Let's talk about liquid smoke.

[JesusHalasChrist]

I always try to have it on hand but really have no idea how to use it.

I made mushrooms with brown sauce the other day and added about 2 tsp to the pan as I was reducing the sauce (mushrooms cooked with olive oil, 1cup beef broth, ~1/2 cup heavy cream, various herbs). I was satisfied with the results, though it may have been a touch too smoky.

Does anyone have any rules of thumb for using this stuff? I'd prefer to cook meat on the grill if I want smoke, but sometimes that isn't an option and a smoky flavor can improve a lot of things that aren't really practical to grill.

 

[HeHateMe]

good in bbq sauce, also if you don't have a grill you can rub it on a pork butt and do pulled pork in your crockpot. sometimes i throw a dash in beef stew or chili.

 

[nvanprooyen]

Like HHM said - I've done the pulled pork in a crock pot thing before. It's not bad, but it isn't the same as the "real thing" (of course it's a whole lot easier / less time consuming).

I need to get a new smoker soon. Weather should be cooling off in a few months to the point where I actually want to smoke a pork butt for 10-12 hrs.

 

[X]

I use it on most meats, even if I'm grilling/smoking them. A little goes a long way tho

----»Sent from above.

 

[HeHateMe]

I remembered another thing I used it in, a garlic cheesebread recipe. blended a dash or two in with some mozz and ricotta to give it a little provolone taste. it's good for subtle shit like that.

 

[Sunbiz1]

It has no place in the kitchen, substitute Worcestershire sauce.

 

[HeHateMe]

It has no place in the kitchen, substitute Worcestershire sauce.

Because when i want that essence of smoke, I add salty raisins...

 

[-Cago34-]

Rule of thumb? Add a little at a time, you can always add more if need be. Liquid smoke is one of those things that if you add to much, by even a little bit, its way to much.

 

[malcore]

Because when i want that essence of smoke, I add salty raisins...

wut?

 

[HeHateMe]

wut?

That's what woostersauce tastes like to me

 

[malcore]

Tamarind and anchovy. I guess I can see that.


FTR, I never use liquid smoke, and never would. Not that there's anything wrong with it, just not a part of my cooking.

 

[HeHateMe]

Tamarind and anchovy. I guess I can see that.


FTR, I never use liquid smoke, and never would. Not that there's anything wrong with it, just not a part of my cooking.

Yeah. I got a bottle of it in the pantry that I've had for like 6 years. I don't even put it in my bbq sauce because I get enough smoke from the weber. It's good for people that want to make from scratch bbq without fire though. :shrug:

 

[-Cago34-]

yeah, liquid smoke is a last resort ingredient for me.

 

[malcore]

Not criticizing. Just have never used it, and have never felt the need.


Pretty sure most super market bacon is full of the stuff though.

 

[malcore]

Yeah. I got a bottle of it in the pantry that I've had for like 6 years. I don't even put it in my bbq sauce because I get enough smoke from the weber. It's good for people that want to make from scratch bbq without fire though. :shrug:

I think I have a bottle of wooster of the same vintage.

 

[-Cago34-]

My girlfriend puts liquid smoke in her tuna fish sandwiches.

(INB4, I bet she does, I bet she does.)

 

[malcore]

**** off cago. I got tuna on the mind now and just ate a goddam tuna melt for the first time in my life, with smoked paprika on top. FFS!

 

[-Cago34-]

See! I told you that you are always eating tuna! Lol