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Hi Guys! Well I decided to buy the 5 pound CookShack Spicy BBQ Sauce Dry Mix, didn't want to pay to ship all the water around and it looked like a nice economical way to go. However when the container arrived the instructions are for making 5 gallons of sauce at a time . . . I don't want to make 5 gallons of sauce, I want to make 1 gallon of sauce at a time. Have any of you broken down the recipe or have a copy of something from CookShack that shows how to make less sauce? I can and will do the math and break it down if I have to but I just thought I would ask first. I plan to start with their basic Spicy BBQ sauce and then customize it over time and make it my own.

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The jar I have has two recipes:

2 qts & 5 gals

For 2 qts:

  • 1 Qt catsup
  • 10 TB tomato sauce
  • 6 TB whte vinegar
  • 10 TB unsulphured molasses
  • 9 TB brown sugar
  • 5 TB Worcestershire sauce
  • 10 t liquid smoke
  • 5 t Louisiana hot sauce
  • 2 1/2 t salt
  • 1 1/2 C water
  • 2 TB Sauce mix

Bring ingredients to 190 and simmer for 10 min.

Hope that helps.

Thanks for all the replies, you guys are awesome. The recipe converter seems like an extremely useful tool. As a rule I never pay for software of any kind but the link Axel provided looks very promising indeed. Thanks again for all your help.

Edit: Here is a nice looking, bare bones, converter I found, it looks promising as well. Its neat and clean and to the point, no fluff. Its definitely no frills, but it has more flexible unit input, it does metric and has a larger variety of input weights and measures, than the other.

Last edited by sravaka
Ok . . . after a little number crunching I have prepared the recipe conversions for 1/2 gallon, 1 gallon, and 2.5 gallons of CookShack Spicy BBQ Sauce using their dry mix. The no-frills converter I found is buggy so Axel's is best. Thanks again everyone! Big Grin

Spicy BBQ Sauce 1/2 Gallon

4 cups Catsup
1/2 cup + 2 tablespoons Tomato Sauce
1/2 cup + 2 tablespoons Unsulphured Molasses
1/4 cup + 1 tablespoon Worcestershire Sauce
1/4 cup + 2 tablespoons White Vinegar
3 tablespoons + 1 teaspoon Liquid Smoke
1 1/2 cups Water
1 tablespoon + 2 teaspoons Tabasco
1/2 cup + 1 tablespoon Brown Sugar
2 1/2 teaspoons Salt
1 Ounce Spicy BBQ Sauce Dry Mix

Spicy BBQ Sauce 1 Gallon

8 cups Catsup
1 cup + 3 tablespoons + 1/2 teaspoon Tomato Sauce
1 cup + 3 tablespoons + 1/2 teaspoon Unsulphured Molasses
1/2 cup + 1 tablespoon + 1 3/4 teaspoons Worcestershire Sauce
3/4 cup + 2 1/2 teaspoons White Vinegar
1/4 cup + 2 tablespoons + 1 1/4 teaspoons Liquid Smoke
3 cups + 3 tablespoons + 1/2 teaspoon Water
3 tablespoons + 1/2 teaspoon Tabasco
0.4 pound (6.4 ounces) Brown Sugar
1 tablespoon + 1 3/4 teaspoons Salt
2 Ounces Spicy BBQ Sauce Dry Mix

Spicy BBQ Sauce 2.5 Gallons

20 cups (1.25 Gallons) Catsup
3 cups Tomato Sauce
3 cups Unsulphured Molasses
1 1/2 cups Worcestershire Sauce
2 cups White Vinegar
1 cup Liquid Smoke
8 cups Water
1/2 cup Tabasco
1 pound Brown Sugar
1/4 cup Salt
5 Ounces Spicy BBQ Sauce Dry Mix

Mix all ingredients, bring to 190F and simmer for 10 minutes.

Originally posted by cadillac:
I did a double take on Smokin Okies post above and make sure he didnt post it on Apr 1. He used the "10 t liquid smoke" words in a recipe. Smiler Ok I gotta make some of this sauce this weekend and see.


You'd be surprised home many sauces have LS in it and you have NO IDEA how hard it was to type that recipe step Frowner

But, to help a guy on the forum, had to do it.
Ok so I made the sauce tonight, 1 gallon, here is what I did. When I cook simplicity is important so all the quantities of the above recipes are rounded off, from the original amounts, according to amounts of product in the containers they are purchased in to make things easier and more efficient. Its close enough and came out great.

1 64 ounce bottle of Heinz Ketchup.
1 8oz can tomato sauce
1 12 oz bottle Brer Rabbit molasses, full flavor, unsulphured
1/2 cup Worcestershire
3/4 cup white or cider vinegar
1/4 cup liquid smoke, more on this later
Instead of water I used 2, 12 ounce, beers and 1/2 cup Jack Daniel's Old No. 7. Big Grin
3 Tbs Tabasco, might use a little more next time
6.5 ouces of CookShack's dry spicy BBQ mix
1 Tbs. salt

This sauce came out really, really, good. I know there has been alot of talk about liquid smoke and I dont want to start a liquid smoke firestorm here Razzer. The brand I have here in Oregon is Wright's Hickory Seasoning. Its actually the first time I have ever used liquid smoke. Upon examining the liquid it is perfectly clear, orange, and has a wonderful aroma. Yes I used less than CookShack's recipe called for because it is strong, but it worked extremely well and the sauce would not be the same without it, not even close. I know there are feelings out there concerning the use of this product but after tonight I feel it absolutely has a place in cooking, at least with sauces.


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