Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
04-19-2008, 02:32 PM | #1 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
|
Qualifications to Make BBQ Sauce
I was at an open market today and there was a booth where a gentlemen was selling BBQ sauce of his creation. Being the fanatic I am I stopped over and asked about what kind of meat he smoked. What inspired him to make the sauce. etc.
He doesn't smoke meat. He grills it. He found that by combining two different commercial sauces and a little extra chili powder he had something he could bottle and sell. So I tried some. I'll give anyone a chance, though in my book he had two strikes against him. Litterally was KC Masterpiece with Chili powder. We talked a little longer and he was thinking of making a smoker, but hadn't done it yet. I have to say I was disappointed. When I came back out of the world's most expensive grocery store he was there with a line waiting to buy it. I was a little disappointed by the commercialization of something. So it made me think, what qualifications do you need to make sauce? Does it matter that you only grill? Is the purist approach wrong? I use commercial, but I enjoy playing with sauces and making my own. I admit I've used commercial sauces for a base to shorten the time. But I would never pass it off as my own. I always give my base rub recipes away for free because I just found them online and modified them. I don't give them the modifications perse, but never pass something off as my own if I didn't do it by myself.
__________________
Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
|
04-19-2008, 02:35 PM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
Not sure how much different this is that someone using Heinz, Hunt's or other commericial brand ketchup as the main ingredient and building from there.
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
|
04-19-2008, 03:22 PM | #3 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
Quote:
Gotta agree with that. Why re-invent the wheel to get your base of tomato.
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
|
04-19-2008, 05:28 PM | #4 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
|
There are some places that will re-sell their sauces/rubs to you and allow you to re-label them as your own and sell it...
I think in the retail world the purist thought does not too well outside of KC/Memphis/Texas as the rest of the country thinks good bbq is Babyback ribs from Chili's or Applebees. Of course it is our duty to change that thought process!!
__________________
Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
|
04-20-2008, 09:46 PM | #5 | |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
|
Quote:
__________________
Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
|
|
04-20-2008, 10:00 PM | #6 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
|
A lot of commerical food are made by the same company just a differnt label on it. I work as a maintence for Flowers Bakery for 22 years we ran all kind of different labels the product was same but different labels. Heck if you bought a big order they would have put Chinesebob on a honeybun.
|
|
04-20-2008, 10:09 PM | #7 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
|
I don't think the purist approach is wrong - and neither is starting with a known base.
If you have a sauce you really like, but you think you'd like it even better if it just had that extra kick of . . . whatever . . . and adding it turns out a great sauce, then why not? This situation is similar to the sampling controversies in music - where modern musicians use samples of older tunes to create new work. It's all creative -
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
|
04-20-2008, 11:42 PM | #8 |
Full Fledged Farker
Join Date: 12-16-06
Location: Lubbock, TX
|
I have tried the ribs at several chains in the last couple months and I cringe after the first bite when they taste boiled/baked and thrown on a grill to finish and then they throw on some really thick/sweet bbq sauce to ruin the ribs.
__________________
New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
BBQ Sauce, Commercial or make your own? | Pa_BBQ | Catering, Vending and Cooking For The Masses. | 52 | 09-19-2011 11:01 AM |
So I decided to make some BBQ Sauce... | DaveMW | Q-talk | 11 | 05-22-2011 06:18 PM |
Anyone make their own barbecue sauce? | Beerbecue | Q-talk | 35 | 03-18-2011 08:45 AM |
How hard is it to make a BBQ Sauce? | CUTigerQ | Q-talk | 33 | 02-17-2010 03:08 AM |
vinegar (trying to make my own sauce) | SmokeyBear | Q-talk | 18 | 01-03-2007 03:46 PM |
Thread Tools | |
|
|