Home made BBQ sauce,why use ketchup?

[mvincent42]

Remember...knowledge is knowing a tomato is a fruit...wisdom is not using it in fruit salad!

I use condensed tomato soup as my base in my bbq sauce along with butter, onions, garlic, red peppers, mustard, brown sugar, honey, maple syrup, warchestershire sauce, and chipotle chilis. I have it written down somewhere and will post it if anyone is interested. I like it because it starts thin which is great for pulled pork or to mop with, or I can thicken it slightly for a glaze or a lot for a thick sauce. The flavor starts sweet and finishes with a bit of a kick depending on how much chipotle chili you put in it. Using up the last of what I made before I had a smoker, so can't wait to make another batch and add some smoke for a couple hours.

 

[smoking shawn86]

I found this great web site it has the history of BBQ sauces,and the regions where those sauces come from,on there I found this sauce that is made with pureed bell peppers.

http://amazingribs.com/recipes/BBQ_sauces/index.html

 

[smoking shawn86]

I would be interested in it

 

[okiedave]

The question of whether tomatoes are fruit or veggies has actually been decided by the Supreme Court.  No, I am not kidding: https://en.wikipedia.org/wiki/Nix_v._Hedden

Now, you may be asking yourselves why the Supreme Court would take up such a humble topic.  The answer--as with many cases--is taxation.  Vegetables were subject to import taxes; fruits were not.  The High Court opted to tax tomatoes.

 

[garand555]

The question of whether tomatoes are fruit or veggies has actually been decided by the Supreme Court.  No, I am not kidding: https://en.wikipedia.org/wiki/Nix_v._Hedden

Now, you may be asking yourselves why the Supreme Court would take up such a humble topic.  The answer--as with many cases--is taxation.  Vegetables were subject to import taxes; fruits were not.  The High Court opted to tax tomatoes.

LOL, you gotta love decisions like that. One very important thing to remember in law can be illustrated by the following:

These definitions have no tendency to show that tomatoes are 'fruit,' as distinguished from 'vegetables,' in common speech, or within the meaning of the tariff act."

Lawyers can quibble over definitions like you wouldn't believe and a lot of laws actually do have a section with definitions stating exactly how terms are to be defined for the purposes of that law, even (or especially) when the law is using one out of multiple possible definitions or is using a narrower than possible definition. It can be maddening for non-lawyers.

 

[okiedave]

Oh, I assure you, I believe it.  I'm a law student, and I've used the skill to very good effect.

 

[rosiepug]

I just went to the comment w/o reading all. Every region in the BBq belt has their own sauce. Tomatoe is top base, but you can have sweet, tangy, hot. You can find mustard base sauces, vinegar w/ red chili flakes. Big Bob Giibson in Alabama makes a mayo base sauce. You can mix up what ever base that YOU like..
Years ago I bought a book "The Ultimate Barbecue Sauce Cookbook " authors Jim Auchmuley & Susan Pucket. It is a very good book!!! Happy Saucing, Try differnt sauces with smoked meats!!:yahoo:

 

[rosiepug]

I just went to the comment w/o reading all. Every region in the BBq belt has their own sauce. Tomatoe is top base, but you can have sweet, tangy, hot. You can find mustard base sauces, vinegar w/ red chili flakes. Big Bob Giibson in Alabama makes a mayo base sauce. You can mix up what ever base that YOU like..
Years ago I bought a book "The Ultimate Barbecue Sauce Cookbook " authors Jim Auchmuley & Susan Pucket. It is a very good book!!! Happy Saucing, Try differnt sauces with smoked meats!!:yahoo:

 

[thsmormonsmokes]

Oh, I assure you, I believe it.  I'm a law student, and I've used the skill to very good effect.

Depending on what field you wind up in, it gets far, far worse.

I just finished up a memo on a case I've almost got settled dealing with conflict of laws, the Eerie doctrine, bankruptcy law, and statutory interpretation under both California and Utah law.  My head hurts.

Also, I graduated from Norman High School.

 

[thsmormonsmokes]

To the original point of the thread, I'd be interested in your recipe if you're willing to share.

Also, my girlfriend just bought a Blendtech.  That sucker blends the snot out of anything and everything.  This is opening up a lot of possibilities for stuff I could include in sauces.

 

[chef jimmyj]

I'd have to say, baring the literal meaning of Fruit, most Fruits and Vegetable are divided by Sweet or Savory. Of course then you really get people going with stuff like...Green Papaya is tart and very crunchy so it is considered and used as a Vegetable. Ripe Papaya is very sweet and soft so it's used as any Fruit. Red Watermelon Flesh, Fruit...Pickled Watermelon Rind, Veg. I am sure there are other examples. I used to Torture my students all the time with test questions based on these distinctions...

...JJ

 

[bertjo44]

Try this, awesome on pork or chicken

Uncle Lou's Sweet Spicy Love

2 cups vinegar, red wine
1/3 cup seasoning, Uncle Lou's Corruption (below or buy online)
2 cups hot sauce
1 2/3 cups honey

Corruption Chicken Rub (adapted from TV)
2 tbsp garlic powder
2 tbsp mild chili powder
1 tbsp salt
1 tbsp paprika
1 tbsp onion powder
1 tsp celery salt
1 tbsp sugar
1 tsp lemon pepper
1/2 tsp hickory smoke seasoning

Mix together in a bowl. Keep in an airtight container for later use.

 

[mvincent42]

Ok guys, sorry it took so long for me to post this. Haven't used the actual recipe in a while.

BBQ Sauce

1 small onion, diced
Serrano peppers, jalapenos, or chipotle chilis in adoba sauce.
(I usually use 4-5 chipotle chilis but depending on how spicy you want it. You will be removing some of the heat later so spicy is ok.)
½ cup garlic, minced
½ red pepper, cut in strips or diced

Saute above ingredients in a large saucepan with a small amount of oil (bacon grease works well). When onions are clear get ready:

2-50 oz cans tomato soup

Add first can and bllend with immersion blender until smooth then add second can. Return to heat and when warm add:

1 bottle Worcestershire sauce
¼ cup yellow mustard
1 cup brown sugar.
½ cup maple syrup.
½ cup cider vinegar
Heat stirring frequently until simmering. Once simmering and mixed well, add at least 1 stick of butter until you reach desired spiciness level. The more butter you add the less spicy it will become. I usually add 1 to 2 sticks. Also if you want a sweeter sauce, you can add more sugar, syrup, or honey as desired.

Once back at simmering, thicken with cornstarch slurry until desired thickness. Yield approximately 1 gallon. I usually keep it thin and portion and freeze. Then when I pull it out to use I will heat some up and thicken it depending on what I want to use it for. Thin it works great on pulled pork or as a mop, or thicken to use to the side of ribs or brisket or even meatloaf or dunking chicken nuggets.

If you thicken then freeze it gets kind of a weird consistency until you heat it back up, then it smoothes right out.

Please ask if there are any questions. Hope this is helpful to someone. Next time I make it I think I am going to put it in my smoker for a couple hours on low to get a smoke flavor in there too.

 

[smoking shawn86]

I found this great web site it has the history of BBQ sauces,and the regions where those sauces come from,on there I found this sauce that is made with pureed bell peppers.

http://amazingribs.com/recipes/BBQ_sauces/index.html

 
If you guys haven't check it out yet you should

 

[chef jimmyj]

Mvincent, Your sauce sounds good. I should point out that Cornstarch thickened anything can not be frozen. It loses it thickening power. Switch to Arrowroot. Although slightly more expensive it holds up better under a variety of temps. The only issue is Arrowroot can't be used in Dairy based sauces, it gets Slimy. I don't think the Butter in your sauce will affect it...JJ

 

[mvincent42]

Haven't ever had a problem wig freezing except its a little funny consistency (almost a gel) until you heat it up again then it is just fine. If you would prefer to thicken with a roux it works also except I think the butter in the roux will remove more of the heat then I would like. Also like i say these days i leave it thin and thicken as i decide i want to since i like it thin for certain applications. Don't know what arroroot is but I will google it and do some research. Thanks for the info jimmy.

 

[roger shoaf]

When they harvest tomatoes (other than fresh) almost all of the production ends up as paste at the cannery.  From there it is canned in some method (everything from the little tiny cans of paste to 55 gallon drums and giant plastic bags sitting in totes so it can be fork lifted about.  When needed it gets sent to a different plant down the road.

Down the road it gets diluted spiced, and re-canned as ketchup, spaghetti sauce, tomato sauce, tomato juice or what ever.

You can just put in paste and adjust the sugar, vinegar and salt to your taste and get the same result.

 

[smoking shawn86]

thanks do you have any recipes that you would like to share

 

[fwismoker]

Same for me, i want to stay away from making sauce w/out ketchup.  I don't like the idea of the high fructose corn syrup, it's either make my own ketchup or buy the natural stuff with out the syrups.