Smoked Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
SEE DIRECTIONS:,
Directions:
Phil Harbison wrote: > > I like the idea of smoking the sauce but I
dont want any grease > in the sauce. Im using an OK-Joe vertical
smoker. Would a second > pan filled with sauce placed on the top rack
interfere with the > cooking process? This sounds like a good way to
make a weak form > of liquid smoke. That might be good in some
recipes. >
My dad did that for as long as I can remember. Scott takes the idea
one step farther, letting meat juice drip in. With Scotts method,
youll probably want to refrigerate it so the fat will harden and be
easy to remove.
What I do is make my sauce, but keep it a little on the thin side. I
pour it into a pyrex dish, and set it off to the side on the smoker
for the last few hours. Youll get a blackish film that forms on the
surface. Just stir that in every half your or so, until you get the
flavor you want. Much better than using liquid smoke.
Recipe By : Richard Thead
Source from luhu.jp
dont want any grease > in the sauce. Im using an OK-Joe vertical
smoker. Would a second > pan filled with sauce placed on the top rack
interfere with the > cooking process? This sounds like a good way to
make a weak form > of liquid smoke. That might be good in some
recipes. >
My dad did that for as long as I can remember. Scott takes the idea
one step farther, letting meat juice drip in. With Scotts method,
youll probably want to refrigerate it so the fat will harden and be
easy to remove.
What I do is make my sauce, but keep it a little on the thin side. I
pour it into a pyrex dish, and set it off to the side on the smoker
for the last few hours. Youll get a blackish film that forms on the
surface. Just stir that in every half your or so, until you get the
flavor you want. Much better than using liquid smoke.
Recipe By : Richard Thead
Source from luhu.jp