Texas House Barbecue Sauce

Production identity

Target finished yield

8 kg · approximately 200 portions at 40 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 80.0% (10 kg declared primary input → 8 kg finished target)

Total formula input

10 kg before trim, evaporation, absorption or transfer loss

Time

30 min active · 120 min total

Equipment

12 L nonreactive saucepan · immersion blender · scale · rapid-cooling setup

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Hot hold only what service requires; cool remainder rapidly and refrigerate at 41°F / 5°C or below.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Combine tomato, vinegar, sugar, water and molasses cold so concentrated sugars dissolve before the pan develops hot spots.

2. Bring to a controlled simmer, skim foam as needed, and add the dry spices only after the liquid is moving evenly.

3. Reduce while stirring the bottom frequently; measure finished weight rather than judging concentration only by clock time.

4. Blend if a smooth house texture is required, then retaste salt, acid, sweetness and chile after concentration has stopped.

5. Adjust only to the documented 8 kg finish, record batch pH if the operation uses pH as a quality-control metric, and cool rapidly if not going directly to service.

Working numbers

• Starting liquid/solid batch: approximately 10 kg
• Target finished yield: 8.0 kg / 80% of declared starting basis
• Reduction is controlled by finished weight, not an arbitrary simmer time
• Sauce should coat a spoon yet flow cleanly when warm

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Tomato-forward and tangy with restrained smoke, integrated sweetness and pepper; glossy enough to cling without becoming jammy.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.