I'd be interested to try modified store-bought sauces. Occasionally I'd like something different but don't have the ingredients or the time to whip up my own.
What do you folks do?
Hook
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Try a couple grocery brands,for what is close.
Add a little honey to sweeten,or vinegar to make less sweet,cayenne for heat,apple juice to thin.
If too thin,cook down slowly.
If you like mustard,add some cheap yellow mustard.
Hope this helps a little.
Add a little honey to sweeten,or vinegar to make less sweet,cayenne for heat,apple juice to thin.
If too thin,cook down slowly.
If you like mustard,add some cheap yellow mustard.
Hope this helps a little.
I usually take a sauce that I like and add purees of things like jalapeno and other peppers, fruit, etc, mixed with rubs and other spices to change it up a bit. Definitely make sure to watch the moisture levels of your puree or they will make your sauce too thin, in which case you will want to reduce the sauce to the proper thickness like Tom said.
One of my favorites to use as a base to build on are the sauces from Tony Romas...they do a pretty good job to begin with, but when you kick it up with some of your own flavors, you can really make them great!
One of my favorites to use as a base to build on are the sauces from Tony Romas...they do a pretty good job to begin with, but when you kick it up with some of your own flavors, you can really make them great!
Add some bourbon whiskey, but be sure to sample it before adding to make sure it's still good. In fact, it may take several samples before ya know for sure. Another good adder is Worcesterchestershiresheer sauce, or however ya spell it.
I use Cattleman's Smoky as my basic sauce. To me it is about the right amount of tang and sweet for most things right out of the Bottle. Costco here now sells it in a pack of two half gallons, so they fit in the refer door. I sometimes add a little molasses.
On the next self up I have a bottle of Sweet Baby Rays which is sweeter and in my case I am more into sweet than heat.
Over time I have found that time and money wise you can't build your own for the money, just doctor up off the shelf if desired. But especially with pulled pork, I'm beginning to believe that a little dab will do you, if you do your pork right.
On the next self up I have a bottle of Sweet Baby Rays which is sweeter and in my case I am more into sweet than heat.
Over time I have found that time and money wise you can't build your own for the money, just doctor up off the shelf if desired. But especially with pulled pork, I'm beginning to believe that a little dab will do you, if you do your pork right.
I make all my own sauces from scratch. It's very easy, and I control the quality of the ingredients. You can have a batch on the stove simmering in the time it takes to read a few threads on this site.
I've tried doctoring Cattlemen's, but it takes so much honey/molasses/spices to eliminate that "Kraft BBQ sauce" flavor that it's just not worth it. I'd rather add ingredients to build flavor than to cover it.
I buy a gallon can of ketchup at Costco for about $3 and build from there. I figure I can make over a gallon of sauce for about $7. Cheap, easy, and better than store-bought.
I've tried doctoring Cattlemen's, but it takes so much honey/molasses/spices to eliminate that "Kraft BBQ sauce" flavor that it's just not worth it. I'd rather add ingredients to build flavor than to cover it.
I buy a gallon can of ketchup at Costco for about $3 and build from there. I figure I can make over a gallon of sauce for about $7. Cheap, easy, and better than store-bought.