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I'm starting to experiment with sauces. Ive made one a year ago from mixons everyday BBQ that was awful. However I'm working on a homemade sauce with applebutter for a contest towards end of summer. Two things I'm working on figuring out.

 

Ketchup vs plain tomato sauce... I used ketchup and I really don't like the thought haha. Plus I can still taste the tang from it.

 

Always comes out a red hue.... what can I do to turn it brown? I like the look of jack Daniel sauce and id like to see the color in it.

 

What really could I add to take away ketchup tang or steer away from such a heavy tomato base?

 

Thanks in advance for any help!