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condiment Hot Ketchup to BBQ

Jonesy

Jonesy

Hi Guys,

I hope you are all well.
Before I ask this question I do not want you to think that I am off topic as all our sauces have hybrid Jalapeños locally sourced from Sao paulo plus a secondry hot Brazilan chili for an after taste kick.

That said, after lots of tasting sessions in Rio we are first of all developing a hot bbq sauce. Research plus tasting sessions done & the spice is fine (for local tastes).

Here is our issue:

I have started experimenting with brands and quantities of raw ingredients. In fact I use tomato extract plus tomato pulp instead of ketchup recently with added sugar, artisan honey etc (PH levels fine)

We all know that there are millions of permutations of brand / quantity / cooking method etc that makes a defined sauce.

Sometimes, ou experiments result in a taste more like spicy Ketchup than a BBQ. I could experiment everyday for a year (& I will lol) and get different results by one slight change.

So, what really makes a BBQ sauce rather than a Ketchup?

More liquid smoke, smoked Paprika, what kind of sugar, citrus, etc?

Any thoughts much appreciated.
Thanks

Keith
 
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Jonesy said:
Hi Guys,

So, what really makes a BBQ sauce rather than a Ketchup?

More liquid smoke, smoked Paprika, what kind of sugar, citrus, etc?

Any thoughts much appreciated.
Thanks

Keith
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Hi Keith!  
 
There are many different types and versions of BBQ sauce up here, and ingredients vary depending on what region you're in.  Most people think of a sweet, thick and tomato based BBQ sauce when they hear the work Barbecue though, and you're on the right track experimenting with ketchup and tomato paste, etc to find what works.
 
A long time ago I ordered this book trying to do exactly what you are - find (and make) the perfect BBQ sauce.  My normal "go to" BBQ sauce uses both ketchup and tomato paste, salt, turbinado sugar, vinegar, garlic powder, onion powder, chili powder, yellow mustard and a touch of all spice to bring everything together.  Quick switches of some of the chili powder will dial the heat up or down easily and the sauce hits all the right notes for me.   
 
Best of luck.  :)
  
 
  
 
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Thanks man, yeh, I read all about the different styles of BBQ sauces in the US & when I traveled across Texas , Louisana & Mississippi a few months ago I tasted loads of variations. Loved the hot sauce shops in New Orleans. My American mates are like what the hell does a Brit kmow about BBQ sauce, living in Rio - that is exactly why I am doing it :)

For the spice I am using proper peppers - you rigrht though / pastes, ketchups, mustord ratios vs vinegar etc. No right answer I guess, all in the personal taste!!
 
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BBQ sauce is a "usage" recipe, and Ketchup is a "preparation" recipe.
 
Strictly speaking a ketchup can be a BBQ sauce, and the reverse can also be true. This is because their definitions overlap a bit. In fact the can overlap quiet a bit. Since both are very vague.
 
BBQ sauce is ANY sauce you use on BBQ. Which is very vague.
 
Ketchup is normally a tomato sauce, with sugar, vinegar, sugar, and some spices. But it really can be any fruit in place of the tomatoes. However mushrooms, and shellfish have often been used in place of the fruit. To say the least it's also poorly defined.
 
Truth be had they can be both completely separate, or exactly the same sauces. Since they are generally unrelated. They just have some heavy overlap.
 
BBQ = Any sauce that is most commonly used for BBQ.
 
Ketchup =  Is more the "texture" and "stability" The first preparations were made with fish, or mushrooms. Tomatoes, and pineapple came much later. Modernly it's a seasoned preserved thick fruit based sauce. Historically it's a heavily season thick preserved sauce. That does not need to be fruit. 
 
 
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This topic kinda threw me at first cuz I actually have a pretty nice spicy ketchup in the fridge but when I make my bbq sauce I normally use ketchup but I also love making it from scratch too. I usually use ketchup, Worcestershire, onion powder, garlic powder, pepper, chili, brown sugar and maybe a couple other ingredients that I wing depending on how many beers I've had. lol   
 
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The flavor you are likely missing is molasses (for the Kansas City style; most grocery store styles), but you don't want to go molasses heavy, it takes a balance of that and brown or white sugar (or you can use brown by itself which has molasses in it). Then you'll want more vinegar to balance the sweet and add tang (especially if your homemade ketchup lacks it). You'll want some savory elements like garlic and onion. Fresh or powder works well (I appreciate the little bits of fresh).
 
Another thing you may be missing is cook time. If you throw all this in a pot and taste, yes, it will take like kicked up ketchup, not BBQ. You need a good simmer cook time. You'll want to add water so you can cook this down. When you cook it down you'll know the right consistency when it is thick, rich, and a bit sticky. The color should be that of mahogany or brown with a silky sheen. If not there yet keep cooking down and adding water if necessary.
 
Lastly, I never add liquid smoke. If you want smoke how about some chipotles or chipotle powder?
 
  • Correct sugars for distinct BBQ flavor
  • Acid and savory balance
  • Cooktime/consistency
 
I think you are there!
 
 
 
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D3monic said:
Sort of surprising i've never seen it in a commercial sauce. 
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Where are you looking? I've had tons of blueberry, raspberry, apple, peach, pineapple, etc.
 
Last year's THPA winner had apple brandy, a killer sauce: http://www.borntohula.com/theGoods.html
Imperial Apple. Give it a try.
 
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I like to use pomegranate or strawberries because of the sweet tart balance. I've used both, the pom was in syrup form (what they call pom molasses). Shit is dope in BBQ. What fruit you like?
 
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pomegranate_molasses.jpg
 
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I think for the typical American palate, BBQ sauce = smoke flavor, even though BBQ cooked authentically via smoking doesn't need it. Because that way a person can add that smoke flavor to a burger or do a version of "BBQ" in the oven or crockpot. I have no idea if that expectation is the same in Brazil. 
 
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D3monic said:
My favorite is cherries and apples. Peach sounds really good with a little burbon. I've used raspberries but too many seeds. Blueberry was ok.

Wonder how mango or papaya would be in a bbq sauce with some scotch bonnets and rum. Little island kick
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Same here. I've tried making all kinds. Cherry BBQ sauce is slammin on pulled pork w/ just a touch of bourbon (so is Peach w/ bourbon). Like you said, raspberry has too many seeds (do they sell seedless?) but makes a bangin' rib glaze, as does blueberry

Never tried making a tropical fruit BBQ sauce w/ Mango or papaya, but have used a little bit of pineapple that always adds a nice level of sweetness

:cheers:
 
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