Que Sauce - adapting for large batches

Former Member

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

8/1/079:33 AM

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tomMember

Well ,most caterers/vendors buy commercial in bulk and tweak it to their needs.

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

Cattlemans' with pancake syrup,or mustard,or cayenne is the biggest seller for those needs.

They buy it by the case of gallons.

8/1/074:01 PM

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Former Member

Thanks for the reply, Tom. You make a good point as per prioritizing. Still, I'd be hard pressed to trade in my sauce recipe for a doctored Cattlemans. Take 5 pork butts...use 5 different rubs and smoke them with 5 different woods and the end product will pretty much taste the same. It's the sauce that distinguishes the difference. IMHO anyway.

8/2/078:45 AM

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Former Member

I'm in the same boat and make my sauce in a large batch where I start with 1 gallon of ketchup. Costco sells gallon cans of ketchup for under $3. Can't get much cheaper than that.

8/2/071:03 PM

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