Packing BBQ Sauce & Ginger Slaw Sauce

T - 20 days to get out of -11 below in Minneapolis. We can't wait. I have read a lot of great posts from all of you. I am planning on taking our favorite Salt Lick BBQ sauce in a glass bottle and maybe a couple other sauces (possible frozen) vacuumed sealed. If we pack the BBQ sauce correctly, has anyone had any problems putting liquids that are in a glass bottle as shipped luggage? Also, has anyone ever pre made sauces, froze them, and vacuum sealed them?

-10 this morning in Chicago.. Never tried to take a liquid in a glass bottle to the BVI. However have brought rum BACK from the BVI without problems. That being said, we double packed the bottles in plastic, and then put all in the middle of our (soft sided) duffels for the trip home.

Would you consider taking the BBQ sauce out of the bottle and putting it into ziplocks, that are then put into other ziplocks? It is one thing to risk arriving home with dirty clothes smelling like rum, and another to arrive in BVI with clothes covered with BBQ sauce.

If I were you, I would transfer the BBQ sauce into a Nalgene plastic water bottle. Less chance of breaking and then you can reuse the water bottle on the trip.

From Texas...Home of Salt Lick....I would submit that if you transfer your BBQ sauce to zip lock bag(s) you stand more of a chance of having your sauce wind-up on your clothes than if you pack the bottle properly. I do both! I put the bottle in double zip locks (in case it leaks) and bubble wrap it when I take BBQ sauce to my boys in Florida. If a TSA agent opens your checked bag...they could care less where in the suitcase they put that bottle of sauce....so wrapping it in clothes doesn't do much good either.....so you have to plan for worst case scenario (like that).

As one who has arrived in BOS to a duffle soaked in Pussers ( after several successful trips with nary a scratch or nick) I say, why even risk it. I probably pissed another person or 2 off, too.


Transfer the contents of the glass bottle to a plastic bottle, leave some head space and put it in a zip lock. Put your vacuum sealed stuff in ziplocks, too, as temperature and pressure in the cargo hold isn't always guaranteed. You can not have too many zip locks on a charter boat.

Breeze

I am jealous you live so close to the Salt Lick. Thank you for your advice.

Glass can break, a plastic bottle doesn't. Been there, done that? <img src="http://www.traveltalkonline.com/forums/images/graemlins/newbie.gif" alt="" />

Liking the plastic bottle suggestions above..

Sounds like you have a vacuum seeler...use it....guaranteed not to pop open from pressure, but no guarantee it won't still get punctured, especially after the agents toss it back into your bag with no care where it lands...right next to a zipper, belt buckle, etc..

I have made homemade jerk sauce, frozen it, vacuum sealed it, and taken in my carry-on cooler with no problem from security.

I recommend vacuum-bagging your bug spray and sun tan lotion too, if you bring those items....

Plastic bottles pop open when squished.....to each his/her own...I wouldn't put it in a plastic bottle or anything that I couldn't stand on without it opening.

For checked bags, for years and years, we have used HARD sided American Tourister.

I have done this with the aforementioned and much-admired Salt Lick BBQ sauce as well - I grab some every time I visit my family in Austin - this method works great.

I love the hard-sided for all trips except sailing...they just take up to much room on the boat...I like the soft bags that I can compress and put under the seats or other compartments.

Agree - we tell anyone sailing with us NOT to bring "suitcases" - there's just no place to put them.

I've had wrapped glass bottles break packed in a hard cooler. Don't know how the baggage handlers managed it. It even punctured the zip lock. The only positive was I like the smell of Madoudou rum

http://m.llbean.com/product.html?&pr...725345680#57487