The trick is to smoke the meat and not make the meat smoke

TOMATO-GINGER KETCHUP

  Date: May 11, 2013
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This condiment recipe came from WICKED GOOD BURGERS. It was one of the many condiment recipes in the book. I will let the pictures describe the recipe and will jump to the end when I was done cooking the ketchup on the stove. It gets refrigerated overnight before serving. When I poured it into a bowl for refrigerating, I noticed the consistency was way too coarse. I used my immersion blender to puree the ketchup and get a more pourable looking consistency. Now I am not a ketchup fan. Heinz ketchup or it's ilk have zero appeal to me. But I decided to take a quick taste to make sure the mix being too coarse wasn't indicative of a bigger problem. I was blown away by the wonderful, multi-level, multi-faceted flavor this ketchup had. I was making this recipe for the benefit of my guests and I had no plan on using it myself. That quickly changed and I now knew my burgers would be topped with ketchup and mustard
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Tomato-Ginger Ketchup - Page 56