I currently make my own BBQ sauce. It is a very sweet ketchup based BBQ sauce. I would compare it to Blues Hog original in regards to the profiles, although my is not to that level yet. I'm trying to find a way to thin it out to make a thinner glaze for chicken. I know a lot of the comp guys blend 50/50 Blues Hog original with the Tennessee Red to help get a thinner product and a little different profile, but my family is not the biggest fan of the Blues Hog products.
Any ideas of what else I could use to thin the sauce? Would straight cider vinegar do the trick and give me the same effect the Tennessee Red would do for a comp guy?
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