Solidkick
somebody shut me the fark up.
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!
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!