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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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08-17-2011, 09:57 AM | #46 |
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Join Date: 06-13-10
Location: Lockport,IL
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Living in Chicago I have access to an insane amount of ethnic grocery stores. These are the places that have a huge variety of peppers. So many in fact that I think it would take me months of trying to make sauce with each one. We have tried the Chipotle Adobo sauce and I think its horrible. It leaves such a tomato paste taste in the sauce no matter how I cook it. I cant stress enough on using the real thing. Such a huge difference and you can really taste it more prominently.
Making sauce is so much fun that I honestly think its a hobby of mine. Much Like ChaCha I love to get my customers involved as well as friends and neighbors. We have customers who request shelf sauce but we always bring our own just for them to taste. 9 times out 10 when they order again they want our sauce over the shelf. Sometimes people play it safe and go with they know but give them a chance to take the risk.
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
08-18-2011, 09:37 AM | #47 |
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Join Date: 12-10-07
Location: Roseville, CA
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I make my own rubs but for the life of me I can't seem to make a decent sauce other than my Carolina Red Vinegar sauce. I have poured out so many batches of sauce I can't count. I have read every book, tried tons of recipes and still can't get what I like enough to make it myself. I have a few favorite commercial/competition sauces but don't seem to be able to get close to what comes in a bottle. I feel like such a failure and it pisses me off. My wife doesn't understand why it bothers me so much since I can get what I want off the shelf. :(
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PorkQPine |
08-20-2011, 09:45 PM | #48 | |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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09-18-2011, 11:02 AM | #49 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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Does anyone see any difference when cooking their sauce at a low simmer for longer than 20mins? I have seen some people cook theirs up to 4 hours. I tried it a couple of times and I honestly didn't notice much difference.
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
09-18-2011, 02:58 PM | #50 | |
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Join Date: 10-30-09
Location: Roxbury,NY
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1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes. 2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce. I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.
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Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
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Thanks from:---> |
09-18-2011, 05:15 PM | #51 | |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Hey Frank good to see your still haning in there give me a shout some time.
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09-18-2011, 09:41 PM | #52 | |
Got Wood.
Join Date: 09-10-11
Location: Paducah, KY
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09-19-2011, 11:01 AM | #53 | |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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Thanks Frank! One of the problems I was having was some sauce being too thin. Next batch will have to extend my cooking times.
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
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