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Message
Blue Plate BBQ Sauce Concentrate
Posted on 4/2/24 at 12:38 pm
Posted on 4/2/24 at 12:38 pm
This was discussed a month or so ago in another bbq sauce thread. We ordered the gallon size of the concentrate which is the only size available. You mix it with 1 lb of brown sugar and a half gallon of water.
I wondered how long the mixed sauce would be good in the fridge and if the concentrate freezes well thinking we might not make the entire amount at one time. Below is the answer I got for those interested. We'll make this, but in the future, I think we'll order the jars of Dreamland which tastes almost identical, though a bit spicier (with pepper). The shelf life for Blue Plate is just too short.
I wondered how long the mixed sauce would be good in the fridge and if the concentrate freezes well thinking we might not make the entire amount at one time. Below is the answer I got for those interested. We'll make this, but in the future, I think we'll order the jars of Dreamland which tastes almost identical, though a bit spicier (with pepper). The shelf life for Blue Plate is just too short.
quote:
Thank you for your message and for purchasing Blue Plate Barbecue Sauce Concentrate. Once the brown sugar and water is added to the concentrate, the sauce should be good, stored airtight, for 3-5 days in the fridge. Once the container has been opened, and if not using all at one - store airtight in the refrigerator up to 90 days. It is not recommended to freeze the prepared sauce, or the concentrate.
Posted on 4/2/24 at 12:59 pm to Gris Gris
What I did was water-bath can the sauce in pint jars after mixing it up.
Water bath for 15 - 20 minutes.
I don't know how long it will last this way, but I probably opened my last jar about a year after canning. It was fine.
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.
Water bath for 15 - 20 minutes.
I don't know how long it will last this way, but I probably opened my last jar about a year after canning. It was fine.
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.
Posted on 4/2/24 at 1:07 pm to Stadium Rat
quote:
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.
Seems awfully extreme to me as well considering the ingredients.
Posted on 4/2/24 at 1:14 pm to Gris Gris
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.
Maybe one of our food scientists can weigh in on this point.
Maybe one of our food scientists can weigh in on this point.
This post was edited on 4/2/24 at 1:20 pm
Posted on 4/2/24 at 1:19 pm to Stadium Rat
quote:
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.
Exactly.
quote:
Maybe one of our pro food scientists can weigh in on this point.
Calling MD!
Posted on 4/2/24 at 1:59 pm to Gris Gris
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.
Posted on 4/2/24 at 2:10 pm to Cajunate
quote:
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.
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?
Posted on 4/2/24 at 3:58 pm to Gris Gris
I did the boiling water canning method also. It yielded a smidge over six quarts. I have one opened in the fridge, and I’ve been known to keep condiments like that for an embarrassing long time.
It was really good on bbq chicken. I can’t wait to try it on pulled pork or pork chops.
It was really good on bbq chicken. I can’t wait to try it on pulled pork or pork chops.
Posted on 4/2/24 at 5:47 pm to Gris Gris
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!
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!
This post was edited on 4/2/24 at 6:02 pm
Posted on 4/2/24 at 7:15 pm to MeridianDog
quote:
MeridianDog
Thanks for the wisdom.
FWIW, I bought my gallon of concentrate on Amazon, but the order was filled by Cajun Grocer, so it may be cheaper to source straight from them.
Posted on 4/2/24 at 7:42 pm to MeridianDog
I love you MD, but I need some clarification.
The directions are to boil water and brown sugar and add the concentrate to make the sauce. Are you saying the made sauce will last a month or two? That’s what I’m thinking.
The directions are to boil water and brown sugar and add the concentrate to make the sauce. Are you saying the made sauce will last a month or two? That’s what I’m thinking.
Posted on 4/2/24 at 9:33 pm to Gris Gris
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.
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.
Posted on 4/2/24 at 9:40 pm to Stadium Rat
That looks like the sauce from Jays Barbecue.
Posted on 4/3/24 at 7:54 am to Gris Gris
quote:
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?
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.
Posted on 4/3/24 at 8:16 am to Gris Gris
Is this stuff actually good? I'm not sure I've ever knowingly had it unless there is a particular restaurant serving it and I just didn't know. I'm definitely interested in giving this a try if it's any good.
This post was edited on 4/3/24 at 8:17 am
Posted on 4/3/24 at 9:58 am to Y.A. Tittle
quote:Pretty sure that's what they use(d). Is Jay's still open?
That looks like the sauce from Jays Barbecue.
Jay's BBQ might have been the reason Blue Plate continued to make the sauce.
This post was edited on 4/3/24 at 10:56 am
Posted on 4/3/24 at 10:39 am to MeridianDog
Thanks MD. The gallon of concentrate is diluted with a half gallon of hot water and a lb of dark brown sugar. You can break down those amounts if you don't want to use the whole gallon at once.
Posted on 4/3/24 at 10:45 am to Hat Tricks
quote:
Is this stuff actually good?
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.
Posted on 4/3/24 at 9:43 pm to Gris Gris
West side bbq?
Y’all finding this concentrate locally? Or order off Amazon ?
Y’all finding this concentrate locally? Or order off Amazon ?
Posted on 4/3/24 at 10:43 pm to SquirrelBones
quote:
order off Amazon
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