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I bought a model 009 about a month ago and love it. As you know it comes some spices. I can't get over how the BBQ sauce taste. I love it. I ran out of the bottle awhile ago and the "OPEN PIT BBQ" Sauce just don't cut it. I just ordered, I think it was called " spice sample kit" from Cookshack. It comes with a 18 oz bottle of that great stuff and a 10oz mix. My question is how much will the mix make of a ready to use sauce? Do you mix with water?

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DSW, you mix the MIX with ketchup, tomato sauce, white vinegar, molasses, hot sauce, worestershire sauce, salt, brown sugar,some liquid smoke and water bring to a boil and simmer. I have a container of it myself but havent made a batch yet, I ordered the CS BBQ sauce in the gallon size instead (Just guess I am Lazy). Hope this helps. JZ Razzer
As Joey Z said, you have a bit of work to do to turn the CS sauce mix into finished sauce, but it is worth the effort. I typically make up a gallon or so, put it in 1-quart mason jars, and process it in boiling water (I forget for how long, but I could look it up if anybody cares).

That way, I can store it without refrigeration, and just open a new quart when I run low. The recipe calls for ketchup, which is kinda imprecise - lots of different variations on ketchup in the world. But, I already had a good ketchup recipe from another book. So, I just combined the two recipes into my own "grand unified BBQ sauce".

And it turns out that a lot of the other ingredients in the CS sauce matched up with the ketchup recipe, so it was not much work to combine them. If anybody wants the details, let me know.
Ok - Donna gave me permission to post the details of my variation on their recipe so here goes. By the way, the Cookshack BBQ sauce mix is available by calling Cookshack at 1-800-423-0698. And lest I get flamed, the liquid smoke was part of their original recipe. Big Grin

Steve's Barbeque Sauce

1 1/3 cups dark brown sugar
2 tablespoons Cookshack BBQ sauce mix
3 1/2 teaspoons salt
1 teaspoon powdered garlic
1 teaspoon cinnamon
1 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon cayanne pepper
1/4 teaspoon cloves
1/8 teaspoon nutmeg

2 1/2 cups water
2 cups tomato paste (a little less than 2 x 12-ounce cans)
2 cups white vinegar
5 ounces unsulphered blackstrap molassas
5 ounces tomato sauce
5 tablespoons Worcestershire sauce
3 tablespoons liquid hickory smoke
5 teaspoons Louisianna hot sauce

Combine all ingredients and whisk over high heat until almost boiling. Simmer
10 minutes. Pour into pre-heated Mason jars, seal with new lids, and process in boiling water for 10 to 15 minutes. (The water must be boiling vigorously for the whole 10 to 15 minutes). Let the jars cool on the counter. Once the jars are cool, check the lids to make sure they are all "sucked down". You do this by pressing on the center of the lid. If it doesn't move when you press on it, that is ok. If it pops down when you press on it, then there is no vacuum in the jar and that is bad.

If any jars will not hold a vacuum, then you may have a chipped jar or a defective lid. This is a pretty rare thing, but it can happen. All I do is put that jar in the refrigerator, and use it next. Or, you can change the lid and/or jar and reprocess it in boiling water. Don't worry about it, just don't store anything at room temperature if it is not properly sealed.

This sauce is pretty acidic, so it doesn't spoil very easily, thus it is one of the easiest things to "can." Low-acid foods require a different (pressure) canning process, and/or longer processing times.

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