Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Using up Ketchup

How would you creatively use up 2 1/2 32oz bottles of ketchup? Am not a big ketchup n' fries guy; there's gotta be a way!

use it to make bbq sauce and make some ribs

a surprisingly good BBQ sauce can be made from Coke, ketchup and diced onion, quick, easy and good.

BBQ sauce

2 quarts ketchup (64 oz.)
� cup brown sugar
2 tablespoons garlic powder
1/2 tablespoon ground celery seed
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons cayenne powder
2 tablespoons Kosher salt
2 teaspoons pimenton (smoked Spanish paprika)
1 teaspoon molasses
2 cups apple cider vinegar
1 cup water

Mix all spices, salt and sugar together in a pot that will hold the entire recipe. Ensure no lumps. Add vinegar and molasses, stir and, again, ensure no lumps. Add ketchup and water, stir. Slowly, heat to a bubble, stirring regularly. Then simmer for 15 minutes. Let cool. Adjust with more water for desired thickness. Place in desired containers, can or store in refrigerator. Best flavor after 2 days. Makes about 6 pints (its easy to make � recipe).

Make some baked beans and dump it in there.

Here's my BBQ sauce recipe:

This is my sauce...

36 oz Ketchup
1/2 c Cider Vinegar
1/4 c Worcestershire Sauce
1/2 c Dark Brown Sugar
2 Tbs Honey
1/4 c Yellow Mustard
1 tbs Louisiana Hot Sauce
1 tsp black pepper
1 tbs onion powder
1 tbs garlic powder
2 tbs chili powder
1 tbs BBQ rub (I use Bad Byrons Butt Rub)
Juice of one large lemon (squeeze thru strainer to catch seeds, discard seeds, add halves to pot)
salt
1/2 c red wine (good enough that you'd drink it)
1 stick Butter

Combine everything in a non-reactive pan, heat over med-low until butter melts stirring occasionally Bring up to simmer, then turn back to med-low heat, simmer 1 to 1 1/2 hours, until the sugars "turn" stirring occasionally. They have to caramelize.

Lots of ways I've tweaked it. Add a Tbs more of honey to get more of a glaze for ribs. If you want more heat, add a Tbs of red pepper flakes, or your choice of hot sauce. Like a little more "tang" add some vinegar and/or lemon juice.

Get a pint or so of prepared horseradish (not the creamy junk) and mix it with the ketchup. Boil up a bunch of shrimp and cool them off. You can figure out the rest . . .

Allow me to jazz that ketchup + horseradish seafood cocktail sauce just a bit.

Lets's say

1 32 oz bottle catsup
6 oz Horseradish
Juice of three lemons
1Tbs Worchesteshire sauce
1/2 tsp garlic juice
1Tbs Tabasco sauce

None of these measurements are set in stone rather a guide. Do it to your taste. Think it needs a little more of something then put it in there. I don't really measure just do it by eye and taste.

Mix all this up good, refregirate. Will keep for three or four days. Never tried to freeze it for later so I don't know.

Half ketchup, half mayo and a good dash of liquid smoke = Utah Fry Sauce.

Making Utah just a little bit odder for 50 years. (But dang if it isn't good...)

Some pretty good sounding ideas. Thanks fellas.

That right there is a winner...

I'm with Rocky, that liquid smoke and mayo trick is great!

I'm having trouble reconciling those flavor profiles in my head!

That Utah sauce sounds alright, gonna try it. Also love making different bbq sauces so I will make .280's here soon.