re: Blue Plate BBQ Sauce Concentrate

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!