Tightening up my BBQ sauce help.

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Dive Bar Casanova

Meat Mopper
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Sep 3, 2021
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Can’t find Jack Daniel’s sauce any more so I figured out how to duplicate it but it’s not thick enough. Too runny.

Any tricks to tighten it up without effecting the taste?
Thanks.
 
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Xanthan (gum) and guar gum are often used together. Each produces a different texture (mouth feel). Too much of either gives an unpleasant texture especially the xanthan
Can’t find Jack Daniel’s sauce any more so I figured out how to duplicate it but it’s not thick enough. Too runny.

Any tricks to tighten it up without effecting the taste?
Thanks.
Care to share your recipe?
 
Xanthan (gum) and guar gum are often used together. Each produces a different texture (mouth feel). Too much of either gives an unpleasant texture especially the xanthan
Care to share your recipe?
Overusing the xanthan definitely gives a very slimy mouthfeel. I’ve learned that a little goes a long way.
 
Personally, I'd cook it down like mentioned above, or add a little corn starch then cook it down if your diet allows for such.
 
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Overusing the xanthan definitely gives a very slimy mouthfeel. I’ve learned that a little goes a long way.
Thanks Jeff
The guar gum actually smoothens the xanthan but not on a 1 for 1 ratio. Try 1 to 1/2 xanthan to guar.
Both are potent and need far less than typical food based starches.

Personally, I'd cook it down like mentioned above, or add a little corn starch then cook it down if your diet allows for such.
Corn starch (and most food starch) adds flavor. Use with caution.
 
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Thanks Jeff
The guar gum actually smoothens the xanthan but not on a 1 for 1 ratio. Try 1 to 1/2 xanthan to guar.
Both are potent and need far less than typical food based starches.


Corn starch (and most food starch) adds flavor. Use with caution.
Corn starch does not add flavor, go put a small pinch in your mouth, it doesn't taste like anything.
 
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Care to share your recipe?

Jack Daniels BBQ sauce appeared on the grocery shelves in several versions. We didn't care for any of them.
On top all that, Fridays Restaurants had a Jack Daniels sauce that was way different than the grocery store versions. A fantastic sauce.

Then just one Jack Daniels sauce appeared on the grocery shelf. The other versions vanished from the grocery shelf and now it was spot-on like the Fridays version.

That's the flavor I went for. My kids are crazy about that version as are my friends. I call it the Marissa version because this Hot Bartender I know loves it so much on my cherry smoked back ribs. BTW: This bar I drink for free on NFL Sunday Pot Luck and on top that people buy me drinks chits in addition so I'm money ahead bringing in my ribs. Or I was back when 3 meaty sides were $29 at COSTCO.

If I bought a case of Jack Daniels sauce from COSTCO it was around $3 per 19.5 oz bottle and an additional 4% off with my COSTCO Citi bank card.

Not available at this time so I want to brew my own. You can buy it online from Jack at a reasonable price last I checked but still more than what it went for at COSTCO and you have severe shipping charges for a full case.

I Googled and read several Jack Daniels "copycat" recipes of the internet and also took the ingredients off the Jack Daniels BBQ sauce bottle.

Most the online bootleg recipes were as usual, way, way off.
Ridiculous really. I tried brewing my own once before with the amazing but very expensive Bone Suckin' Sauce. None of the copycat recipes were anything near. It was an eye opener how bogus and ridiculous theses copycat recipes usually are.

Not saying this is spot on but this is as close as I've come so far:

1/2 Cup jack Daniels.
2 TBLspns granulated onion powder.

8 TBLspns granulated garlic.

4 cups Heinz ketchup.

1 1/2 cup unsulfered molasses (hard to find out here)

1 cup packed DARK brown sugar, (maybe 1 1/4 - you make the call)

2/3 cup apple cider vinegar

6 TBLspns Worcester sauce (or however its spelled)

3 TEAspns Kosher salt

1 1/2 TEAspn coarse ground pepper

2 TEAspns liquid smoke

1/4 cup pineapple juice

1 tablespoon mustard

3 inch line of anchovy paste (optional)

4 TBLspns Tamarind paste (most important)

1/2 to 1 can tomato paste (those small cans)

2 tsp Tabasco or Franks Red Hot sauce, more or less

Mix and gently bring to an easy boil continuously stirring until a foam appears on top, then reduce heat and low simmer for another 20 minutes. The foam means you can refrigerate it for a spell.
 
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I remember when Friday's was using that sauce. Heck, they might still be as I haven't been in one in years. They put it on darn near everything. I liked it on fries. And man that stuff was sticky...it got on everything within 2 feet of your plate.
 
I live in a small town and Walmart shows it in stock here for $4. Might have to try some never have but admit the TGIFridays ads made it look good. Ingredients show modified corn starch... That said, big fan on xantham gum for this sort of thing but I use pinch or 2 that's all.
 
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TGIFridays ads made it look good.
It is good . Never bought it out of the store . Didn't figure it was the same . I'll get some this week now .
They sell the gift pack where my son works . Bottle of JD black with a bottle of sauce .
I'm more of a Jim Beam guy , but I'm willing to make an exception for some good sauce .
 
Yeah Jacks's a bit where some may have to acquire a taste for it.
I was sitting at a Cowboy bar in the desert and a guy came in and bought a round of Blantons shots. WOW super smooth.
Was cheap now very expensive.
 
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