British BBQ Society Forums

What about Hickory powder? Has anyone ever used it? Is there much point? I so, where's the best place to buy it?

Hickory powder: try http://www.sausagemaking.org/acatalog/Ingredients.html

The Social Smokers wrote:What about Hickory powder? Has anyone ever used it? Is there much point? I so, where's the best place to buy it?

Can also be mixed with water to create 'liquid smoke'..

I've bought it from the same place as Robin suggested before. I've tried it in rubs and it does add a level of smoke flavour. I prefer real smoke but it can work well on chicken thighs and legs which may not pick up a lot of smoke in a short cook time.

Store it in a seperate airtight box though, it stinks out anything else you store with it

It's weaker than the commercially available liquid smokes.

RobinC wrote:Hickory powder: try http://www.sausagemaking.org/acatalog/Ingredients.html

Thanks for that Robin

Just ordered this book, looks really interesting, i also ordered the 2012 Whisky Bible by Jim Murray, oopps.

I'm going to have to make the bacon jam. Bacon jam for god's sake what's not to love about that?

If you enjoyed the book they are coming out with Wicked Good Burgers, not in the same being, but if it improves my burger making prowess... Now I just need to find quality Brioche buns!

Agave Nectar - just picked it up from Holland & Barrett. Got the book on iPad Kindle app. If only I could find a way of printing the individual recipes. Afraid the iPad is going to get very sticky & smoky if I can't!

liomer wrote:Agave Nectar - just picked it up from Holland & Barrett. Got the book on iPad Kindle app. If only I could find a way of printing the individual recipes. Afraid the iPad is going to get very sticky & smoky if I can't!

Can you cut n paste to a document and email it to a friend with a printer or yours if you have one?