How, exactly, do you use liquid smoke?

[Lost in China]

http://amazingribs.com/recipes/my_ingredients/science_of_liquid_smoke.html

This article talks a lot about liquid smoke, but doesn't actually say how to use it. "Add just a few drops at a time" is all it says. Just drizzle it on the meat? Before cooking, after cooking, how do you do this exactly?

The BBQ chicken thighs I did a few weeks ago were a big hit. People have come back to the bar since then trying to order them off the menu, but as they're only there when I'm cooking, they went away disappointed. I'm trying to teach a local chef how to do them in the oven. But as you can't get that smoky flavor indoors without liquid smoke, I'm trying to figure it out. I actually have some, I bought a bottle of liquid smoke the last time I was in the States, but it's quite a small bottle and I'm not really sure how the whole thing is supposed to work. I know chicken just needs a touch of smoke otherwise it's too much.

[RonB]

I normally add a little bit to my mouthwash.

[Huskee]

It's concentrated so you probably wouldn't want to put it directly on meat...at least I've never tried it. Add tiny amounts to sauces, like 1/4tsp at a time to a bottle of sauce until it's where it tastes good to you, and marinades too. It'll do a decent job of faking it, but nothing will be as good as the real thing.

[Lost in China]

...but I thought that good BBQ doesn't need sauce? When I make BBQ chicken, I just use a rub and no sauce at all.

[Huskee]

I agree, but if you can't smoke it and want to use liquid smoke... You could experiment but it's likely you won't find it very good putting it directly on meat. There are a few smoky marinades avail in the US, am I right assuming that's probably not the case in China?

[Lost in China]

If I marinade I'll make it myself, but I just use dry brines and rubs. Marinades are so much work and messy, don't use 'em.

[Shane Rakow]

Ham salad is the only thing I use it for. 1/4 tsp per pound or so.

[Huskee]

...but I thought that good BBQ doesn't need sauce? When I make BBQ chicken, I just use a rub and no sauce at all.

Where sauce comes in handy is those cases where you can't cook it outside to get that smoked or grilled flavor. The sauce if it's smoky (most commercial BBQ sauces are) will add that outdoorsy taste. Smoky sauces use liquid smoke. Think of mom's crock pot pulled pork. Add sauce, now it's "BBQ"... at least sort of. If you properly smoke or grill something and season it well, you'll usually find it doesn't need sauce.

[Lost in China]

BBQ sauce is only for indoor cooking, when you need to add smoke flavor? That's the first I've heard of this idea.

[Huskee]

BBQ sauce is only for indoor cooking, when you need to add smoke flavor? That's the first I've heard of this idea.

I didn't say only. I said where it's handy.

[Lost in China]

Ok, well, I still don't really understand how to use it. You add it to BBQ sauce, I get that, but you're not supposed to use BBQ sauce because it masks the flavor of the meat. I'm just confused about the whole thing.

[RonB]

You are over thinking the whole thing. You should strive to smoke your product well enough that it doesn't need any sauce. Then, if you choose, you can add a sauce. And if you make your own sauce, you can add liquid smoke to it - if you choose to do so.

Just do whatever gives you the flavor profile that suits you best.

[Lost in China]

Well, I'm asking because I'm going to teach someone how to make oven-cooked BBQ chicken. If it doesn't have the smoke, then it's not very barbecuey.

[Mosca]

Mix some up in a spray bottle with some water and spray it directly on the chicken thighs.

And, bring on the sauce. Excellent bbq'd meat is the conduit for a great sauce, sez I.

[lschweig]

I would spray it on before cooking to help it be more uniform plus maybe work itself into the meat and experiment with different ratios until I hit the right one.

[Mosca]

Yes, that is what I meant.

[Abom]

I was going to add this myself, but Mosca beat me to it. Try tasting a little of the liquid smoke in its undiluted form. You'll immediately see why you have to dilute it! Adding some to a mister of water should work brilliantly.

[RonB]

Here are a bunch of bbq sauce recipes that have liquid smoke in them.

[Cheef]

My wife has been using a variation of this recipe for years.
First time I saw her do it it kind of freaked me out. I figured it was going to be a disaster.
She adds a packet of dry Lipton onion soup mix but pretty much uses this recipe.
Turns out EXCELLENT.
http://www.cooks.com/recipe/kz2n620l...uid-smoke.html

[Abom]

a WHOLE BOTTLE of liquid smoke for 4 to 7 pounds of brisket! That does sound scary!

[Cheef]

Yep--freaked me out but we were newlyweds and I was not going to rock the boat. Her Grandma had always cooked brisket that way and it does turn out EXCELLENT!!!
Brave up and give it a try--remember to add the dry lipton onion soup mix--it will really surprise you.

[Mosca]

I use 1/4 to 1/2 a bottle for crockpot pulled pork. It comes out great!

[Potkettleblack]

Not that it is of interest to you, but it is very useful in brines, marinades, and sous-vide applications for adding smoke flavor to the meat without actual combustion. I am not a big sauce user, but could be used with sauce to add some of that flavor as well.

I use it for a lot of things, but not much involving the actual grill.