Thinning Sweet KC style BBQ Sauce

[latenight71]

maybe white grape juice? it likely wouldn't add too much more sweet.

[latenight71]

I was gonna say PBR would probably make a good thinner. Probably add a nice taste profile, as well.

[Spinaker]

If you wanna add more of a glaze look to it, add some corn syrup to the mix. It might be a little thicker when it is cold, but once it heats up it will be thin.

[Willy]

Hell man? Mayo?

[rickgregory]

In your shoes I'd experiment.

Take several samples, each maybe 1/8c and thin with:

1) water
2) cider vinegar
3) soy, worcestershire etc
4) a sauce you think might work


Taste. any you love? Maybe combine 2 (1 and 2, perhaps?).

Most of this will be personal preference but to me, if you like the current sauce flavor, using cider vinegar will change that a lot. Water won't alter the balance, just the intensity. Soy/Worcestershire, etc adds salt and other things... Hell, man, you might come up with the next great flavor.

[Old Glory]

I add cider vinegar. I added A1 once and it was pretty good.

[MBMorgan]

I’ve used soy sauce to thin sweet KC style. It adds an interesting element to the flavor without introducing more sweetness.

[bbqLuv]

I use store bought 365 BBQ sauce, from Whole foods.
I thin it with honey, 50/50 mix and makes a good glaze.
I also warm it up before applying, and the heat also helps.

My home made BBQ sauce is simple
Butter melt about 1/2 stick is a small pot
Brown sugar 1-2 Tbs. add to butter stir until dissolved
Lemmon Juice 1-2 Tbs. mix in
Worcestershire sauce 1-2 Tbs. mix in
Ketchup stir in until nice rad brick color.

I have not tried to thin BBQ sauce with PBR, perhaps next time.

[Rob whatever]

I use cider vinegar to thin my wife's homemade sweet bbq sauce. Works well and the vinegar gives it a better taste profile.

Rob

[BigD]

Hello all,

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?