Blue Plate BBQ Sauce Concentrate

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Good to know how the company views it, but I think those answers are conservative in the extreme, because they don't want to get sued.

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Seems awfully extreme to me as well considering the ingredients.

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Certainly, there is enough acid in the concentrate for it to keep a long time. I don't see how adding water and sugar would make for a short shelf life.

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Exactly.

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Maybe one of our pro food scientists can weigh in on this point.

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Calling MD!

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Good stuff! Only problem is you can’t get it just anywhere. My wife used to pick it up for me in Lafayette. I’ve used it a bunch.

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Do you make it all at once or in batches since it's a gallon of concentrate?

How long do you think the made product lasts in the fridge?

This MD guy you speak of is not a food scientist, although his wife is. He has graduate degrees in Chemistry, Microbiology and Biochemistry and industry experience cooking burgers at T-Willies Frostop during high school..

Admittedly, he is a big fan of Blue Plate BBQ sauce, going back to the 1950s, when it was still available in pint bottles.

I asked MD and he thinks if stored in the fridge, it would keep for maybe a month or two. If frozen, IHO it would keep much much longer - maybe up to a year. Canned should last that long too, if it passes the smell test when opened.

Did you guys know that alcohol denatures the toxins produced by Clostridium botulinum? I am only offering that as a bit of information and not any indication that straight whiskey will denature it, or how much you need to drink to make that happen.



For old time eating, take a can of canned roast beef and mix it with Blue Plate BBQ Sauce heat it up in a sauce pan and serve on a cheap hamburger bun with a dill pickle. Takes me back to 1955. YUM!

Why not just make the diluent and add the concentrate when you need it? You can keep the concentrate in a bottle in the fridge, or frozen in ice cubes or whatever you like.

I think you could make your sauce and if you are reasonably careful, it should keep for several weeks, but if it was me, I would make the components you add and then dilute the concentrate when you need it.

Make the sauce and freeze it and it should keep for a long time, stored frozen.

The guys who are canning their sauce are going the safer route.

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Do you make it all at once or in batches since it's a gallon of concentrate?

How long do you think the made product lasts in the fridge?

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Honestly I never put that much thought into it. When I used it it went quick. I know I've had it made sometimes and kept in the fridge maybe like a month if that long. Just make more than you know you'll need and keep extra in the fridge.
It's not like it's expensive stuff. I think I was paying like 12-13 bucks a gallon.

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That looks like the sauce from Jays Barbecue.

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Pretty sure that's what they use(d). Is Jay's still open?

Jay's BBQ might have been the reason Blue Plate continued to make the sauce.

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Is this stuff actually good?

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I think it is. If you've ever had Dreamland sauce, it's very similar. Dreamland is a bit spicier with a little more of a pepper hit.

Long time ago, there was a little bbq place in Alexandria where we used to stop to get the chipped beef or pork sandwiches that had this sauce on it and we always got a little cup of the sauce on the side for dipping.

The place was sold to two other people and then it closed for good. I think the new building may have burned. One of the latter owners told someone it was the Blue Plate sauce all those years, so I tried it and, yes, it's that sauce.