Chef Susan Spicer and Cold Smoking

From Lolis Eric Elie's Smokestack Lightening

2 cups sugar
  1/4 cup seasoned salt
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup paprika
1/4 cup chili seasoning
6 tablespoons ground black pepper
4 tablespoons ground white pepper
4 tablespoons cayenne pepper
2 teaspoons ground cloves
 1 teaspoon ground cumin
1 teaspoon marjoram
 1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon ground coriander

Sift all ingredients together and store in a tightly covered jar.

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Peach BBQ sauce

2 tbsp oil
1 smoked jalape o
1 med. Smoked onion
1 tbsp minced garlic
1 tbsp tomato paste
 1 c Jim Beam
 1 c cane vinegar
1 c Steen's cane syrup
1 tbsp Worcestershire sauce
1 c pork stock
2 c tomato sauce
1 c ketchup
1T yellow mustard
1 tsp dry mustard
1 tsp dry thyme
S&P to taste
4 peaches chopped

Heat oil and saute jalapeno and onion then add garlic and stir for 30 seconds. Stir in tomato paste and deglaze with Jim Beam and simmer until all the alcohol is cooked off. Then add cane syrup, vinegar and Worcestershire sauce and simmer for 2 minute. Then add the sauce, stock, ketchup, peaches, mustard and dry ingredients and simmer for 30 minutes. Puree and adjust seasoning and adjust sweetness or acidity.