Smoky's Scratch
Finishing Sauce
A finishing sauce, as opposed to a basting sauce, is used at the end of the cooking process after the temperature has begun to cool in the barbecue pit. If used too early, it will burn/scorch and present a burned bitter taste rather than the sweet/tangy/rich taste you are seeking. This recipes comes from Smoky Hale's "The Great American Barbeque Instruction Book."
Contributed by:
Smoky
Combine the following ingredients in a cooking pot:
2 (6 ounce) cans Tomotoes - paste or 1
peck fresh tomatoes stewed, drained and
reduced to 1 quart
3 Tablespoons Mustard - dry, heaping,
(mix in water before adding)
1 Onion - medium, chopped
2 cloves Garlic - mashed
2 cups Water (omit water if using fresh
tomatoes)
1 cup vinegar
1/4 cup Sugar - brown or use turbinado
1/4 pound Butter - unsalted
3 tablespoons Paprika - preferably
Hungaria
1 teaspoons Cloves - ground or 3 colves
2 teaspoons Salt - non-iodized
2 teaspsoons black Pepper - freshly ground
Simmer 1 hour, strain and use or refrigerate. Baste after meat is done and embers temperature is reduced or serve at table.
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