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Liquid Smoke Thoughts

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    Liquid Smoke Thoughts

    Since I got into this BBQ life a few years ago, all I've heard is what a travesty the use of liquid smoke in BBQ sauce is. Well I just went with the crowd on that opinion and never really thought about why "we" hate the stuff.

    This weekend I went to a cooking class and really liked the sauce they put on their chicken wings, so I bought a couple of bottles. Suddenly, it dawned on me that one of the flavors I liked so much HAD to be liquid smoke, so I checked the label and, yup, there it was.

    I'm as big a BBQ snob as anybody, but other than it being "fake" I don't think I really have a reason to disparage LS anymore. Just had to put that out there.

    #2
    I got nuthin against it.

    Jus another ingredient, another tool in th toolbox, another colour in my palette...

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      Another spoke in your wheel.

    #3
    We had a pretty fun thread about this very topic some time ago. My Dad tortured us with that stuff when we were kids so I have mixed feelings, and a dusty old bottle in our pantry.

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      #4
      It's a personal preference - as is all food! For me...the only smoke I like on my food is from a live wood fire (see my profile picture). I'm not a fan of liquid smoke, or even smoked spices (kills me that Costco only carries smoked paprika). But I'll never tell anyone they shouldn't use it.

      Comment


      • Foehn Watts
        Foehn Watts commented
        Editing a comment
        What Costco are you going to? The one in Ontario doesn't carry smoked paprika! I was there 2 weeks ago.

      • Santamarina
        Santamarina commented
        Editing a comment
        Foehn Watts Temecula, CA has carried smoked paprika for years!

      #5
      I've never used it probably never will like Santamarina I prefer the live fire smoke.

      Comment


        #6
        I use it sometimes in marinades when I'm going to dehydrate something

        Comment


        • Steve B
          Steve B commented
          Editing a comment
          This is what I use it for as well when making jerky.

        #7
        I have made pressure-cooked pintos that my sister SWORE had ham in them. 'Make 'em with pintos, water, onions, garlic, a little oil and a very sparing amount of Wright's Liquid smoke.

        Best advice on liquid smoke: it is a seasoning, use less rather than more. You can always add more, but you can't take too much out. My mother used to love to pour it on top of pan-fried burgers, which can be overwhelming. I still like a few drops on pan-fried burgers, but just a couple of drops.

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          #8
          If you are going to talk about liquid smoke, powdered smoke should be included. I had a bottle of liquid smoke from when I first really started the BBQ things back in 2006. I just found it the other day all dried up. But it got me thinking. I was lead to believe that it is fake smoke. But I thing I saw Alton Brown make liquid smoke and I realized that it wasn't. This past week I purchased hickory smoked salt and hickory smoke powder. I thing the salt was really just hickory powder add. There were some recipes that I felt would get valued flavor add if there was a slight hint of smoke. Some of the recipes would have to be deconstructed/modified in order to add that smoke flavor with live fire. Adding a smoked salt or even powder would eliminate the time and effort if I used live fire. Unfortunately, I now find that the hickory smoke is extremely strong. So, I am looking to make my own oak salt via live fire. I now see that, as Mr. Bones stated, its just another tool in the toolbox.

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            #9
            It's not bad when mixed with vodka.

            Comment


            • Steve B
              Steve B commented
              Editing a comment
              bardsleyque Sooo true. But also a lot of bad things happen with vodka as well. 👊

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Steve B Vodka's jus same same as Liquid Smoke; jus use a wee lil dab, or it can git ugly, fast!

            • Foehn Watts
              Foehn Watts commented
              Editing a comment
              Man, mebbe I will try a drop or two in my Guzano Rojo mezcal. I used to love this stuff, but the most recent bottles I got for a past Christmas had no smokey flavor like the previous ones. Mebbe just a drop or two at my next family gathering.
              Last edited by Foehn Watts; May 23, 2019, 06:37 PM.

            #10
            I like it in certain recipes, and I have no clue if this works but on shorter higher temp cooks I put a few dashes into hot water in a small foil container. I don't know that you can taste it on the food, but you can smell it and smell leads to taste perception or something?

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