The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 06-01-2004, 09:21 PM   #1
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Downloads: 0
Uploads: 0
Default Let Talk Home Made Sauce

BigMista and others have brought up sauce making recently. I thought it should have its own thread.

I've been a sauce mod guy. Buy some cheap marginal sauce, put some stuff in to fine tune it to my tastes. I've tried a few scratch recipes and hated all of them.

What do you use for a base for a tomato sauce? Tomato sauce, paste, puree? Mine always seems too cooked by the time its not too thin.

Sauce makers help us wannabes out a little.
kcquer is offline   Reply With Quote


Unread 06-01-2004, 11:32 PM   #2
hornbri
On the road to being a farker
 
Join Date: 03-31-04
Location: Austin
Downloads: 0
Uploads: 0
Default

Bigmista had some great sauce he made this weekend. Share that recipe.
__________________
west coast chapter
hornbri is offline   Reply With Quote


Unread 06-02-2004, 12:08 AM   #3
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

I usually fix up cheap sauces myself but I got a bug up my butt about making some from scratch so I got busy in the kitchen. The trick to making a tomato based sauce is getting rid of the tomato taste. Sounds crazy but it's true. It's impossible for me to give quantities because I never measure anything but here is a list of ingredients I used.

Ketchup
Worchestershire Sauce
Hot Sauce(Trappey's or Louisiana works fine)
Salt
Black Pepper
Cayenne or other red pepper
Garlic Powder
Onion Powder
Lemon Juice
Cinnamon
Allspice
Brown Sugar
Some type of syrup (Maple is readily available and works great.)

Put al of the ingredients in a pot. Heat till it bubbles. Turn the fire down and simmer about 30 minutes. Slather it on some meat and eat!

Mista
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 06-02-2004, 07:47 AM   #4
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

KC ya gotta use ketchup.

I make my own and have had some pretty good batches. My next step is taking the ketchup out and using the raw ketchup ingredients. Someone told me that if you market a sauce you need to go down to all ingredients, otherwise the cost of the ketchup will kill ya. So, that is my next venture. I hope to get it all down and perfect before the fall bash.

I currently make a sweet and smokey, have not tried to heat it up yet.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 06-02-2004, 07:55 AM   #5
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Downloads: 0
Uploads: 0
Default

Quote:
KC ya gotta use ketchup.
Sounds like a logical intermediate step between sauce mod and complete scratch. I'll give that a try. Like I need to be makin' any sauce. I have 6 open bottles in the frig and 5 I have never tried in the pantry, including a apple cinnamon sauce and a honey habanero I picked up on the road trip last week.

I'm hopin' ckkphoto will ante up on this too.
kcquer is offline   Reply With Quote


Unread 06-02-2004, 08:50 AM   #6
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

Check out what a gallon can of tomato sauce is at Sam's or Costco. Something like a couple bucks I think. Then build from that. Keep a log if you want systematically to improve.

Personally, I grow my own tomatos and tomatillos and peppers. Just a few hundred or so this season. I've still got gallons of frozen sauce, salsa, etc. from last season. Way better than anything storebought; especially fresh in season. Not necessarily cheaper than the cheapest though all things considered. But I do get to play in the dirt and eat good.

PS: My "secret" ingredients are Bandera smoke-dried pepper powder made from poblanos and habaneros.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Unread 06-02-2004, 10:47 AM   #7
Bigmofo300lbs
Full Fledged Farker
 
Join Date: 04-13-04
Location: Pacheco, CA (NCAL)
Downloads: 0
Uploads: 0
Default

I ALWAYS begin with ketchup. But in a pinch I will use tomato sauce and doctor it up from there. When you do your homemade sauce the way you like it then remember this. DO NOT CHANGE KETCHUP BRANDS...and DO NOT CHANGE TOMATO SAUCE BRANDS! Reason is if you do you will be essentially changing your receipe.

My wife and I have been working on two versions of our sauce for the better part of a year now. Pretty happy with it but still in the "prototype" stage. Right now we are thinking about making our ketchup from scratch and building our sauce from there. I know....pretty crazy.
__________________
Big Al - [url]http://www.hogwildbarbeque.com/[/url]
_____________________________________________________

Kamado #7, WSM, 3 Weber Kettles, Smokey Joe, Gasser & Foreman
Bigmofo300lbs is offline   Reply With Quote


Unread 06-02-2004, 10:58 AM   #8
BigAl
is Blowin Smoke!
 
BigAl's Avatar
 
Join Date: 08-11-03
Location: Castle Rock, CO
Downloads: 0
Uploads: 0
Default

I can't help out here at all, my "secret" sauce is my last hidden bottle of Head Country Hot! :D www.headcountry.com
__________________
Big Al
Castle Rock, CO
:confused::idea: Fire Box Basket Designer, Heat Shield Inventor.

You can whip our Cream but you can't beat our SPAM.:clap:
[URL="http://www.AllenWilmer.com"]
[/URL]
BigAl is offline   Reply With Quote


Unread 06-02-2004, 11:03 AM   #9
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmofo300lbs
I ALWAYS begin with ketchup. But in a pinch I will use tomato sauce and doctor it up from there. When you do your homemade sauce the way you like it then remember this. DO NOT CHANGE KETCHUP BRANDS...and DO NOT CHANGE TOMATO SAUCE BRANDS! Reason is if you do you will be essentially changing your receipe.

My wife and I have been working on two versions of our sauce for the better part of a year now. Pretty happy with it but still in the "prototype" stage. Right now we are thinking about making our ketchup from scratch and building our sauce from there. I know....pretty crazy.
Got a recipe? Care to elaborate? I'd appreciate hearing it if you do.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Unread 06-02-2004, 11:08 AM   #10
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

Quote:
My wife and I have been working on two versions of our sauce for the better part of a year now. Pretty happy with it but still in the "prototype" stage. Right now we are thinking about making our ketchup from scratch and building our sauce from there. I know....pretty crazy.
Not crazy at all. I'm doing the same thing. My mom has made her own ketchup for years. One batch of sauce that I made used her catsup and that was the best batch I ever made.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 06-02-2004, 11:35 AM   #11
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

I'm not a huge sauce fan, but have worked on a few for those that do. I usually start with a recipe that looks pretty good and then start adapting it to the flavor I want. If you have Smoke and Spice there are a couple of recipes in there that are a pretty good starting point.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 06-02-2004, 12:07 PM   #12
racer_81
Babbling Farker
 
racer_81's Avatar
 
Join Date: 08-11-03
Location: Richmond, TX
Downloads: 0
Uploads: 0
Default

Interesting. Most everybody chiming in is talking about a KC/OK/TX style sauce, basically ketchup based with no vinegar or mustard.

Anybody from the Carolinas wanna chime in - maybe some of you mustard sauce folks, or vinegar folks or ketchup/vinegar folks?

What about some Memphisites? Ketchup/mustard/brown sugar based sauces rule there I hear.

The basic sauce I grew up (and out) on is worsey/brown sugar/cider vinegar based. Yep, it's thin,
but it brings out the flavor in mutton, chicken and pork.

mmMMMmmmm.
__________________
This Space Left Intentionally Blank
racer_81 is offline   Reply With Quote


Unread 06-02-2004, 12:12 PM   #13
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Um Racer,

Tomato based sauces are from Illinois
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 06-02-2004, 12:16 PM   #14
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

Quote:
Tomato based sauces are from Illinois
I thought that everything bbq is from Illinois.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 06-02-2004, 12:22 PM   #15
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Yeah. When I think of BBQ, I always think of Illinois.

Sarcastic Mod (Did I do that right?)

Mista
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Home made ketchup and sauce (no sugar) landarc Q-talk 31 07-11-2011 11:55 AM
home Made BBQ Sauce woodfolks Competition BBQ 22 03-02-2010 09:45 PM
how long will home made bbq sauce last? trekmstr Catering, Food Handling and Awareness 4 02-17-2010 10:16 PM
Oven Briskey + Home Made Sauce = MOS95B Q-talk 10 12-08-2009 01:50 PM
Home Made pizza sauce.... LMAJ Q-talk 37 11-07-2009 12:15 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:23 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts