Caramelizing the Sugar in Your Barbecue Sauce

Martin SmazenkoSauce Ideas1 Comment


When you are cooking with barbecue sauce, there are a variety of tips that you should keep in mind to maximize its flavor. One of the least understood of these is the act of caramelizing the sauce. This offers your meat a taste boost that is nearly impossible to get in any other way.

Why Caramelize?

Caramelizing your barbecue sauce will transform the various sugar molecules in the sauce into more complex and tasty flavors. While this might sound rather scientific, it’s something that true barbecue joints do all the time. It’s probably why you might have noticed your barbecue never quite tastes the same as theirs.

How Do You Caramelize The Sauce?

Start by sizzling your sauce in a pan over direct heat while your meat is cooking. This will keep it a high temperature and make it easier to caramelize it directly on the meat. When your meat is nearing completion, paint the barbecue sauce on and put it as close to direct heat as possible.


It should take about 10 minutes for the meat to reach temperatures of at least 320 degrees Fahrenheit. That should caramelize the sugar in the sauce just fine, though if your sauce has any “Maltose” in it, 360 degrees Fahrenheit is necessary.

After your meat has reached the appropriate temperature, remove it from the heat and let it cool for a few minutes before eating. You’ll be shocked at just how much flavor this simple step adds to your meat. Make sure to share this tip with all of your friends to make sure everyone you know is making killer barbecued meat!

At Mild to Wild Pepper and Herb Company, we offer a full range of products from sauces for private labeling and retail sales, to bulk chile peppers for the largest of industrial accounts and everything in between! With an extensive selection of hot sauces and barbecue sauces, you are sure to find something that fits your tastes. To place your order today, visit our website and read about all the ingredients that go into our specialty sauces.

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