S
Smiter Q
Guest
My apologies to the Bretheren.
:thumb: :thumb: :thumb: :becky: :becky: :becky:
My apologies to the Bretheren.
Me? I enjoy the process of making the sauce. Inventing a new one is even more fun!
Fufilling a passion doesn't make the rent..........money does. And try telling the banker that "making money would be nice" and see how far that gets you. :roll:Making money they would agree is nice, but it would not be "the reason" for their business. They say they are in the restaurant business because it is a passion that needs to be fulfilled.
I have my concession trailer about finished inspector will be here Tuesday to inspect it and pick up the information for the business license.
I am starting off very small, going to start with just pulled pork, chips and drinks. I will offer sauces on the side and there are no BBQ companies around here to ask so will ask you guys about BBQ Sauce.
Do you buy commercial or make your own? I would love to make my own but have no clue where to start. I have a couple Carolina sauces I make and like (mustard based) but for the Stubs type sauce I have been buying it at walmart.
So if you use commercial types, do you leave it in the original bottle or at least make it look like you made it?
Sorry if this has been covered before I did a search and did not find an answer.
Since I do not compete, maybe someone would share a basic sauce to start with and I can tweak it to my liking.
Does anyone see any difference when cooking their sauce at a low simmer for longer than 20mins? I have seen some people cook theirs up to 4 hours. I tried it a couple of times and I honestly didn't notice much difference.
Two basic reasons for a long simmer...
1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.
2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.
I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.
Two basic reasons for a long simmer...
1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.
2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.
I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.
Two basic reasons for a long simmer...
1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.
2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.
I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.