*  Exported from  MasterCook  *
 
                                SMOKED SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           And
                 Rubs
 
   Amount  Measure       Ingredient -- Preparation Method
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                         SEE DIRECTIONS:
 
   Phil Harbison wrote: > > I like the idea of smoking
   the sauce but I don't want any grease > in the sauce.
   I'm 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 Scott’s method, you'll 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.
   You'll 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
  
 
 
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