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Great looking food! I do one day hope to start doing competition cooking as well, but Life 101 doesn't give me the spare time to do it. Thanks again for the detailed feedback!

I know I'm just some random newb to the forum here, but I've been smoking meat for many years and have been taught by some incredible pitmasters here in my town. I just want to give huge props to Jeff, in having the absolute best website when it comes to amount of content, smoking with multiple...

Jeff, absolutely beautiful!!! WOW

I'm curious. When you thinned it, did you simmer it for a few minutes, or just stir it in? Is that the Blues Hog Original Flavor?

Thanks for the great insight! Blues Hog makes some of my absolute favorite sauces! I will definitely give those methods a try as well.

Yes, a little bit, but I am constantly stirring it. I have seen where some people have just simmered it for 10 minutes, or even only 5 minutes, and I was wondering that if I did that, it would also be thinner.

I'm in the process of creating multiple BBQ sauces from scratch, and love the combinations that I have come up with so far, but they are all coming out too thick after being refrigerated. I took all of the sauces to a boil and them simmered them for 10 minutes. I don't want to add any more...