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Liquid Smoke - Page 2

post #21 of 57
Well I may get barred for this but LS is in my fridge and from time to time it is used in recipes not going on the smoker. Bbally mentioned rice and that is one. Some soups and sauces can be enhanced if not using smoked meat in them. Yes I slow smoke all my Q but in other areas it has a place is used correctlly.
post #22 of 57
I was actually amuzed earlier because of a post I made of my spice cabinet. Middle shelf dead center. Now thats Hickory and not Mesquite by the way. It does have it's place here and there.
post #23 of 57
Started using L.E.M. Liquid smoke. It seems far superior to other store brand, but is far more concentrated.
post #24 of 57
thanks bbally, I use a rice cooker so I think I am going to try that tomorrow night.

Steve
post #25 of 57
bbally I'm with you, yes liquid smoke definitely has it's place, but it's not a substitute for low and slow.

A big thank you for the Kai Fan tip (we add Chinese sausage to it also), I will try some LS in it, that will take it over the top!

Gene
post #26 of 57

slow and low is the way to go

brother skip the liquid smoke and turn down the heat and relax throw back a few budweisers and you will never need that stuff. PDT_Armataz_01_42.gif
post #27 of 57
It will definately add some depth to the traditional chicken and rice dinner. And it should offset the marinate tang just right.
post #28 of 57

LS

I troo have a bottle of LS in my spice cabinet.
It never touches a bit of meat that goes on my grill or smoker. At least not by itself.
I use a tbsp of LS in my bbq sauce.
and i have been known to add it to meat balls or meat loaf if not going on the smoker.
post #29 of 57
I have put liquid smoke in my water pan.
post #30 of 57
What's a water pan? th_dunno-1[1].gif
post #31 of 57
Your joking with me right... you never use the water pan?
post #32 of 57
Serious as a heart attack. 40 years on all sorts of grills and pits, and don't come near the things. Only thing I've ever done with one is fill with sand and covered with foil. Water's for drinkin'.
post #33 of 57
Quote:
Originally Posted by gr0uch0 View Post

Serious as a heart attack. 40 years on all sorts of grills and pits, and don't come near the things. Only thing I've ever done with one is fill with sand and covered with foil. Water's for drinkin'.

 

 

Agree.   I have never used a water pan.   I take them out.  

post #34 of 57
Quote:
Originally Posted by seniorsmoker View Post

I have put liquid smoke in my water pan.

 

 

Why put LS in the water pan when you are smoking the meat anyway?

post #35 of 57
Quote:
Originally Posted by gr0uch0 View Post

What's a water pan? th_dunno-1[1].gif
That's the thing I have to go refill right now cause the dog brought it to me and is staring at me now.

Never use one on any of mine either
post #36 of 57
Mentally, I put "Liquid Smoke" in the same category as "Turkey Pastrami" and "Cheese Food". I'm sure it has use in some recipes, but if I want smoke flavor I smoke.
I used to use a water pan in the MB gasser more as a drip pan than anything else. Haven't used one in the offset.
post #37 of 57

Never understood the water bath concept, nor have I cared for the taste of the food when in play.  We're cooking at minimally 225, above the boil point of the water, so it's going away in pretty short order.  Dump in more water?  Sure:  lowers the overall temp of the cooker, and takes more time to get back to the heat it was.  Boils out again:  lather, rinse, repeat.  IMHO, it also creates an acrid taste when the water/steam combines with the smoke, and doesn't provide a texture that I care for:  too mushy for my likes.   


Edited by gr0uch0 - 2/16/17 at 4:41pm
post #38 of 57
Quote:
Originally Posted by SmokeyMose View Post

Mentally, I put "Liquid Smoke" in the same category as "Turkey Pastrami" and "Cheese Food". I'm sure it has use in some recipes, but if I want smoke flavor I smoke.
I used to use a water pan in the MB gasser more as a drip pan than anything else. Haven't used one in the offset.
If you lookup the history of pastrami you will learn originaly wasn't made from beef. But turkey and goose. The Jews of Romania brought the concept to the new world and found some beef cuts were cheap so they used them for pastrami.
post #39 of 57
Quote:
Originally Posted by atomicsmoke View Post

If you lookup the history of pastrami you will learn originaly wasn't made from beef. But turkey and goose. The Jews of Romania brought the concept to the new world and found some beef cuts were cheap so they used them for pastrami.
Once again I find myself pulling my foot out of my mouth, Atomic! I had no idea...
post #40 of 57

Whats this stuff call liquid smoke what cartoon was it used in. Not to good on modern stuff!! I guess I had some when I over cooked a lion and this brown stuff was running all over the place didn't make the loin taste to good either.  :laugh1:

 

Warren

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