Smoked BBQ Sauce
This BBQ sauce gets its distinctive character from directly smoking the ingredients in the smoker. Tomatoes, onions, and garlic are first smoked and then reduced into a rich sauce. The result is a complex, deep sauce with natural smoky flavor.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesHalve tomatoes, quarter onions, and peel garlic cloves. Distribute all vegetables on a heatproof tray or directly on the smoker grate.
Smoking the Vegetables
2-3 hoursSmoke the vegetables at 110-130 °C with cherry and hickory wood until the tomatoes collapse and the onions are soft and caramelized. The vegetables should have taken on a notable color.
Reducing the Sauce
45-60 minutesPlace the smoked vegetables in a pot and mix with brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Reduce at medium heat with occasional stirring until the sauce thickens.
Pureeing and Bottling
10 minutesPuree the reduced sauce finely with an immersion blender and pass through a sieve for a smooth consistency. Fill hot into sterilized bottles and seal.
Pro Tip
For a more intense smoky depth, the tomatoes can be halved and placed cut-side up before smoking. A splash of bourbon whiskey while reducing rounds out the flavor.
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