Making BBQ Sauce for the first time.

Jbomb · 10-18-2012, 03:51 PM

So Im trying my hand at BBQ sauce for the first time. My question is when I am letting it simmer, is it ok to cover with lid? Seems to be bubbling out a tad bit. I didn't know if leaving it off might tighten it up a bit? Thanks for answering silly questions.

Jbomb · 10-18-2012, 04:01 PM

Also if recipe calls for tomato sauce is it ok to use ketchup or is it better to just go get some tomato sauce?

captndan · 10-18-2012, 04:09 PM

Go get the sauce and use a spatter screen..

Porcine Perfection · 10-18-2012, 04:10 PM

You can probably keep the lid on, just watch it very closely as the sugars will burn easily.

Wether to substitute ketchup depends on what other ingredients are in there. You can probably use ketchup with tomato paste if you have some.

"You don't win friends with salad!" - Homer Simpson

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funman1 · 10-18-2012, 05:47 PM

We have done it in the crock pot with the lid on.
Allows for low linear simmering and the lid helps keep it from evaporating and getting super thick.
Add water as needed depsending on how long you simmer

Bludawg · 10-18-2012, 05:52 PM

I'm a firm believer in adding everything but the thick stuff like tomato products,mustard and corn sweeteners to the thin stuff like water, vinegar, coffee, Beer, lemon juice and simmer that first. Then add in the thick stuff and simmer with the lid off to get to the thickness I want, remember finish thinner than you want it as it cools it will tighten up a little too. I have put it in the oven and let it perk away with the lid on if I don't have the time to watch it.

Just BS · 10-18-2012, 06:21 PM

I'd say follow the directions exactly as they are written the first time. Next time you can mix it up a bit so it becomes "your" sauce. The only other thing I'll ad, is that you should make it at least the day before. It gets soooooo much better as the flavors meld over night in the fridge.

Good luck!

Jbomb · 10-18-2012, 10:10 PM

Thank you all. Seems a little lid slide to the side has worked. And affirmative on stopin it a while a little bit thin. Thank you all once again.

Mdboatbum · 10-19-2012, 08:50 AM

So how did it turn out?

jestridge · 10-19-2012, 11:58 AM

So much easier to find a store brand you like.

Porcine Perfection · 10-19-2012, 12:07 PM

Quote:

Originally Posted by jestridge

So much easier to find a store brand you like.

But not near the fun.

10-18-2012, 03:51 PM	#1
Jbomb On the road to being a farker Join Date: 09-12-07 Location: Carbon Cliff, IL	Making BBQ Sauce for the first time. So Im trying my hand at BBQ sauce for the first time. My question is when I am letting it simmer, is it ok to cover with lid? Seems to be bubbling out a tad bit. I didn't know if leaving it off might tighten it up a bit? Thanks for answering silly questions.

10-18-2012, 04:10 PM	#4
Porcine Perfection is Blowin Smoke! Join Date: 04-13-12 Location: On Lake Michigan Name/Nickname : ...	You can probably keep the lid on, just watch it very closely as the sugars will burn easily. Wether to substitute ketchup depends on what other ingredients are in there. You can probably use ketchup with tomato paste if you have some. "You don't win friends with salad!" - Homer Simpson Sent from my iPhone using Tapatalk __________________ Humphrey Battle Box \| WSM \| Grilla Chimp \| Weber Q1200

10-18-2012, 05:47 PM	#5
funman1 On the road to being a farker Join Date: 09-03-12 Location: Sacramento, CA	We have done it in the crock pot with the lid on. Allows for low linear simmering and the lid helps keep it from evaporating and getting super thick. Add water as needed depsending on how long you simmer __________________ Professional Pyro.. No really; I get paid to blow stuff up...

10-18-2012, 05:52 PM	#6
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I'm a firm believer in adding everything but the thick stuff like tomato products,mustard and corn sweeteners to the thin stuff like water, vinegar, coffee, Beer, lemon juice and simmer that first. Then add in the thick stuff and simmer with the lid off to get to the thickness I want, remember finish thinner than you want it as it cools it will tighten up a little too. I have put it in the oven and let it perk away with the lid on if I don't have the time to watch it. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-18-2012, 04:01 PM	#2
Jbomb On the road to being a farker Join Date: 09-12-07 Location: Carbon Cliff, IL	Also if recipe calls for tomato sauce is it ok to use ketchup or is it better to just go get some tomato sauce?

10-18-2012, 04:09 PM	#3
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Go get the sauce and use a spatter screen..

10-18-2012, 06:21 PM	#7
Just BS is one Smokin' Farker Join Date: 09-10-12 Location: Lost in the woods, somewhere in the PNW	I'd say follow the directions exactly as they are written the first time. Next time you can mix it up a bit so it becomes "your" sauce. The only other thing I'll ad, is that you should make it at least the day before. It gets soooooo much better as the flavors meld over night in the fridge. Good luck!

10-18-2012, 10:10 PM	#8
Jbomb On the road to being a farker Join Date: 09-12-07 Location: Carbon Cliff, IL	Thank you all. Seems a little lid slide to the side has worked. And affirmative on stopin it a while a little bit thin. Thank you all once again.

10-19-2012, 08:50 AM	#9
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC	So how did it turn out?

10-19-2012, 11:58 AM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	So much easier to find a store brand you like.