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

On Mar 24, 12:21*pm, " wrote:
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/andhttp://...kstackbbq.com/

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

Sam

Sam, have a run up to Sams Club in Scranton. Larger bottles, and you
can buy as many as you like- in quantity. Find one you like there,
first, of course.


Pierre

wrote:
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

I don't cook my sauce.


Dave
www.davebbq.com

" wrote:

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.

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

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)

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.

-sw

It's easy enough to make a good sauce. I am not much on sauce myself,
but I know plenty that are, and they feel like a good sauce is part of
good barbecue. I think if you are selling your product you should be
ready for those guys. Our most successful rib joint here sell a ton
of ribs every day, and his slogan is "get it all over ya".

When guests are coming, I make an easy sauce from premade
ingredients. I buy a large bottle (32 ozs, I think) of K.C.
Masterpiece sauce at Sam's. It is thick and sugary, and I wouldn't
recommend it even to those that like sauce.

But...

Pour it out in a bowl. Add in one cup (sometimes more, to taste) of
cider vinegar, 1 tsps. of dried onion flakes, 2 tsps coarse ground
black pepper, 1 tsp dried red pepper flakes, 1/2 tsp cayenne, one tsp
paprika, and one tsp of salt. I add 1 tsp of granulated garlic once
in a while to spice things up or if we are having all beef.

It will be ready to go if you give it a day or so. No need to cook
unless you are trying to speed things along. Then let it simmer for
30 minutes and you will have the same end product.

You will have a little left over (+/- one cup) but you can even pop
the end off the KC M bottle and refill it with a funnel. The end of
the bottle has a reducer in it that is still large enough to let the
hydrated onion flakes through, and the refilled bottle works great at
the table when serving.

Since we don't really eat sauce, if there is just a little left, I
save it for next time and like others above, this stuff seems to keep
for months.

Whatever you do, your sauce could be looked at as part of your
"product", I never thought of it, but after reading some of the
better barbecue books, I believe it was Mike Mills that said he knew
of a restaurant where they chain the bottles of sauce to the table
like he chains the Magic Dust me makes down in his restaurant.

I would think that an easy to replicate "signature sauce" would be
something that could sure help product placement and sales.

Robert

There's nothing wrong, IMHO, with starting out like nailshooter says,
using a pre made sauce for starters, then flavoring it to your own
taste. My own stuff is made from raw ingredients, but I also serve KC
Masterpiece and other sauces so guests have a choice. I just fixed a
big batch of smoked ribs for a group from KC MO, and offered up 4-5
different sauces to put on my dry rubbed ribs. Some tried all of the
sauces, where some stuck with what they were used to. I'm not
evangelical about any regional style and let folk eat what they want.

I don't exactly agree with nailshooter about KC Masterpiece being too
sweet, since that's the kind of sauce I grew up on and still like on
occasion. However, the recipe he gave sure sounds respectable as well
and I think I'll give it a try. The only sauce that I don't
particularly care for is the mustardy kind. I rub my pork with a thin
CYM before seasoning it, but don't personally care for the flavor in a
topping sauce or mop.

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.

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

Sqwertz wrote:
" wrote:

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.

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).


Well, my best sauce needs to be cooked for several reasons including a good
flavor meld and to melt some ingredients together, and to give a better
texture and taste overall. But there are many different kinds of sauces, and
different ways to make them so they taste good, the same as there are many
ways and methods to barbecue meat so it tastes good. But that being said I
could surely conjure up numerous sauce recipes that did not have to be
cooked, as well as the ones that just won't work without putting some heat
under them.

MartyB in KC.

On Mar 24, 5:49 pm, "Nunya Bidnits" wrote:

But there are many different kinds of sauces, and
different ways to make them so they taste good, the same as there are many
ways and methods to barbecue meat so it tastes good. But that being said I
could surely conjure up numerous sauce recipes that did not have to be
cooked, as well as the ones that just won't work without putting some heat
under them.

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 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

On Mar 24, 4:02 pm, Nonnymus wrote:

I'm not
evangelical about any regional style and let folk eat what they want.

I couldn't agree more. I have friends that tear their hair out when
someone reaches for sauce for their barbecue. But if that's the way
they enjoy it, why not?

That is as silly to me as getting ****ed off at someone that puts
sugar and cream in coffee. I buy special beans green, roast them to
one of several profiles, then cool them properly, let them rest, then
grind them to the right grain size before making coffee. For me and my
coffee hound friends, that is important, but to someone that drinks
grocery store coffee, it isn't.

All I ask before someone sauces properly cooked meat is that they
taste it first. Same as with my coffee. Then they can do what they
want, even if it makes me cringe.

I don't exactly agree with nailshooter about KC Masterpiece being too
sweet, since that's the kind of sauce I grew up on and still like on
occasion.

The vinegar helps a lot with the sweetness, but it is still kind of
sweet, but kind of tart, too. I like it with just a little more
vinegar than a cup, but I am outvoted by those that like it a little
sweeter than I do.

However, the recipe he gave sure sounds respectable as well
and I think I'll give it a try.

If you do try it, please post what you think. And of course, I am
always up for something new. If you find a missing ingredient that
puts it over the top, please include it!

Robert

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?

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.

MartyB in KC

On Mar 24, 4:23 pm, " wrote:

am I venturing into something that will probably not work out very
well?

Sam, there are some pretty smart guys in this group, some actually
have restaurants, some are serious competitors, etc., so they know a
lot about the ins and outs of professional barbecuing.

However, I am none of those. So I will give you my opinion here, and
you can take it for what it's worth, which may be exactly what you
paid for it!

To identify your market, I would ask customers what THEY want. There
isn't much use in asking us what you should do in your little
specialty meat market.

I have my own business and have been self employed for almost 30
years. One of the grandest things that can happen to a new business
is to have a great idea, be hard nosed about it, stick your guns and
do it your own way. It's wonderful when it works. Sadly, serving the
public doesn't necessarily mean that you get to do what you want.

And for something as subjective as "what's for dinner" , I would sure
find out what the public wanted. Ribs? What kind? Pork? Pulled,
sliced, roasted over a hot grill, etc. Beef? You get the picture.
Why don't you spend a few cents and have some cheap cards or post
cards printed up and give them to your regulars with a questionnaire
on the back? Tell them you will give them XXX off their next order
when they come back in to see you with the card filled out.

That way you could identify your menu as well as your style of
cooking. To the restaurant crowd, what you want will mean very
little when it comes to spending their money.

I read post after post on alt.coffee where people have gone out of
business in their coffee shops blaming the public for their failure.
They used the best beans, great equipment, trained their barristas
personally, and could pull a shot with perfect crema filling a
demitasse cup perfectly. They were artists in a market of heathens,
and they really resented the fact that those around them didn't
appreciate the quality of their efforts. (Seriously, it is a lot
harder to pull a perfect shot than it sounds.)

But they had too many people like me in their respective locations
that only drank plain coffee. I don't want espresso, or any of the
other stuff they put in "coffee drinks" to make their dough. I don't
like coffee drinks. I can remember one guy in particular, he sank all
his money, time, and 110% effort to be a coffee artist (good for
him!). But as a card carrying members of the great unwashed public,
we were too stupid to appreciate it. We just wanted coffee.

Lesson learned there was just asking first would have probably made
their businesses successful as they would have known how to tailor
their product. To put a finer point on that, much to his great pain a
new business moved in there that served pastries and coffee.
Last time I read anything on that, he said to his great surprise and
hurt feelings that they were doing fine.

Good luck if you decide to do it! I hope you let us all know how you
work it out.

Robert