Snail Smoke Sauce

Ingredients:

· 4 Cups                         White Sugar

· 2/3 Cup                       Kikkoman Soy Sauce

· 1 2/3 Cup                    White Distilled Vinegar

· 2 6-oz cans                  Tomato paste

· 2 Tablespoons             Course ground black pepper

· 4 Tablespoons             Garlic salt

· 2 Teaspoons                Ground red pepper flakes*

· 2 Teaspoons                Celery seed

· 1 Teaspoon                  Non iodized salt

Directions:

Combine white sugar, soy sauce and vinegar into pot and heat on medium-low until sugar fully dissolves.  Turn stovetop down to low and mix in remaining ingredients.  A hand blender (“outboard motor”) works great for this.  Heat only long enough to meld flavors.

* Ground fine in a coffee bean grinder

Variations:

• One less 6-oz can tomato paste for thinner sauce
• Substitute tomato paste with ketchup
• Substitute tomato paste with mustard
• Substitute tomato paste with tomato sauce
• Substitute tomato paste with mayonnaise
• Substitute tomato paste with orange juice concentrate
• Substitute tomato paste with lime juice concentrate
• Substitute tomato paste with pineapple juice concentrate
• Don’t substitute tomato paste, but add any of the above ingredients as well.

Brisket Variations:

• Worcestershire instead of soy sauce
• A-1 instead of soy sauce