Liquid Smoke Part II

[ColonialDawg]

I actually like to use a little when I make BBQ sauce. I think it adds a nice dimension to the flavor. But it doesn’t take much.

[Mr. Bones]

Nutshell! A lil bit goes a very LONG ways...

[JGo37]

I grabbed my first bottle of Liquid Smoke a couple years ago, and grabbed it again, and then again. Then I read a post here about looking for a quality Liquid Smoke. I read my label. and Oh My God and YUCK!

So I headed out to a grocery store I usually don't go to, because they carry stuff I don't need to afford. They had enough selection for me to read labels, but I wasn't really dressed to their level of clientele. I got out fast.

Now I had a choice from what I learned - I could scrape the stuff off the lid of my grill, add water, and boil to a reduction (I still might!), or I could buy Wright's All Natural Liquid Smoke. Ingredients: Hickory Smoke Concentrate and Water. It doesn't taste artificial.

I use bottle smoke in lots of things - scrambled eggs and rice and beans on half a poblano grilled in my toaster oven. I use it when smoke flavoring would up things up a notch, and the grills ain't running. I've never used it outside.

Bottled smoke is for days when it's over 100F, and the chest inside is full of cold beer. I don't head outside > 100F to start a fire, and I get stoked (pun?) as fall slips into winter and my grilling season heats up. You may think I've got it backwards, but I think all y'all do.

Bottle smoke is for stuff made in the kitchen, when it's either > 100F outside, or there's a hurrican or tornahda, or somethin'. Or you're in a Motel 6 with a 6 of Mickey's and fried chicken from Albertson's.

[Mr. Bones]

I could scrape the stuff off the lid of my grill, add water, and boil to a reduction

There's an easier way.
Stay tuned fer Part III

[JGo37]

Not everyone can be Junior Samples.

[CaptainMike]

I would welcome a bottle LS whilst residing in a Motel 6 with a 6 of Mickey's and an Albertsons chicken, however unlikely, but still maintain that liquid smoke is plagiarism in a bottle.

[Cheef]

My uncle would add it to the salt he packed his fish in. Layer of smoked salt layer of fish and down into the root cellar it went for winter time treats. Can't remember the kind he used but it had a different taste from today's. EXCELLENT salted fish

[Mr. Bones]

We had a root cellar, dirt floor, rock walls; all th canned/smoked goods lived down there...
As an Apprentice Cook, it was always my job to retrieve from there; it was jus me against th spiders, snakes, rodents, etc. heehee
(Mostly, I prevailed) JGo37

[JGo37]

That's funny. I was scared of the root cellar when I was little too...

Or were you talking about recently?

[Mr. Bones]

JGo37
That was back in th early '60's.
I live in a slab duplex now.
An there were, indeed, things fer a kid to be very scared of, down in our root cellar! So I can certainly commiserate, brother!
Reckon I've managed to find new things to be scared of, since then.

[JMuseum]

Great info! Thanks!