Liquid Smoke?

[The Spy-Guy]

For Christmas some one purchased a subscription to National BBQ news for me. It is really not for me as I don't do comps. That said I find it interesting to read. In the latest issue there is a poll that they did on " What is the most important ingredient when making a great BBQ sauce " Number one with (38%) Liquid Smoke, Number two with (25%) Vinegar, Number three with (18%) Ketchup and so on. If you want to check it out for yourself www.barbecuenews.com/poll I looked at a bunch on sauces on here and can't find one that uses it. I also thought I read here in some post that that stuff is bad for you? What do you folks think? Bill

[BBQ Engineer]

I don't use Liquid smoke in my BBQ sauce...I tend to get the smoke taste from actually smoking the meat. I know, what a kooky concept!

I guess if I didn't own a smoker (and know how to use it), I would be wanting to get the smoke taste from somewhere, and it would then have to come from the sauce. Now, I have had some sauces that had smoke flavoring and they were pretty good, so I'm not saying it is "against the rules" to have it in your cupboard...I do have some in my spice cabinet.

However, I don't want that to compete with the flavor of my honest to goodness smoked meats so I don't add it to my sauces.

I don't, however, understand why that it is the number one response to their poll...

[curious aardvark]

had a few discussion on liquid smoke.
weirdly bob bally uses it on occasion.
everyone else went: 'eeeeurrghhhhh' - or words to that effect

I've never seen it for sale - but I find food with it in tastes too creosote for my liking, so I doubt I'd ever use it.
I prefer to smoke the herbs and seasonings I use instead.

[HawgHeaven]

IMHO, using liquid smoke is like repainting a Ferrari with a spray can.

It just ain't right...

[Richtee]

had a few discussion on liquid smoke.
weirdly bob bally uses it on occasion.
everyone else went: 'eeeeurrghhhhh' - or words to that effect

I've never seen it for sale - but I find food with it in tastes too creosote for my liking, so I doubt I'd ever use it.
I prefer to smoke the herbs and seasonings I use instead.

LS, due to it's manufacturing, is typically high in PAH's, BAD stuff. If you DO use it, NEVER shake the bottle, and don't use the bottom third of it. They tend to settle out.

Plus, yer right... tastes like illegal fence paint.

[Bassman]

I find that six or eight drops in a my six quart dutch oven full of chili gives it a unique flavor. Other than that, I don't use it often.

[moselle]

I find that six or eight drops in a my six quart dutch oven full of chili gives it a unique flavor. Other than that, I don't use it often.

I find that using smoked paprika or smoked salt in dishes where I want smoke flavor and I don't want to smoke does the trick and is a much cleaner flavor than liquid smoke IMO....basically what CA said...

[Richtee]

I find that six or eight drops in a my six quart dutch oven full of chili gives it a unique flavor. Other than that, I don't use it often.

Hey Bass... ever try chopping up a fatty for the chili meat? I mean ya fry out the meat anyway, or brown it right? I did a "smoked" spag sauce a while back that way... nice...

[Bassman]

Hey Bass... ever try chopping up a fatty for the chili meat? I mean ya fry out the meat anyway, or brown it right? I did a "smoked" spag sauce a while back that way... nice...

No Rich, I hadn't tried that. I have some venison mixed with pork that should be good that way. Maybe instead of a fatty, I'll just smoke up a couple pounds of that. I may also try smoking some salt like Moselle said. I guess we're never too old to learn new tricks.

[HawgHeaven]

Well, I tried LS once or twice, with lousy results. Maybe I just didn't do it right, butt dang, that chit was awful...

Gimmee the real thang...

[Gunslinger]

As stated before, I use it in very limited amounts and occasions. Like when I'm developing something new, like the ground meat bacon and only want to make a quarter pound or so, so as not to possibly ruin more meat and have to fire up my big smoker.
Like anything else, it's to be used like a spice. Use it like salt, a little at a time, stir, cook, taste. It's very easy to overpower your food.
I personally don't see the big deal. It's condensed smoke. In theory, it's the same thing that flavors our meat, but wet.
Kills me that we'll smoke cigarettes that are laced with all kinds of shit, but we turn our noses up at liquid smoke. Get real.

[gooose53]

I guess the people who said they use LS could have been joking! I know we here in SC joke about using LS all the time.

[moselle]

I don't think anyone has mentioned chipolte chilis. They pack a heck of a punch of smoke flavor.

[SMOKE FREAK]

Only place I have ever used LS is in my dear ol moms beef jerky recipie...been passed down through the generations...OK...OK...from her to me When I do jerky in the oven instead of the smoker I turn to this recipie...it works for me.

[HawgHeaven]

As stated before, I use it in very limited amounts and occasions. Like when I'm developing something new, like the ground meat bacon and only want to make a quarter pound or so, so as not to possibly ruin more meat and have to fire up my big smoker.
Like anything else, it's to be used like a spice. Use it like salt, a little at a time, stir, cook, taste. It's very easy to overpower your food.
I personally don't see the big deal. It's condensed smoke. In theory, it's the same thing that flavors our meat, but wet.
Kills me that we'll smoke cigarettes that are laced with all kinds of shit, but we turn our noses up at liquid smoke. Get real.

Sorry Gunny! I understand where you are coming from; if you choose to use it, it should be used like a spice. I guess I never aqquired the "knack" of using it properly, found it overpowering and unpleasing to the pallet, and never went back. That's where I'm at...

I am not a fan of cigarettes either... I thank the good Lord I never picked up that nasty habit!