Sqwertz wrote:
Shawn Martin Shawn Martin
wrote:

Sqwertz wrote:
" wrote:
snip
.

You don't need to cook BBQ sauces.

I suspect all the food distributors like Sysco and Ben Keith have
bulk sauces as well. I can get pretty good BBQ sauce in 2 gallon
jugs at the grocery store for $4 ("Little Pigs" brand - not to be
confused with the dozen or so BBQ restaurants with similar name, I
think). Not that I[ve never bought any of this, but a friend of
mine has a bottle of it (for the last 2 years).

That Little Pigs BBQ sauce isn't bad, if you have to have sauce.

I was surprised. Even after a year in the pantry unrefrigerated
(like I said - not my bottle or else it would be in the fridge), it
still tastes OK. I could use some heat, as you note.

I probably exaggerated on the size of the bottle. It's probably a
gallon rather then two.

Well, be careful. If a given liquid has a high enough acidity it won't
spoil. Otherwise it will. And you can always get spoilage if it separates
even if the original had enough acidity. That being said, my best sauce is
acidic enough to keep for many months in the fridge in gallon jars, but I
still wipe down the mouth of the jars and lids whenever I use some before
putting it back in the fridge.

MartyB in KC

Nunya Bidnits wrote:
wrote:
Wow, lots of great info. here. I really appreciate you guys taking
the time to help me out. After reading a few of the responses, I
wonder if I shouldn't use a sauce at all and go the more authentic
route. Maybe just use a marinade for the chicken and a dry rub for
the ribs? I already have a good dry rub recipe that I currently use
for my pulled pork bbq and I saw some marinade recipes in the FAQ
area that looked very good.

As you can tell, I'm very much a novice when it comes to chicken and
ribs, so I apologize in advance for the newbie-ish inquiries. The
thing is, I'm a retail shop and not a restaurant, so my thought was
to make large batches of bbq chicken and ribs and then refrigerate
and package them. So it would more of a prepared meal to be warmed
up at home rather than a hot served meal to be eaten on the premises
or available for take-out. Is this type of format appropriate for
bbq or am I venturing into something that will probably not work out
very well?

Sam

I don't see why it wouldn't work, but most places you have to have an
FDA approved kitchen and one or more food service licenses to sell
food to the public.

USDA approved kitchens are only needed for interstate shipment of
foodstuffs. The local Health District is what is needed for local retail.

-
Dave
www.davebbq.com

John B wrote:
Help me out here.... this guy has a speciality meat market and wants
to sell ribs and chicken, but there's NO stove? Is he selling raw
chicken and raw ribs with a container of sauce?

Butchers generally don't cook the meats that they sell to the public.
--
Dave
www.davebbq.com

On Mar 24, 7:08 pm, (John B) wrote:
Help me out here.... this guy has a speciality meat market and wants to
sell ribs and chicken, but there's NO stove? Is he selling raw chicken
and raw ribs with a container of sauce?

Absolutely not! Sorry for the miscommunication but I have a
smokehouse where I make all sorts of smoked meat products -- kielbasa,
hams, etc. So yes, of course the meat is cooked to the appropriate
temperature, whether it be pork, beef, or poultry. I have to meet
state inspection requirements (in this case PA Dept of Agriculture).
I intended to use the smokehouse to make the barbecue products I spoke
of.

Sam

John B John B wrote:

Help me out here.... this guy has a speciality meat market and wants to
sell ribs and chicken, but there's NO stove? Is he selling raw chicken
and raw ribs with a container of sauce?

When's the last time you cooked BBQ on the STOVE? One would assume
he has other means of smoking meat - which certainly isn't done on a
stove (and probably not inside the store in his case).

-sw

On Mar 24, 3:23*pm, " wrote:
Wow, lots of great info. here. *I really appreciate you guys taking
the time to help me out. *After reading a few of the responses, I
wonder if I shouldn't use a sauce at all and go the more authentic
route. *Maybe just use a marinade for the chicken and a dry rub for
the ribs? *I already have a good dry rub recipe that I currently use
for my pulled pork bbq and I saw some marinade recipes in the FAQ area
that looked very good.

Give the customers what they want would be my approach. I think I
remember Dave writing some funny observations about customer
expectations vis a vis BBQ.
There are plenty of places that only offer sauce on the side however.
You will want a sauce available at any rate. Fixing up a commercial
one sounds like an easy and inexpensive way to go.

On 24-Mar-2008, "Shawn Martin" wrote:

Sqwertz wrote:
" wrote:
snip
.

You don't need to cook BBQ sauces.

I suspect all the food distributors like Sysco and Ben Keith have
bulk sauces as well. I can get pretty good BBQ sauce in 2 gallon
jugs at the grocery store for $4 ("Little Pigs" brand - not to be
confused with the dozen or so BBQ restaurants with similar name, I
think). Not that I[ve never bought any of this, but a friend of
mine has a bottle of it (for the last 2 years).

-sw

That Little Pigs BBQ sauce isn't bad, if you have to have sauce. Mix a
small bottle of real Tabasco sauce in a quart, and it improves it to the
point that I don't make sauce anymore.

(I don't use sauce usually, and store bought is good enough for guests)

I use very little BBQ sauce at the house and when I do it's usually to
facilitate reheating something that needs a little additional moisture. The
few guests that I cook for don't care what kind of sauce it is as long as
it's plentiful. They like my 'Struttin' Sauce' okay, but the last time I
served it, they consumed a full bottle of KC Masterpiece and one of
Bullseye when the struttin sauce ran out. They didn't even mention
running out until the last of the Bullseye was gone.

--
Brick(Youth is wasted on young people)

Dave Bugg wrote:

I don't see why it wouldn't work, but most places you have to have an
FDA approved kitchen and one or more food service licenses to sell
food to the public.

USDA approved kitchens are only needed for interstate shipment of
foodstuffs. The local Health District is what is needed for local
retail.

-
Dave
www.davebbq.com

Yeah, I forgot about that, as long as he isn't shipping the stuff to various
states he is OK. That's easy to forget about around here where I live 6
blocks from State Line Road. There is a cottage industry law here that also
allows for a "home kitchen" to produce a certain amount of foodstuffs for
sale within a quantity cap. They still have to have a compliant label. On
the other hand some of the local herb and spice vendors won't grind
anything, but buy even ground herbs and spices in bulk, so they don't have
to get a food processing license.

Speaking of coffee, these same vendors can grind coffee for you on the spot
without the processing license, but they can't grind comino seed, for
example.

MartyB in KC

MartyB in KC

wrote:

I like to try making different sauces, and since I am not a
professional making a living at it, I can tinker as much as I want to
get it where I think it needs to be.

I'm not yet but I am working in that direction!


I actually found out my sauce recipe from above didn't need to be
cooked when I ran out of time and forgot to cook it. I left it in the
fridge overnight and when I tasted it the next day (forgot about the
sauce altogether) it tasted pretty good. I warmed it up and away we
went.

But I almost always cook sauces as they last longer in the fridge if I
use fresh ingredients. I make recipes that are probably closer to
dipping sauces for some than barbecue sauces. I made a sauce with
carmelized onions with smoked serrano peppers as flavoring but didn't
write down the recipe. That wasn't smart as it actually tasted
great. But I think the experimentation is half the fun for me, so it
doesn't make that much difference.

Robert

Fresh ingredients... another argument for cooking sauces... killing
pathogens that may have ridden in on one ingredient or another.

MartyB in KC

"Dave Bugg" wrote:
Nunya Bidnits wrote:
wrote:
[ . . . ]
I don't see why it wouldn't work, but most places you have to have an
FDA approved kitchen and one or more food service licenses to sell
food to the public.

USDA approved kitchens are only needed for interstate shipment of
foodstuffs. The local Health District is what is needed for local retail.

And they can be a royal PITA! If you cook the stuff at home, your kitchen,
storage and house will be subject to intense scrutiny, as will your means
of bringing it to the store.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On Mar 24, 10:31 pm, "Nunya Bidnits" wrote:

Fresh ingredients... another argument for cooking sauces... killing
pathogens that may have ridden in on one ingredient or another.


Got a chuckle out of that one, considering our topic of fresh peppers
a few weeks ago. I actually found out that the fresh ingredients last
longer when I started making my own hot sauces.

To this day, once or twice a month I make up a batch of homemade salsa
(not the crap with fruit, berries, walnuts, etc.) for general use. It
is a simple blend of tomatoes, onion, jalapeño or serrano, salt/
pepper, and maybe some cilantro. It freezes great with fresh
ingredients and tastes pretty good when thawed. Uncooked, it gets
really weird in about a day or two in the fridge.

But for my Sunday eggs, I like to make a chunky ranchero pepper sauce,
and I make a month's worth at a shot. Cooked ranchero sauce tastes
better and is more authentic for the "huevos rancheros" I grew up
with. I found that I can freeze half a batch in a plain baggie while
I am eating the first part of batch. No problems with freezer burn.

And it's pepper season! Some folks that got theri plants in early
have little peppers on their plants as we speak.

Goin' down soon to get my case of Pepto pretty soon!

Robert

wrote:
On Mar 24, 10:31 pm, "Nunya Bidnits" wrote:

Fresh ingredients... another argument for cooking sauces... killing
pathogens that may have ridden in on one ingredient or another.


Got a chuckle out of that one, considering our topic of fresh peppers
a few weeks ago. I actually found out that the fresh ingredients last
longer when I started making my own hot sauces.

To this day, once or twice a month I make up a batch of homemade salsa
(not the crap with fruit, berries, walnuts, etc.) for general use. It
is a simple blend of tomatoes, onion, jalapeño or serrano, salt/
pepper, and maybe some cilantro. It freezes great with fresh
ingredients and tastes pretty good when thawed. Uncooked, it gets
really weird in about a day or two in the fridge.

Sounds like Pico again. But don't the chunks of tomato and onion get a
little mealy when you thaw them out?

But for my Sunday eggs, I like to make a chunky ranchero pepper sauce,
and I make a month's worth at a shot. Cooked ranchero sauce tastes
better and is more authentic for the "huevos rancheros" I grew up
with. I found that I can freeze half a batch in a plain baggie while
I am eating the first part of batch. No problems with freezer burn.

And it's pepper season! Some folks that got theri plants in early
have little peppers on their plants as we speak.

Around here with average frost date in mid April, planting anything like
that is hopeless. With a much shorter growing season some of the peppers you
can grow won't even mature. For example starting a habanero from seed will
get you a little scrawny plant with a few smalling unripened peppers by
fall, and even decent bedding plants won't give much of a result unless you
put them in the ground in late april with black plastic mulch or a row
cover, because like tomatos, they need a certain ground temperature before
they will grow. Otherwise they just sit and often get root rot before the
ground warms up. That's the problem with growing the long season peppers as
well as the biannual and perennial peppers around here, but I have had fun
overwintering plants in pots the past, which tends to surprise people when
they see a plant loaded with piquins in late May. They get real rangy
growing in a south window all winter, but trim them up, and voila! They pop
right back into form.

Goin' down soon to get my case of Pepto pretty soon!

Prilosec (omeprazole) works for me g. The doc prescribes it as a generic
for acid reflux and I get 90 days worth for about what 14 pills cost over
the counter. Between the hot peppers, Mexican food, and the barbecue I'd be
in trouble without it!

Hey, didja ever make chile chocolate chip cookies?

MartyB in KC

In article ,
says...

I have a small specialty meat shop and I'm thinking about offering
barbecue chicken and ribs during the summer months. I would prepare
my own barbecue sauce, but I don't have a stove in the shop and to get
the place set up for food prep would be problematic (additional
regulations, etc.). I did some previous searching within this group
for recommendations on bottled sauces and I found two brands that
offer bulk quantities: http://www.bonesuckin.com/ and
http://www.jackstackbbq.com/

If there are any other brands that you would recommend just let me
know. Many thanks.

Sam

Sweet Baby Ray's BBQ sauce--the original recipe goes really good with ribs. I
buy it by the bottle at my local supermarket for use at home. The women seem to
really like it a lot.

A local BBQ joint I frequent had plastic squeeze bottles of sauce on the table
and I tried it. It tasted a lot like Sweet Baby Ray's--and the pit master
confirmed that was it. He said he gets it from a local restaurant supply house
in 50 gallon drums.

http://www.sweetbabyrays.com/FinderB...gion=4&Sauce=1

I like the original Jack Daniels BBQ sauce on chicken. I'm sure it is available
in bulk as well.

Have fun and Good Luck!

Mark

On 25-Mar-2008, Mark Filice wrote:

In article
,
says...

I have a small specialty meat shop and I'm thinking about offering
barbecue chicken and ribs during the summer months. I would prepare
my own barbecue sauce, but I don't have a stove in the shop and to get
the place set up for food prep would be problematic (additional
regulations, etc.). I did some previous searching within this group
for recommendations on bottled sauces and I found two brands that
offer bulk quantities: http://www.bonesuckin.com/ and
http://www.jackstackbbq.com/

If there are any other brands that you would recommend just let me
know. Many thanks.

Sam

Sweet Baby Ray's BBQ sauce--the original recipe goes really good with
ribs. I
buy it by the bottle at my local supermarket for use at home. The women
seem to
really like it a lot.

A local BBQ joint I frequent had plastic squeeze bottles of sauce on the
table
and I tried it. It tasted a lot like Sweet Baby Ray's--and the pit master
confirmed that was it. He said he gets it from a local restaurant supply
house
in 50 gallon drums.

http://www.sweetbabyrays.com/FinderB...gion=4&Sauce=1

I like the original Jack Daniels BBQ sauce on chicken. I'm sure it is
available
in bulk as well.

Have fun and Good Luck!

Mark

I second the "Sweet Baby Ray's" nomination and submit "Stubbs" original
as an opposing foil for Ray's sweet sauce. I keep both on hand and find
myself alternating depending on mood of the day. I seldom make my own
sauce being the lazy old duffer that I am and only use sauce when some
otherwise over the hill meat needs help.

--
Brick(Youth is wasted on young people)

On Mar 25, 10:02 am, "Nunya Bidnits" wrote:

Sounds like Pico again. But don't the chunks of tomato and onion get a
little mealy when you thaw them out?

Surprisingly, not too much. Just soft. It isn't perfect, but a damn
site better than store bought. Even though it was made here in San
Antonio by its founders, no one I know eats Pace Picante sauce. I
understand that there are some new flavors out that are pretty good,
but I haven't had any desire to try them.

But as for the homemade cooked ranchero sauce, you would never know if
it was the original batch off the stove or frozen.


Around here with average frost date in mid April, planting anything like
that is hopeless. With a much shorter growing season some of the peppers you
can grow won't even mature. For example starting a habanero from seed will
get you a little scrawny plant with a few smalling unripened peppers by
fall,

Well, no habaneros for me. I can buy ONE and that will do for
seasoning. Years of abusing the hot stuff has made a mess of my
innards, and I can eat some pretty hot stuff with no ill effects. But
not too much. I am in deep trouble if I do.

There is a Thai place by the house where the old ladies that run it
(Thai of course) actually grow their own Thai basil and Thai peppers.
They make all kinds of great sauces and dishes with them. But what
gets me in trouble is this: they take the Thai peppers and dry them
hard. Then in a black, cast iron skillet they almost char them,
getting them the color of dark chocolate. Then they take them over to
a commercial blender and grind them to powder and put a tiny spoon in
a little tiny bowl for you to add to your entree.

The flavor is amazing. The smoky flavor, the slow heat,
and the intensity of it all is too much to resist. I almost always
overdo that stuff. My tongue will go numb, then my throat, then the
whole inside of my mouth. I lose all sense of taste and I can feel my
lips tingle like they do at the dentist's office after Novocain.. But
stupid me, I press on.

After leaving the restaurant, the inside of my mouth is numb for about
30 minutes or so. Then about two hours later I start getting a hot,
boiling sensation in the pit of my stomach... you get the picture
after that.

I have burned myself alive so many times I almost (almost) don't enjoy
going there. I still go, though and promise myself every trip that
this one will be different.

because like tomatos, they need a certain ground temperature before
they will grow. Otherwise they just sit and often get root rot before the
ground warms up.

If things work well, we can get two growing seasons here for tomatoes,
and a good one for peppers, etc. It is our winter veggies that suck.
Some years we don't have winter, so I don't plant anything after
fall. I usually get in about mid February with everything, replant
tomatoes first/mid June, then we have the last of the fall tomatoes
around October. I might even squeeze one or two out in November.

To hedge my bets, I plant in tree containers. They are large and
black, so they warm nicely in the sun and the roots stay nice and warm
on our chilly nights.

As for peppers, as a suggestion, you might want to change the type you
plant, depending of course on your personal taste. I like the
distinctive taste of the jalapeño,
but prefer the heat of the serrano for the most part. I have also
planted cayenne, and a vine ripened fire engine red cayenne pepper
excellent in sauces.

I don't know how it would work there, but here we get japs, serranos,
etc., on the plants in as little as 45 days. We have full sized
peppers soon after. I am not familiar with the habanero's growing
needs, so I don't know how that would stack up in your planting
schedule.

A couple of years ago we had a ton of rain around the middle of the
growing season of peppers. I mean many inches. As a result, the
local markets had more japs than they could deal with and we had japs
3 - 4 pounds for a buck. I bought about 10 pounds, and took them
home. I cut the stems off and a generous piece of the core.

I put them on my old barrel smoker and dried them out of a cool fire
of red oak. I actually took a couple of days of smoking to get them
hard and crunchy! Ground them up, put them in a shaker, and it was
heaven. Instant wood smoke and heat on anything. Sauces, dips,
mashed potatoes, soups, beans, popcorn, you name it, it got
sprinkled.

Prilosec (omeprazole) works for me g. The doc prescribes it as a generic
for acid reflux and I get 90 days worth for about what 14 pills cost over
the counter. Between the hot peppers, Mexican food, and the barbecue I'd be
in trouble without it!

I am trying to get a hold of my heat addiction so I don't have to do
the little purple pill. Right now I can control it with the Pepto,
but not always real well. But the older I get, the tougher that is.

Hey, didja ever make chile chocolate chip cookies?

Nope. But I have tasted them, and they are great. We are getting
geared up for Fiesta

http://www.fiesta-sa.org/about.aspx

and there is always all manner of stuff like that there. There is
jalapeno beer (more lime flavor than jap), jalapeno peanut brittle
(EXCELLENT), jalapeno candy pops with baby scorpions in them (don't
ask me, I think it is like the worm in agave tequila), and all manner
of other hotter than hell foods. Steamed oysters with freshly made
pico de gallo topping them is a real crowd pleaser, as well as "nachos
sopremos" served with chili and lime beer or a jalapeno margarita.
Another favorite is grilled corn in the husk, served with... you got
it, ground chilies and butter. (You butter first so you can get the
ground peppers to stick and really screw up your stomach).

Also served is pineapple and mango have been partially dried, then
rolled in a mixture of powdered hot peppers and salt, then served as
snacks. Peanuts rolled in a mixture of different coarse ground hot
peppers and some kind of sweetener is a given.

It is a common complaint from many tourists that visit Fiesta to
wonder why everything has to be so damn hot.
(We think it is "gringo style" but hey, if you aren't used to the
heat, you just aren't used to it.)

Hell everyone knows that. It gives us a reason to drink regular
frozen margaritas!

Robert