re: Raising Cane's 24 hr marinate....

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I found this on reddit.. maybe some insight.
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I can tell you with certainty that the actual recipe, which makes around 5 gallons of sauce, is:

15 lbs. Mayo (Kraft Extra Heavy, which I've only seen in foodservice packaging)
3 No. 10 cans ketchup (Heinz; and yes, the bag they use is a #10 can equivalent)
40 oz. Worcestershire sauce (can't remember which one, but not a major brand)
6 oz. (volume) Course ground black pepper
6 oz. (volume) Garlic powder

Converting Mayo at 220 g/cup, and the #10 can at 12 cups (both are subject to debate), a workable recipe is:
3/4 c. Mayo
1/4 c. Ketchup
5 tsp. Worcestershire sauce
3/4 tsp. Black Pepper
3/4 tsp. Garlic powder

One of the reasons that everyone claims that every recipe they try is not quite it is that they make the sauce then eat it. Cane's won't use it until it has sat for 24 hrs. to let the flavors meld. Trust me, this IS Cane's Sauce! And yeah, the chicken's not frozen, but have you ever eaten it without the sauce? It's moist, but pretty bland. The chicken is brined in a salt/MSG solution, and the breading is just flour, poultry seasoning, and MSG.

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quote:

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I found this on reddit.. maybe some insight.

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