Anyone ever made barbecue sauce from catsup?
OhioGuy
the size of the bottles I buy catsup in. The only reason I can think of
behind this is that they can charge more per ounce for the barbecue sauce
this way, and make more profit on it.
I found myself looking at the ingredients on the back of a bottle of
catsup and a bottle of barbecue sauce, and noticed they are pretty similar.
The barbecue sauce had hickory smoke flavoring, paprika, mustard flour,
onion powder and garlic powder.
So I'm thinking to myself, hmmm.....
Could I just buy catsup, add these, and end up with barbecue sauce? I
already have most of these ingredients, except for the mustard flour. (which
I've never seen on the spice racks)
I've never been completely satisfied with any of the barbecue sauces I've
tried from the store, so not only would this be an opportunity to be frugal,
it would also be a way for me to personalize a barbecue sauce recipe to my
family's taste. We could have a blind taste test using different recipes,
then stick with the one our family members vote for as best tasting.
Are there any other ingredients that you think I should consider using in
my quick catsup to barbecue sauce recipe? Do you have a recipe that would
work like this that you could recommend?
Thanks!
JR Weiss
>
> Are there any other ingredients that you think I should consider using in my
> quick catsup to barbecue sauce recipe? Do you have a recipe that would work
> like this that you could recommend?
I don't have any recipes, but some combination of the following might work:
Liquid Smoke
Molasses and/or Brown Sugar
Dry mustard (instead of "mustard flour")
Worcestershire and/or A-1 sauce
Vinegar and/or Lemon juice
Onion and Garlic
Al Bundy
wrote:
> "OhioGuy" <n...@none.net> wrote...
There ain't no way OG (paul,alpha,T.rivet,none,harryB,letoll) is going
to front for all those ingredients. Chances are he has his kids fill
their pockets with ketchup from the fast food restaurant after three
refills in the thermos at the self-service drink counter. The Liquid
Smoke and Woorcestershire alone would break his budget, which I remind
all is 50¢ per meal. But good luck. I like the concept. If the amount
of the expensive components can be kept low enough, it might only cost
a bit more than the store bought and be what he wants.
Evelyn C. Leeper
> For years, I've been buying barbecue sauce in bottles that are about 1/4
> the size of the bottles I buy catsup in. The only reason I can think of
> behind this is that they can charge more per ounce for the barbecue sauce
> this way, and make more profit on it.
> Are there any other ingredients that you think I should consider using in
> my quick catsup to barbecue sauce recipe? Do you have a recipe that would
> work like this that you could recommend?
Combine 1-1/4c ketchup (small bottle), 1c vinegar, 1/4c brown sugar,
1/4c honey, 1/3c oil, 3 minced/crushed cloves garlic, 2t salt. Simmer
over low heat for 30 min.
(I think this has more sugar than the original recipe, because my
husband prefers a sweet sauce.)
--
Evelyn C. Leeper
All art at some time and in some manner becomes mass entertainment,
and that if it does not it dies and is forgotten. --Raymond Chandler
Seerialmom
Running along the same lines... I used to save about $1 during lunch
when I was a starving student at the campus cafeteria by getting the
"lightest" salad ingredients (different types of lettuce, spinach,
mushrooms) and then making my own Thousand Island dressing with the
free catsup, mayonnaise and pickle relish packets from the condiment
stand, mixing into a small foam coffee cup. :)
Additionally, when I started working the company cafeteria would
charge .75¢ for a spoon of brown sugar in your oatmeal or cream of
wheat....but had the unrefined "raw" sugar (almost brown) on the
condiment stand for free. Every nickel and dime adds up, eventually.
Lou
> For years, I've been buying barbecue sauce in bottles that are about 1/4
> the size of the bottles I buy catsup in. The only reason I can think of
> behind this is that they can charge more per ounce for the barbecue sauce
> this way, and make more profit on it.
>
> I found myself looking at the ingredients on the back of a bottle of
> catsup and a bottle of barbecue sauce, and noticed they are pretty
similar.
> The barbecue sauce had hickory smoke flavoring, paprika, mustard flour,
> onion powder and garlic powder.
>
> So I'm thinking to myself, hmmm.....
>
> Could I just buy catsup, add these, and end up with barbecue sauce? I
> already have most of these ingredients, except for the mustard flour.
(which
> I've never seen on the spice racks)
Let me introduce a new word to you: cookbook
If your household doesn't already have a cookbook, maybe you'd find another
new word helpful: library
Dennis
> Are there any other ingredients that you think I should consider using in
>my quick catsup to barbecue sauce recipe? Do you have a recipe that would
>work like this that you could recommend?
The following link points to our family favorite barbeque sauce
recipe:
http://www.epicurious.com/recipes/food/views/661
It is ketchup-based, not particularly quick to make, but well worth
it. My wife usually makes a large batch and then freezes the extra
for future use. Just had some on some baby back ribs last night. Yum!
The accompanying recipe for barbeque dry rub is also a staple at our
house. Works great on pork, chicken or beef.
Dennis (evil)
--
The honest man is the one who realizes that he cannot
consume more, in his lifetime, than he produces.
Gordon
Even catsup is expensive compared to plain old tomato sauce.
You can make bar-b-q sauce from that by adding somthing sweet
(brown suger or honey), somthing hot(garlic, tabasco sauce),
somthing sour (vinegar), Anything else like onions or spices
will add flavor.
OhioGuy
Thanks, I've got 3 of those, 4 if you count the book on canning. What I was
really looking for was someone who might have real world experience
transitioning catsup over to barbecue sauce WITHOUT cooking. I.E. - add
some spices, let it sit in the fridge, then use.
> If your household doesn't already have a cookbook, >maybe you'd find
another new word helpful: library
My wife is a librarian. Again, I rather doubt that many of the books I'd
find about making your own barbecue sauce would touch on what I'm wanting,
which doesn't involve cooking, heating, or really even taking it out of the
bottle. (except a tad to make room for adding the spices, and maybe mixing a
bit with the handle of a wooden spoon or something)
max
there's a limit to how much you will be able to accomplish if all you
intend to do is pour a wee dallop of ingredients down the neck of a
ketchup bottle and stir it with a stick...
It's not rocket science, but it does take an infinitesimal amount of
work. for christ sake, man, you are so full of bullshit you could grow
your own damn tomatoes to make your own ketchup.
.max
--
This signature can be appended to your outgoing mesages. Many people include in
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Cindy Hamilton
> > Let me introduce a new word to you: cookbook
>
> Thanks, I've got 3 of those, 4 if you count the book on canning. What I was
> really looking for was someone who might have real world experience
> transitioning catsup over to barbecue sauce WITHOUT cooking. I.E. - add
> some spices, let it sit in the fridge, then use.
No. I prefer food to taste good. I make barbecue sauce from ketchup,
but it involves sauteeing onion and garlic, adding ketchup, vinegar,
lemon juice, a little sugar, chipotle peppers, and probably a few
other
things, and cooking the sauce down to the desired consistency.
To my mind, bottled barbecue sauce is too sweet and is rank with
too much liquid smoke. Mine is spicy, tangy and lightly smoky from
the
chipotle peppers. Food is worth taking time and trouble for.
Cindy Hamilton
h
"Cindy Hamilton" <angelica...@hotmail.com> wrote in message
news:0fc108a7-61f3-414a...@f63g2000hsf.googlegroups.com...
Cindy Hamilton
I'm with you. I can't understand putting sugar into any tomato-based food.
Perhaps a teaspoon of Splenda for those with a "typical" American palate
(none whatsoever), but cups of brown sugar? Molasses? High fructose corn
syrup? Are you people nuts? Who eats that crap? And don't even get me
started on "liquid smoke". It should be called "liquid ass".
George
I totally agree. I want taste and not food dipped in flavored HFCS. I
don't understand what happened over time that the concept of savory has
almost disappeared being replaced with making everything into "dessert
class" food (especially anything involving tomatoes).
Gene S. Berkowitz
Try this:
1 cup ketchup
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon dark brown sugar (or 8:1 white sugar + molasses)
1 teaspoon Dijon mustard
1 teaspoon paprika
Mix well.
--Gene
clams_casino
or GOOGLE
The Real Bev
> For years, I've been buying barbecue sauce in bottles that are about 1/4
> the size of the bottles I buy catsup in. The only reason I can think of
> behind this is that they can charge more per ounce for the barbecue sauce
> this way, and make more profit on it.
Check out a restaurant supply store -- they sell it by the gallon. The
Smart&Final house-brand stuff is very good and is roughly $5/gallon. At
that price it's not worth making.
Mum used to make her own with catsup, brown sugar, Worcestereshire
sauce, celery seed and liquid smoke. That was good too.
--
Cheers, Bev
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