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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-31-2006, 09:00 AM   #16
brdbbq
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Quote:
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I will try and find some of them PH test strips.........Are they the same ones that they use in swimming pools/hottubs?
Not Hardly or Hell No
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Old 08-31-2006, 09:06 AM   #17
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The Ph meters are very expensive but that's just part of the Sauce Business. I would be more than happy to test samples for any of you Future Sauce Barons.

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Old 08-31-2006, 09:15 AM   #18
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Quote:
Originally Posted by bbqbull
Sodium Benzoate? Aint gotta clue what that is or where I could obtain some.
Thanks for all the advice and the links. Ive made this sauce before and seems to keep fine in da fridge. I just want to can some in jars and I want to do it saftely or I just flat wont do it. I will try and find some of them PH test strips.........Are they the same ones that they use in swimming pools/hottubs?
Again thanks for the advice.
I have been able to get sodium benzoate very easily from my spice wholesaler. Its very commonly used in packaged product but, as Spice says, probably isn't needed in most BBQ sauce. Its just a precaution for me.
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Old 08-31-2006, 11:49 AM   #19
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Thanks again for the advice. I will ship a sample to Jay. Just need to get to the store and pick up a few things. Jay can I send the sample to your shop address?
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Old 08-31-2006, 01:02 PM   #20
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Yes , that would be best.

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PERFECT, PERFECT 180 CHICKEN 2011

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PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
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