Anyone Have a Good Liquid Smoke Recipe?

barbefunkoramaque · 08-20-2009, 10:20 PM

I was thinking this, this last weekend.

I Usually keep the drain closed on the Brazos and Meat Mama until I am done. This is dangerous I know. This time It was open from the start and boy, you ever notice on the big smokers when you start the fire out and close the pit how much water drains when you put on 200 plus pounds of meat in those first few minutes? It was like a mash still....

This watery charcoally stuff. I should sell it.

82muchhomework · 08-20-2009, 10:55 PM

Distill, or filter it, or something, and I'll buy some!

I'm thinking secret sauce recipe

What are you gonna name it?

BBQ Grail · 08-20-2009, 11:24 PM

Alton Brown once demonstrated how to make liquid smoke using a chiminea, a cake pan and some ice.

barbefunkoramaque · 08-21-2009, 09:33 AM

you guys, all of you have become a big disappointment. We can't even get a "looking for Wood" guy to blast me on this title? LOL

SmokeInDaEye · 08-21-2009, 09:43 AM

Donnie, you ever add a splash of that stuff to ribs after they come out of the oven? Man! Taste just like the ones they charge a fortune for at TGI Fridays. Got a bottle of applewood liquid smoke that I put on everything!

Here's the trick 30 minutes boil, 45 minutes foil (in the oven at 400 degrees with some seasoning and liquid smoke) and 5 minutes broil. Sauce and serve.

(duck and cover)

Lake Dogs · 08-21-2009, 09:45 AM

Perhaps urinate down a competitors smoke stack? .... Liquid smoke

Do it while they're sleeping! Just dont fall.

:-)

1FUNVET · 08-21-2009, 10:19 AM

Quote:

Originally Posted by SmokeInDaEye

Donnie, you ever add a splash of that stuff to ribs after they come out of the oven? Man! Taste just like the ones they charge a fortune for at TGI Fridays. Got a bottle of applewood liquid smoke that I put on everything!

Here's the trick 30 minutes boil, 45 minutes foil (in the oven at 400 degrees with some seasoning and liquid smoke) and 5 minutes broil. Sauce and serve.

(duck and cover)

You need to boil at least 45 minutes and use a whole bottle of liquid smoke

JD McGee · 08-21-2009, 10:19 AM

Quote:

Originally Posted by barbefunkoramaque

you guys, all of you have become a big disappointment. We can't even get a "looking for Wood" guy to blast me on this title? LOL

...Are you out of your farkin' mind bro?

There you go Donnie...

JP · 08-21-2009, 10:51 AM

You could name it "Osama Bin Laden Sauce"?

It will terrorize your guts.

JamesTX · 08-21-2009, 11:08 AM

Well, if you can't figure out a recipe, you can dump it down the tank of my diesel. I figure some funky rendered brisket fat has got to be good for a few extra horsepower.

Mark · 08-21-2009, 11:17 AM

Donnie said: This watery charcoally stuff. I should sell it.

Yeah; brethren aftershave.

jswordy · 08-21-2009, 11:24 AM

http://tvwbb.infopop.cc/eve/forums/a...2/m/3810040283

http://www.cooksillustrated.com/tast...sp?docid=10187

http://www.lets-make-sausage.com/liquid-smoke.html

Pitmaster T · 02-10-2012, 07:39 PM

Ludicrous. Thank God he died.

RevZiLLa · 02-10-2012, 08:38 PM

Here is my liquid smoke experience...

Jan 12, 2000, 8AM, Buy a bottle of liquid smoke to try in a crock pot pork loin recipe.
Jan 12, 2000, 9:30AM, Dump everything into the crock pot and crank it up.
Jan 12, 2000 8PM, Sit down to dinner. Despite the liquid in the crock pot, the meat is pretty dry, but at least there is liquid smoke to save the flavor!
Jan 12, 2000 8:03PM, Take a big ol bite and start to chew.
Jan 12, 2000 8:03:05PM, Spit out a big ol bite and start dry heaving.
Jan 12, 2000 8:20PM, Clean up my face and throw dinner out.
Jan 12, 2000 8:45PM, Bring home 6 McRib sandwiches and 12 orders of fries.
Jan 12, 2012, 5PM, Discover that old bottle of liquid smoke in the spice cabinet. Get curious and open it up for a sniff
Jan 12, 2000 5:01PM, Start dry heaving.
Jan 12, 2000 5:21PM, Toss the bottle of liquid smoke into the trash bin outside in the back yard and hear the sound of breaking glass.
Jan 13, 2000 5:09:00AM, Hear the trash man pull up and walk back to the trash.
Jan 13, 2000 5:09:07AM, Hear the trash man dry heaving.
Jan 13, 2000 5:14:59AM, Hear the trash man crawl through the gravel in the driveway to his truck and take off.
Jan 13, 2000 9:09:12AM, Check the trash and see that it has not been picked up.
Jan 13, 2000 9:09:17AM, Start dry heaving and wonder what I'm going to do to get rid of the trash

Boshizzle · 02-10-2012, 08:42 PM

I don't waste energy making liquid smoke (LS). I buy all my LS from Bottom Dollar. It's the best deal going in town.

08-20-2009, 10:20 PM	#1
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Anyone Have a Good Liquid Smoke Recipe? I was thinking this, this last weekend. I Usually keep the drain closed on the Brazos and Meat Mama until I am done. This is dangerous I know. This time It was open from the start and boy, you ever notice on the big smokers when you start the fire out and close the pit how much water drains when you put on 200 plus pounds of meat in those first few minutes? It was like a mash still.... This watery charcoally stuff. I should sell it. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

08-20-2009, 11:24 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Alton Brown once demonstrated how to make liquid smoke using a chiminea, a cake pan and some ice. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

08-21-2009, 09:33 AM	#4
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	you guys, all of you have become a big disappointment. We can't even get a "looking for Wood" guy to blast me on this title? LOL __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

08-21-2009, 09:43 AM	#5
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Donnie, you ever add a splash of that stuff to ribs after they come out of the oven? Man! Taste just like the ones they charge a fortune for at TGI Fridays. Got a bottle of applewood liquid smoke that I put on everything! Here's the trick 30 minutes boil, 45 minutes foil (in the oven at 400 degrees with some seasoning and liquid smoke) and 5 minutes broil. Sauce and serve. (duck and cover) __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

08-21-2009, 09:45 AM	#6
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Perhaps urinate down a competitors smoke stack? .... Liquid smoke Do it while they're sleeping! Just dont fall. :-) __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

08-20-2009, 10:55 PM	#2
82muchhomework Full Fledged Farker Join Date: 08-03-09 Location: Highland, CA Name/Nickname : Dave	Distill, or filter it, or something, and I'll buy some! I'm thinking secret sauce recipe What are you gonna name it?

08-21-2009, 10:51 AM	#9
JP On the road to being a farker Join Date: 02-03-07 Location: Murrieta, California	You could name it "Osama Bin Laden Sauce"? It will terrorize your guts.

08-21-2009, 11:08 AM	#10
JamesTX is one Smokin' Farker Join Date: 10-21-07 Location: Austin, TX	Well, if you can't figure out a recipe, you can dump it down the tank of my diesel. I figure some funky rendered brisket fat has got to be good for a few extra horsepower.

08-21-2009, 11:17 AM	#11
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Donnie said: This watery charcoally stuff. I should sell it. Yeah; brethren aftershave. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

08-21-2009, 11:24 AM	#12
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN	http://tvwbb.infopop.cc/eve/forums/a...2/m/3810040283 http://www.cooksillustrated.com/tast...sp?docid=10187 http://www.lets-make-sausage.com/liquid-smoke.html __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

02-10-2012, 07:39 PM	#13
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Ludicrous. Thank God he died. __________________ Where all the orange women at? instagram youtube tik tok Facebook

02-10-2012, 08:42 PM	#15
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	I don't waste energy making liquid smoke (LS). I buy all my LS from Bottom Dollar. It's the best deal going in town. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

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