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Call the BBQ Police - Page 2

post #21 of 31
Quote:
Originally Posted by jam46 View Post

I have used it in jerky marinade when using the dehydrator.

 

x2 on this. lol.
post #22 of 31
There's nothing wrong with a little liquid smoke in some sauces to help enhance some flavor. If the overall taste is a success then who cares!
post #23 of 31

I use to use it .................then i got a electric , propane and a stick burner smokers !

post #24 of 31

X2 w/ jerkey marinade, the Smokin Tex doesn't have enough airflow to dry properly, so it's the oven for me. See ya, Phillip 

post #25 of 31
I use it for jerky as well but I'm going to try cold smoke the next batch with some heavy smoke for an hour and then go use the dehydrator.

Love dehydrator jerky..good airflow and 160 degrees setting .
post #26 of 31
I will go ahead and admit if used it a few times....but never for meet only sauces
post #27 of 31
i know a guy who put a 4.5lb brisket flat in a platic tub and bought a HUUUUGGEEE bottle of it from sams club and soaked the whole dang flat in it for 24 hrs....i couldnt tell you how it came out cuz i never went over to try it...lmfao! poor guy! now he knows now to never ever ever speak of bbq..the brisket gods are still not allowing him to Q!! lmao.
post #28 of 31
Quote:
Originally Posted by TurnandBurn View Post

i know a guy who put a 4.5lb brisket flat in a platic tub and bought a HUUUUGGEEE bottle of it from sams club and soaked the whole dang flat in it for 24 hrs....i couldnt tell you how it came out cuz i never went over to try it...lmfao! poor guy! now he knows now to never ever ever speak of bbq..the brisket gods are still not allowing him to Q!! lmao.

Wow, I would not have wanted to be him when it came time to eat that.  Or anyone he was feeding it to for that matter.

post #29 of 31
Quote:
Originally Posted by BBQBrett View Post

I use it in sauces sometime. Not very often but I have noticed it is usually winter and don't have anything smoking when I use it.

My very first smoke was in the dead of winter on a frigid day with gale force winds. I learned right away that smoking is a year round hobby. Since then, I have found temperature control isn't so bad. I am actually looking forward to a few winter smokes this year. This was off topic... :-)

-Joe
post #30 of 31

My brisket marinade has liquid smoke in it. I only marinade brisket when I am oven cooking it. It does happen....... And they are pretty tastee!

 

Ok, Ok...... <assumes the position>

post #31 of 31

Where we live, we can only grill/smoke/bbq 1/2 the year as we use charcoal and kinda hard to smoke when minus whatever outside.  So that thar stuff keeps the memories alive during the winter.canada-flag-68.gif

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