Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Freezing BBQ Sauce

BurntOfferingBBQBurntOfferingBBQ Posts: 48
edited 3:02PM in EggHead Forum
Any suggestions for me on how to freeze my home made sauce that made and have enjoyed. I made about two gallons so I think freezing may be the way to go.


  • RRPRRP Posts: 21,930
    I have made Wild Boar sauce and frozen it many times. I've tried freezing it in a FoodSaver bag and then sealing it, but it doesn't freeze hard so instead now I use Tupperware pitcher like containers.

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RonboRonbo Posts: 90
    I just made a batch and just put it in small freezer bags (about the size of one use - quart size half full and then work the air out. it stacks nicely in the freezer this way and when I am doing ribs or something just grab 1 pack and scoop it out (it will not freeze hard due to the sugar)

  • fishlessmanfishlessman Posts: 22,890
    fill ziplocks and stack them with corrugated cardboard from beer cases, this will allow them to semi freeze flat so that they stack well. i do the same with soups. stackable type containers would work well also.

Sign In or Register to comment.
Click here for Forum Use Guidelines.