I found some pics, some not so great, but pics for the saucemaking process.
start by cooking down the drip pan to caramel. cook until most of the water is gone. you'll know when that happens because your bubbles will become larger, slower to burst and thicker instead of fast, quick to burst and steamy.
then, a few tablespoons of the caramel base, add your other ingredients and stir to combine flavors. makes a marvelous accompaniment to your meat.
simple recipe:
amounts and spices are not listed here for a couple of reasons. first, spices. I prefer mine cooked with the meat and i find that adjusting the amount of caramel made from drippings is the best, most balanced way to adjust spices. Some people make sauce from pantry spices, straight from the jar. I prefer my spices cooked, preferably with the smoke BUT, if you run out, you can always use your rub mix. if, like me, you prefer the spices cooked, toss in a tablespoon or so of bacon grease and cook it with the rub mix like you would fat & flour to make a roux.
the rest of the ingredients are always adjusted to taste but, generally in equal parts. or so.
sorry, I'm not great about writing down measurements, especially with something like this which must be adjusted every time you make it, depending on your available ingredients and your taste of the day. it's more of a technique. as such, you can personalize it to make just what you like.
a couple of tablespoons of your cooked down caramel
acid: vinegar, wine, acidic fruit juice, lemon juice. this can be added to the pot if you have good caramel for your pot or use it to deglaze your drip pan of fond and caramel in the pan.
6 oz tomato paste
2 sweets: I like brown sugar, honey, agave syrup, white sugar, palm sugar, Mexican cane cake. I usually use a dry and a wet.
a fruit: you can use juice, I usually go for my fruit juice concentrates, here again. if you go with a jam or preserve, remember to adjust your sweet amount to compensate
start by cooking down the drip pan to caramel. cook until most of the water is gone. you'll know when that happens because your bubbles will become larger, slower to burst and thicker instead of fast, quick to burst and steamy.
then, a few tablespoons of the caramel base, add your other ingredients and stir to combine flavors. makes a marvelous accompaniment to your meat.
simple recipe:
amounts and spices are not listed here for a couple of reasons. first, spices. I prefer mine cooked with the meat and i find that adjusting the amount of caramel made from drippings is the best, most balanced way to adjust spices. Some people make sauce from pantry spices, straight from the jar. I prefer my spices cooked, preferably with the smoke BUT, if you run out, you can always use your rub mix. if, like me, you prefer the spices cooked, toss in a tablespoon or so of bacon grease and cook it with the rub mix like you would fat & flour to make a roux.
the rest of the ingredients are always adjusted to taste but, generally in equal parts. or so.
sorry, I'm not great about writing down measurements, especially with something like this which must be adjusted every time you make it, depending on your available ingredients and your taste of the day. it's more of a technique. as such, you can personalize it to make just what you like.
a couple of tablespoons of your cooked down caramel
acid: vinegar, wine, acidic fruit juice, lemon juice. this can be added to the pot if you have good caramel for your pot or use it to deglaze your drip pan of fond and caramel in the pan.
6 oz tomato paste
2 sweets: I like brown sugar, honey, agave syrup, white sugar, palm sugar, Mexican cane cake. I usually use a dry and a wet.
a fruit: you can use juice, I usually go for my fruit juice concentrates, here again. if you go with a jam or preserve, remember to adjust your sweet amount to compensate
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