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URGENT!! Need help with my bbq sauce NOW!

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boisenewbie May 19, 2009 10:32 AM

HELP!

I thought I would try my hand at making bbq sauce ... thought it was good but as it sits it keeps getting acidy. How do I make the acid go away?

Adding more honey seems to make it worse. (thought it would help!)

I don't know what to do

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  1. pitu RE: boisenewbie May 19, 2009 11:14 AM

    A little more info about what else is in there would help someone diagnose your problem...honey with a ketchup base? what?

    5 Replies
    1. re: pitu
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      boisenewbie RE: pitu May 19, 2009 12:15 PM

      Yeah, so what. I like to experiment and make up my own stuff. (and combine recipes) That's what makes me an awesome cook!

      Anyway, I got ketchup, mustard, brown sugar, mollasses, honey, balsamic vinegar , penzy's Galena Street Rub (" Southern-style seasoning, with hints of sage, nutmeg and cayenne"), ginger, cinnamon, and Dilettante (Seattle) sipping chocolate mix

      It was taking awhile to get replies, so I addes a little butter (appx 2T) and 1c boiling water and brought back to a boil ... It is much better now and for someone who has never made it before, it is quite good ... not perfect, but I think it was a very successful first go.

      THANKS ALL!

      1. re: boisenewbie
        s
        silverhawk RE: boisenewbie May 19, 2009 01:03 PM

        boy, given the ingredients it seems more like you're tasting "heat" from the cayenne plus dry rub than acid. could be the sharp taste of heavy molasses, too. the balsamic might sweeten up as it cooks.

        once the base has melded, i usually adjust bbq sauce with brown sugar, rice vinegar, salt, and hot sauce. if it is waaay off, add more ketchup and build again. i just bang flat don't use molasses any more.

        1. re: silverhawk
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          boisenewbie RE: silverhawk May 19, 2009 01:25 PM

          Maybe you are right - but I didn't add that much of the rub (only about 1T for the big pot) also not that much molasses either ... mostly brown sugar and honey.

          But yeah, I should have had a better plan ... I guess that is what experimenting means though. I always feel things have to be perfect on my first try - and sometimes they are not.

          The butter and hot water really helped though and I got it on a few slabs of ribs as a "mop sauce" It smells pretty darn good.

          I am going to do it a little differently next time.

          1. re: boisenewbie
            s
            silverhawk RE: boisenewbie May 19, 2009 03:05 PM

            well, a big part of the whole idea is to have some fun. sounds like a success on that score.

        2. re: boisenewbie
          KaimukiMan RE: boisenewbie May 19, 2009 03:44 PM

          cooking it was probably the most important part, that tends to mellow the acid in vinegar quite a bit.

      2. davmar77 RE: boisenewbie May 19, 2009 11:16 AM

        take a look here-

        http://www.epicureantable.com/article...

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          rochfood RE: boisenewbie May 19, 2009 11:24 AM

          I like to make a hybrid prepared/ homemade sauce. I slow cooked some pork shoulder. Put on a dry rub to crust up the outside..was tender and juicy inside.

          Anyway..had some Sweet Baby Ray's sauce..Too sweet. So I heated it up with some apple cider vinegar to give it some bite and thin it out a bit (and dilute the sugars so it wouldn't burn.)

          Then I added a few dashes of Frank's Red Hot..some Worchestershire sauce and mixed it all together. It was a good combo of sweet and vinegary..but had good body, stuck to the pork great.

          1. chef chicklet RE: boisenewbie May 19, 2009 11:30 AM

            Brown sugar/ I use canned tomato sauce, vinegar, brown sugar red pepper, and some mustard.
            Water, and I adjust as it cooks. Oh and I do use a lot of pureed caramalzied onions.

            And it has to cook quite a long while. But as someone mentioned. Tell us what's in it?

            1. paulj RE: boisenewbie May 19, 2009 02:33 PM

              Just pretend it is a tangy North Carolina style sauce. :)

              1. b
                berbadeerface RE: boisenewbie May 19, 2009 03:50 PM

                It sounds fine. The butter was a good idea - fat will always help to cut acid. But also rememer that if the ribs are fatty, you'll be glad it has that zip to it. Sauce will never taste as good when you're making it as it will on a nice bit o' meat!

                1 Reply
                1. re: berbadeerface
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                  boisenewbie RE: berbadeerface May 19, 2009 04:39 PM

                  Thanks all for the replies:

                  I just finished eating. I was cooking baby backs in the oven at 325 for 4 hrs. (with the last 1/2hr uncovered on 375

                  It turned out GREAT! It did mellow out a lot during the cooking ... not too acidy or spicy. Very nice.

                  I am pleased.

                  But I do realize it could have gone the other way too! ... I am so glad to have this forum in case I need help :-D!

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