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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-24-2004, 08:31 AM   #1
SauceMan
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Default Homade Sauce

I am interested in making my first batch of barbecue sauce this weekend (tomato based, I think).

Anyone have just the basics (other than a recipe, I have one of those) that I need to make the first go round a success?

Do I just follow normal canning procedures?

And why is it called canning if you really use jars?

I was going to PM that Ribs and Wings guy (Will something in NY) but I haven't seen him on lately.

I've enjoyed reading through the archives.
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Unread 09-24-2004, 10:28 AM   #2
chad
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1. Use normal canning protocol or just use it up before it gets fuzzy!

2. Who knows?

Cook it hot, keep the jars/lids/utensils sterile, then seal up and either water bath 'em or pressure cook to finish the sterilization. Easy, no?! :D

Hey, at least you don't have to get it to gel!!
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Unread 09-28-2004, 12:42 PM   #3
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If you use enough vingar or canned tomatos the acid content will be high enough to keep your sauce from getting fuzzy for quite a long time.

And don't forget to use the best quality ingredients you can get, it realy does make a huge difference in taste.

experiment with different flavors and have fun!

Let us know how it turned out.
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Unread 09-30-2004, 12:31 PM   #4
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Thanks guys.

I hope to try this weekend.

Got a big bag of ripe Delicious (yellow) apples in this week. One of the things I am trying is for a bbq sauce that gets some of its sweetness and flavor from a cinnamon applesauce blend.

I tried a bbq sauce at the Knoxville Fair last year based on Rudabaga (sp) so I know you can use just about anything you want if you season it right.

I'll try and post my results (if edible :) )
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Unread 09-30-2004, 12:53 PM   #5
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For my sauce I sautee a lot of finely chopped onion and garlic - in Jack Daniels. I flame that sucker until it don'y burn no mo' and the veggies are translucent. It's always been a hit.
Also, I put brown sugar and molasses in for some sweetness. You can find the basic recipe on the Web, I think, if you run a search for Jack Daniels BBQ sauce.

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Unread 09-30-2004, 05:02 PM   #6
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Once you make your own sauce it will be tough have it any other way. CAUTION-THIS MAYBE HABIT FORMING!!

(Wish someone would have said the same to me about BBQn)
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Unread 10-01-2004, 11:49 PM   #7
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BIG MOFO - welcome back to the site!!
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Unread 10-02-2004, 08:58 AM   #8
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TK

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Breathe
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Unread 10-02-2004, 09:14 AM   #9
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Quote:
(Wish someone would have said the same to me about BBQn)
I know what you mean, MOFO! But tell me: Would you have NOT started even if you'd known? Hell no! <grin>

Arlin
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