remsr
Smoking Fanatic
Why not? It's a sauce that requires simmering for 4 hours a slow cooker can't hurt it.
Randy,
Randy,
Billbo's world famous dry rub & BBQ sauce recipe's
- Thread starter billbo
- Start date
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rubbinbutts
Newbie
This sauce is really good. I love the flavor. But a made a whole batch and it was too much. I put it in a mason jar and use one and froze the other. Well it finally ran out and when I pulled the one out of the freezer and put it in the fridge the jar exploded. Which leads me to my question. How do you store this?
1mgd1
Newbie
I can it. I had one blow up on me as I was placing it on a cooling rack and it sucked! Blazing hot BBQ sauce every where [emoji]128556[/emoji] A real mess and it was 2am so I really wasn't thrilled.
Because I go through the sauce pretty quick and store it refrigerated I use a vacuum sealer on my canning jars now, less hassle than the way I use to can them.
Because I go through the sauce pretty quick and store it refrigerated I use a vacuum sealer on my canning jars now, less hassle than the way I use to can them.
Last edited:
rubbinbutts
Newbie
1mgd1
Newbie
I would hazard to guess 6mos...considering the fact that I vacuum seal it as soon as it's done reducing so it's still "sterile" I guess. And my jars are all sterilized plus I store them in my beverage fridge. I honestly go through a double batch within a few months so I've never had to worry about shelf life [emoji]128522[/emoji]
I've never looked over any research in depth on the shelf life, but my numbers may be really conservative as the sauce is acidic, sweet and processed while at its cooking temperature.
I've never looked over any research in depth on the shelf life, but my numbers may be really conservative as the sauce is acidic, sweet and processed while at its cooking temperature.
rubbinbutts
Newbie
jnet
Newbie
remsr
Smoking Fanatic
I freeze it just don't fill the jar to th top. Some times I freez it in plastic storage containers.
Randy,
Randy,
davetheaviator
Newbie
- Aug 4, 2017
- 7
- 10
jnet
Newbie
hondo
Fire Starter
I have read through this thread and will be making the rub soon after buying the needed spices. I am currently making the sauce.
The Sauce was created by Billbo and offered to the rest of us and I appreciate that offering. I may be unique in my thinking here but I see that several people have made modifications to the sauce and I think that is great but I tend to always make the recipe exactly as the originator offered it. May be my way of respecting the creator of the recipe or just my way of avoiding missing out on something great, can't really say for sure..
My first look at the recipe raised a flag for me. There was a lot of brown sugar in it. I am not a fan of sweet BBQ sauce. I know many people would just change the quantity of sugar and make the sauce. I look at things a little different I believe. Even though there seemed to be a lot more sugar than I would want I still made the sauce exactly as specified in the recipe. I am in my third hour of reducing the sauce and have to say it is awesome. It is a little sweet as I expected but I will have no trouble seeing it get used up quickly.
I will revise it for the next time but just want to let others know that if you try it as offered you may not want to modify it. I always try recipes as offered and modify AFTER seeing how the original works out. I have more recipes because of this.
My plan for storing this sauce is to pour it into small plastic containers and freeze it, then remove the frozen block from the container and vacuum pack it and store in deep freezer. I would expect it should last a while this way. Then just boil the bag and serve it hot anytime.
Bilbo, thanks for the great recipe.
The Sauce was created by Billbo and offered to the rest of us and I appreciate that offering. I may be unique in my thinking here but I see that several people have made modifications to the sauce and I think that is great but I tend to always make the recipe exactly as the originator offered it. May be my way of respecting the creator of the recipe or just my way of avoiding missing out on something great, can't really say for sure..
My first look at the recipe raised a flag for me. There was a lot of brown sugar in it. I am not a fan of sweet BBQ sauce. I know many people would just change the quantity of sugar and make the sauce. I look at things a little different I believe. Even though there seemed to be a lot more sugar than I would want I still made the sauce exactly as specified in the recipe. I am in my third hour of reducing the sauce and have to say it is awesome. It is a little sweet as I expected but I will have no trouble seeing it get used up quickly.
I will revise it for the next time but just want to let others know that if you try it as offered you may not want to modify it. I always try recipes as offered and modify AFTER seeing how the original works out. I have more recipes because of this.
My plan for storing this sauce is to pour it into small plastic containers and freeze it, then remove the frozen block from the container and vacuum pack it and store in deep freezer. I would expect it should last a while this way. Then just boil the bag and serve it hot anytime.
Bilbo, thanks for the great recipe.
Last edited:
remsr
Smoking Fanatic
I once added 1/4 cup of Cayanne instead of Cayanne sauce by accident and man was that stuff hot, but it was so good that I used it anyway. I like sweet heat on pork and not much sweet on beef. So I make or buy other sauces as needed.
Randy,
Randy,
I agree entirely with you about not changing a Step by Step before you try it.
If I'm going to use a well known Step by Step, the only way I would change it before I try it is if there was something in it that I can not eat.
Bear
Central PA Cowboy
Master of the Pit
Central PA Cowboy
Master of the Pit
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