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
Original Post