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Homemade BBQ SAUCE.

post #1 of 9
Thread Starter 

Stray Cat BBQ Sauce:

1 Gallon


Ingredients:

 

1 gallon

Ketchup

11/2 cups

Liquid Smoke

1/4 cup

Soy Sauce

1/2 tsp.

Salt

1/2 tsp.

Ground Black Pepper

1/2 tsp.

Garlic Powder

1 Tbsp.

Chili Powder

1 tbsp.

Dry Mustard

1 Cup

Brown Sugar

1 1/2 cup

White Sugar

 

 


Directions:

 

1)       Combine all ingredients mixing thoroughly.

2)       Leave on counter covered for 3 hours.

3)       Place in containers.

 

 

https://youtu.be/H_rOyDRrjA4

post #2 of 9

Always like trying new sauces. Thanks for sharing.

post #3 of 9

Maybe it's just me, but it seems like an awful lot of liquid smoke.

 

Al

post #4 of 9

Agreed, you might want to check the measurements.  I cant see where 1/2 teaspoon of anything is going to make much of an addition to a GALLON of Ketchup and a cup and 1/2 of smoke!

post #5 of 9
Thread Starter 

That is what is said and we have made it that way for years

post #6 of 9

I am curious if anyone in the community has compared boiling vs. simmering sauce. Sure, there is not a big difference in simmering (about 195 deg F) and boiling (212 deg F). Isn't the idea just to blend the flavors? Boiling seems harsh and a bit of overkill if you are trying to build a flavor profile. 

post #7 of 9
Quote:
Originally Posted by UtahDoug View Post
 

I am curious if anyone in the community has compared boiling vs. simmering sauce. Sure, there is not a big difference in simmering (about 195 deg F) and boiling (212 deg F). Isn't the idea just to blend the flavors? Boiling seems harsh and a bit of overkill if you are trying to build a flavor profile. 

I would imagine the boiling would cause the sauce to burn to the bottom of the pot, especially if you are not stirring it enough.  And I agree it would be overkill to building a flavor profile.  The higher temperature would probably also kill some of the flavor because of the high heat.

post #8 of 9
Quote:
Originally Posted by UtahDoug View Post
 

I am curious if anyone in the community has compared boiling vs. simmering sauce. Sure, there is not a big difference in simmering (about 195 deg F) and boiling (212 deg F). Isn't the idea just to blend the flavors? Boiling seems harsh and a bit of overkill if you are trying to build a flavor profile. 


Many sauces have sugar of some sort in their recipe.  Boiling would have the tendency of burning the sugars and ruining the mixture.  The purpose of heating the sauce is to meld the ingredients into the tastes you prefer...Simmering would be the best and preferred way to do that.

 

Keep on Smoking,

 

John


Edited by BandCollector - 2/6/16 at 8:36am
post #9 of 9

Thanks everyone. Learning to watch the warming pot of sauce. Evidently it is really easy to go from warm to simmer while watching the game. 

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