Thinning commercial sauces

Swamp Donkeyz BBQ · 08-07-2012, 06:40 PM

What is the most reliable way to thin commercial sauces without altering the flavor profile too much?

yakdung · 08-07-2012, 06:45 PM

I use this:
http://www.martinellis.com/products/.../siaj10b.shtml

T-Man · 08-07-2012, 06:46 PM

Apple juice works pretty good ... Cant use to much though .

slackdogbbq · 08-07-2012, 06:51 PM

I start with Sweet Baby Ray's Hickory and Brown Sugar and cut it with apple cider vinegar and 8 to 10 other spices and fruit juices.

Will post what I have ended up with after messing with it for a year or so if you want.

TheBear · 08-07-2012, 07:06 PM

I usually use vinegar and sugar

Swamp Donkeyz BBQ · 08-08-2012, 06:57 AM

Any recommendations on a mixture ratio of the vinegar?

captndan · 08-08-2012, 07:03 AM

Water?

5string · 08-08-2012, 07:04 AM

If you don't want to alter the flavor of the sauce, just use water to thin it. Personaly I prefer apple juice as too much vinager can easily over power the flavor.

GreenDrake · 08-08-2012, 09:46 AM

I use water, but then if I am cooking for myself or friends, I add Blues Hog Tennessee Red too.

Swamp Donkeyz BBQ · 08-08-2012, 10:44 AM

I was going to do some spare ribs with Blues Hog this weekend. It seems just a tad thick for glazing. I wanted to thin it out a little without screwing it up. Thanks for the advice everyone.

AllanonsPC · 08-08-2012, 11:41 AM

Try this - its a GOTO in a hurry sauce. Kinda generic but good for a diverse crowd:

* sub any 'shelf' sauce you like (or have)

1 part Sweet Baby Rays (orig)
1 part Cattleman's (orig)
1 part Orange Juice
mix and lightly dust surface with chili powder and red pepper to taste
mix again and lightly dust top again with whatever rub you used
mix again and add dash (tablespoon? depends on how much your making) lime juice
if you get here and want it thinner, finish with Apple Cider

serve it warmed

TheBear · 08-08-2012, 11:44 AM

sorry dude. i suck at measuring when cooking. i am getting better and starting to write things down. I just add and taste :)

BluesDaddy · 08-08-2012, 11:47 AM

Quote:

Originally Posted by Swamp Donkeyz BBQ

What is the most reliable way to thin commercial sauces without altering the flavor profile too much?

Tennessee Whiskey or Kentucky Bourbon. I love thinning with George Dickel # 12.

08-07-2012, 06:40 PM	#1
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	Thinning commercial sauces What is the most reliable way to thin commercial sauces without altering the flavor profile too much?

08-07-2012, 06:46 PM	#3
T-Man is one Smokin' Farker Join Date: 01-14-10 Location: South Louisiana	Apple juice works pretty good ... Cant use to much though . __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...

08-08-2012, 07:04 AM	#8
5string is one Smokin' Farker Join Date: 07-05-12 Location: Geezerville, North Carolfornia	If you don't want to alter the flavor of the sauce, just use water to thin it. Personaly I prefer apple juice as too much vinager can easily over power the flavor. __________________ PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV

08-08-2012, 11:41 AM	#11
AllanonsPC Got Wood. Join Date: 07-28-12 Location: Raymond, MS	Try this - its a GOTO in a hurry sauce. Kinda generic but good for a diverse crowd: * sub any 'shelf' sauce you like (or have) 1 part Sweet Baby Rays (orig) 1 part Cattleman's (orig) 1 part Orange Juice mix and lightly dust surface with chili powder and red pepper to taste mix again and lightly dust top again with whatever rub you used mix again and add dash (tablespoon? depends on how much your making) lime juice if you get here and want it thinner, finish with Apple Cider serve it warmed __________________ 22.5" OTG, Q220 - (for the quick stuff), NB Longhorn Deluxe

08-07-2012, 06:45 PM	#2
yakdung is One Chatty Farker Join Date: 04-12-10 Location: Houston, Texas	I use this: http://www.martinellis.com/products/.../siaj10b.shtml

08-07-2012, 06:51 PM	#4
slackdogbbq Full Fledged Farker Join Date: 07-09-09 Location: Loxahatchee, FL	I start with Sweet Baby Ray's Hickory and Brown Sugar and cut it with apple cider vinegar and 8 to 10 other spices and fruit juices. Will post what I have ended up with after messing with it for a year or so if you want.

08-07-2012, 07:06 PM	#5
TheBear Full Fledged Farker Join Date: 09-28-11 Location: Ottawa, ON	I usually use vinegar and sugar

08-08-2012, 06:57 AM	#6
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	Any recommendations on a mixture ratio of the vinegar?

08-08-2012, 07:03 AM	#7
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Water?

08-08-2012, 09:46 AM	#9
GreenDrake is One Chatty Farker Join Date: 06-21-10 Location: Right over there	I use water, but then if I am cooking for myself or friends, I add Blues Hog Tennessee Red too.

08-08-2012, 10:44 AM	#10
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	I was going to do some spare ribs with Blues Hog this weekend. It seems just a tad thick for glazing. I wanted to thin it out a little without screwing it up. Thanks for the advice everyone.

08-08-2012, 11:44 AM	#12
TheBear Full Fledged Farker Join Date: 09-28-11 Location: Ottawa, ON	sorry dude. i suck at measuring when cooking. i am getting better and starting to write things down. I just add and taste :)