KC Classic BBQ sauce

[Mikedyer74]

I'm pretty angry with this recipe from the table of contents, and that anger would be directed at me for not trying it sooner...I'm getting ready to make my second batch. I see a shelf life of a couple months in the description, but I am wondering if anyone has had success with making a double or triple batch and freezing it?

[Jerod Broussard]

Never tried myself. Meathead

[Spinaker]

I haven't done it. But make sure you leave enough room in there for when it expands as its freezing. That would be an ugly mess if she popped.

[richinlbrg]

Before you make the double or triple, have you tried the Tennessee Hollerin Sauce? If not, you might wanna give that one a shot, Mikedyer74 .

[Mikedyer74]

Thanks for the suggestion @richinlbrg...I'll give them a whirl

[richinlbrg]

Hands down my favorite sauce so far, Mikedyer74 !

[Mikedyer74]

Good call out Spinaker ...my plan was to first freeze in a Ziploc with plenty of room then vacume seal the frozen product.

[ecowper]

I have yet to have a batch of any of these BBQ sauces stick around long enough that I worried about it going bad.

[ecowper]

The Tennessee Hollerin' Sauce is, without a doubt, the finest "red" BBQ sauce in Meathead's line up. BUT for pork, in my humble opinion, there is no substitute for the Columbia Gold.

[richinlbrg]

Columbia Gold is a great sauce! Love it with pork. And sausages.

[ecowper]

Great on hamburgers, too

[jbeck1986]

That's it I'm gonna start making my own BBQ sauces! I have been tossing the idea around but this was enough to push me to stop being lazy and do it

[ecowper]

They aren't hard, don't take a lot of time, and SOOOOOO much better than store bought glop

[Mr. Bones]

Amen!!!

[Atalanta]

I haven't made it myself, but other ones have frozen well. My mom has one she got from a 1970's cookbook (or was it a magazine) that I freeze and it comes out just fine. I would try it.

[Ribber]

I made a batch of the KC sauce a couple or 3 weeks ago myself. Man is it delish! Haven't cooked anything to put it on yet though so I'll probably have to freeze it, unless Meathead days otherwise.

[smokedroach61]

I made a batch of the KC sauce last Sunday and slathered it on some smoked baby backs. It was awesome! Haven't frozen any yet...

[Talon 1]

I made a batch yesterday for the 4 racks of baby backs and brisket that I cooked. I gotta say that everybody loved that sauce! My only regret is that I did not try it sooner.