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Likely some of you have done this, but thought I'd share the fun. At the restaurant, we have our own house sauces, from our 'house traditional', which is a memphis style and most popular, to a variety of carolina type vinegar and mustard sauces. I don't/won't use liquid smoke in amything we do - I think it has a stale taste. However, in pursuit of experimentation, I decided to try something I read somewhere. I froze a block of our house sauce, nice and solid. Then popped in the FEC-120, burning hickory pellets and supplemented with a block of hickory. Thinking through this process, it really is 'smoking' all the surface of the sauce. As it melts,the next layer down gets smokes, a continuous smoking. Real pleased with the results - Had a wonderful 'smoked' background to the sauce, tasted very 'fresh' as compared to a liquid smoke additive. I doubt I'll do this as a routine (too time consuming), but a nice option, in particular when putting sauce on something that isn't smoked - liked grilled chicken breast, etc.

Rick
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Smart thinking on that. Will put it on the to do list. Thanks. Now I just need to find some sauce which do not have liquid smoke on the ingredient list. Have you ever tried leaving it in the liquid format and leaving in the cool part of the pit with no lid on the pot. Can sure smoke up a big batch of pintos in that time frame. Prob get some flavor layers going if a person stir it a few times. How much is the sauce? Where can we get it? Should we say we know you in order to get a discount? Thanks.
I've tried smoking a pan of sauce, but the flavor doesn't reach deep enough for me. We do our smoked baked beans open in a pan, and that catches the right amount of flavor.

I like this method of smoking the sauce (via freezing), but we go through many many gallons of sauce a week, and just making sauce takes a bit of time, and the added task of freezing it, then thawing/smoking is a bit cost prohibitive. I will be doing it on occasion, and treat some of our favorite customer with an occasional bottle.

Rick

quote:
Originally posted by bigwheel:
Smart thinking on that. Will put it on the to do list. Thanks. Now I just need to find some sauce which do not have liquid smoke on the ingredient list. Have you ever tried leaving it in the liquid format and leaving in the cool part of the pit with no lid on the pot. Can sure smoke up a big batch of pintos in that time frame. Prob get some flavor layers going if a person stir it a few times. How much is the sauce? Where can we get it? Should we say we know you in order to get a discount? Thanks.

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