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Swamp Donkeyz BBQ
08-07-2012, 07:40 PM
What is the most reliable way to thin commercial sauces without altering the flavor profile too much?

yakdung
08-07-2012, 07:45 PM
I use this:
http://www.martinellis.com/products/single/siaj10b.shtml

T-Man
08-07-2012, 07:46 PM
Apple juice works pretty good ... Cant use to much though .

slackdogbbq
08-07-2012, 07:51 PM
I start with Sweet Baby Ray's Hickory and Brown Sugar and cut it with apple cider vinegar and 8 to 10 other spices and fruit juices.

Will post what I have ended up with after messing with it for a year or so if you want.

TheBear
08-07-2012, 08:06 PM
I usually use vinegar and sugar

Swamp Donkeyz BBQ
08-08-2012, 07:57 AM
Any recommendations on a mixture ratio of the vinegar?

captndan
08-08-2012, 08:03 AM
Water?

5string
08-08-2012, 08:04 AM
If you don't want to alter the flavor of the sauce, just use water to thin it. Personaly I prefer apple juice as too much vinager can easily over power the flavor.

GreenDrake
08-08-2012, 10:46 AM
I use water, but then if I am cooking for myself or friends, I add Blues Hog Tennessee Red too.

Swamp Donkeyz BBQ
08-08-2012, 11:44 AM
I was going to do some spare ribs with Blues Hog this weekend. It seems just a tad thick for glazing. I wanted to thin it out a little without screwing it up. Thanks for the advice everyone.

AllanonsPC
08-08-2012, 12:41 PM
Try this - its a GOTO in a hurry sauce. Kinda generic but good for a diverse crowd:

* sub any 'shelf' sauce you like (or have)

1 part Sweet Baby Rays (orig)
1 part Cattleman's (orig)
1 part Orange Juice
mix and lightly dust surface with chili powder and red pepper to taste
mix again and lightly dust top again with whatever rub you used
mix again and add dash (tablespoon? depends on how much your making) lime juice
if you get here and want it thinner, finish with Apple Cider

serve it warmed

TheBear
08-08-2012, 12:44 PM
sorry dude. i suck at measuring when cooking. i am getting better and starting to write things down. I just add and taste :)

BluesDaddy
08-08-2012, 12:47 PM
What is the most reliable way to thin commercial sauces without altering the flavor profile too much?Tennessee Whiskey or Kentucky Bourbon. I love thinning with George Dickel # 12.