1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Making Your Own Sauces

Discussion in 'Sauces, Rubs & Marinades' started by silverwolf636, Oct 10, 2010.

  1. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    I've just realized something about my own sauces that I've been experimenting with, if you let them sit for a couple/few days, in the fridge, they come out usually with a better taste than when you first made them. I particularly found this to be true with my wifes sauce recipe that I put up a few months ago.

    From now on, if I know for sure that I will be smoking something that requires a different sauce, I will make it days ahead of time.

    I just thought I'd throw this in.

    --ray--

    (0||||0)
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I have found that to be true too.  I guess it lets everything settle and blend
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I would have to totally agree with you. 
     
  4. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Kinda like smoked cheese, gotta let it mellow a bit. Good call.
     
  5. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Agree 100%. 
     
  6. shamong9

    shamong9 Fire Starter

    I also agree, by giving it a chance to come together.
     
  7. chefrob

    chefrob Master of the Pit OTBS Member

    az
    sure does ray!
     
  8. pandemonium

    pandemonium Master of the Pit

    Sure does, come to think of it most foods do really, like chili
     
  9. meateater

    meateater Legendary Pitmaster SMF Premier Member


     Starting to get cold out, a chili section would be nice. [​IMG]
     
  10. if you let them sit for a few weeks they get even better.  when I make sauces I do enought to can about 12 jars of it and I don't touch them now for about 3 weeks.  I tried the first batch at different times and I found about 3 weeks is when all the flavores have blended and smoothed out.  My JD sauce is a totaly different flavor after it ages.

    Steve
     
  11. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    I agree with you 112% there Ray. I always make a really big batch for not only that reason but for the fact when I make some sauces I usually sit there looking into the refrig and just start picking stuff out and throwing it into the bowl. Then I hit the spice rack and that always has so many goodies in there too. You do need to let all the spices and other product mingle and all get together and frolic around and make a tasty treat for us later.