I mean, if you can smoke rapeseed oil, it stands to reason that red sauce would take a lick of smoke, right?
I’m going to be completely honest with you before we crack on with this one- I can take or leave tomato ketchup. I’ll gladly have a dab on the edge of a fry up to cut the saltiness, but you keep it away from my chips, you animal!
I have a vague memory of someone squirting a metric fuckton over a curry in my presence but I have no idea who or when that was, as my brain has decided to protect me. I’ll have it in a burger if no proper burger sauce is available, but it is waaaaaaaaaay down the list in terms of condiment sauces for Tom.
But would a few hours in the smoking cabinet change that?
What we smoked
I took myself to the cash and carry and spied a sensibly sized four litre ‘jerrycan’ of Tommy K. Into the basket it went.
The Test
This wasn’t a technical one- a load of tomato ketchup poured into a big ol’ jug and that went into the smoking cabinet for 12 hours, with a quick stir once an hour to make sure the smoke was incorporated into the gloop.
Once finished, it was decanted into jars and bottles then distributed to family and friends for review.
So does it smoke good?
Yes. In my opinion, yes it does. The smoke adds an extra dimension and cuts through the sweetness of the sauce.
It goes great with a sausage or frankfurter, makes your cheeseburger feel a bit more grown up and is even tolerable as a dip for chips. If you order at the moment, there’s a chance you’ll get a little bottle to sample too…
You know what else smokes good? Almonds and cashews.
What are we watching? Roux Down the River on the Food Network and struggling to find Michel Roux Jr. likeable.
What are we listening to? Going through Kishi Bashi’s discography.
