Smoked Sauce
Serving Size : 1
Ingredients for prepare Smoked Sauce
:
| Amount | Measure | Ingredient - Preparation Method |
recipe Smoked Sauce
Phil Harbison wrote: >> I like the
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idea of smoking the sauce but I don't want any grease in the sauce.
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I'm using an OK-Joe vertical smoker. Would a second pan filled with sauce
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placed on the top rack interfere with the cooking process? This sounds
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like a good way to make a weak form of liquid smoke. That might be good
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in some recipes.>> My dad did that for as long as I can remember. Scott takes the idea
Smoked Sauce
one step farther, letting meat juice drip in. With Scott's method, you'll probably want
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to refrigerate it so the fat will harden and be easy to remove. What I
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do is make my sauce, but keep it a little on the thin side.
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I pour it into a Pyrex dish, and set it off to the side on the smoker for the
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last few hours. You'll get a blackish film that forms on the surface. Just stir
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that in every half your or so, until you get the flavor you
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want. Much better than using liquid smoke.
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