Comments on: Barbecue Sauce #2

By: Paul Stocker

Paul Stocker — Thu, 11 Aug 2011 17:28:36 +0000

Thanks Odile.

By: Odile Brock

Odile Brock — Tue, 09 Aug 2011 15:52:43 +0000

I use my crockpots all the time to reduces sauces, juices, fruits. I leave the top off so the H2O doesn’t condense right back into the pot. I cover with a towel to preserve the heat. Stir occasionally. Leave on until the desired consistency is achieved. Yummy peach “jam” obtained by peeling and chopping peaches and putting in crockpot as above. Add cinnamon if desired.

By: Paul Stocker

Paul Stocker — Tue, 21 Jun 2011 12:08:23 +0000

Kate,

Thanks for sharing, that makes me happy to hear.

-Paul

By: Kate

Kate — Sat, 18 Jun 2011 01:38:26 +0000

Made your ribs yesterday and they were fantastic! My husband was soooo happy. We have been on SCD since October 2010 and he was missing his bbq ribs. This was lipsmacking good! Thanks!!!!!

By: Paul Stocker

Paul Stocker — Mon, 22 Nov 2010 23:28:36 +0000

Hi Caroline,

I think that it would last in the fridge at least a month. I don’t think I’ve ever had it around that long as once I have a pint open, it use it up pretty fast.

I preserve my sauce with hot water bath canning and that gives it a shelf life of something like a year.

Freezing should preserve it for at least six months. I suspect the worst that would happen with freezing is that it might separate and need remixing when thawed.

-Paul

By: Caroline

Caroline — Mon, 22 Nov 2010 23:02:22 +0000

Hi Paul,
This recipe looks great. It’s simmering right now and I used about 1/2 – 3/4 cup of vinegar for the whole batch. I’ll let you know how it turns out. I’m not a ribs girl but I think I will use this to marinate and/or baste chicken with while its baking. Maybe for a dipping sauce, too, or BBQ Bacon Burgers? Yummy! I’m new to this whole meat-eating thing, thanks to SCD, so any other ideas would be helpful:)
A question, though: how long do you think this sauce would last in the fridge before going bad? I thought that the vinegar would help preserve it but the fresh onions and garlic might make it go bad quicker. What do you think?
I’m planning on keeping a cup or so in the fridge from this batch, and then freezing it in 1-cup portions so it won’t all go bad before I can use it all. Do you know if this recipe freezes well?
Thanks Paul!
Caroline

By: Paul Stocker

Paul Stocker — Wed, 11 Aug 2010 17:43:57 +0000

Paul,

I’m glad you like it. Thanks for the crock pot tips.

-Paul

By: Paul

Paul — Wed, 11 Aug 2010 00:01:51 +0000

I put it on high the whole time.

By: Paul

Paul — Wed, 11 Aug 2010 00:01:12 +0000

Thank you so much for the recipe. I just added the honey and it’s been about 20 minutes, and then I tried it for the first time..wow! that tastes good!

I used Wright’s Hickory flavored liquid smoke and I also did this in a crock pot. I let it simmer for about 20 hours until thick, then I will let it simmer with the honey for about 30-40 minutes. So at least for our crock pot it does seem to work alright.

Thanks again, I will be checking our some of your different recipes too.

By: Paul Stocker

Paul Stocker — Tue, 26 Jan 2010 15:42:11 +0000

Rachel,

I visited Wright’s website and they were no more specific than “found in stores nationwide”. I’m assuming they mean in the USA. Whichever store I’ve found it in, it has always been in the condiment section along with hot sauce, bbq sauce, ketchup, etc.

Failing that, you can try buying it online. Here’s a couple to get you started:

http://mybrands.com/BrandsHome.aspx?bid=16&B=true

and

http://www.google.com/products?q=wright%27s+liquid+smoke&aq=f

-Paul