Which is the better base for a BBQ sauce, ketchup or tomato sauce?

Answer 1

I use ketchup.

Try my recipe. Our entire family is crazy about it.

Norm’s Sweet & Sour BBQ Sauce

1- 40 Oz Bottle Catsup
1- Cup White Vinegar
1- Cup Water
2- Cups White Sugar
1- Cup Brown Sugar
4- Tsp Onion Salt
2- Tsp Celery Salt
1- Tsp Ground Cinnamon
1- Tsp Ground Cloves
1- Tsp Ground Allspice
1/4- Cup Liquid Smoke

Mix all together in saucepan and heat to boiling. Reduce heat & simmer 1 hour.

Yield about 7 cups.

Answer 2

I know you're not asking this, but I'm going to give you my opinion anyway, LOL. I prefer "mopping". It's a thin bbq sauce made from the pan drippings of the meat you've baked slowly all day, plus butter, vinegar and a dash or two of tabasco. You put your roast (I like a good pork shoulder...yumma!) on the grill over ridiculously low heat and baste it with the mopping for a few hours. OMG...GOOD!!!

To answer your question, I'd use ketchup as it already has some spices/seasonings in it and will probably make for a more flavorful sauce.

Answer 3

i have seen this white bbq sauce in different grocery stores and on food network. it is a mayo based vingar sauce. quart mayonnaise 3/4 quart apple cider vinegar 1/2 cup corn syrup 1/4 tablespoon cayenne pepper Prepared horseradish Lemon juice Salt and freshly ground black pepper Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

Answer 4

Both, check out this recipie from the Food Network:

A melting pot of cultural influences, this sauce will jazz up anything you use it on.

1 sweet Vidalia or Maui onion, minced
4 cloves garlic, minced
1 tablespoon minced ginger
3 tablespoons olive oil
3 tablespoons butter
1/2 cup red wine
1 cup pineapple juice, reduced to 1/4 cup
2 cups chicken stock (not canned - too salty)
1 cup ketchup
1 15 oz. can tomato sauce
2 tablespoons tomato paste
3 tablespoons soy sauce
1/4 cup Worcestershire sauce
3/4 cup brown sugar
1/2 cup dark molasses
2 tablespoons black pepper
2 tablespoons chili powder (Pendery's Terlingua Won is a good choice)
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon ground thyme
1 teaspoon ground dry mustard (Coleman's preferably)
Juice of one lime

Gently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown.
Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour.

If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking.

Answer 5

the vinagar in ketchup make a better base for BBQ sauce.

But i think if you have the right spices say coriander and add it to tomato sauce and some molasses and other things it can be just as good.

Answer 6

I make BBQ sauce from 2 cups of catsup
1/2 cup brown sugar
1/2 cup cider vinegar
2 medium onions chopped
4 or 5 cloves of garlic chopped
2 tablespoon dry mustard
1 Tablespoon red pepper (optional)
simmer on stove until thick and onion soft. Being careful not to burn on bottom Store in refrigerator for a week or so in a airtight bowl

Answer 7

Tomato sauce if you want to add your own spices. Ketchup has too much sugar and salt.

Answer 8

tomatoe paste.. not sauce... with the paste you work from there adding all your spices to bring it to BBQ standards..... ketchup....hells no...ketchup is called ketchup for a reason cause it's already ketcup...you don't want your BBQ tasting like french fries now do you...

Answer 9

I think the best are probably made with tomato sauce with other things of course.

Check this out

http://www.recipegal.com/other/BBQ-Sauce.htm

Answer 10

BBQ Sauce if you are mixing it cold
Tomato Sauce if you're actually cooking