Cooking With Liquid Smoke

Solidkick · 01-31-2004, 08:32 AM

Since the weather is going to be so bad, I'll have to resort to using the oven for my Super Bowl cooking. I've got country style ribs and wings to do. I bought 2 new roasters with racks so the meat won't be laying in the fat and juices. I also bought a bottle of liquid smoke.

Questions: Should I prep the meat as if it was going into the smoker and use each roasting pan as if it were a water pan in the smoker and add the liquid smoke to the water?

Should I brush the liquid smoke onto the meat as the bottle says and then rub and not put any in the water?

Should I do both, or will this make it too smokey?

I've never used liquid smoke, so all suggestions are welcome, even if it is to forget about using it. LOL

Thanks Guys!

midnight · 01-31-2004, 08:56 AM

One of my favorite things to eat is country style ribs cooked in a crockpot or a roaster.
I rub the meat with a small mix of olive oil and liquid smoke(a little goes a long way.) then coat with my favorite rib rub. Toss it all into the roaster/crock add about 3 tblsp of water/beer/wine/etc.. just to keep the meat from burning to the bottom of the roaster( after a few minuets the juices in the meat will keep it from sticking.).

I cook it for about 5-6 hours on low heat (roaster set at 200deg.) When it is ready to come out it will be almost swimming in juices. I use tongs to get the meat and place it in a baking dish. Make sure it is all in one layer in the dish and pour lots of BBQ sauce over it.
Stick it in the oven under the broiler for a few minuets until the sauce bubbles and starts to get thick.
Serve it hot out of the oven with tater-tots or waffle fries.

BBQchef33 · 01-31-2004, 10:42 AM

Ok this is MY personal opinion. !

I just assume not use liquid smoke. Its nasty. I had a bottle, used it once, it sat on the fridge door for 3-4 years after that first use. Midnights right, a little goes a long way. If you must, just a drip/drop or 2 in a sauce/mop is all thats needed. That may have been what turned me off, way to smokey and artifical tasting for my taste. We all know what the real thing tates like, and to me liquid smoke just didnt cut it.

There are stove top smokers. these are pans that seal shut and have spots for small amounts of wood chips. I have used those and they give good results. (I know, too late).

Your gonna be just roasting. Prepare it the way you normally would but it I would not put the liquid smoke in the water. I would use very small amounts and add it towards the end. Maybe Im just paranoid but when I used it, just a tablespoon brushed on a bird was way to powerful. Since ya cant BBQ the real way, why try to fake it? Make the wings buffalo style. Use some alternatives on the ribs.. with some Q sauce at the end..

Maybe Im just keeping the our sweet blue sacred...

Isn't t there a commandment that say

"thou shall not worship false smoke"?

rusold · 01-31-2004, 11:19 AM

My suggestion would be to rub the ribs with your favorite rub- wrap in foil (try to make nearly airtight) cook for at least 6 hours at near 212. You won't get a smoke taste but you will get Q. Just serve with dipping sauce or do the caramelize broiler routine. You could experiment with the smoke in a sauce but I think taste like some weird chemical rather than smoke.

R

fivelombardis · 01-31-2004, 11:47 AM

liquid smoke makes me sick to my stomach.

Solidkick · 01-31-2004, 12:14 PM

I got what I asked for. The liquid smoke is out. Thanks for the opinions!

nthole · 01-31-2004, 05:30 PM

Too cold to Q for the superbowl?!?! It's supposed to be almost 30F tomorrow!

Screw this too colt crap. I'm wheeling the pit out into the snow tomorrow morning. 1 Butt, 3 racks of BBs and a box of turds.

Ovens are for quiters, just like AA meetings...

BigAl · 01-31-2004, 06:46 PM

Quote:

Originally Posted by nthole

Too cold to Q for the superbowl?!?! It's supposed to be almost 30F tomorrow!

Screw this too colt crap. I'm wheeling the pit out into the snow tomorrow morning. 1 Butt, 3 racks of BBs and a box of turds.

Ovens are for quiters, just like AA meetings...

Cold is just an excuse to get to the favorite Bar and have a great time, no fun to watch the game at home with the Kitchenbitchamatic that hates football. :D

Just enjoy what ever we all do Sunday. Life is short!

01-31-2004, 06:47 PM

Okay, I hope I don't get flamed for this (I can take it). But Pappy Pinell's is a brand of spice in Texas (no leads). On of their products is mesquite dust. I think it is literally mesquite sawdust with fine salt added. Sprinkeled on top of a roast while cooking, it is the next best thing to real smoke. I used mine up and haven't seen another bottle of it since.

Solidkick · 01-31-2004, 10:57 PM

Quote:

Originally Posted by nthole

Too cold to Q for the superbowl?!?! It's supposed to be almost 30F tomorrow!

Screw this too colt crap. I'm wheeling the pit out into the snow tomorrow morning. 1 Butt, 3 racks of BBs and a box of turds.

Ovens are for quiters, just like AA meetings...

I don't think I said it was too cold, I think I said the weather was going to be bad. I have to work until 5 PM, and it would be too much to ask the wife or 15 yr old to try and man the 'dera just so I got Q for the Super Bowl. I was just looking for a convenient way out for them. Hell if I was off, more than likely I'd be out there in it. :)

parrothead · 02-01-2004, 09:10 AM

I use it for 1 thing. And I won't say what. Otherwise, it does not take the place of real smoke..

rbinms33 · 02-03-2004, 11:56 AM

Good for making Beef Jerky....that's about it for me.

brdbbq · 02-03-2004, 12:33 PM

Quote:

Originally Posted by fivelombardis

liquid smoke makes me sick to my stomach.

I like it with my rice.

shock · 02-03-2004, 09:00 PM

Quote:

Originally Posted by parrothead

I use it for 1 thing. And I won't say what. Otherwise, it does not take the place of real smoke..

Whadda mean "won't say what" ?! C'mon tell us...

01-31-2004, 08:32 AM	#1
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	Cooking With Liquid Smoke Since the weather is going to be so bad, I'll have to resort to using the oven for my Super Bowl cooking. I've got country style ribs and wings to do. I bought 2 new roasters with racks so the meat won't be laying in the fat and juices. I also bought a bottle of liquid smoke. Questions: Should I prep the meat as if it was going into the smoker and use each roasting pan as if it were a water pan in the smoker and add the liquid smoke to the water? Should I brush the liquid smoke onto the meat as the bottle says and then rub and not put any in the water? Should I do both, or will this make it too smokey? I've never used liquid smoke, so all suggestions are welcome, even if it is to forget about using it. LOL Thanks Guys!

01-31-2004, 08:56 AM	#2
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Name/Nickname : Todd	One of my favorite things to eat is country style ribs cooked in a crockpot or a roaster. I rub the meat with a small mix of olive oil and liquid smoke(a little goes a long way.) then coat with my favorite rib rub. Toss it all into the roaster/crock add about 3 tblsp of water/beer/wine/etc.. just to keep the meat from burning to the bottom of the roaster( after a few minuets the juices in the meat will keep it from sticking.). I cook it for about 5-6 hours on low heat (roaster set at 200deg.) When it is ready to come out it will be almost swimming in juices. I use tongs to get the meat and place it in a baking dish. Make sure it is all in one layer in the dish and pour lots of BBQ sauce over it. Stick it in the oven under the broiler for a few minuets until the sauce bubbles and starts to get thick. Serve it hot out of the oven with tater-tots or waffle fries. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

01-31-2004, 10:42 AM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Ok this is MY personal opinion. ! I just assume not use liquid smoke. Its nasty. I had a bottle, used it once, it sat on the fridge door for 3-4 years after that first use. Midnights right, a little goes a long way. If you must, just a drip/drop or 2 in a sauce/mop is all thats needed. That may have been what turned me off, way to smokey and artifical tasting for my taste. We all know what the real thing tates like, and to me liquid smoke just didnt cut it. There are stove top smokers. these are pans that seal shut and have spots for small amounts of wood chips. I have used those and they give good results. (I know, too late). Your gonna be just roasting. Prepare it the way you normally would but it I would not put the liquid smoke in the water. I would use very small amounts and add it towards the end. Maybe Im just paranoid but when I used it, just a tablespoon brushed on a bird was way to powerful. Since ya cant BBQ the real way, why try to fake it? Make the wings buffalo style. Use some alternatives on the ribs.. with some Q sauce at the end.. Maybe Im just keeping the our sweet blue sacred... Isn't t there a commandment that say "thou shall not worship false smoke"? __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-31-2004, 11:47 AM	#5
fivelombardis is one Smokin' Farker Join Date: 08-19-03 Location: TEXAS	liquid smoke makes me sick to my stomach. __________________ That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle

01-31-2004, 12:14 PM	#6
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	I got what I asked for. The liquid smoke is out. Thanks for the opinions! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

01-31-2004, 11:19 AM	#4
rusold On the road to being a farker Join Date: 10-05-03 Location: Houston,Tx	My suggestion would be to rub the ribs with your favorite rub- wrap in foil (try to make nearly airtight) cook for at least 6 hours at near 212. You won't get a smoke taste but you will get Q. Just serve with dipping sauce or do the caramelize broiler routine. You could experiment with the smoke in a sauce but I think taste like some weird chemical rather than smoke. R

01-31-2004, 05:30 PM	#7
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	Too cold to Q for the superbowl?!?! It's supposed to be almost 30F tomorrow! Screw this too colt crap. I'm wheeling the pit out into the snow tomorrow morning. 1 Butt, 3 racks of BBs and a box of turds. Ovens are for quiters, just like AA meetings... __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

01-31-2004, 06:47 PM	#9
ckkphoto Guest	Okay, I hope I don't get flamed for this (I can take it). But Pappy Pinell's is a brand of spice in Texas (no leads). On of their products is mesquite dust. I think it is literally mesquite sawdust with fine salt added. Sprinkeled on top of a roast while cooking, it is the next best thing to real smoke. I used mine up and haven't seen another bottle of it since.

02-01-2004, 09:10 AM	#11
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	I use it for 1 thing. And I won't say what. Otherwise, it does not take the place of real smoke.. __________________ Greg American Picker Blog

02-03-2004, 11:56 AM	#12
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis)	Good for making Beef Jerky....that's about it for me. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

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