Does store bought barbecue sauce need to be heated/cooked before consumption?
I have been thinking about buying barbecue sauce to use as a condiment (to use as a dipping sauce). A local store has many different brands, such as Jack Daniels and others.
Is it safe to consume this sort of pre-made barbecue sauces uncooked (similar to e.g. ketchup or mustard)?
(None of the bottles say that the sauce needs to be heated up before consumption but I thought that I better ask here.)
Best Answer
These products are generally made to be shelf stable and do not require heating. Once opened, you should keep in the refrigerator.
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Quick Answer about "Does store bought barbecue sauce need to be heated/cooked before consumption?"
Show activity on this post. These products are generally made to be shelf stable and do not require heating. Once opened, you should keep in the refrigerator.Should I warm BBQ sauce?
You want to give the sauce enough heat to begin to caramelize, adding rich flavor, but not enough heat where it will reach the burning stage. Begin brushing on the sauce, adding two or three more coats until you remove the meat from the grill.Can you cook bottled BBQ sauce?
But with a few other ingredients, and some creative cooking methods, you can use bottled barbeque sauce in a wide range of delicious dishes. Dress it up with a dash of vinegar and some spices to create a Carolina-style sauce. Throw it in the slow cooker to make juicy pulled pork.Quick Tips #2: Enhance Store Bought BBQ Sauce | TruBBQtv
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Answer 2
Unless there is local regulation that requires labelling of items unsafe for raw consumption, the only 100% sure way would be to ask the manufacturer.
However, a non-perishable sauce being unsafe without being boiled, but safe if doing so (just reheating will not matter much anyway!), would be an odd enough ingredient that you could expect a warning on the label. If there was a severe risk of microbial problems, that would either spoil the sauce right in the bottle, or make it unsafe in a way that heat will not fix.
Non-perishable but unsafe raw is more typical of DRY goods, since they can perfectly well harbor spores or small amount of bacteria without actively spoiling.
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