Title: Smoked sauce
 Categories: Sauces, Rubs
      Yield: 1 Servings
 
           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.