Question on BBQ Sauce?

Question

I was making BBQ chicken last night. I cook the chicken w/o it at first, then add the sauce, cook, rotate chicken and add sauce on other side of chicken. BUT the sauce (store bought) slides right off the chicken all the time because it is thin. I haven't found a good thick sauce you can buy. Is there anything you can add to BBQ sauce to thicken it and keep it from "running" off the food?

Answer 1

First thing you can do is make sure your skin (if you leave it on) is crisp, If it hasn't finished rendering it's fat it will never stick. The second is I always tighten up store bought sauce by placing it in a small sauce pan and slowly evaporate it for 1/2 hr or so. Putting it on the chicken warm helps to because it cooks faster in the oven, ( it didn't have so far to come up to temp to caramelize the sugars). The last thing you can do is add a little bit of dry spices to your store bought like a dash each of garlic powder, onion powder, parsley and a teaspoon of brown sugar. These will will absorb some of the water and thicken it. Hope this helped. Good luck!

Answer 2

Williamson Bros. BBQ Sauce it quite thick but I don't know if you can buy it all over the states. Usually what you can do is add some ketsup, some chili powder, some minced onion and garlic, and a little bit of salt and pepper. I don't know amounts but probably to taste or just the thickness you want because my dad makes a BBQ sauce and those are the main ingredients. But I would put some in a bowl, mix everything, and if you don't want the pieces of the garlic and whatnot, strain it. And don't do the whole bottle at once because if I'm wrong, which I very well could be, you would ruin a whole bottle. Hope this helps.

Answer 3

I make a homemade barbeque sauce and the longer it sits on the heat, the thicker it gets. Have you tried taking your barbeque sauce and heating it while your chicken is cooking? I think it should thicken up with the moisure evaporating from it. Be careful not to heat too high or it will burn. Give it a try. It may work. Good luck

Answer 4

first off ,you only add the sause at the end of the cooking. heres a great BBQ sauce recipe. in a pot on the stove put 1 cup ketchup,1/2 cup brown surgur, 1/2 surgar ,1/4 cup honey,1/4 cup molasass, ,2 teaspoons mustard, 1/2 teaspoon worchester sauce,1/4 teaspoon salt,1/4 teaspoon liquid smoke,1/8 teaspoon pepper. bring to boil for 1 minute then ebjoy ! this is great with a little mixed in with your hamburger when grilling also. this sauce i so good you'll make it by the gallon.

Answer 5

molasses


The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...


http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/barbecue_sauces.htm

Answer 6

Tough to thicken without changing the flavor. Adding honey and simmering will eventually thicken it..but the flavor will change. I wonder if you removed the skin from your chicken? If your chicken had a nice crust on it and the surface wasn't smooth, any sauce should have stuck to it.

Answer 7

Go to http://sonnysbbq.com/

Or to ebay and look up (sonny's bbq sweet sauce)

That is where i work and they sell the sauce by the bottle and some people sell it online.That sauce is addictive.
Hope this helps.

Answer 8

Add some flour to the sauce.

Answer 9

what ever you add will change the taste

try marinating it in barbecue for a few hours before you cook it

Answer 10

All I can think of is cornstarch, since it's used to thicken gravy...