Liquid Smoke

A lot of people here will stick their noses at it (and in some respects, rightfully so). Obviously it doesn't compare to truly smoking a meat. But as most people don't have the time, or the equipment to smoke, it makes for a respectable substitute in some cases.

I really can't think of any application where I would use it directly on a food, outside of maybe hamburgers.

Its more of an additive agent to a marinade.

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It is the shite

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FIFY


It can be really helpful in a marinade. Or if you don't have time or access to a smoker. Not a true substitute, but can add a nice element to your dish.

Mac N Cheese w/ salsa and liquadia smokia - too too goodia... Trust! I Know my stuff and foo dosent

Actually, I like liquid smoke

The other ingredients. Your "secret sausage sauce", huh? Let me guess what the "secret".
Your "sausage" sauce, huh.

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Posted by zees sauce
Dont really think UNCLEFR33 knows his he*d from his A*S... First the name he goes by..." Catacombs beneath lsu...

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Your sauce chased me there. I once fed some tailgaters some food that at one time had sat next to one of your bottles of fermented bile! They put out my eyes and covered me in your horrid sauce, then chased me into the catacombs, where I am damned to roam for all eternity. If you eat this sauce, your own mother will shun you. Plants will wither in your presence. It makes babies cry and milk sour.

That poor baby's hand will wither into a horrible misshapen claw If that stuff gets on it. Someone call CPS!!!

Here's the liquid smoke I prefer - developed a taste for it in Germany....

Liquid smoke, like any condiment, varies greatly with brand. Most brands, I find to be very strong, and would only use a little.

For a smokey flavor, I prefer smoked paprika. Much more of a genuine smoke than the liquid smokes.

Now you have to use it before it gets stale, or it just has no flavor at all. But i use it a lot, so that's no problem for me.

I'm guessing Gris Gris would back me up on this.

So to summarize...omit liquid smoke and add smoked paprika. (A hint of cumin wouldnt hurt either).

I usually use it in marinades. Soy sauce, tobascco sauce, and liquid smoke, that's it. Mostly for brisket, lamb chops, ect. A little goes a long way.