I have 3 barbecue sauces I am finalizing for production at some point. 1 St. Louis style, 1 Mustard Based and 1 Smokey brown sugar rib sauce.
The mustard one always comes out perfect every time...
But the St. Louis style one ALWAYS tastes too "raw" the same day or the first few days AFTER cooking it. You can almost identify every ingredient on it because they haven't melded together yet.
Once the bottle is open and sits on the counter or in the fridge for a few weeks, the taste gets REALLY good. It's sweet spot seems to be about a month.
But that's for bottles that get opened. Or the batch of sauce if I put it in a gallon container.
When individually bottled in 12 or 16oz glass bottles, the color stays the light maroon-ish color and the taste is still that raw/freshly made taste. After the bottle is opened, sure enough, the taste gets better and the color darkens over time.
My question is: How do you pre-age a barbecue sauce so it has that 'month old' taste where the flavors are just right and the color changes to a deep maroon/brown on a product that's being packed professionally?
The mustard one always comes out perfect every time...
But the St. Louis style one ALWAYS tastes too "raw" the same day or the first few days AFTER cooking it. You can almost identify every ingredient on it because they haven't melded together yet.
Once the bottle is open and sits on the counter or in the fridge for a few weeks, the taste gets REALLY good. It's sweet spot seems to be about a month.
But that's for bottles that get opened. Or the batch of sauce if I put it in a gallon container.
When individually bottled in 12 or 16oz glass bottles, the color stays the light maroon-ish color and the taste is still that raw/freshly made taste. After the bottle is opened, sure enough, the taste gets better and the color darkens over time.
My question is: How do you pre-age a barbecue sauce so it has that 'month old' taste where the flavors are just right and the color changes to a deep maroon/brown on a product that's being packed professionally?
