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Faux Burnt Ends - thinning bbq sauce

post #1 of 3
Thread Starter 

Hey all,

 

I'm planning on smoking some beef chucks and cubing them up to make burnt ends. When we order burnt ends and take them home, we like them with sweet baby rays, so i was thinking about using that for the bbq sauce to toss the cubes in. I thought maybe the sauce would be a little too thick though, so i was thinking about thinning it with some apple juice or something 3 parts bbq and 1 part apple juice.

 

Thoughts?

post #2 of 3

No need to thin it. We use it all the time when making burnt ends and Faux burnt ends. Here's a thread showing how the sauce gets when not thinned:

 

http://www.smokingmeatforums.com/t/249359/saucy-dog-balls#post_1587520

post #3 of 3
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

No need to thin it. We use it all the time when making burnt ends and Faux burnt ends. Here's a thread showing how the sauce gets when not thinned:

 

http://www.smokingmeatforums.com/t/249359/saucy-dog-balls#post_1587520

 

Thanks dirtsailor, those meatballs look great! It's a good call i realize now that the fat/grease will probably do the trick at thinning out the sauce as they cook so no need to make it a soup by adding juice.

 

Thanks again!

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