armyguygrillin
Is lookin for wood to cook with.
- Joined
- Apr 15, 2013
- Location
- Modesto,Ca
Hey guys! Been a while since I posted on here but I'm back for some help. I have a BBQ sauce that I REALLY like but the price keeps going up and the bottles have shrank considerably. For this reason, I've been trying to recreate it for my personal stash. I won't name the brand but I will tell you the ingredients. For some reason I just can't get it to taste the same and I'm not sure if it's in the base that I'm off of the spices.
Here are the ingredients on the label:
Cane Sugar, tomato puree, distilled vinegar, worscheshire sauce, salt. Less than 2% of the following: Spices, Pepper, Garlic powder, Celery seed.
My base is a 28oz can of Cento tomato puree. Then I'm adding sugar until the sweetness is there, then balancing with vinegar.
Since the first ingredient is cane sugar, I know that means there is more sugar than anything else. So for the first batch, I added 3 cups of dark brown sugar. Then 1 cup of worscheshire sauce, and 1 cup ACV. Added salt pepper and spices and after simmering 15 minutes, I let it sit overnight. Way too sweet.
So today I try batch#2. Another can of the Cento, this time 1 cup of white sugar, 1 cup distilled white vinegar, and 1/4 cup of worscheshire sauce. Gonna let it sit and cool but I already know this is not on recipe anymore because I'm way less sugar than the tomato puree, but after one cup of sugar, I thought it was sweet enough.
Where would you guys go with this? Thanks for any help in advance
Here are the ingredients on the label:
Cane Sugar, tomato puree, distilled vinegar, worscheshire sauce, salt. Less than 2% of the following: Spices, Pepper, Garlic powder, Celery seed.
My base is a 28oz can of Cento tomato puree. Then I'm adding sugar until the sweetness is there, then balancing with vinegar.
Since the first ingredient is cane sugar, I know that means there is more sugar than anything else. So for the first batch, I added 3 cups of dark brown sugar. Then 1 cup of worscheshire sauce, and 1 cup ACV. Added salt pepper and spices and after simmering 15 minutes, I let it sit overnight. Way too sweet.
So today I try batch#2. Another can of the Cento, this time 1 cup of white sugar, 1 cup distilled white vinegar, and 1/4 cup of worscheshire sauce. Gonna let it sit and cool but I already know this is not on recipe anymore because I'm way less sugar than the tomato puree, but after one cup of sugar, I thought it was sweet enough.
Where would you guys go with this? Thanks for any help in advance
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