Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

Thread Tools
Unread 01-03-2012, 11:15 PM   #1
Babbling Farker
motoeric's Avatar
Join Date: 08-07-06
Location: huntington, ny
Downloads: 0
Uploads: 0
Default Storing Comp Sauce


When I'm BBQ'ing at home I don't use the same sauce that we use at a competition. That being the case, I was wondering what you do with your leftover sauce?

We probably bought too much last year for a single comp (or even three). It was one of those huge jug deals. So, what to do with the leftover?

I'd certainly prefer to take it home, throw it in the fridge and use it for the next competition, but I'm concerned about how long you can safely store opened BBQ sauce in the fridge.

Any thoughts?


Smoke Signals
Current Issue

A BBQ Brethren Publication
2 Thessalonians 2:15
Exodus 12:9
motoeric is offline   Reply With Quote

Unread 01-03-2012, 11:37 PM   #2
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
Downloads: 0
Uploads: 0

BBQ Sauce generally has a very long shelf life, as in years. The sugar and vinegar act to preserve everything else. It's hard to say without knowing exactly what you use, but odds are it can be kept at least as long as ketchup, and I've had some old ketchup. I'd be more concerned with flavours fading than food spoiling, but I still think you have six months before you worry about that.

dmprantz is offline   Reply With Quote

Thanks from: --->
Unread 01-04-2012, 12:43 AM   #3
Full Fledged Farker
BruceB's Avatar
Join Date: 12-09-04
Location: Utica, MI
Downloads: 0
Uploads: 0

I had a gallon jug of Blues Hog in my refrigerator for almost 18 months and it was fine.
Good Talkin' With You


22 1/2" WSM
2 18 1/2" WSM's
Pitmaster iQue 110
Weber 22 1/2" Kettle
Weber Smokey Joe Platinum
Weber Genesis Gasser
Treasurer, Great Lakes BBQ Association
Member Rubbed, Smoked and Sauced BBQ Team
KCBS/CBJ #55356
BruceB is offline   Reply With Quote

Thanks from:--->
Unread 01-04-2012, 07:02 AM   #4
Babbling Farker

timzcardz's Avatar
Join Date: 07-22-05
Location: Long Island, NY
Downloads: 0
Uploads: 0

If you are concerned you could always freeze it and then move it to the fridge a week before the comp.
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 2
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote

Thanks from:--->
Unread 01-04-2012, 07:21 AM   #5
Time Out
Sledneck's Avatar
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0

Even opened it doesn't need to be refrigerated. Keep in cool dry place
Sledneck is offline   Reply With Quote

Thanks from: --->
Unread 01-04-2012, 03:05 PM   #6
is one Smokin' Farker
Join Date: 08-09-07
Location: Atlanta, Ga
Downloads: 0
Uploads: 0

Unless you are competing in the next week or so I would use it or give it away and just buy another bottle when the next contest rolls around.
DawgPhan is offline   Reply With Quote

Unread 01-08-2012, 02:49 PM   #7
is One Chatty Farker
smoke-n-my-i's's Avatar
Join Date: 08-27-07
Location: Hillsborough, NC
Downloads: 0
Uploads: 0

I agree, it will keep for quite a while in the fridge. I have found as said, that I my opinion, it does loose flavor, and if not sealed well, will possibly soak up some strange odors and flavors from other items in the fridge..... you could always use it up for everyday stuff and buy new for the next comp..... then it won't be wasted.
KCBS Member
Smoke-N-My-I's Competition BBQ Team
2 Chargriller SuperPros with SFB's(retired)
2 UGLY drum smokers
Weber 22 1/2" & 18 1/2" Kettle
Super fast RED Thermapen
Screaming fast ORANGE Thermapen
KCBS Certified Table Captain
KCBS Certified Judge
smoke-n-my-i's is offline   Reply With Quote

Unread 01-08-2012, 09:54 PM   #8
JD McGee
somebody shut me the fark up.
JD McGee's Avatar
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0

We make just enough to use for our comp meats...we normally have very little (if any) leftover...
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote

Unread 01-09-2012, 08:14 AM   #9
Babbling Farker
WineMaster's Avatar
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0

I get Blues hog by the gallon. When I open it up, I sanitize 2 qt and 4 pt jars and transfer it into them. I dont reseal the jars in a water bath. I just like them in smaller containers to keep them from getting oxidized.

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is online now   Reply With Quote

Unread 01-09-2012, 11:44 AM   #10
On the road to being a farker
Join Date: 10-22-07
Location: Farmingdale, NY
Downloads: 0
Uploads: 0

No worries it doesn't really spoil. Use it up baby!
Bad Ass Competition BBQ Team
Certified BBQ Judge
22" WSM
26" Weber Kettle
22.5" Weber Kettle
Large BGE
CMALANGA is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Storing Spices AD18 Q-talk 8 01-26-2012 12:15 PM
COMP Sauce, typical or unusual Smokenstein & monster crew Competition BBQ 18 08-15-2011 03:59 PM
Enterting sauce into comp JellyQ Competition BBQ 5 04-23-2011 09:15 AM
Purple Pork Masters Comp Grade BBQ Sauce Spydermike72 0 01-26-2011 08:30 AM
Comp Brisket Sauce Nature Boy Competition BBQ 63 11-16-2008 02:02 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 01:29 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts