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Billbo's world famous dry rub & BBQ sauce recipe's - Page 11

post #201 of 212
Have a boston butt in its final hours in the MES awaiting another batch of sauce that just finished its four hour cooking cycle.
post #202 of 212

Im going to copy that and use it as well!

I have been making my own rubs too, but nothing exotic - Black pepper, Salt, garlic powder and chili powder. REAL simple.

post #203 of 212
I wanted to like this sauce, but it had an off flavor. I think it may have been the olive oil? I will try another batch, but next time I will omit the oil and blend the veggies for a smoother sauce.
post #204 of 212
Hogwart, I did the same thing in my 3rd batch, all I seen was cyan pepper, I didn't see the word "sauce", but then I thought, that can't be right and reread it and seen the word sauce. I was able to scop some out but not much. Holly crap was that stuff hot but it was so good I couldn't stop using it. It's areal good sauce.
Randy,
post #205 of 212

I agree - the olive oil throws it off.

post #206 of 212
Last batch I made had so much cayenne in it that you wouldn't know if I had used motor oil in it. LOL
post #207 of 212
I know this is a very old thread but this is a great sauce. Made it to go along with pulled pork for the wife's office Christmas party. Was a huge hit there as well..

My question is how would I go about canning this in mason jars? It makes a lot and we typically don't use a lot of bbq sauce this time of year. The first batch went quick because of the wife's office party.

Thanks in advance for any help.
post #208 of 212
Quote:
Originally Posted by rdwhahb View Post

I know this is a very old thread but this is a great sauce. Made it to go along with pulled pork for the wife's office Christmas party. Was a huge hit there as well..

My question is how would I go about canning this in mason jars? It makes a lot and we typically don't use a lot of bbq sauce this time of year. The first batch went quick because of the wife's office party.

Thanks in advance for any help.

 

You can do a standard wet-bath canning process, as it's high-acid from the tomatoes and sugars. Size your jars based on how much you think you'd use at a time...probably just 1/2 pint, but maybe pints if you had enough (just do one canner run). Storage life after opening should be the same as commercially produced sauce.

 

 

Eric

post #209 of 212
post #210 of 212
I fill jars 3/4 full and freez them, been doing it for years with all my sauces.

Randy,
post #211 of 212
Never thought about freezing it. Something to keep in mind.I suppose one could even freeze it in zip lock bags as well. Still interested in canning it too. We have all the canning supplies. The more I look back on our canning days I want to say I want to fill the mason jars aproximity 1/4" from the top?
post #212 of 212
Quote:
Originally Posted by rdwhahb View Post

Never thought about freezing it. Something to keep in mind.I suppose one could even freeze it in zip lock bags as well. Still interested in canning it too. We have all the canning supplies. The more I look back on our canning days I want to say I want to fill the mason jars aproximity 1/4" from the top?

 

Yeah, the less head space the better, in most cases, without having spillage from expansion during processing, of course. 1/4" would be give a better vacuum than 1/2"...more vacuum in the jar when it seals (begins cooling) is what you want.

 

 

Eric

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