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How do I thicken my BBQ Sauce?

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Post Mon Jul 17, 2006 6:41 pm
ottoblotto medium
medium

Posts: 155
Location: Western New York

I feel I have a killer BBQ Sauce but need to thicken it some. How do I do this without altering the taste much, if at all?

:roll:
All seasons are for BBQ'in! Grill On!
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Post Mon Jul 17, 2006 6:54 pm
sacmer well done
well done

Posts: 561
Location: Sacramento, CA
Well the safest way without adding any other ingredients to alter flavor would be to simmer it gently (no lid on the pot, and not a rapid boil) to evaporate some liquid. That is a standard way to thicken sauces.

Post Mon Jul 17, 2006 6:55 pm
Lazy Qer well done
well done

Posts: 312
Location: Redding, CA
Assuming you're making a homemade concoction, trying simmering it longer (30 minutes plus) or adding more ketchup plus simmering is what I usually do.
"It ain't bragging if you can do it" - Babe Ruth

Post Mon Jul 17, 2006 7:00 pm
Doobus medium
medium

Posts: 146

You could also mix some cornstarch with water & add that over low heat.
"Your focus determines your reality."

Post Mon Jul 17, 2006 7:19 pm
smokebuzz rare
rare

Posts: 25
Location: IOWA!!!
Tomato paste works great for me when i want a thicker sauce. if your recipe calls for 1 cup ketchup, go with 1/2 cup ketchup and 1 small can of tom paste. corn starch work great also but it turnt my sauce pink/lighter color. try differnt varyations to see if you can keep the taste you want.
HOPE THE SMOKE DON'T CLEAR!!!!!

My food WAS a vegaterian!

Post Mon Jul 17, 2006 8:32 pm
BeaverBone medium-rare
medium-rare

Posts: 58
Location: Salem, Oregon
You could try adding some extra vegatation( the sauce probably contains onion already, and celery has a fairly neutral flavor), then pureeing it with a stick blender. I 've used this method before, and it thickens my sauce nicely without causing the "gravy-like" consistency that flour or cornstarch can bring to the party.
Just keep experimenting. and you'll nail it. :wink:


The Beav

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Post Mon Jul 17, 2006 8:47 pm
palenoue raw
raw

Posts: 9
If you use juice (like orange, apple or the like) try concentrates. I've made some sauces that called for 2 cups apple juice, then simmered down for 30 minutes, but using apple juice concentrate (100% pure apples, from the supermarket) got better results and only had to simmer it 5 minutes for the spices.

But for better advice, we need to know a little more about your sauce. Without going into any secrets, can you give us the basic idea? Like is it a ketchup base? Does it have a cup of watery liquid (which could be coffee, tea, beer or anything)? Not much advice we can offer when we haven't a clue what kind of sauce it is.

Talk to you later
PAL
----------------------------------------
An optimist is someone who orders a plate of ribs, and only one napkin.

Post Mon Jul 17, 2006 9:56 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5371
Location: Damascus, Maryland
Try some arrowroot powder.

It won't set up as stiff when cold like a cornstarch mix.
(Think leftover sweet and sour sauce)

It also has a much higher thickening potential so a little goes a long way.

-YB
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Post Tue Jul 18, 2006 8:13 am
ottoblotto medium
medium

Posts: 155
Location: Western New York

Thanks! Great ideas. Keep'um coming.
All seasons are for BBQ'in! Grill On!
Butts-n-Ashes.com

Post Tue Jul 18, 2006 9:36 am
Vic rare
rare

Posts: 18
Location: Southeast Texas
I've also seen barbecue sauce recipes call for some pectin (used for making jelly) for this purpose.

A teaspoon and a half should do for a 3-cup batch.

Post Tue Jul 18, 2006 11:02 am
phillyjazz well done
well done

Posts: 2955
Location: Philly

I'm with Yardburner on Arrowroot as a thickener.... It's usually a good practice to add this to a simmerering (not boiling) sauce. Try a little, give it a few minutes, and add as needed. It never lumps like some other thickeners do .
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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