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West River BBQ · 10-13-2018, 04:24 PM

I have a KC style home-made sauce that consists of rub mix, ketchup, some vinegar and a couple other seasonings. I need some advice for thinning it out because it was too clumpy when saucing my chicken, even when heated. I'm worried about changing the flavor by adding more vinegar (the only liquid) and I don't think more ketchup will do the job either. I like the mild heat that comes at the end. Any thoughts? Can anybody direct me toward a similar but thinner recipe that they like?

10-13-2018, 04:24 PM	#1
West River BBQ Full Fledged Farker Join Date: 05-26-18 Location: Sturgis, SD Name/Nickname : Bill	help needed with sauce I have a KC style home-made sauce that consists of rub mix, ketchup, some vinegar and a couple other seasonings. I need some advice for thinning it out because it was too clumpy when saucing my chicken, even when heated. I'm worried about changing the flavor by adding more vinegar (the only liquid) and I don't think more ketchup will do the job either. I like the mild heat that comes at the end. Any thoughts? Can anybody direct me toward a similar but thinner recipe that they like?