"I usually make this sauce in huge batches for the restaurant," says Silver Iocovozzi, chef at Neng Jr.'s in Asheville, North Carolina. "I also usually fire it on the smoker and let it roll for a very long time." To achieve that smoky note entirely indoors, this recipe taps a trio of flavorful ingredients: smoked bacon, smoked paprika, and chipotles in adobo.
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