• Sean Bardwell

Smoked Ketchup & a few ways to use your new favorite condiment!


2 1/2 lbs tomatoes (smoked)

2 tsp onion powder

2 tsp S&P

1 tsp garlic powder

1/4 tsp celery salt

1/4 tsp mustard powder

12 oz tomato paste

2/3 cup white sugar

3/4 cup cider vinegar


You can use any type of tomato you prefer and I highly suggest trying different kinds to get different flavors. If using larger tomatoes cut them into smaller pieces to get a better smoke penetration. I like to keep my smoker between 250-275 and I recommend using a mild fruit wood, like apple or cherry when smoking vegetables. I smoke the tomatoes for about an hour. You can do it longer if you want just keep in mind the longer you smoke it, the more intense the flavor will be. Same goes with the wood. If you use a stronger wood like hickory or oak, you'll have a stronger flavor. I prefer to have a subtle smokey flavor for this versus a smokey punch in the taste buds...sometimes less is more.

Once you have smoked the tomatoes, puree them.

Simmer all ingredients, uncovered, for at least an hour to allow the flavors to blend and develop.

Yes, it really is that simple but by smoking the tomatoes you've just unlocked a new world of flavor!

Now let's play with your new favorite condiment!


Apple Butter BbQ Ribs & Cinnamon Waffles with Vanilla Coleslaw

Apple Butter BbQ


1 cup apple butter

1/2 cup Smoked Ketchup

1/2 cup brown sugar

1 TBL yellow mustard

1 tsp worcestershire

1/2 tsp S&P

1/2 tsp smoked paprika


Mix all ingredients in a medium bowl.

Vanilla Coleslaw


1/2 cup mayo

1 TBL sugar

1 TBL cider vinegar

1/2 tsp S&P

1/4 tsp vanilla extract

1/2 package (about 7oz) coleslaw mix


Mix everything except for coleslaw mix in a medium bowl.

Add coleslaw mix.

Other Ingredients:

Waffles (I used Eggo Brown Sugar & Cinnamon)

Smoked Rib meat, roughly chopped

Cinnamon butter (optional)

Maple syrup (optional)

To Build:

Cook your waffle. Add butter & maple syrup, if desired.

Top with Rib meat, Apple Butter BbQ Sauce & Vanilla Coleslaw.


Smokey Joe


1 1/2 lbs ground beef

1 (10 oz) can Ro-Tel

1 cup Smoked Ketchup

1/2 cup (preferred) BbQ sauce...I used my KC

1 TBL worcestershire

2 TBL Smoked Pepper Jelly

Texas Toast or a bun

1/2 cup WI Smoked Cheddar (or preferred), shredded

Crispy Jalapenos or Onions (optional but it gives it a nice crunch...crushed Dill Pickle Chips would probably be pretty good too...I think I might have to make that happen this week!)


Brown ground beef in a large skillet over medium-high heat, stirring often until no longer pink; drain. Return to skillet. Stir in Ro-Tel and next 4 ingredients. Cover and cook 10 minutes.

Meanwhile, cook Toast. Serve beef over toast with cheese and toppings or on a bun.


Soy and Maple Chicken with Corn and Bacon Salad

Ingredients for Chicken Marinade*:

1/2 cup soy sauce

1/4 cup olive oil

1/4 maple syrup

3 TBL balsamic vinegar

2 tsp garlic powder

2 tsp ground ginger

2 boneless, skinless chicken breasts (smoked)


In a medium bowl whisk together all ingredients except for chicken.

Split marinade in half. Put chicken breasts in a freezer bag and cover with marinade. Marinade overnight. If smoking, reserve the rest of the remaining marinade in the refrigerator.

I used this recipe for some BbQ Meal Prep. I smoked the chicken breasts for about an hour. I then put the chicken breasts in a freezer bag with the remaining marinade and kept frozen until ready to use.

To cook: preheat oven to 400. Remove chicken from marinade. Add to a lined baking baking dish and bake 30-35 minutes, until 165, turning once halfway through.

*I got the recipe for this marinade from SAVORYONLINE.COM

It inspired me to create the following BbQ Sauce...


1/2 cup Smoked Ketchup

2 TBL cider vinegar

1/4 cup maple syrup

2 tsp brown sugar

2 tsp soy sauce

1 1/2 tsp smoked paprika

1/2 tsp hot sauce

1/2 tsp S&P


Combine all ingredients in a small saucepan. Heat for 10 minutes on low.

Corn and Bacon Salad Ingredients:

1/4 bacon, diced

1 1/2 tsp olive oil

1 can of corn, drained

1 TBL rice wine vinegar

1/8 tsp gochugaru

1 cup packed arugula


Put a large skillet over medium-high heat. Add olive oil and bacon and cook until almost crisp, about 2 minutes. Don't drain the fat. Add the corn and cook for 2 minutes. Add the gochugaru and 1/4 cup water and deglaze the pan. Stir in the vinegar. Taste and season if needed. Serve over arugula.

I changed a few of the ingredients but this recipe came from Michael Symon's "5 in 5" cookbook.


The Jam BbQ Sauce

I decided to share one more BbQ Sauce recipe. Tonight I will be making a Bourbon Barrel Coffee Rub Fried Chicken with Vanilla Bourbon Blackberry BbQ and Vanilla Mashed Sweet Potatoes. I've already shared a Fried Chicken recipe and this is just a variation on that so I'm sharing the BbQ sauce recipe because I made it using the Smoked Ketchup.

This sauce can be made using any jam you like. For this recipe I used a Vanilla Blackberry Bourbon Jam from https://www.littleblackboxbakedgoods.com/


1/2 cup jam

1 cup Smoked Ketchup

1/4 tsp chipotle chili

1 tsp mustard powder

2 TBL cider vinegar


Combine all ingredients in a small saucepan. Heat for 10 minutes on low.


"Eat this and B well"

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