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Old 08-07-2012, 06:40 PM   #1
Swamp Donkeyz BBQ
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Default Thinning commercial sauces

What is the most reliable way to thin commercial sauces without altering the flavor profile too much?
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Old 08-07-2012, 06:45 PM   #2
yakdung
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I use this:
http://www.martinellis.com/products/.../siaj10b.shtml
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Old 08-07-2012, 06:46 PM   #3
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Apple juice works pretty good ... Cant use to much though .
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Old 08-07-2012, 06:51 PM   #4
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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.
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Old 08-07-2012, 07:06 PM   #5
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I usually use vinegar and sugar
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Old 08-08-2012, 06:57 AM   #6
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Any recommendations on a mixture ratio of the vinegar?
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Old 08-08-2012, 07:03 AM   #7
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Water?
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Old 08-08-2012, 07:04 AM   #8
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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.
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Old 08-08-2012, 09:46 AM   #9
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I use water, but then if I am cooking for myself or friends, I add Blues Hog Tennessee Red too.
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Old 08-08-2012, 10:44 AM   #10
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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.
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Old 08-08-2012, 11:41 AM   #11
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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
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Old 08-08-2012, 11:44 AM   #12
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sorry dude. i suck at measuring when cooking. i am getting better and starting to write things down. I just add and taste :)
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Old 08-08-2012, 11:47 AM   #13
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Quote:
Originally Posted by Swamp Donkeyz BBQ View Post
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.
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