condiment No matter how I try, my BBQ sauces always seem to burn the pot

[Sam & Oliver]

Is there a trick to getting BBQ sauces to not stick to the bottom of the pot, even at low temperature and stirring?
 
One of the BBQ sauces I'm working on has no granulated sugar, but instead is using blackstrap molasses.  I put the pot on the stove, set it to 2 (one notch above Low) and stirred it every 15 minutes... still, when I poured the sauce out, it still had stuff stuck on the bottom, and that is most likely the molasses.  The burnt taste is minimal but still present in the gallon of sauce I made.  I also used a non-stick pot and a rubber spatula to stir it.
 
Maybe a double boiler next time?  Anyone have any suggestions to avoid sugar/molasses from sticking to the bottom of the pot?

 

[JoynersHotPeppers]

Constant movement or double boiler

 

[Pfeffer]

au bain marie, put a pot in another pot and you will just keep it simmering a bit.

 

[grantmichaels]

more booze ...

 

[Phil]

Sounds like it may be the pot you're using. Is it a thin bottomed stock pot? Try a heavier pot... maybe cast iron. Stock pots aren't good for anything but making stock.

 

[PrimeTime]

I like Phils advice.
 
Cooking with thin pans is rough.

 

[salsalady]

wire whisk (heavy duty) instead of or in addition to rubber spatula. 
 
stiff silicon (high temp rated) spatula
 
flat edged wood paddle
 
heavy bottom SS pot
 
and constant stirring.

 

[hunthis]

It sounds like it is a combination of 2 things going wrong. Normally when I am making a bbq sauce I will add all of my ingredients and bring the mixture to a boil. Once it boils I back the temp down to a simmer (I have a gas stove and it is the setting below low). I also stir my pot every 2-3 minutes and let the flavors meld at a simmer for at least 30 minutes (until I reach my desired consistency). Using this method I have yet to have a problem burning my sauce.

 

[Meatwad]

wire whisk (heavy duty) instead of or in addition to rubber spatula. 
 
stiff silicon (high temp rated) spatula
 
flat edged wood paddle
 
heavy bottom SS pot
 
and constant stirring.

I would say salsalady has it all here for you. One reason it might be burning your pot is the fact you might not be stirring it constantly.

 

[The Hot Pepper]

Your molasses is cooking down into a candy like consistency, you need to add this later in the cook. Molasses is already cooked down.

 

[RedtailForester]

Add some olive oil and constantly stir. I had the same issue during the testing phase of our Habanero Honey BBQ but it is perfect now.

 

[Sam & Oliver]

I went out and bought a nice 3 gallon double boiler. Made a batch and while it took longer, it didnt burn at all. I bought a stiffer whisk and a little more oil. Thanks for the ideas and info. Only my tomato based bbq seems to burn, the mustard bbq sauce never did.

You guys rock!

 

[The Hot Pepper]

Woot!

 

[Sam & Oliver]

Wasnt cheap. But worthwhile. I got a quality one and i love it

 

[Hops&Habas]

I went out and bought a nice 3 gallon double boiler. Made a batch and while it took longer, it didnt burn at all. I bought a stiffer whisk and a little more oil. Thanks for the ideas and info. Only my tomato based bbq seems to burn, the mustard bbq sauce never did.

You guys rock!

Nice grab!