Delayed Heat BBQ Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by House of Aqua
Reviewed: Oct. 27, 2013
I had high hopes for this recipe. I looking for a homemade BBQ sauce to pair with some Ore-Ida french fries and tater tots. This mixture turned out to be very liquidy and like other reviewers said, it more of a marinade than a sauce for dipping.
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Photo by House of Aqua

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA
Living In: San Diego, California, USA
Photo by SunnyDaysNora
Reviewed: Jun. 4, 2013
WOW! I'll be honest, I wasn't terribly impressed with this one at first. Thin, watery...ugh. But I let it simmer for about an hour and it thickened WAY up. Not a thin sauce at all by the time it had simmered for a while. The only change I made was a few drops of liquid smoke and subbing brown sugar Splenda for the sugar.
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA
Reviewed: Dec. 20, 2011
I added the tomato paste and put over heat as well. Wouldn't have been so sauce-like without. I also added a little dab of hot sauce for an extra kick.
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Reviewed: Jun. 24, 2007
This is way too liquid to be a bbq sauce. It's more of a marinade than anything else. I did manage to make sauce out of it by omitting the water and reducing the cider vinegar to a 1/2 cup. I also reduced the chili powder to 2 Tbsp. and the black pepper for the children. I mixed everything in a saucepan over medium heat to get rid of the sugar grit and stirred in a can of tomato paste. Not bad.
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Aug. 8, 2003
Just wanted to up my rating to 5*. I made this again since I liked all the ingredients, added some cayenne pepper, marinated for 48 hours, and it was great! Such a nice change from so many marinades with soy sauce. Thanks for the recipe!
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