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landarc
07-04-2011, 10:13 PM
Again, the entire blog post...

Making a BBQ Sauce


I decided to have a pulled pork sandwich for dinner tonight. I cooked the pork butt yesterday, pulled it and gave it a little extra seasoning. But, what is really going to make the sandwich work is going to be the sauce. Now, I have a plethora of commercial sauces for testing and others that I have come to consider 'house' sauces, but, since I want this sandwich to be something special, I decided to make my own sauce. First up, I need ketchup that is low in sodium and without standard sugars common to commercial ketchup. I made this.
http://i166.photobucket.com/albums/u105/landarc/ketchup.jpg (http://i166.photobucket.com/albums/u105/landarc/ketchup.jpg)
Ketchup Recipe
2 cups cider vinegar (in my case, organic Spectrum Cider Vinegar)
1 tablespoon oil (can be olive oil, I used canola oil)
1/2 teaspoon coarse ground Phu Quoc Black Pepper
8 whole cloves
2 small bay leaves
1/4 teaspoon celery seed
1/2 teaspoon cayenne or chile powder
1 teaspoon ground mace
2 large cloves garlic, coarsely chunked
1/2 medium yellow onion, coarsely chopped
1/8 cup Bragg's Amino Acids
1/8 cup Red Boat Fish Sauce
32 oz. can crushed San Marzano tomatoes
8 little packs of Truvia Sweetener ( I really need to find the spoonable stuff)

Bloom spices in oil over medium heat until aromatic, I add the powdered ingredients at the last moment. Then add the garlic and onions and sweat until translucent. Add vinegar and bring to simmer for 15 minutes. Once slightly reduced, remove bay leaves and cloves, then blend until desired texture is achieved. I like a little bit of texture left. Return to pot (unless you used a stick blender) and add fish sauce, Amino acids and San Marzano tomatoes. Cook over low for 10 minutes. Add Truvia to taste. Allow to cool.

Here is the sauce made, after the addition of 1/8 cup of Black Currant infused balsamic vinegar, 1 more packet of Truvia and 1/8 cup more cider vinegar and a teaspoon of Lucky Dog hot sauce. This remained uncooked.
http://i166.photobucket.com/albums/u105/landarc/saucedet2.jpg (http://i166.photobucket.com/albums/u105/landarc/saucedet2.jpg)
The above ketchup recipe creates a spicy flavor with distinct tomato and savory flavors and a nice sweet heat on the finish. I really want a rich tomato flavor to ring through on the initial taste. This is not at all as thick, sweet or salty as commercial ketchup, it is more of a ketchup sauce. The additions for the BBQ sauce punches up a few of the flavors and adds a fruity character as well. Here is a close-up to show the thickness and texture of this sauce.
http://i166.photobucket.com/albums/u105/landarc/saucedet.jpg (http://i166.photobucket.com/albums/u105/landarc/saucedet.jpg)
This sauce is closer to the pork sauces you see in the south, thin with a distinct tang and a little heat. It is a sauce designed for pork. And this was it's final destination.
http://i166.photobucket.com/albums/u105/landarc/sandwich3.jpg (http://i166.photobucket.com/albums/u105/landarc/sandwich3.jpg)
A pulled pork sandwich, soft white bread, sweet pulled pork, spicy red sauce and some cole slaw and green tomato relish to round it all out. This is what a nice pork cooks ends up being all about.

bigabyte
07-04-2011, 10:34 PM
Bravo!:clap: That sauce sounds very interesting. I think I'll be making some of that up for myself.:cool:

Smiter Q
07-04-2011, 10:35 PM
Thanks for posting this. Recently been looking at some homemade ketchup as well.

Old Smoke
07-04-2011, 11:06 PM
Good looking sammie ya got there Bob. :thumb:
I call dibs on the re-runs. :-D
Thanks for sharing the recipe, I'll have to try that soon.

1_T_Scot
07-04-2011, 11:16 PM
Sounds great not sure I would call it Ketchup though.

Saiko
07-04-2011, 11:20 PM
Been wanting to try a homemade ketchup for a while. That looks great! They sell the spoonable Truvia at my local grocery store, you should be able to find it somewhere.

landarc
07-04-2011, 11:46 PM
Sounds great not sure I would call it Ketchup though.
I kinda figure it as ketchup since the main ingredients are the same as ketchup. I am not sure there is a specific definition of ketchup, maybe I should look it up.

SmokeOCD
07-05-2011, 12:25 AM
Komplicated Ketchup.
Seems like a whole lotta ingredients.

Smiter Q
07-05-2011, 12:30 AM
I kinda figure it as ketchup since the main ingredients are the same as ketchup. I am not sure there is a specific definition of ketchup, maybe I should look it up.


I just learned recently that ketchup as we know it was quite later in the game of its history. Vinegar and mushrooms was an early English style one.

Wiki Link: http://en.wikipedia.org/wiki/Ketchup#History

http://i676.photobucket.com/albums/vv129/BWaustinTX/Mushroom_ketchup_2.jpg

landarc
07-05-2011, 01:04 AM
Yes, and if you go back even further, it was actually primarily a sauce common in many parts of Asia. It has it's origins in the fermented condiments common to Asia and the Mediterranean. But, for these purposes, this is American ketchup. I don't think it is any more complicated than most common commercial ketchups except that I use whole ingredients and not industrial processes and ingredients. It is miles different in terms of taste. That much is true.

Phubar
07-05-2011, 03:43 AM
Nice post Onii-Chan!

cmcadams
07-05-2011, 06:54 AM
How did you like the truvia in that? I've used stevia for a couple of things, but hadn't really thought to use it in a sauce. I can't take the artificial sweetners, but stevia doesn't bother me.

landarc
07-05-2011, 12:54 PM
Curt, so far what I have learned...

1. heat moderates the sweetness of Truvia, I am not sure about all stevia products.
2. The stevia/erythriol blend creates a milder sweetness that is less cloying, but, takes more product (expensive product I might add) to achieve versus artificial sweeteners or sugar.
3. Add Truvia just before taking off heat is best.
4. I didn't detect any off flavors, especially the bitterness that I first encounted years ago with pure stevia.
5. I will use this in BBQ sauce again, I actually liked the subtle sweetness it added. It does not appear to glaze however, which is an appearance issue. It works great as a mix in sauce though.
6. It is ridiculously sweet for coffee, with 3/4 teaspoon equaling 2 teaspoons of sugar, I do not like it in coffee. Then again, I rarely opt for sweetened coffee or tea.

landarc
07-05-2011, 12:59 PM
I just learned recently that ketchup as we know it was quite later in the game of its history. Vinegar and mushrooms was an early English style one.

Wiki Link: http://en.wikipedia.org/wiki/Ketchup#History


I am also considering making an umami liquid additive for cooking. I am thinking of concentrating mushroom (most likely crimini and shiitake), fish sauce, amino acids, nutritional yeast, red wine vinegar and perhaps some carrots, tamarind and celery into a thick syrup. I have seen similar products, it would allow me to add a Worcestershire effect without all the moisture.

Gore
07-05-2011, 01:06 PM
That is one killer sammie, Bob. Many years back, a very close acquaintance (:roll:) of mine spent a long time making some homemade ketchup. I remember it being a lot of work, but she wanted to try it. It tasted almost identical to a store-bought mass-produced ketchup. Not sure what we expected, but it definitely was not worth the effort and put us off further ketchup experimentation. There are so many different styles of ketchup, I think I would be up for some small batch experimentation. What you have looks very nice and is making me salivate. I love sweet heat and don't do sour -- FWIW, in general, ketchup on this side of the Atlantic is more sour than on the other side.

landarc
07-05-2011, 01:46 PM
Never had ketchup from over the pond. I have had Japanese ketchup which was horrid, pink and sugary. No spices or heat, just pink and sugary is what I remember. It matched with what many Japanese consider the perfect tomato, pink and sugary.

deguerre
07-05-2011, 01:49 PM
Nice recipe Bob. Is Truvia equivilant by volume?

Gore
07-05-2011, 01:52 PM
I like ketchup, but find it barely tolerable sour-wise -- but I'm a wimp. Most of the European brands are sweeter than our major brands. Oh, they carry those two also, but I like the others better. I would probably like Japanese ketchup. :becky:

landarc
07-05-2011, 02:57 PM
Nice recipe Bob. Is Truvia equivilant by volume?
No, in raw form it is quite a lot sweeter than sugar, once cooked, it is less sweet than sugar. 3.5 grams of Truvia is equal to 2 teaspoons of granulated table sugar. There are 5 grams of granulated table sugar per teaspoon. So, for coffee, 1/2 pack if very sweet to me, 1 pack in a pint glass of tap water makes it sweet. But, once cooked, the sweetness moderates, which is typical for any sweetener with sugar alcohols in my experience.

Will work for bbq
07-05-2011, 03:11 PM
WOW, that sammie looks awesome:clap2:, thanks for sharing the recipe.

SmokeJumper
07-05-2011, 09:29 PM
Beautiful Bob! What a great way to bring on the flavor while walking the tightrope of your dietary restrictions. That ingredient list is pretty serious! Where was my invite??

To celebrate of this great recipe I'll send a sample bottle of Red Boat Fish Sauce to the first five people to PM me. Red Boat is an extra virgin fish sauce made of wild caught anchovies and salt that are fermented in hand made wood barrels on tropical Phu Quoc Island off the coast of Vietnam for sixteen months. As Bob knows, it adds a great depth of flavor to sauces, stocks, and dressings. Don't fear fish sauce - it is one of the key flavoring components in worcestershire sauce. PM me if you want to try it in your sauce, marinade, or bloody mary.

MoBettaQ
07-05-2011, 09:31 PM
Nice work Landarc! You've taken that sauce from a western NC base up to a whole 'nother level of flavor layers. Dare I say California Foodie? - in a good way. I truly love the thin sauces of the south that let the flavor of the barbecued pork shine through. Then there's the sandwich, which is a work of art! Green tomato relish? Come on!

landarc
07-05-2011, 09:41 PM
Now what did I do wrong?

SmokeJumper
07-05-2011, 11:06 PM
Great and enthusiastic response. I'm stepping it up to 10 free samples. Four still up for grabs!

bassbuster33
07-05-2011, 11:35 PM
Thanks for the recipe landarc. I will be trying this one.

I haven't had much success with a low carb BBQ sauce yet, but this ketchup looks to be a good start.

landarc
07-05-2011, 11:40 PM
There are so many sweeteners out there now, some that are actually edible and still sweet when cooked. The ketchup got better last night, I couldn't find a container, but, there was a tiny amount of bourbon left, so now, the ketchup has a little bourbon in it, and I am pouring ketchup out of a Woodfords Reserve bottle. :becky:

SmokinAussie
07-06-2011, 08:21 AM
That's a super recipe Bob! For some reason, you've got me thinking about using fish sauce in a chutney... with some bourbon!

Cheers!

BIll

Randbo
07-06-2011, 09:13 AM
Man that looks great!!!!

smokinQ2
07-10-2011, 07:53 PM
Dang it Landarc I'm hungry now. Just so happen to have some left of Picnic shoulder. Wish I had some of that ketchup.

Q-Dat
07-11-2011, 12:47 AM
Brother Landarc I wish I had the discerning tastebuds that you and some others here seem to have. I just am not able to pick up on the subtilties of all the different ingredients like you guys!

Nice job on the ketchup! Or is it catsup?

OakPit
07-11-2011, 12:58 AM
There are so many sweeteners out there now, some that are actually edible and still sweet when cooked. The ketchup got better last night, I couldn't find a container, but, there was a tiny amount of bourbon left, so now, the ketchup has a little bourbon in it, and I am pouring ketchup out of a Woodfords Reserve bottle. :becky:

Now you're onto something...

landarc
07-11-2011, 12:55 PM
Tim, we will chat Weds. about the whole ketchup thing, the bourbon is a good addition