Please vet my idea on a sauce receipt

SC_Dave · 06-13-2013, 02:49 PM

I have a vinegar based sauce I use for butts, chicken etc. It's thin like a basting sauce. I want to modify it some to use as a finishing sauce/glaze for ribs. Is it reasonable to add corn syrup to my existing sauce receipt to accomplish this?
David

landarc · 06-13-2013, 02:54 PM

Yes, it is reasonable to do that, watch the sweetness.

I like to use pure corn syrup, not Karo or other cheaper products, as they have flavorings added. You can also use other sugar based syrups. To do similar without added sweetness, you can use powdered arrowroot, which gives a nice thickening and sheen, without added sweetness.

MS2SB · 06-13-2013, 02:55 PM

I do a similar thing except mix with honey instead of corn syrup. I think the honey gives it more depth.

John Bowen · 06-13-2013, 02:59 PM

+1 on the honey - clover honey

Bludawg · 06-13-2013, 03:07 PM

I use either Honey or Agave

4uweque · 06-13-2013, 03:11 PM

I use honey as well.

Bljack · 06-13-2013, 05:43 PM

I'm from Sardis, across Lynches river from you and I bet our sauce is similar. I use powdered Arrowroot and it thickens without impacting taste.

SC_Dave · 06-13-2013, 05:47 PM

Quote:

Originally Posted by Bljack

I'm from Sardis, across Lynches river from you and I bet our sauce is similar. I use powdered Arrowroot and it thickens without impacting taste.

I'll bet so! You in Lexington now?
David

Bljack · 06-13-2013, 05:53 PM

Yes, I live in Lexington now and am slowly converting them from mustard sauce to vinegar pepper sauce. Still have farm in Sardis, so I get down there occasionally.

JohnHB · 06-13-2013, 07:05 PM

I add either honey or maple syrup. Honey if you just want it sweeter (plus a flavour change). I think maple syrup adds a loverly flavour with some sweetness.

Q-Dat · 06-13-2013, 07:16 PM

I looooooves me some PURE Cane Syrup!

Lake Dogs · 06-13-2013, 07:44 PM

Steens preferable, but if not, any good pure cane syrup.

Mdboatbum · 06-14-2013, 10:15 AM

Or you could melt some jalapeno jelly into it. It will give it a very nice sheen and some added flavor.

Gnaws on Pigs · 06-14-2013, 10:45 AM

Honey or brown sugar, or both.

discmen95 · 06-14-2013, 02:24 PM

If you are going to use corn syrup, use light. I use corn syrup, honey, and some molasses, to equal the amount of whichever one you might use alone. I also add some cherry preserves, just enough to get a faint hint of cherry. I don't have measurements, because I don't measure, just keep adding stuff until it tastes right.

I also don't cook it, just mix it up with a stick blender.

06-13-2013, 02:49 PM	#1
SC_Dave On the road to being a farker Join Date: 02-08-10 Location: Hickory, NC	Please vet my idea on a sauce receipt I have a vinegar based sauce I use for butts, chicken etc. It's thin like a basting sauce. I want to modify it some to use as a finishing sauce/glaze for ribs. Is it reasonable to add corn syrup to my existing sauce receipt to accomplish this? David

06-13-2013, 02:54 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Yes, it is reasonable to do that, watch the sweetness. I like to use pure corn syrup, not Karo or other cheaper products, as they have flavorings added. You can also use other sugar based syrups. To do similar without added sweetness, you can use powdered arrowroot, which gives a nice thickening and sheen, without added sweetness. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

06-13-2013, 02:55 PM	#3
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	I do a similar thing except mix with honey instead of corn syrup. I think the honey gives it more depth. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

06-13-2013, 03:07 PM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I use either Honey or Agave __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

06-13-2013, 03:11 PM	#6
4uweque Full Fledged Farker Join Date: 02-16-12 Location: Memphis Tenn.	I use honey as well. __________________ 2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill

06-13-2013, 02:59 PM	#4
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	+1 on the honey - clover honey

06-13-2013, 05:43 PM	#7
Bljack Is lookin for wood to cook with. Join Date: 04-23-11 Location: Lexington South Carolina	I'm from Sardis, across Lynches river from you and I bet our sauce is similar. I use powdered Arrowroot and it thickens without impacting taste.

06-13-2013, 05:53 PM	#9
Bljack Is lookin for wood to cook with. Join Date: 04-23-11 Location: Lexington South Carolina	Yes, I live in Lexington now and am slowly converting them from mustard sauce to vinegar pepper sauce. Still have farm in Sardis, so I get down there occasionally.

06-13-2013, 07:05 PM	#10
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	I add either honey or maple syrup. Honey if you just want it sweeter (plus a flavour change). I think maple syrup adds a loverly flavour with some sweetness. __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

06-13-2013, 07:16 PM	#11
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	I looooooves me some PURE Cane Syrup!

06-13-2013, 07:44 PM	#12
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Steens preferable, but if not, any good pure cane syrup. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

06-14-2013, 10:15 AM	#13
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC	Or you could melt some jalapeno jelly into it. It will give it a very nice sheen and some added flavor.

06-14-2013, 10:45 AM	#14
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	Honey or brown sugar, or both. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

06-14-2013, 02:24 PM	#15
discmen95 Knows what a fatty is. Join Date: 04-30-13 Location: Poughkeepsie	If you are going to use corn syrup, use light. I use corn syrup, honey, and some molasses, to equal the amount of whichever one you might use alone. I also add some cherry preserves, just enough to get a faint hint of cherry. I don't have measurements, because I don't measure, just keep adding stuff until it tastes right. I also don't cook it, just mix it up with a stick blender.