View Full Version : liquid smoke in sauces?
08-26-2012, 08:00 AM
I recently bought Paul Kirk's Championship rubs, sauces and marinades book because people spoke so highly of it. I am experimenting with some of the sauces trying to decide which to use during competitions. I have noticed that many of the recipes include liquid smoke, does anyone use this in their sauces? I am hesitant to use such an "artificial" flavor for judges.
08-26-2012, 08:42 AM
its much tougher to find a commercial sauce without liquid smoke. Outside of vinegar sauces, Im thinking BH might be the only non-smoke enhanced sauce Ive ever had possibly. Id be willing to bet most judges would be the same.
give it a try. or you could make the sauce and leave the liquid smoke for the last ingredient (unless it specifies you need to add it at a certain point in the process)
08-26-2012, 09:06 AM
I follow meathead's (amazingribs.com) belief... There are no rules in the kitchen or the bedroom.
If you are developing your own sauces and want to use it, go for it.
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