BBQ sauce thickened?

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tank

Smoke Blower
Original poster
Dec 19, 2009
138
14
Pittsburgh
So the question is how do you get your sauce to be more thick like something you would buy in the store? I have seen several home made sauces but they are more runny when compared to store bought brands. They still taste great but would like to thicken them up a bit. Any tricks?
 
You can use arrowroot to thicken it up while you're simmering it to more of a syrup or you can use xanthan gum.

Xanthan gum is used in a lot of sauces and salad dressings. It's what makes all of the good stuff like pepper stay suspended. Just like any sauce or dressing, shake the bottle before pourning to release the hold. You should be able to find it in the baking section of your grocery store.

**use minimal amounts! The highest concentration you'd want to use is 0.5% by volume.**
 
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Yep, cooking it longer will thicken. You can even smoke it. That is what I do. Adds a little extra flavor and also cooks it at the same time.
 
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I do the Corn Starch thing in my sauce. It works ok, but the Xanthan Gum that BBQ Addict mentioned sounds like something I'd like to try. Thanks for the info.
 
Thanks guys. A lot of good responses. I will be trying Jeffs sauce here next week so I will give it a try.
 
The one i did last weekend was 2 gallons and you could stand a spoon up in it. Kinda of a different sauce , But it came out exactly as i hoped it would
 
I just let mine simmer longer than the recipe states. The more liquid you render off the thicker it will be. Just have to be careful you don't scorch it.
 
Yes let it simmer and use other ingredients like - honey, molasses, etc....

I hope to get my sauce mass produced (in small batches) and sell locally
and maybe through the internet.

Good luck............
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Scott
 
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