Greetings folks-
I make a wonderful ketchup based Que sauce in gallon increments. I'm considering making the leap from backyard Que to weekend catering. My question is this:

My sauce recipe calls for ketchup, brown sugar and molasses. I've noticed that most of the marketed tomato based Que sauces use tomato paste instead of ketchup and corn syrup/hi fructose corn syrup. Presumably this lowers the cost of the product.

I'd like to adapt my recipe so as to lower the cost of making it in 5 gal batches. Any tips? Do's? Don'ts?

My regards,
pigpen

Most caterer/vendors buy bulk commercial and tweak it to their needs.

Then, they can focus on the other 100+ things that they need to do.

Cattlemans' with pancake syrup,or mustard,or cayenne seems to be the biggest used.

Folks buy it in cases of gallons.

Hi again Tom,

I posted a reply in the Open Forum. btw...was I out of line double posting the same topic in different forums? Just wanted to get as many "eyes" on the suject as possible.

my regards,
pigpen