Ketchup/Mustard etc Condiment Thread

almighty_tuna · Post by **almighty_tuna** » Fri Jun 10, 2022 12:00 pm

FWIW, Sriracha ketchup is the bomb condiment for pineapple brats and scrambled eggs.

Busguy2010 · Post by **Busguy2010** » Fri Jun 10, 2022 12:05 pm

almighty_tuna wrote: Fri Jun 10, 2022 12:00 pm FWIW, Sriracha ketchup is the bomb condiment for pineapple brats and scrambled eggs.

I've never had a pineapple brat, but that sounds intriguing. And yes, Sriracha sounds like the perfect condiment for that. Maybe I'll have to swing by Hy-Vee tonight and pick up some of each. I still prefer vinegar sauce on my eggs. I'm not a big fan of the garlic flavor in Sriracha on my eggs.

almighty_tuna · Post by **almighty_tuna** » Fri Jun 10, 2022 12:08 pm

Busguy2010 wrote: Fri Jun 10, 2022 12:05 pm
almighty_tuna wrote: Fri Jun 10, 2022 12:00 pm FWIW, Sriracha ketchup is the bomb condiment for pineapple brats and scrambled eggs.
I've never had a pineapple brat, but that sounds intriguing. And yes, Sriracha sounds like the perfect condiment for that. Maybe I'll have to swing by Hy-Vee tonight and pick up some of each. I still prefer vinegar sauce on my eggs. I'm not a big fan of the garlic flavor in Sriracha on my eggs.

Re: eggs, if I'm making a breakfast burrito then it's chipotle Tabasco all the way.

Coyote · Post by **Coyote** » Fri Jun 10, 2022 6:48 pm

Coyote wrote: Fri Jun 10, 2022 9:28 am What is the favorite or Sriracha vs. Tabasco Sauce?

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Looking to add some Eastern flair to your dishes? You need new TABASCO® Sriracha Sauce…

Busguy2010 · Post by **Busguy2010** » Fri Jun 10, 2022 9:59 pm

almighty_tuna wrote: Fri Jun 10, 2022 12:00 pm FWIW, Sriracha ketchup is the bomb condiment for pineapple brats

So I did end up getting some pineapple brats. I cooked them in boiling water and then crisped them up good. Then I deglazed the pan with a little chardonnay and carmelized some onions with an orange pepper. I also added some pepper jack cheese to the toasted bun, and finally, I'm lucky I had some Chik-fil-A version Sriracha packets at home, because I looked for Sriracha at the Cass Hy-Vee in a couple places where it should have been. Has the Sriracha hoarding already begun? I digress. You can say I went all out for this brat tonight. And it was good. Despite all the fixings I put on it, I could still taste prevalent pineapple, and the searing on the skin tasted almost brown sugary. I have one more uncooked one, I believe I will cook up on its own and try with Sriracha to get a real taste of it on its own.

Louie · Post by **Louie** » Mon Jun 13, 2022 9:24 am

Busguy2010 wrote: Fri Jun 10, 2022 11:56 am I think we may have already discussed this earlier in the thread. But of the vinegar based hot sauces, I will always prefer Louisiana Hot over Tabasco. And as far as Srirach goes, I'm definitely not in love with it, though I do enjoy it from time to time. I actually more often have a jar of the chili garlic sauce in the fridge, not the regular Sriracha sauce. But in the end, I won't care too much if the shelves are empty for a while. But having made this announcement, I'm sure the shelves will empty that much faster.

I think the two are different enough to warrant having them both in the fridge ha

Post by **Omaha Cowboy** » Sun Jun 26, 2022 12:53 pm

Has anyone tried the Heinz Ketchup/Mayo?. Looks light Orange in the plastic container..

Any good?…

Ciao..LiO…Peace

Post by **nebugeater** » Sun Jun 26, 2022 12:56 pm

Omaha Cowboy wrote: Sun Jun 26, 2022 12:53 pm Has anyone tried the Heinz Ketchup/Mayo?. Looks light Orange in the plastic container..

Any good?…

Ciao..LiO…Peace

Yes I have tried it.

I have purchased the only bottle of it I even will but. I am a Heinz person all the way for ketchup but for me the blend does not work. I will take my mayo separate from my ketchup, likely Helman

Post by **Omaha Cowboy** » Sun Jun 26, 2022 3:19 pm

nebugeater wrote: Sun Jun 26, 2022 12:56 pm
Omaha Cowboy wrote: Sun Jun 26, 2022 12:53 pm Has anyone tried the Heinz Ketchup/Mayo?. Looks light Orange in the plastic container..

Any good?…

Ciao..LiO…Peace
Yes I have tried it.

I have purchased the only bottle of it I even will but. I am a Heinz person all the way for ketchup but for me the blend does not work. I will take my mayo separate from my ketchup, likely Helman

Thanks- I’ve been curious about how the blend tastes. I might buy one bottle just to try..out of curiosity at least, lol.. Anyone else tried it?…

Ciao..LiO…Peace

Post by **nebugeater** » Sun Jun 26, 2022 5:38 pm

Omaha Cowboy wrote: Sun Jun 26, 2022 3:19 pm
nebugeater wrote: Sun Jun 26, 2022 12:56 pm
Omaha Cowboy wrote: Sun Jun 26, 2022 12:53 pm Has anyone tried the Heinz Ketchup/Mayo?. Looks light Orange in the plastic container..

Any good?…

Ciao..LiO…Peace
Yes I have tried it.

I have purchased the only bottle of it I even will but. I am a Heinz person all the way for ketchup but for me the blend does not work. I will take my mayo separate from my ketchup, likely Helman
Thanks- I’ve been curious about how the blend tastes. I might buy one bottle just to try..out of curiosity at least, lol.. Anyone else tried it?…

Ciao..LiO…Peace

If you take the leap let me know your thoughts!

Busguy2010 · Post by **Busguy2010** » Sun Jun 26, 2022 8:45 pm

I have not and am really uninterested in that combo sauce, so likely will never.

I have another question : who likes store bought "special sauce" i.e. thousand island or Big Mac sauce? And if so, which brand is your favorite? I've tried Kraft, and HyVee brands, and I didn't care for them. But I've since found the Hidden Valley special sauce is my favorite so far, I believe those are the only three I've tried.

Post by **Omaha Cowboy** » Sun Jun 26, 2022 10:02 pm

Busguy2010 wrote: Sun Jun 26, 2022 8:45 pm I have not and am really uninterested in that combo sauce, so likely will never.

I have another question : who likes store bought "special sauce" i.e. thousand island or Big Mac sauce? And if so, which brand is your favorite? I've tried Kraft, and HyVee brands, and I didn't care for them. But I've since found the Hidden Valley special sauce is my favorite so far, I believe those are the only three I've tried.

I have not, and have no interest in trying them…

Ciao..LiO…Peace

Post by **Omaha Cowboy** » Sun Jun 26, 2022 10:03 pm

nebugeater wrote: Sun Jun 26, 2022 5:38 pm
Omaha Cowboy wrote: Sun Jun 26, 2022 3:19 pm
nebugeater wrote: Sun Jun 26, 2022 12:56 pm
Omaha Cowboy wrote: Sun Jun 26, 2022 12:53 pm Has anyone tried the Heinz Ketchup/Mayo?. Looks light Orange in the plastic container..

Any good?…

Ciao..LiO…Peace
Yes I have tried it.

I have purchased the only bottle of it I even will but. I am a Heinz person all the way for ketchup but for me the blend does not work. I will take my mayo separate from my ketchup, likely Helman
Thanks- I’ve been curious about how the blend tastes. I might buy one bottle just to try..out of curiosity at least, lol.. Anyone else tried it?…

Ciao..LiO…Peace

If you take the leap let me know your thoughts!

I shall..

Has anyone tried or have interest in this combination concoction?…

Ciao..LiO…Peace

Busguy2010 · Post by **Busguy2010** » Mon Jun 27, 2022 2:03 pm

Alright, just now I made a breakfast sandwich (Egg McMuffin) at home, and now I pose the questions: In your opinion, do condiments belong on any sort of breakfast sandwich? If so, which ones are on or off-limits?

With the one I just made, I decided ketchup (organic GV) sounded good today. But on other instances, I also enjoy Sriracha Chili Garlic sauce, and Maple syrup. Sometimes I may put all three. Plus the egg on it, I pan fried over easy so the yolk popped and in a way created its own sauce.

Anything other condiments or toppings anybody has tried on a breakfast sandwich that works? Weird or not weird.

Post by **Omaha Cowboy** » Mon Jun 27, 2022 6:09 pm

Busguy2010 wrote: Mon Jun 27, 2022 2:03 pm Anything other condiments or toppings anybody has tried on a breakfast sandwich that works? Weird or not weird.

The only condiments I would put on a breakfast sandwich or breakfast burrito would be salsa/picante sauce and or ORIGINAL Tabasco sauce…

Ciao..LiO…Peace

Busguy2010 · Post by **Busguy2010** » Mon Jun 27, 2022 6:21 pm

Omaha Cowboy wrote: Mon Jun 27, 2022 6:09 pm The only condiments I would put on a breakfast sandwich or breakfast burrito would be salsa/picante sauce and or ORIGINAL Tabasco sauce…

Ciao..LiO…Peace

I had some different thoughts after I ate it and I thought about it... I wonder if peanut butter or grape jelly would be good...? Now, I don't necessarily think so, I'm just thinking of some different ideas. I might try that just for giggles.

I read this absurd article like a week ago (unrelated) that was a 10 to 1 ranking of the best toppings for hot dogs... How I know it was absurd? They ranked peanut butter well above Ketchup and relish. But I mean, I like peanut butter and hot dogs, so maybe I'd sacrifice a hot dog just to try it.

Now that I'm talking about it, I think I will try grape jelly on my next breakfast sandwich.

And I agree, salsa is a welcome condiment.

Post by **Omaha Cowboy** » Mon Jun 27, 2022 6:36 pm

Busguy2010 wrote: Mon Jun 27, 2022 6:21 pm
Omaha Cowboy wrote: Mon Jun 27, 2022 6:09 pm The only condiments I would put on a breakfast sandwich or breakfast burrito would be salsa/picante sauce and or ORIGINAL Tabasco sauce…

Ciao..LiO…Peace
I read this absurd article like a week ago (unrelated) that was a 10 to 1 ranking of the best toppings for hot dogs... How I know it was absurd? They ranked peanut butter well above Ketchup and relish. But I mean, I like peanut butter and hot dogs, so maybe I'd sacrifice a hot dog just to try it.

Peanut butter on a hot dog? I dunno about that combo bro..

I like Hot Dogs and I love peanut butter, but together? I dunno man, lol…

Ciao..LiO…Peace

Busguy2010 · Post by **Busguy2010** » Mon Jun 27, 2022 10:56 pm

Omaha Cowboy wrote: Mon Jun 27, 2022 6:36 pm Peanut butter on a hot dog? I dunno about that combo bro..

I like Hot Dogs and I love peanut butter, but together? I dunno man, lol…

Ciao..LiO…Peace

I'm gonna try it. As the old saying goes, don't knock it 'til you try it. I will report back. Mind you I'm very skeptical about it, and I will find out if they were for real or they were just trolling.

Busguy2010 · Post by **Busguy2010** » Tue Jul 05, 2022 11:29 pm

How about bleu cheese? like an actual piece of bleu cheese? I freakin love bleu cheese, and I never really knew it until this year. The stronger the flavor the better. I'm having crumbled bleu cheese on a salad right now and it is divine. Since I started buying bleu cheese with any regularity, I've bought three different brands. First was a pre-crumbled brand in a zip bag at Hy-Vee, it was good. Second was a pre-crumbled container from Walmart. I wish I remembered the brands, because the Walmart one sucked, had very little in the way of flavor. But this one I have now is the BOMB, and it happens to be Castello brand. Its just a wedge of bleu cheese in a plastic container. I will be buying this again and again, for salads, Triscuits, toast, and on its own.

Louie · Post by **Louie** » Wed Jul 06, 2022 7:56 am

Busguy2010 wrote: Tue Jul 05, 2022 11:29 pm How about bleu cheese? like an actual piece of bleu cheese? I freakin love bleu cheese, and I never really knew it until this year. The stronger the flavor the better. I'm having crumbled bleu cheese on a salad right now and it is divine. Since I started buying bleu cheese with any regularity, I've bought three different brands. First was a pre-crumbled brand in a zip bag at Hy-Vee, it was good. Second was a pre-crumbled container from Walmart. I wish I remembered the brands, because the Walmart one sucked, had very little in the way of flavor. But this one I have now is the BOMB, and it happens to be Castello brand. Its just a wedge of bleu cheese in a plastic container. I will be buying this again and again, for salads, Triscuits, toast, and on its own.

Yep, I will eat it straight up. Big fan from Maytag to Stilton.

Coyote · Post by **Coyote** » Wed Jul 06, 2022 8:08 am

Louie wrote: Wed Jul 06, 2022 7:56 am Yep, I will eat it straight up. Big fan from Maytag to Stilton.

Bring on the Maytag (blue) cheeses all you want!

Busguy2010 · Post by **Busguy2010** » Wed Jul 06, 2022 1:51 pm

Louie wrote: Wed Jul 06, 2022 7:56 am Yep, I will eat it straight up. Big fan from Maytag to Stilton.

I've been eating this stuff straight up since I got it. It is literally the bomb. This is Castello brand. Which brings me to a few questions: Which bleu cheese is the best anybody's had? Where is the best place to buy good cheese? Any suggestions on any other pungent (or more pungent) cheeses for me to seek?

I've gotten the best ones so far at Hy-Vee. They seem to have the best and most accessible selection of cheese of the big grocery stores in Omaha.

Louie · Post by **Louie** » Wed Jul 06, 2022 2:00 pm

Busguy2010 wrote: Wed Jul 06, 2022 1:51 pm
Louie wrote: Wed Jul 06, 2022 7:56 am Yep, I will eat it straight up. Big fan from Maytag to Stilton.
I've been eating this stuff straight up since I got it. It is literally the bomb. This is Castello brand. Which brings me to a few questions: Which bleu cheese is the best anybody's had? Where is the best place to buy good cheese? Any suggestions on any other pungent (or more pungent) cheeses for me to seek?

I've gotten the best ones so far at Hy-Vee. They seem to have the best and most accessible selection of cheese of the big grocery stores in Omaha.

HyVee is good, the Murray's section at Baker's is good too. That's where I do most of my bleu cheese perusing lol. As far as best? I think there is a bleu cheese for every situation ha.

Post by **Omaha Cowboy** » Wed Jul 06, 2022 2:10 pm

I like Bleu Cheese, but my body doesn’t. I’m allergic to penicillin, and Bleu Cheese is a derivative of it..

So I can only have it sparingly..if not avoid it completely. I’d much rather use Bleu Cheese as my dipping sauce for Buffalo Wings..as opposed to Ranch, which I most always use…

Ciao..LiO…Peace

Busguy2010 · Post by **Busguy2010** » Wed Jul 06, 2022 3:32 pm

Omaha Cowboy wrote: Wed Jul 06, 2022 2:10 pm So I can only have it sparingly..if not avoid it completely. I’d much rather use Bleu Cheese as my dipping sauce for Buffalo Wings..as opposed to Ranch, which I most always use…

Ciao..LiO…Peace

For that purpose, I do also much prefer bleu cheese dip for my wings over ranch. But I think both are good.

Busguy2010 · Post by **Busguy2010** » Wed Jul 06, 2022 3:38 pm

Louie wrote: Wed Jul 06, 2022 2:00 pm HyVee is good, the Murray's section at Baker's is good too. That's where I do most of my bleu cheese perusing lol. As far as best? I think there is a bleu cheese for every situation ha.

Thank you for your suggestion. I am totally in love with bleu cheese right now, so I will take any kind. But as I said before, whatever the brand Walmart sells, is totally devoid of flavor and character compared to the one I have now.

Post by **Omaha Cowboy** » Thu Jul 07, 2022 6:26 pm

Busguy2010 wrote: Wed Jul 06, 2022 3:32 pm
Omaha Cowboy wrote: Wed Jul 06, 2022 2:10 pm So I can only have it sparingly..if not avoid it completely. I’d much rather use Bleu Cheese as my dipping sauce for Buffalo Wings..as opposed to Ranch, which I most always use…

Ciao..LiO…Peace
For that purpose, I do also much prefer bleu cheese dip for my wings over ranch. But I think both are good.

Yes- ranch is the good alternative. Every once and awhile, I throw caution to the wind and use Bleu Cheese as my wing dipping sauce; and have had little to no consequences…

Ciao..LiO…Peace

Busguy2010 · Post by **Busguy2010** » Sat Jul 09, 2022 12:19 pm

Okay, so my phone suggests articles for me to read based on the things I look at and one was this:
https://news.yahoo.com/ribs-boost-high- ... 42213.html

So I said that's right up my alley and clicked on it. But as always with a little caution and skepticism, as I've tried a couple recipes suggested for me and they were full of sh1t, just like the peanut butter on hot dogs article (I still haven't tried that). So I read on, and the marinating ingriedient turns out to be coffee

. I said okaaaaayy, and humored the author by allowing them to plead their case. And this here folks is where I knew they were full of it:

"While many marinade recipes use wine or vinegar as the acidic ingredient, coffee grounds, brewed coffee, or instant coffee in a rib recipe can also provide that much-needed acidity. Coffee has an acidity of around 5 pH, which is slightly more acidic than wine or vinegar, which have average pH levels of 2.5 to 4.5 for wine and 2 to 3 for vinegar depending on type."

That is where I immediately left the article and threw that terrible culinary suggestion in the figurative trash.

Busguy2010 · Post by **Busguy2010** » Mon Oct 31, 2022 11:47 pm

I'm seeking suggestions for the best BBQ sauce any of you have settled on. I grew up on Famous Dave's Sweet & Sassy, as it was all my dad would buy. I kept buying it as an adult because it was all I knew, but in the last few years. I've been trying other kinds, trying to find one that's a tick better than the Famous Dave's. I haven't found it yet.

Last couple I tried were Stubb's, two different kinds. I didn't like them because, pardon me, they kinda had a subtle taste of puke. I've tried to make my own BBQ sauces, and I've come close to what I'm looking for, but I haven't quite gotten it yet. Just tonight I said aw what the heck, and tried Great Value's original BBQ sauce. It is verrrrrry generic. Quite a lot like whatever you'd get in a BK BBQ sauce pack, and it reminded me so much of what they'd have when chicken strips were for lunch in elementary school. Too heavy on the liquid smoke.

So I've been mainly trying to find a good BBQ sauce that doesn't include corn syrup, it isn't too tomato-y, is smooth and not gritty like tomato sauce, isn't too sweet, has a little of a smoke flavor, and isn't too vinegary. Any suggestions?

Busguy2010 · Post by **Busguy2010** » Tue Nov 01, 2022 12:37 am

I may have mentioned this before, and its totally unrelated to the BBQ question...

But on the rare occasion I have say a hotel breakfast, or Mcdonald's breakfast, I sometimes will actually find it kind of good to use the various jam packets that they have for eggs or on an egg sandwich. Its only on those rare occasions that I actually ever do it, but I think its kinda good. Sweet and salty. I've never done it at home though, probably because the eggs I make aren't desperate for flavor.

almighty_tuna · Post by **almighty_tuna** » Tue Nov 01, 2022 10:08 am

Busguy2010 wrote: Mon Oct 31, 2022 11:47 pm I'm seeking suggestions for the best BBQ sauce any of you have settled on....So I've been mainly trying to find a good BBQ sauce that doesn't include corn syrup, it isn't too tomato-y, is smooth and not gritty like tomato sauce, isn't too sweet, has a little of a smoke flavor, and isn't too vinegary. Any suggestions?

I like Porky Butts' spicy bbq sauce, but can't speak to its ingredients. Otherwise, I just make my own. Sounds like you should be able to put together a decent ketchup-based sauce that fits your requirements. I know you said you've tried and were close, why not keep refining?

ChadJK · Post by **ChadJK** » Tue Nov 01, 2022 10:46 am

Busguy2010 wrote: Mon Oct 31, 2022 11:47 pm So I've been mainly trying to find a good BBQ sauce that doesn't include corn syrup, it isn't too tomato-y, is smooth and not gritty like tomato sauce, isn't too sweet, has a little of a smoke flavor, and isn't too vinegary. Any suggestions?

I like Head Country BBQ Sauce. I think it may contain corn syrup (but not HFCS), but only indirectly as one of its ingredients is made with corn syrup. The primary sweetener is sugar. I believe you can buy it at Bakers (or, of course, various places online).

Busguy2010 · Post by **Busguy2010** » Tue Nov 01, 2022 11:20 am

almighty_tuna wrote: Tue Nov 01, 2022 10:08 am I know you said you've tried and were close, why not keep refining?

I do. Pretty much every other time or every other two times I smoke something, so really like once a year, I make a new batch. Reason I don't do it often is a lot goes into it, at least the one I make. Other thing is, without preservatives, I question how long it really is good for. I never really feel comfortable going more than two weeks, thus I usually end up throwing most of it out.

almighty_tuna · Post by **almighty_tuna** » Tue Nov 01, 2022 12:19 pm

Busguy2010 wrote: Tue Nov 01, 2022 11:20 am
almighty_tuna wrote: Tue Nov 01, 2022 10:08 am I know you said you've tried and were close, why not keep refining?
Other thing is, without preservatives, I question how long it really is good for. I never really feel comfortable going more than two weeks, thus I usually end up throwing most of it out.

I run into that problem as well. I'm making up another batch this week for a BBQ this Sunday but will give away the extra sauce or freeze it.

Busguy2010 · Post by **Busguy2010** » Tue Nov 01, 2022 12:39 pm

almighty_tuna wrote: Tue Nov 01, 2022 12:19 pm I run into that problem as well. I'm making up another batch this week for a BBQ this Sunday but will give away the extra sauce or freeze it.

What's your recipe? As long as it isn't secret

almighty_tuna · Post by **almighty_tuna** » Tue Nov 01, 2022 12:59 pm

Heh, well, one is definitely secret. The other one i'm trying to refine as a smooth sauce w/kick is listed below, but I don't have the depth of flavor I want yet. This week I'm going to add about 1tbsp fish sauce to one batch and maybe go off the rails with another (turbinado sugar, different vinegar, earthier spices) and see what kind of umami I get. This one has a good zip on the back end that goes well with brisket.

1/4C minced white onion
1TBSP unsalted butter
2TBSP molasses
2TBSP worstershire
1/4tsp mustard powder (mixed in 1TBSP water)
2C ketchup
1/2C white vinegar
1TBSP chipotle pepper chili powder
2tsp black pepper
1/2C brown sugar

Sweat onions in the butter until softened. Add remaining ingredients and simmer for ~30min, reducing heat around 15min.

Busguy2010 · Post by **Busguy2010** » Tue Nov 01, 2022 1:51 pm

That's pretty similar to what I have done, but instead of ketchup, I've been tossing between tomato sauce, and tomato paste and water. I believe I prefer the texture of the tomato paste, as the tomato sauce can be a bit gritty... However, I grow my own tomatoes for sauce so I get kinda torn.

Actually, I whipped out my personal experimental recipe folder, and it looks like last time I made it, I made my own ketchup first. So I guess technically it was ketchup based... And come to think of it, I haven't made this since spring 2021, eek. Dang, I didn't make BBQ sauce this year.

Looking at that recipe, I see similarities, but differences. We start by sweating 1/4 cup of onions, but I use yellow onions and I add a clove of garlic, and I use canola oil instead of butter... I guess I never thought dairy belonged in BBQ sauce. You use a lot more woos sauce (I call it that for my own purposes cause its hard to say and hard to write), I used about two teaspoons. I guess I prefer a more subtle flavor from it, it can get pretty sweet. Our molasses is about the same. I started with 1 TBSP, but if I recall correctly, I added more. I haven't added the mustard powder, though that is in my rub, which I add a bit of to my sauce. I like how we both use white vinegar. I've seen it time and again, online recipes stress that you have to use apple cider vinegar, as it is the superior vinegar, but I disagree whole heartedly. I think ACV makes it taste like puke. Last step is, if I'm smoking a shoulder or ribs, I let the sauce smoke with the meat a good 1-2 hours, and if I'm not smoking something, I will add about 1/4 tsp liquid smoke. I have to have smokiness in my BBQ sauce.

ChadJK · Post by **ChadJK** » Tue Nov 01, 2022 3:23 pm

Meathead is very respected in the BBQ community. Here is his recipe for KC-style BBQ sauce:
https://amazingribs.com/tested-recipes/ ... ce-recipe/

almighty_tuna · Post by **almighty_tuna** » Tue Nov 01, 2022 3:50 pm

Busguy2010 wrote: Tue Nov 01, 2022 1:51 pm Looking at that recipe, I see similarities, but differences. We start by sweating 1/4 cup of onions, but I use yellow onions and I add a clove of garlic, and I use canola oil instead of butter... I guess I never thought dairy belonged in BBQ sauce. You use a lot more woos sauce (I call it that for my own purposes cause its hard to say and hard to write), I used about two teaspoons. I guess I prefer a more subtle flavor from it, it can get pretty sweet. Our molasses is about the same. I started with 1 TBSP, but if I recall correctly, I added more. I haven't added the mustard powder, though that is in my rub, which I add a bit of to my sauce. I like how we both use white vinegar. I've seen it time and again, online recipes stress that you have to use apple cider vinegar, as it is the superior vinegar, but I disagree whole heartedly. I think ACV makes it taste like puke. Last step is, if I'm smoking a shoulder or ribs, I let the sauce smoke with the meat a good 1-2 hours, and if I'm not smoking something, I will add about 1/4 tsp liquid smoke. I have to have smokiness in my BBQ sauce.

Yeah, I had the worchestershire sauce at that quantity to help with that depth w/the anchovies. As not to over salt, I'll do 1tbsp woos ;) and 1tbsp fish sauce in my experiment this week. I think smoking the sauce is way better than adding liquid smoke, just seems a bit too acrid to me. But I have some folks in the house who don't like smoke flavor in everything, so the bbq sauces generally don't get thrown in the smoker.

Nice touch with the homegrown tomatoes! I will give that a shot next year.

Busguy2010 · Post by **Busguy2010** » Tue Nov 01, 2022 6:38 pm

almighty_tuna wrote: Tue Nov 01, 2022 3:50 pm Nice touch with the homegrown tomatoes! I will give that a shot next year.

If you do that, I recommend San Marzano. I grew them for the first time this year, and they are way better than the Roma that I used to grow. I had four plants in a 3ft X 4ft bed and I got about 30lbs of ripe tomatoes. And there were a whole lot left on the plant that didn't ripen. They really needed more room than that in the end, but I had no clue they'd be so productive.