Do you use/like Liquid Smoke?
I'm thinking of trying it on oven slow roasted bonless pork shoulder for pulled pork. How do you use it? What brand do you like? Does it make a significant difference? I'm sure real wood and/or a smoker would be best, but what do you think of the convenience of the liquid, especially for oven or slow cooker? I've never tried it or tasted it - to my knowledge, that is.
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27 Comments:
No, makes the flavor of everything taste off IMHO. Much better forgoing the smokiness for some good old fashioned spice.
nelson5757 at 1:14PM on 05/15/08
My aunts use it for slow cooked brisket. The brisket is delicious, and I've occasionally contemplated picking up a bottle, but I have to say I'm a little scared of it. Looking forward to any info from a knowledgeable source.
renzata at 1:33PM on 05/15/08
I've only used it it one recipe, Cooks Illustrated Skillet Barbequed Pork Chops, you use a teaspoon in the bbq sauce and I think it adds great flavor. I use Colgin Mesquite flavored liquid smoke.
I just made these pork chops again last night and really love them, it's a fairly subtle flavor but I think it's worth adding. I'd say try it, it's not the most expensive ingredient to waste if you don't like it.
bobcatsteph3 at 1:52PM on 05/15/08
mmmm, genetic mutagens in a bottle!
simon at 1:58PM on 05/15/08
Don't like liquid smoke.....if you want smoked pulled pork, smoke it in a smoker or indirect with some wood chunks and keep the cooker between 225 and 300, pull the shoulder with a internal of 195..it takes alittle time to smoke one, but its well worth the wait without liquid smoke...
Markbb at 2:12PM on 05/15/08
Ok, snarkiness aside, here is a good thread on the subject.
Seems like the favorite brand is Wrights, because, as stated in the comments, it only contains water and smoke, without other additives.
Personally I wouldn't use it, because I have a great cast iron oven smoker. I live in an apartment in the city, but can still make real smoked food thanks to it and I love it so much I don't roast anything without it anymore, even when I'm not using the chips.
If you do use the liquid stuff, definitely choose a clean product. My snarkiness wasn't without cause.
simon at 2:22PM on 05/15/08
BONG WATER.
Excuse me for shouting.
Cathy at 2:31PM on 05/15/08
I find it tastes fake-y. I do better using chipotle chilis, either the ground ones from Penzey's or the canned in adobo sauce.
lemons at 2:48PM on 05/15/08
Seems like everyone agrees that if you can--do the real deal.
The liquid smoke only has the advantage of cutting-corners;
and several taste disadvantages.
It would ruin the flavour of the meat you're cooking entirely.
hungrychristel at 2:53PM on 05/15/08
Thanks y'all. I think I'm going to try adding smoked paprika instead.
PerkyMac at 2:59PM on 05/15/08
No. Chemicals give it a chemical taste.
@PerkyMac, I use Pimenton (Spanish smoked paprika), too. It is delicious!
Brownie at 4:40PM on 05/15/08
Alton Brown made liquid smoke in one of the Good Eats episodes. Although I couldn't it on the FN site, here is a link to a forum that discusses it http://www.thesmokering.com/forum/viewtopic.php?p=31533&sid=07d4f25fab7911c06206898044a6c0ff
hammondcheese at 4:56PM on 05/15/08
@Cathy; BONG WATER???? I am laughing so hard my sides hurt!
izatryt at 6:15PM on 05/15/08
Be careful only to use a little bit, if you use too much it will make you gag! I use it in my veggeroni seitan and its ok as long as its not overdone...
jennywenny at 6:22PM on 05/15/08
I insist upon using it when I boil my ribs but you have to be careful not to put in too much otherwise that is all you will taste.
Hunnyoil at 6:44PM on 05/15/08
ugh. The smell of it gives me a headache. Same with some of the hickory-smoke-flavored barbecue sauces. Maybe there's a good one out there, but I'd rather do without.
dbcurrie at 12:33AM on 05/16/08
I don't think anyone would dispute that smoking food in a smoker or on a grill is optimum. However, it isn't always practical or convenient, and for an intense smoke flavor requires long cook times which isn't appropriate for all foods.
If not overused (i.e. too much....the stuff is potent!) liquid smoke, like smoked peppers, will impart a natural, smokey flavor to anything.
I add a couple drops to my guacamole. A drop in your bloody mary rounds out the spiciness. Last night I grilled glazed salmon which cooks very quickly. I added a little bit of liquid smoke to the glaze to give it a smoked flavor. And of course, there is a favorite from my childhood: Turkey drumsticks marinaded overnight in liquid smoke & grilled....just like Ren Fest!
Also, per other Talk threads, there is the common complaint about gas grills (vs. charcoal) not producing the same "grilled taste" in the food cooked. I have a natural gas grill, so when I have an item to grill with a short cook time (like salmon) I'll add it in order to supplement the "real grilled flavor."
Using chipotle is a great idea, but sometimes you want the smoke without the particular spice. I find smoke...and in this case liquid smoke....to be similar to salt in that it brings out another dimension of food. Too much is awful, but just the right amount enhances the natural flavor of the food.
2qrs at 8:05AM on 05/16/08
Liquid smoke is a boon to any vegetarian. I add a (small!) amount to my New Year's Hoppin' John and to my chipotle-based veg. chili to create the smoky depth that is really required in these dishes.
Already mentioned -- smoked paprika and chipotles can also help a lot. btw, has anyone tried that crazy smoked salt? I've always been curious about that, but haven't gotten around to trying it.
perri at 8:36AM on 05/16/08
Isn't that the type of stuff Burger King uses? It's kinda off, if it is. Want a cool cheap smoker? Try the Alton Brown Smoker (I mention and link to one of tons of links on it here it looks easy from when I was observing it.
It made the most amazing ribs and i just don't have anything that can compare to the greatness of them. He smoked a duck on Thanksgiving with it as well and it was just as heavenly.
Fotocuisine at 4:19PM on 05/16/08
Have some since we blended family cabinets...it's scary, but a little like a car wreck: I'm curious and on more than one occasion have held it and unscrewed the cap just to see what would happen. But now Simon's link to "weakly genotoxic in vivo" may have cured me for good. Yikes!
kwhytehappy at 4:34PM on 05/16/08
I love that idea for the terracotta flowerpot smoker! Alton Brown rocks.
simon at 4:49PM on 05/16/08
I'm on record with a recipe developed by me for grilled salmon done in a restaurant kitchen where no wood grill existed in the magazine "Working Woman Magazine" some ancient time ago.
In an imperfect world, it has its place. Use it very cautiously.
Karen Resta at 5:16PM on 05/16/08
I totally agree with 2qrs -- I don't think anyone argues that liquid smoke is inferior to the real thing. But when I get home from work and I'm making a quick barbeque sauce to throw on some meat, I put a couple of drops of liquid smoke and it does make a difference. Doesn't mean I wouldn't prefer the real thing!
megannesta at 6:14PM on 05/16/08
@PerkyMac - smoked paprika is the way to go. I love that stuff so much.
Liquid smoke can be fine if it's used sparingly with a lot of other strong flavors, like a barbeque sauce, but one wrong turn makes food taste like scorched plastic.
butterface at 8:49PM on 05/16/08
Hello, this is my first time to post a comment on "serious eats" ,although I did post on the old food board on this website several years ago. I am surprised at all the negative comments on Liquid Smoke. It ain't chocolate but I have used it on brisket cooked in the oven and liked the flavor it imparted to the meat. My husband also has a great and simple recipe for pork chops that uses Liquid Smoke. Just sprinkle seasoned salt, pepper, Worchestershire sauce and Liquid Smoke on the pork chops and bake in the oven on a baking sheet (with raised sides, of course) until almost done. Turn pork chops over and bake until done. You can put them under the broiler for a minute if they need a little more browning. I think they are really good and easy. I am imagine real grilling outside is worse on the DNA than Liquid Smoke. I love the Food Network, love cookbooks and love to cook and am always looking for new recipes to try so I am happy to be here.
frybaby at 11:37PM on 05/16/08
@frybaby........may I be the first to welcome you back and thank you and all who commented for the advice.
I'm going to give it a teeny tiny shot (per advice), but also pick up some fresh smoked paprika. I'll experiment, because I won't be buying a smoker, as I'm usually cooking for one and I'm broke.
I knew I could count on you and you always come through. Thanks SEers.
PerkyMac at 9:35AM on 05/17/08
Thank you, PerkyMac. I may try the smoked paprika myself. I don't know if I can find it where I live but maybe on my next trip to Dallas.....
frybaby at 1:20PM on 05/17/08