Liquid Smoke?

[Gunslinger]

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!

I've been cig free for a year now. Not going back this time. Last time I went 3 1/2 years and decided I could smoke just one. WRONG!!!!
Anyway, no need to apologize. Like I said, I use it when I am creating or copying or whatever, so I don't have to fire up a smoker for such a small amount of meat.
But what most folks don't know is that when they buy "smoked" foods from a grocery store (i.e. hot dogs, bologna, bacon, jerky, etc.) (even high quality stuff), it's made with liquid smoke. In a big production facility, it's just not feasible (or even legal in some states) to smoke foods.
And not only store bought, but restaurant food too. No one really believes all that BBQ is real, right? I'm talking, Applebee's, Chi Chi's, TGIF, etc.
Point is, we all consume it, and some of us don't have a clue.

[mulepackin]

I think LS gets a bad rap sometimes. I also think it gets overused sometimes. As stated when used correctly it should be as an ingredient or enhancement not a replacement for smoke, or as Gunny does on small or experimental batches or runs. I also agree with Gunny in that it is the same products of our smoke that settles onto our meats, only in bottled form, but very CONCENTRATED, so judicious use is called for. I use it on occasion too. I'm not such a purist or smoke snob I won't do something like that. I do like Mo's idea of smoking other ingredients, salt and spices and using them instead. And like Rich I use my smoked sausage in chili or spaghetti sauce, or save a hunk of brisket for it as well. As much as I hate this phrase it applies here; It's all good.

p.s. Gunny for the smoke free year.

[SMOKE FREAK]

Another thing to consider. I have found in making jerky that different brands taste different than others. Some do suck and a bitter aftertaste is the best way to describe them.

And then I was remembering the Alton Brown show where he made liquid smoke by condensing the water vapors from the smoke or something. Makes me think that the LS wont be any better than the smoke that you make it from. Maybe that accounts for the bitter.

[DennyD]

When I make baked beans in a dutch oven and put it on the top shelf of my cabinet smoker for 4 hours. When it comes out.... some kinda liquid smoke got in there somehow, even though there can't be smoked meat drippings in it. When I don't make my own liquid smoke by smoking the beans during one of my cooks, I'll use a little liquid smoke. I find it tastes much better in something with a more complex mix of flavors like baked beans or chili, or even smoky mac and cheese, than putting it on meat for a smoke flavor. For me, that's when it tastes rather acrid... not because I used a lot, but bottled smoke against a straightforward natural meat flavor is easily identified for what it is, bottled smoke! However in BBQ sauce which may have worchestershire sauce, spices, vinegar, molasses, and a number of other ingredients, it's more like putting it in beans or chili. Just don't sprinkle straight liquid smoke on meat. Plooey!