Sweet Baby Ray’s BBQ Sauce Freeze Dried and Reconstituted Ep75

[Music]okay so today I am going to start mysweet baby Ray’s sweet and spicybarbecue sauce and I got two containersof these and hopefully that will beenough I want to make four cups no waityeah four cups total which would be afull freeze dryer load when I mix it allup and we’re going to build on thesuccess of the ketchup we’re going to gofor two one hour three two one three twooneso we’re going to put one cup barbecuesauce which I’m not going to have enoughI can just see thatso I’m gonna put one tough barbecuesauce and three cups water I’m gonna doit in here it’s kind of water that downget all that goodness there’s one cupthat’s I’m just using warm water on thisthat it seems to be cutting down prettyeasy with the ketchup I used hot waterand that might have been a bit of a bitof overkill I’m probably didn’t need todo thatthere’s one toughthat’s two cups of water and one moreCup let’s recap the three cups water 1cup barbecue sauce it makes a nice runnysauce I haven’t tried this so there’sgonna be a full load of an experimentcould go good to go Pat will find outI’m pretty confident up so that would beone one tray of four cups each trailhold four cups then we go ahead and mixanother cup in there a barbecue sauceit looks like I’m only gonna get half acouch gonna end up a little bit short onthe four trays so we’ll have to figuresomething else out to put them that atthe fourth tray maybe some milk orsomething[Music][Music]all right we need to add three more cupsof water and I’m going to do it in thisjar right here I get the rest of thatsauce out of the jarwaste not want not[Applause]all right so that’s two cups of waternext three so we did what we do itpretty six seven eight nine nine cups ofwaterand three cups of barbecue sauce thatshould give me exactly four trays butyou know what I might not fill them asquite as full that should give me threetrays if I went right to the lip of thetraybut I really don’t have much to put intothis load so I might just not fill thetrays quite as full get the four traysin there just bear in mind that youcould have filled them to the brim anddone it in three tres if you wanted toso I’ll get that trait up and what I’mgoing to do is put my tray in thefreezer and then scoop this on to thetray so I don’t make a mess trying totransfer it over I’ll do that off cameraand next time you see this they’ll befrozen coming out of the freezer I’llshow it to you frozen solid I’ll see youthenokay so I’ve had these in the freezerabout 24 hoursthey froze them pretty much solidthey’re a little bit tacky on the top sowish me luck putting these in well myfreeze dryer has been in the preach freecycle and it’s now below freezing someof us pop these in the freezer and we’llsee when they come out wish me luckokay so here we go that was 26 hoursvery short cycle I thought and firstthing I noticed when I take these outthis out is that it did bubble a bit soI think that if you’re gonna attemptthis please make sure that you have thatfrozen solid in your freezer and put itinto a free frozen freeze dryer becauseI’d hate to see somebody have thisbubble up and mess up their freeze dryerbut it didn’t expand much I did have itfrozen solid before I put it in my coldfreeze dryer so the real test is gonnabe if this will crumble up so let’s getthis put aside down to the side and letme see if I can crumble this stuff upwell seems like it might be a bit crispylet’s see what happens[Applause]yeah that’s nice and fluffy oh yeah I’mhappy with thatI was afraid he’s gonna come out whatyou call it like feathery let it’ssimple to be done all right[Applause][Music][Applause]it’s got a slight dry sticky feel to itwhich I guess would be expected from allthe corn first let’s put in itsweet baby rage[Applause][Music][Music]so I know you so well ice taking thatout I think and how that stuck to thesides of these betray and what a painthat would have been to straight out ofbreath unlined breeze right right so Ithink you’re going to do this like tocatch up you’ll want to use yoursilicone mats or parchment paper maybeunderneath that just to make it a loteasier to get out of the Shrike it’s nottoo humid today but I would be worryingabout humid humidity while I’m crushingthis up and all that stuff but it seemsto be handling it well now what I’mgoing to do is use my one gallon mylarbag with the gutters on the bottom[Applause][Music]I don’t have one of those big funnels soI’ll just bring this in here I’m gonnakeep enough out for us to do our tastetesteryou can see that’s made of a really nicepowderthat should be enough to play with[Applause]I put up300c co2 absorber in there I’m going tozip off this shut my fingers are reallysticky from the sugar in thisI’ll definitely want to give those awash but obviously I want to get thisall filled up right and there do somewater to my hands okay I’m gonna putthat in the I’m gonna heat seal thatthere you go we’ve got a nice heat sealon that I’m gonna wash my hands now[Applause]okay so looking at the ingredients onthe sweet baby Ray’s the very firstingredients of his high fructose cornsyrup which is why it was so kind ofsticky when I say it was sticky wasimagine putting your hands in a bag ofsugar and you know you got that tackyfeeling not wet at all okay and then thesecond ingredient is distilled vinegarso I’m going to rehydrate some of thiswith just water that’s about atablespoon forand see how that comes and then I wantto got some malt vinegar I’m left tryingto rehydrate with that as welland I just put a little bit of water intherelet’s see what that comes out like[Applause]smells goodrehydrating really well pretty quickwell white barbecue saucelet’s see what that tastes likethat’s what it looks likeperfect oh man that’s good I got thesweet and spicy and it definitelymaintained it spicy and sweet I’m notgonna even bother with the vinegar doesthat taste really good oh yeah youhydrate all this let’s fill my bagalready put that on some pork roastin my twenty dollars in under seriesthis weekend we might use this I thinkthat’s part of our glaze that beauthentic using my freeze-dried barbecuesauce to glaze my pork it’s gonna befreeze-dried[Applause][Music]I just added a glass of water to thatbecause I want to see what it came outthick and it does come out thick youwant a thickworth being thick you got to work theclumps now it’s not readily got thatwater availableI think that’s too thick but it’srehydrating just like that personally Ithink that’s too thick and I’ll waterthat down when I raise my pork but Iwanted to show you that you can get anice thick consider get in camera Johnnice thick consistency if you wantedall right taste tests thatthat is a very nice sweet and spicysweet baby Ray’s barbecue sauce I’mloving itI love my fries right I’ll see you nextvideo[Music]you