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Barbecue sauce without ketchup?

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ConsApi Apr 13, 2014 09:42 AM

I want to make some homemade barbecue sauce. The recipe I have from my mom is based on ketchup. Because I'm making this for Passover and don't want to spend $$$ on special kosher for Passover ketchup, I'm wondering if someone has a recipe using plain tomato sauce as a base.

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  1. Locutus RE: ConsApi Apr 13, 2014 10:16 AM

    google?

    4 Replies
    1. re: Locutus
      ccbweb RE: Locutus Apr 13, 2014 01:13 PM

      That's so helpful. Wait...why are you here?

      1. re: ccbweb
        Locutus RE: ccbweb Apr 14, 2014 02:44 AM

        thanks. i would guess google is the fastest way. i alway try to be helpful

        1. re: Locutus
          ccbweb RE: Locutus Apr 14, 2014 09:28 AM

          But the entire point of this website is to interact with people who would have made the sauce or who have specific recommendations....not to google and end up elsewhere. OP asked a specific question that people can be helpful in answering, not for a random fact.

          1. re: ccbweb
            l
            LuluTheMagnificent RE: ccbweb Apr 14, 2014 09:30 AM

            Also just googling cuts off any useful communication or knowledge that we all might learn something from.

    2. hotoynoodle RE: ConsApi Apr 13, 2014 11:37 AM

      tomato sauce is not nearly as thick as ketchup. you may want to start with paste or even harissa for a different flavor profile.

      1 Reply
      1. re: hotoynoodle
        ccbweb RE: hotoynoodle Apr 13, 2014 01:09 PM

        I recommend tomato paste, too, for this reason. Or at least adding paste to tomato sauce if you use that.

        To swap these in for ketchup, add some vinegar and increase whatever other spices/seasonings you use as that's the rest of what the ketchup brings to the sauce.

      2. a
        amishangst RE: ConsApi Apr 13, 2014 11:39 AM

        Why not make your own ketchup or use one of the subs recommended by either this site http://www.cooks.com/recipe/sn2vv12z/... or this site http://www.eatbydate.com/substitution...

        Both of those sites are pretty simplistic, but generally the same idea of homemade ketchup. Paste, vinegar, sugar, and some seasonings if you wish (onion powder, garlic powder, and cloves are pretty standard) to taste - if you're going to use sauce instead of paste, I would simmer it for 3-5 minutes to thicken it up some.

        1. gmm RE: ConsApi Apr 14, 2014 03:02 AM

          Allrecipes.com has a nice search feature where you can exclude ingredients. It tends to include a lot of things outside the exact parameters of your search, but the first couple pages are usually relevant.

          http://allrecipes.com/search/default....

          1. c
            ChiliDude RE: ConsApi Apr 14, 2014 04:10 AM

            If I recall correctly South Carolina BBQ sauce is made with mustard and vinegar. Have given any thought to making a BBQ sauce that is not made with a tomato base?

            One can access SC BBQ sauce recipes online using the key words "South Carolina BBQ sauce recipe."

            3 Replies
            1. re: ChiliDude
              r
              rockycat RE: ChiliDude Apr 14, 2014 04:28 AM

              SC BBQ sauce is delicious and unfamiliar to many, but mustard is not acceptable for Passover. Don't ask - it's just one of those things. But I do believe that everyone should try it. It's great on chicken, too, if you don't eat pork.

              1. re: rockycat
                i
                Indy 67 RE: rockycat Apr 14, 2014 04:49 AM

                "... mustard is not acceptable for Passover..."

                We'll agree to disagree -- just like the rabbis. There are brands of mustard that are kosher for Passover. The problem comes from the topic of kitniot. That's the category of food that does not violate the food commandments for Passover; however, it looks like food that does violate those commandments. Some religious authorities urge people to stay away from those foods so no one observing their behavior will misinterpret their level of observance. The situation gets further complicated by the fact that the Jews of Spanish and Oriental descent eat most of the items that are kitniot for Jews of Germany/Eastern European descent.

                If the OP wants to explore making a delicious mustard- based barbecue sauce, the possibility exists once he/she figures out where he/she stands on kitniot. There's no one size fits all.

                1. re: Indy 67
                  r
                  rockycat RE: Indy 67 Apr 14, 2014 12:22 PM

                  Kitniyot are not acceptable for Ashkenazi Jews. Since the OP is talking about preferring not to buy KLP ketchup, one can presume that he/she knows and cares about the rules of Pesach.

                  If the OP, or anyone else for that matter, wants to serve pork 'cue with mustard sauce at the seder, that's their business but then they probably wouldn't be asking about how to avoid using over-priced Passover substitutes.

            2. t
              tastesgoodwhatisit RE: ConsApi Apr 14, 2014 05:13 AM

              You could use tomato paste, a bit of sugar, and vinegar to substitute for ketchup.

              1. carolinadawg RE: ConsApi Apr 14, 2014 06:38 AM

                Eastern North Carolina style sauce is vinegar based and does not contain ketchup. Here are a few recipes:

                http://noblepig.com/2010/01/east-caro...

                http://amazingribs.com/recipes/BBQ_sa...

                http://abcnews.go.com/GMA/recipe?id=1...

                1. mcf RE: ConsApi Apr 14, 2014 07:49 AM

                  Most recipes I have been looking at call for tomato sauce rather than prepared ketchup. Alternatively, you can search on Carolina style vinegar based bbq sauce, more mustardy.

                  2 Replies
                  1. re: mcf
                    carolinadawg RE: mcf Apr 14, 2014 10:06 AM

                    Not to be pedantic, but there isn't any such thing as "Carolina style" bbq sauce. There are several different styles of bbq sauce in NC and SC, all of which have a vinegar base, and contain other ingredients. SC does have a tradition of a vinegar based sauce that contains mustard, one of several regional styles that exist in the state.

                    1. re: carolinadawg
                      mcf RE: carolinadawg Apr 14, 2014 10:15 AM

                      Yes, I know you're quite right. I've mostly encountered ones with significant presence of mustard.

                  2. l
                    LuluTheMagnificent RE: ConsApi Apr 14, 2014 09:31 AM

                    I didn't know that BBQ sauce was made from ketchup. Learn something new everyday.

                    1. biondanonima RE: ConsApi Apr 14, 2014 09:39 AM

                      If you like your mom's recipe, I would just make it and sub tomato paste plus sugar and vinegar for the ketchup. If you post the recipe, I'm sure the hounds here will be able to help you decide on suitable amounts for the substitution.

                      1. c
                        ConsApi RE: ConsApi Apr 26, 2014 01:27 PM

                        Reporting back, here's what I did:

                        I took a can of kosher for Passover tomato sauce and a couple of spoonfuls of tomato paste and used one of the substitution recipes that were suggested and made a "ketchup" base. Then I continued with my Mom's recipe (more or less). It turned out OK, but the tomato sauce, for some reason, is made with celery, so there was a dstinct celery falvor that carried through that was a little weird and unexpected. But them , this is Passover, and the food always has it's own distinct flavor. It worked out quite well, I grilled a chicken one night and made steak another.

                        Many thanks for the suggestions and pointers.

                        1. 1
                          1lornaleelorna RE: ConsApi May 25, 2014 04:19 PM

                          I have family unable to eat ketchup or tomato product, I use this as my go to bbq sauce. 1 8oz can frozen orange juice (pulp free) 2tbs soy sauce, 2tsp grated ginger, 1tbs balsamic vinegar, sweeten to taste ( I like molasses)then I simmer until reduced to half.

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