BBQ sauce?

Brian in So Cal · 06-28-2009, 12:14 AM

I need to spice up one of my BBQ sauces for a small catering job. Not sure what to do. Cayenne, Chile Pepper Etc. Can anyone help me. I need it by 2:30 tomorrow afternoon. My BBQ sauce is tomato based and has Trappy hot sauce in it if that helps.

Thanks,
Brain

Chuckwagonbbqco · 06-28-2009, 12:31 AM

Go to your local Vietnamese/ Hmong market and get a bottle of Srirachi Sauce. It is red in color and the bottle has oriental lookin' writing and a rooster on it. Mix the Srirachi Sauce 50/50 with Worchestershie sauce and add it a little at a time to your sauce until you get the desired effect. This method works to spice up sauce that is already made. The Srirachi Sauce is thick and won't make your sauce too thin.

There are other methods to use when making sauce from scratch. PM me your shipping address and I will send you some stuff to try.

BBQ Grail · 06-28-2009, 12:47 AM

Use this. It should be available in grocery stores in So Cal.

PatioDaddio · 06-28-2009, 01:43 AM

Two words... Chipotle Tabaco!

John

ABQ · 06-28-2009, 01:56 AM

The Sriracha sauce is a good way to go. I prefer the chipotle route myself. What I do is get a can of chipotle peppers in adobo sauce and puree it in the blender. Smooth and spicey. Add however much that suites your heat level.

I'll sometimes use the "Buffalo" chipotle sauce/paste. I tend not to use Tobasco's brand sauces as they're too vinegary and not enough chile flavor for me, but for a bbq sauce it may work just fine.

You can always simmer the sauce with a whole (just put a few slices in it first) Scotch Bonnet/Habanero. Just don't forget to remove it!

Skidder · 06-28-2009, 06:48 AM

Here's my recipe:

1 cup ketchup
1/3 cup apple cider vinegar
2 tbs. brown sugar
4 tea. Worcestershire sauce
2 tbs. honey
1 tbs. molasses
1/2 tea. granulated garlic
1/4 to 1/2 tea cayenne pepper

heat till brown sugar melts and thin with
apple juice if wanted. Enjoy it's good

blues_n_cues · 06-28-2009, 07:10 AM

i use this in sauce & my rub too.
zatarains blackened seasoning.

cjcullom · 06-28-2009, 09:57 AM

Zatarains also makes a shrimp/crab boil that has some heat; I use it for gumbo. Anything you add for heat will be intensified with some time on the stove simmering. Dont forget to check it frequently to get the "desired" heat!

igolf2 · 06-28-2009, 10:35 AM

Sriracha has my vote! great stuff

big brother smoke · 06-28-2009, 11:31 AM

Chipotle!

Brian in So Cal · 06-28-2009, 12:35 PM

Thanks everybody for your help.

NotleyQue · 06-28-2009, 12:37 PM

maybe try a hot sauce that your friend helps pitch...

06-28-2009, 12:14 AM	#1
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387 Downloads: 0 Uploads: 0	BBQ sauce? I need to spice up one of my BBQ sauces for a small catering job. Not sure what to do. Cayenne, Chile Pepper Etc. Can anyone help me. I need it by 2:30 tomorrow afternoon. My BBQ sauce is tomato based and has Trappy hot sauce in it if that helps. Thanks, Brain __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

06-28-2009, 12:47 AM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Use this. It should be available in grocery stores in So Cal. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

06-28-2009, 01:56 AM	#5
ABQ On the road to being a farker Join Date: 06-14-09 Location: Northwest Louisiana Downloads: 0 Uploads: 0	The Sriracha sauce is a good way to go. I prefer the chipotle route myself. What I do is get a can of chipotle peppers in adobo sauce and puree it in the blender. Smooth and spicey. Add however much that suites your heat level. I'll sometimes use the "Buffalo" chipotle sauce/paste. I tend not to use Tobasco's brand sauces as they're too vinegary and not enough chile flavor for me, but for a bbq sauce it may work just fine. You can always simmer the sauce with a whole (just put a few slices in it first) Scotch Bonnet/Habanero. Just don't forget to remove it! __________________ Char-Griller Duo grill with side fire box

06-28-2009, 07:10 AM	#7
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky. Downloads: 0 Uploads: 0	i use this in sauce & my rub too. zatarains blackened seasoning. __________________ Blues_n_Cues BBQ Concessions & Catering

06-28-2009, 10:35 AM	#9
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio Downloads: 0 Uploads: 0	Sriracha has my vote! great stuff __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

06-28-2009, 12:31 AM	#2
Chuckwagonbbqco Full Fledged Farker Join Date: 10-19-07 Location: Oroville, CA Downloads: 0 Uploads: 0	Go to your local Vietnamese/ Hmong market and get a bottle of Srirachi Sauce. It is red in color and the bottle has oriental lookin' writing and a rooster on it. Mix the Srirachi Sauce 50/50 with Worchestershie sauce and add it a little at a time to your sauce until you get the desired effect. This method works to spice up sauce that is already made. The Srirachi Sauce is thick and won't make your sauce too thin. There are other methods to use when making sauce from scratch. PM me your shipping address and I will send you some stuff to try.

06-28-2009, 01:43 AM	#4
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Two words... Chipotle Tabaco! John

06-28-2009, 06:48 AM	#6
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Here's my recipe: 1 cup ketchup 1/3 cup apple cider vinegar 2 tbs. brown sugar 4 tea. Worcestershire sauce 2 tbs. honey 1 tbs. molasses 1/2 tea. granulated garlic 1/4 to 1/2 tea cayenne pepper heat till brown sugar melts and thin with apple juice if wanted. Enjoy it's good

06-28-2009, 09:57 AM	#8
cjcullom Got Wood. Join Date: 04-17-09 Location: Penllyn, Pa. Downloads: 0 Uploads: 0	Zatarains also makes a shrimp/crab boil that has some heat; I use it for gumbo. Anything you add for heat will be intensified with some time on the stove simmering. Dont forget to check it frequently to get the "desired" heat!

06-28-2009, 11:31 AM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Chipotle! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

06-28-2009, 12:35 PM	#11
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387 Downloads: 0 Uploads: 0	Thanks everybody for your help. __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

06-28-2009, 12:37 PM	#12
NotleyQue Full Fledged Farker Join Date: 09-05-07 Location: Cardiff by the Sea CA Downloads: 0 Uploads: 0	maybe try a hot sauce that your friend helps pitch... __________________ www.notleyque.com http://mimttm.wordpress.com/ Notley Que BBQ: Southern California's Finest BBQ Catering Meat is Murder......Tasty Tasty Murder

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