Making Sauce ahead of time...

old poi dog

Master of the Pit

Original poster

OTBS Member

Aug 26, 2007

1,232

11

Maui, Hi.

• Dec 18, 2009

• #1

Aloha All,

I was planning to smoke some babybacks for a family luncheon on Xmas day. I was planning to make Jeff's "Goodness Gracious Sakes Alive" sauce ahead of time, keep it in the refrigerator, then warm it up at serving time. To those that use his sauce, will this work?

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Dec 18, 2009

• #2

Yup... do that all the time myself. Plus then you got extra sauce on hand for sammy's

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Dec 18, 2009

• #3

Many would even argue, and I agree, that making a sauce ahead of time and allowing it to sit will let the flavors marry.

 

eaglewing

Master of the Pit

SMF Premier Member

Jul 4, 2008

1,132

365

St. Louis MO

• Dec 18, 2009

• #4

AGREED!!! go for it

 

old poi dog

Master of the Pit

Original poster

OTBS Member

Thread starter

Aug 26, 2007

1,232

11

Maui, Hi.

• Dec 18, 2009

• #5

Thanks once again All.

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Dec 18, 2009

• #6

Yup, I just used some of mine tonight that I made 6 weeks ago. Still good stuff!

 

old poi dog

Master of the Pit

Original poster

OTBS Member

Thread starter

Aug 26, 2007

1,232

11

Maui, Hi.

• Dec 19, 2009

• #7

I planned on doing two things today. I thought I'd do a practice run on the ribs I'll be doing next week. After reading the responses above I wanted to do the sauce ahead of time and let the flavors get better acquainted in he refrigerator. Here's a shot of a babyback all rubbed and ready for the smoker:



Here it is two hours later with the pullback:



While waiting on the ribs I made a batch of sauce. Our niece stopped by to help the wife decorate the Christmas tree. Luckily I had the sauce made, and was able to mop the ribs an hour before I pulled it from the smoker. Ribs were a great snack and our niece got some to take home.

 

raceyb

Smoking Fanatic

Jul 15, 2007

781

14

• Dec 19, 2009

• #8

This is my thinking as well. I make my finishing sauce before my pork is even in the smoker.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Dec 19, 2009

• #9

I always make my sauces before hand and then put them into the refrig for you want all the parts is pieces to get together and make nice.

 

blackened

Meat Mopper

Aug 10, 2009

196

10

Chico, Ca.

• Dec 19, 2009

• #10

Just made a quadruple recipe and filled up 2 - 44 oz. catchup bottles today..

I've done it many times, and it actually tastes better after about a day or so..