British BBQ Society Forums

Liquid smoke.

Discuss.





Okay, I'll open it up a bit.

Have you tried it?

Love it or hate it?

Can you tell the difference between this stuff and the real thing?

Prefer it to the real thing?

Over to you.

Steve W

Okay in order:-

Yes
It's okay in it's place
Everyone who tried it could tell the food was smoked, but "not as nice as proper woodsmoked meats"
I prefer the concept of low n slow BBQ both for the theatre, taste and the community around it. Liquid Smoke has it's uses and is far less harsh then the older chemical liquid smokes we used decades ago in the butchers. It's closer to real smoked food due to being just smoke bubbled through a liquid, rather than a combination of E numbers etc.

I sometimes use Colgins Liquid Smoke, mainly in stews & soups or a few splashes in beans etc, It does make a nice wet rub over chicken before roasting in your kitchen oven, seems to add a sweetness but still doesn't match a real slow smoke taste to meat.

Cheers

Where do you guys get it from? I used to get it from sainsburys many moons ago. Not seen it in a while. I see bay as it - many flavours too. A little goes a long way with that stuff.

I either get mine from USA eBay and get a box of 6 sent over and they last me all year and in a variety of flavours, or I have also bought from uk online at http://www.americansweets.co.uk/index.a ... ion=search it's £2.99 a bottle or £23.99 for a gallon plus postage which is where I also get my American BBQ sauces and rubs

Thanks.

Anyone used it to add smoke in the traditional way, rather than in a sauce or rub?

Steve W

American sweets is where I got mine from...

Steve, I've seen it used on Triple D as part of the cooking process where they oven cook low n slow when they don't have a bbq/smoker. There are recipes on the Diners Drive-ins and Dives website which may be of interest.

http://www.foodnetwork.com/search/deleg ... hType=site

And of course Nigella famously (apparantly) used it in her slow cooked Texas beef recipe

keith157 wrote:American sweets is where I got mine from...

Steve, I've seen it used on Triple D as part of the cooking process where they oven cook low n slow when they don't have a bbq/smoker. There are recipes on the Diners Drive-ins and Dives website which may be of interest.

http://www.foodnetwork.com/search/deleg ... hType=site

And of course Nigella famously (apparantly) used it in her slow cooked Texas beef recipe

Cheers. BTW, I got mine from Amazon.

I have a recipe for pulled pork in the oven. You use a big pot and put some apple juice in a ramakin with a few drops of liquid smoke. As the liquid evaporates from the ramikin the smoke gets into the meat - at least that's the idea.

I've done pork this way without the smoke and the pork itself was really nice and pulled well. I'll have to give it a go with the liquid smoke.

Steve W

Sounds okay in theory let me know how it goes