SirPorkaLot
somebody shut me the fark up.
Umm I was joking..I've never made crock pot bbq :crazy:
A little liquid smoke is a component in a lot of sauces both Q related and none. :thumb:
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Liquid smoke yay or nay?
- Thread starter scottjess
- Start date
Umm I was joking..I've never made crock pot bbq :crazy:
A little liquid smoke is a component in a lot of sauces both Q related and none. :thumb:
RevZiLLa
is One Chatty Farker
- Joined
- Jul 2, 2007
- Location
- Richmond, VA
Some folks like it, I think it tastes fake. Its a personal taste thing and what is right for me is not necessarily right for you.
I prefer smoked paprika if I need more smoke flavor than my Q is going to have or if I want some smoke flavor when I can't Q
I prefer smoked paprika if I need more smoke flavor than my Q is going to have or if I want some smoke flavor when I can't Q
scottjess
Knows what a fatty is.
I dont think I will be buying it; thanks for the suggestions 
.
.
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I don't use it, but I'm curious what first class shipping from the US to New Zealand really costs? Not what a merchant charges, just actual costs.
Where I'm headed with this is...... there might be a few other things you can't get, but are common here. Weight is obviously a factor in price, but someone might me able to get some liquid smoke and a couple of bottles of rub to you for the same money you would spend on just the liquid smoke.
Last year a guy in Canada was having problems locating curing salts to make Buckboard bacon.... The cost + shipping was really high. Well, the Hi Mountain Buckboard cure is made in Wyoming and it's in all the stores, so I offered to send him some.
On the customs papers there is a box you check if your package is a gift (less duty charges on their end) and another place for "description" and I wrote down "bacon curing spices". The Postal clerk said "bacon cure?", and I told him "yeah, for Canadian bacon".... He said "you're shipping stuff from Wyoming to a Canadian so he can make Canadian bacon???". Everyone in line cracked up.
Where I'm headed with this is...... there might be a few other things you can't get, but are common here. Weight is obviously a factor in price, but someone might me able to get some liquid smoke and a couple of bottles of rub to you for the same money you would spend on just the liquid smoke.
Last year a guy in Canada was having problems locating curing salts to make Buckboard bacon.... The cost + shipping was really high. Well, the Hi Mountain Buckboard cure is made in Wyoming and it's in all the stores, so I offered to send him some.
On the customs papers there is a box you check if your package is a gift (less duty charges on their end) and another place for "description" and I wrote down "bacon curing spices". The Postal clerk said "bacon cure?", and I told him "yeah, for Canadian bacon".... He said "you're shipping stuff from Wyoming to a Canadian so he can make Canadian bacon???". Everyone in line cracked up.
T-Man
is one Smokin' Farker
- Joined
- Jan 14, 2010
- Location
- South Louisiana
I have used it when making Brunswick stew , when I did not have the time to bbq the chicken or pork to add to it . But do not tell any anyone :-D
Ole Man Dan
is one Smokin' Farker
- Joined
- Jul 24, 2011
- Location
- Gadsden, Alabama
Make your own, you can adjust for taste.
I wouldn't order it unless I had a particular need for it...
The prices you must pay 'Down- Under' might accidentally start a
'Boot-Legged' Liquid Smoke business...
I wouldn't order it unless I had a particular need for it...
The prices you must pay 'Down- Under' might accidentally start a
'Boot-Legged' Liquid Smoke business...
