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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: Is Liquid Smoke a reasonable ingredient
Liquid Smoke's use is up to the chef--I will judge it fairly. 31 46.27%
I avoid products with Liquid Smoke because I do not like the taste 10 14.93%
I use Liquid Smoke when I feel it is appropriate. 26 38.81%
I will not consume any product with Liquid Smoke in it. 4 5.97%
Multiple Choice Poll. Voters: 67. You may not vote on this poll

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Unread 01-02-2010, 04:58 PM   #1
The_Kapn
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Default Liquid Smoke uses

I am interested in the Brethren view of the use of Liquid Smoke.

I have tried to present the full range of choices and hope to get some useful feedback.

I personally feel that it is a natural ingredient and the person developing the sauce, injection, marinade, or whatever is welcome to use it as they see fit.
The Marketplace will decide the results.

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Unread 01-02-2010, 05:12 PM   #2
Rich Parker
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I don't see anything wrong with it and the food should be judged as is.
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Unread 01-02-2010, 05:14 PM   #3
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Up to the Chef!
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Unread 01-02-2010, 05:27 PM   #4
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I use liquid smoke occasionally in soups, scrambled eggs & omelets, chip dips, tuna salad sammies, and when I bake fish in the oven.

I don't use liquid smoke on my BBQ. I leave the smoke flavor infusion to the wood smoke.
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Unread 01-02-2010, 05:28 PM   #5
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A couple of drops in a pot of rice with some sauteed garlic and green onions is mighty tasty
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Unread 01-02-2010, 05:29 PM   #6
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I have a bottle and use it once in awhile.

I do prefer the MSG enhanced Liquid Smoke though...
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Unread 01-02-2010, 05:38 PM   #7
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Quote:
Originally Posted by BBQ Grail View Post
I have a bottle and use it once in awhile.

I do prefer the MSG enhanced Liquid Smoke though...

I only use that when I'm making authentic Mexican Adobo recipes
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Unread 01-02-2010, 05:45 PM   #8
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I use when I make my marinade for beef jerky. That's the only time it gets used around here.
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Unread 01-02-2010, 05:51 PM   #9
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I don't use it but do believe it is up to the chef. It sounds like there are some appropriate times to use it to get the flavor someone is looking for.
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Unread 01-02-2010, 06:34 PM   #10
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I think I read on this site that it is great on boiled ribs!
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Unread 01-02-2010, 10:56 PM   #11
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I use it to get my wifey use to the taste of smoke! Really! I use it on the steaks we quick cook on the gasser!
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Unread 01-02-2010, 11:03 PM   #12
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I've been known to put a wee bit in a pot of pinto beans, and never ever in my Q.

That's all I have to say about that.
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Unread 01-02-2010, 11:26 PM   #13
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I heard Harbor master uses it with Butter on his toast LOL made it home ok?
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Unread 01-02-2010, 11:27 PM   #14
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i dont use it because to me it taste like ash. Dont care if its in stuff though. Some products i find overuse it and i get that ashy taste.
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Unread 01-03-2010, 12:49 AM   #15
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I haven't used that stuff in over 40 years on anything that I have cooked. If someone else wants to use it that's fine, as long as it turns out the way that they want ..... more power to them.
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