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smoked bbq sauce
Comments
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Brandon:[p]Yes, just take notes so you can replicate your technique for future sauce smokings. Occasionally, you will need to stir in the exposed surface of the sauce to mix the smoke into the sauce. Careful, as too much smoke can be a turn off. I prefer to smoke sauces in cast iron Dutch ovens over a simmering heat.
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Brandon,
Just like djm5x9 said the key is replicating the taste in each batch. I personally have found the secret to smoke taste in a sauce that I can control is using Colgin's Liquid Smoke, though there are others on the market. Use it sparingly, but to your exact taste!
Re-gasketing America one yard at a time.
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