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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.


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Unread 04-03-2012, 04:38 PM   #1
japerry01
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Default Thoughts on Thinning Sauce

I know people have used water, apple juice, butter/broth, and even honey. But what do the brethren find the best for maintaining a consistent flavor profile for the sauce you're thinning. Any help would be greatly appreciated.
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Unread 04-03-2012, 05:08 PM   #2
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I thin with water for the reasons above.
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Unread 04-03-2012, 06:04 PM   #3
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White grape juice works well. Adds sweetness without being too overpowering.
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Unread 04-03-2012, 07:06 PM   #4
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try urine...its salty and it takes the sting out of jelly fish stings...

kidding aside..it depends on the sauce,,pineapple juice?peach necter?burbon? the best thing is to go out and cook. it will help you to devolope your "style". the only easy answer is to practice or stay in your own back yard.
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Unread 04-03-2012, 09:23 PM   #5
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I am fairly new at thinning out sauce but have used apple cider vinegar in addition with some of the other ingredients listed above.
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Unread 04-03-2012, 10:44 PM   #6
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One tip - when using H2O, use bottled water. The stuff that comes out of the hoses at comps often is less than pure and can add an off flavor to your sauce (and coffee!)
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Unread 04-04-2012, 12:11 AM   #7
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Cranberry juice, non sweetened. That is a superb addition to the flavor profile of many BBQ sauces.

A bit Off topic: We will enhance the bottled sauces too. We will simmer the cranberry juice in a small sauce pan with pieces of crystalized ginger. Once the ginger is softened, we put that and the sauce into the Vitamix and make a real nice ginger sauce!

It's all about how the food tastes!!!!
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Unread 04-04-2012, 01:41 AM   #8
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We stick with 100% apple juice.
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Unread 04-04-2012, 07:08 AM   #9
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bottled water for me
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Unread 04-04-2012, 09:01 AM   #10
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^^^+1 when I said water I meant bottled water, as Gavin said, dont want to bring in other water, especially unknown water with possibly skunky smells or tastes.
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Unread 04-04-2012, 09:28 AM   #11
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I hear of some people using corn syrup.
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Unread 04-04-2012, 11:16 AM   #12
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Quote:
Originally Posted by Balls Casten View Post
I hear of some people using corn syrup.
corn syrup will create a bbq sauce that will glaze over, but it wont thin it much unless your useing kraft or sbr. corn syrup is the thickning and glazing component for blues hog regular
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Unread 04-04-2012, 02:47 PM   #13
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If you use the same ingredient in the same quantity to thin the sauce each and every time, how could the flavor profile be anything but consistent? Pick something - use it- and use the same brand and quantity every time.
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Unread 04-05-2012, 08:21 AM   #14
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Corn syrup and apple juice work great together for thinning and glazing.
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Unread 04-05-2012, 02:31 PM   #15
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brisket drippings
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