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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