Hmmmmmmmmmmm............

[peculiarmike]

Hmmmmmmmmmm....... one guy got it.

 

[richoso1]

Fatback Joe... how about a Soup Bong? To the tune of "I've got papers on you Baby".

Trple B.... nice way of applying what you've already smoked.

If you don't have any leftovers from your smoke, you can always use smoked Alder sea salt, or most any other smoked salt. No doubt about the smoke flavor it contributes, it'll even cut through chile peppers.

 

[deejaydebi]

EIther smoke the ingrediant then make the soup or put the pot in the smoker! I've smoked stews and beans in the pot - just give em a stir!

 

[walking dude]

Rich.........i can't seem to find smoked salt.......

Plus i even started a thread here on the subject, and general consensus was that the salt just doesn't hold the smoke very well......we was wondering if the smoked salt they sell on the web, mite of been dissolved in liquid smoke first, then made back into salt?


http://www.smokingmeatforums.com/for...highlight=salt

 

[squeezy]

Now your'e talkin' !!!

 

[vlap]

http://www.mccormickgourmet.com/gcpr...l.cfm?id=12271
I like the stuff.

 

[squeezy]

In my humble opinion ( and it is humble) any kind of flavored salt is a waste of money, whether it is garlic or whatever!
If you can't smoke something naturally, then just add liquid smoke....