Ponty56
Knows what a fatty is.
- Joined
- Jan 26, 2012
- Location
- Glendale Heights, Illinois
Brethren,
I have my own sauce that i have been using at a local backyard bbq that is doing fair. I would like to try and take it to the next level as this is a sauce i would like to try and bottle some day in the future. It has some commercial products in it such as ketchup apple juice apple cider apple butter mustard and also a commercial rub. The base is ketchup and id like some pointers on how to take the next step in taking the ketchup out and making it more of a tomato base. Now i know there are specific seasonings in the Ketchup so it is going to change the way the sauce tastes. This is completely understandable and i know that im going to have to do allot to start refining. So what do you suggest i do as to making a tomato base?
Thanks,
Jake.
I have my own sauce that i have been using at a local backyard bbq that is doing fair. I would like to try and take it to the next level as this is a sauce i would like to try and bottle some day in the future. It has some commercial products in it such as ketchup apple juice apple cider apple butter mustard and also a commercial rub. The base is ketchup and id like some pointers on how to take the next step in taking the ketchup out and making it more of a tomato base. Now i know there are specific seasonings in the Ketchup so it is going to change the way the sauce tastes. This is completely understandable and i know that im going to have to do allot to start refining. So what do you suggest i do as to making a tomato base?
Thanks,
Jake.