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Smoking BBQ Sauce

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Post Tue Jul 22, 2003 1:04 am

Posts: 7
Location: Anchorage, Alaska

I smoked the tomato base for about 3 hours in a shallow pan. It had a mild smokey flavor, but not as strong as I've made it with liquid smoke. Maybe I had too much sauce on the grill at one time (about 2 quarts). I did stir it whenever I replaced the smoke chips. The nice part was, my country ribs came out super smokey, so it we really didn't miss it in the sauce.

Post Wed Jul 23, 2003 3:27 am
Longmill

Use a large shallow pan for your sauce. That'll give more surface area for the smoke to come into contact with the sauce.


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