from Illinois

parrothead · 06-02-2004, 12:16 PM

Quote:

Tomato based sauces are from Illinois

I thought that everything bbq is from Illinois.

Bigmista · 06-02-2004, 12:22 PM

Yeah. When I think of BBQ, I always think of Illinois.

Sarcastic Mod (Did I do that right?)

Mista

06-01-2004, 09:21 PM	#1
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	Let Talk Home Made Sauce BigMista and others have brought up sauce making recently. I thought it should have its own thread. I've been a sauce mod guy. Buy some cheap marginal sauce, put some stuff in to fine tune it to my tastes. I've tried a few scratch recipes and hated all of them. What do you use for a base for a tomato sauce? Tomato sauce, paste, puree? Mine always seems too cooked by the time its not too thin. Sauce makers help us wannabes out a little. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

06-01-2004, 11:32 PM	#2
hornbri On the road to being a farker Join Date: 03-31-04 Location: Austin	Bigmista had some great sauce he made this weekend. Share that recipe. __________________ west coast chapter

06-02-2004, 12:08 AM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I usually fix up cheap sauces myself but I got a bug up my butt about making some from scratch so I got busy in the kitchen. The trick to making a tomato based sauce is getting rid of the tomato taste. Sounds crazy but it's true. It's impossible for me to give quantities because I never measure anything but here is a list of ingredients I used. Ketchup Worchestershire Sauce Hot Sauce(Trappey's or Louisiana works fine) Salt Black Pepper Cayenne or other red pepper Garlic Powder Onion Powder Lemon Juice Cinnamon Allspice Brown Sugar Some type of syrup (Maple is readily available and works great.) Put al of the ingredients in a pot. Heat till it bubbles. Turn the fire down and simmer about 30 minutes. Slather it on some meat and eat! Mista __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

06-02-2004, 07:47 AM	#4
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	KC ya gotta use ketchup. I make my own and have had some pretty good batches. My next step is taking the ketchup out and using the raw ketchup ingredients. Someone told me that if you market a sauce you need to go down to all ingredients, otherwise the cost of the ketchup will kill ya. So, that is my next venture. I hope to get it all down and perfect before the fall bash. I currently make a sweet and smokey, have not tried to heat it up yet. __________________ Greg American Picker Blog

06-02-2004, 08:50 AM	#6
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Check out what a gallon can of tomato sauce is at Sam's or Costco. Something like a couple bucks I think. Then build from that. Keep a log if you want systematically to improve. Personally, I grow my own tomatos and tomatillos and peppers. Just a few hundred or so this season. I've still got gallons of frozen sauce, salsa, etc. from last season. Way better than anything storebought; especially fresh in season. Not necessarily cheaper than the cheapest though all things considered. But I do get to play in the dirt and eat good. PS: My "secret" ingredients are Bandera smoke-dried pepper powder made from poblanos and habaneros. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

06-02-2004, 10:47 AM	#7
Bigmofo300lbs Full Fledged Farker Join Date: 04-13-04 Location: Pacheco, CA (NCAL)	I ALWAYS begin with ketchup. But in a pinch I will use tomato sauce and doctor it up from there. When you do your homemade sauce the way you like it then remember this. DO NOT CHANGE KETCHUP BRANDS...and DO NOT CHANGE TOMATO SAUCE BRANDS! Reason is if you do you will be essentially changing your receipe. My wife and I have been working on two versions of our sauce for the better part of a year now. Pretty happy with it but still in the "prototype" stage. Right now we are thinking about making our ketchup from scratch and building our sauce from there. I know....pretty crazy. __________________ Big Al - [url]http://www.hogwildbarbeque.com/[/url] _____________________________________________________ Kamado #7, WSM, 3 Weber Kettles, Smokey Joe, Gasser & Foreman

06-02-2004, 10:58 AM	#8
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	I can't help out here at all, my "secret" sauce is my last hidden bottle of Head Country Hot! :D www.headcountry.com __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL]

06-02-2004, 11:35 AM	#11
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	I'm not a huge sauce fan, but have worked on a few for those that do. I usually start with a recipe that looks pretty good and then start adapting it to the flavor I want. If you have Smoke and Spice there are a couple of recipes in there that are a pretty good starting point. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

06-02-2004, 12:07 PM	#12
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX	Interesting. Most everybody chiming in is talking about a KC/OK/TX style sauce, basically ketchup based with no vinegar or mustard. Anybody from the Carolinas wanna chime in - maybe some of you mustard sauce folks, or vinegar folks or ketchup/vinegar folks? What about some Memphisites? Ketchup/mustard/brown sugar based sauces rule there I hear. The basic sauce I grew up (and out) on is worsey/brown sugar/cider vinegar based. Yep, it's thin, but it brings out the flavor in mutton, chicken and pork. mmMMMmmmm. __________________ This Space Left Intentionally Blank

06-02-2004, 12:12 PM	#13
Bill-Chicago 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	Um Racer, Tomato based sauces are from Illinois __________________ . 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

06-02-2004, 12:22 PM	#15
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Yeah. When I think of BBQ, I always think of Illinois. Sarcastic Mod (Did I do that right?) Mista __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Home made ketchup and sauce (no sugar)	landarc	Q-talk	31	07-11-2011 11:55 AM
home Made BBQ Sauce	woodfolks	Competition BBQ	22	03-02-2010 09:45 PM
how long will home made bbq sauce last?	trekmstr	Catering, Food Handling and Awareness	4	02-17-2010 10:16 PM
Oven Briskey + Home Made Sauce =	MOS95B	Q-talk	10	12-08-2009 01:50 PM
Home Made pizza sauce....	LMAJ	Q-talk	37	11-07-2009 12:15 PM