Smoked Vinegar Mop and Sauce with Onion and Garlic

• Place 1  1/2 T. of your desired smoking chips on the bottom of a Camerons Stove Top Smoker*. In ten minutes, it will be smoking and ready. Smoke the onion and garlic on the rack for 10 – 15 minutes until softened and a nice golden color. Cool. Remove peels, coarsely chop.
• In a 2 quart non-reactive pan, add the oil, the chopped onion and garlic. Sauté over low heat for a minute then add the seasonings: Pepper, marash pepper, salt, ketchup, chipotle and maple syrup. Cook for 1 minute to blend the flavors.
• Add the vinegar, bring to a boil. Reduce the heat to a simmer, and cook uncovered to reduce slightly by a fourth, about 10 minutes.Cool slightly and puree in a blender – leave a little chunky with some texture – just 10 seconds. Place in a clean glass container and refrigerate. Will last a few weeks.

How to use the Mop:

• Baste a spatchcocked (flattened) chicken with the mop as it cooks. Use as a side sauce as well.I cook skin side down until lightly charred, over high heat, then turn grill down to low and cook slowly until done – basting with the Mop.
• Marinate chicken breasts in the Mop for up to 6 hours. Oil your grill, and cook until strong grill marks appear on the first side, turn over with tongs – turn heat down to low. Cook on the second side about 10 minutes, depending on the size, until just cooked inside – basting with the mop! Slice the chicken and top with some fresh chopped thyme, and sliced garlic chives, if available.
• Serve some Smoked Vinegar Mop on the side for dipping.
• * I highly recommend this smoker and use it often. Alternatively (without smoker), sauté onion and garlic in the first step until slightly caramelized, add a pinch of smoked paprika. Or - cook onions on grill with soaked BBQ smoking chips on a rack or in a foil pouch on the coals.