Uses for Wright's Liquid Smoke
A while back I purchased a bottle of Wright's Liquid Smoke for a particular BBQ Sauce recipe I found. Since then I have used precious little of it simply because I know of only one use for it - the BBQ sauce. Does anyone have any good suggestions on how to utilize it? I was thinking of mixing it with some olive oil and then tossing some veggies in it before roasting them. I don't even know if that's a good idea though either since I'm not familiar with cooking with it. I just hate to let it go to waste.
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23 Comments:
Based on the ancient bottle of that stuff that my mother had, it lasts forever. I swear, she had the same bottle from the time I was a little kid she was old and gray. She might have actually inherited it from an older relative.
Okay, maybe it shouldn't last decades, but it's not going to go bad in a week, so you needn't worry about using it quickly. In theory, you should be able to add it to anything where you want that smoky flavor.
Be forwarned though, that not everyone loves the stuff. It gives me an immediate headache, the was some red wines do. So test it gently on family before you slather it on everything in sight.
If no one has adverse reactions, I'd imagine it would be nice on grilled meats, but it's pretty strong, so maybe mix it with something else before you brush it on.
dbcurrie at 5:37PM on 02/03/09
My grandpa adds it to baked beans, burgers, and meatloaf. I don't use the stuff at all, but he's a really good cook so I'd trust him on it.
PumpkinBear at 5:53PM on 02/03/09
I add a touch of liquid smoke to a crock pot of slightly vinegary, seasoned liquid in which I slow cook a pork tenderloin until it reaches that falling apart stage characteristic of what we in the South simply call barbecue (also known as pulled pork). It's not quite a BBQ sauce, though I have tried cooking pork this way in smokey bottled BBQ sauce, and real Southern barbecue is produced by smoke-cooking, and certainly not stewing it in a liquid (and certainly not tenderloin). But my shortcut is an easy way to make pulled pork that tastes pretty good on a sandwich bun with some coleslaw. I call the result "faux 'cue."
Lorenzo at 6:23PM on 02/03/09
Just be really sparing with it, its pretty potent! I often use it in seitan and veggie burgers with a bit of smoked paprika for a smoky flavor.
jennywenny at 6:29PM on 02/03/09
The only thing I use liquid smoke for, and which I love is making kalua pig, a Hawaiian dish. I take a pork shoulder/butt, rub it with liquid smoke and Hawaiian salt, put it in the crock pot, toss in half a cup of pineapple juice, cover and let it cook on low for anywhere from 8 to 16 hours (depends on the cut and size). It's delicious. I tried using it other things, but thus far, don't like it in anything else.
And yeah @martini, the stuff lasts forever, you could probably use it for nothing but BBQ sauce for the next five years and it would probably be fine.
chisai at 7:16PM on 02/03/09
My dad always sautes whole mushrooms in butter, smoke and worchestershire sauce (sp?). They are fabulous this way, but go light on the smoke! I agree, a little goes a long way!
eatingoutwest at 7:24PM on 02/03/09
I use it in rubs for grilling (I have a gas grill, so it helps a lot). I also use it in my rub for brisket cooked in the oven.
It's also really helpful in vegetarian dishes that might otherwise get smoke from a pig: red beans and rice, for example.
renzata at 7:40PM on 02/03/09
I have a cautionary tale about how not to use liquid smoke. I'm friends with some guys who once dared each other to come up with " the most disgusting shot..ever." One of the guys came up one called the Black Angus. 2 parts Everclear 1 part liquid smoke. instead of lime- a piece of sirloin. I have been assured it is the most discusting shot. ever. Don't try this at home.
bisbee at 8:56PM on 02/03/09
Yes I do and have for years for certain things.
@-MartiniMe- thanks for the thread, It just reminded me that I am out of it.
pjracz10 at 10:32PM on 02/03/09
Being a BBQ queen, I hate liquid smoke. If I want to use something smoky in my winter dishes when I can't smoke the meat outside...I use either Halen Mon, Fumee de Sel, or Danish Viking smoked salt. (do you remember I am a salt freak!!!!!) Most of the dishes I make in winter.... ribs, carnitas, pork butt, etc. needs salt so I use the smoked salts.
lamora at 12:01AM on 02/04/09
I guess I didn't really help with your problem...sorry!!
lamora at 12:03AM on 02/04/09
I feel like I'm commiting treason, but I feel I need to give you my grandmother's recipe for brisket. well not really, I can't completely bring myself to do that, but I'll give you the gist.
marinate a fat on brisket overnight, wrapped tightly in tin foil, in LOTS of liquid smoke, garlic salt, and celery salt.
bake it in the foil for a about 3 hours, then take it out and cut the fat off, and take some of the cooking liquid. put it back in the oven on lower temperature, for two more hours.
to make the sauce, mix the pan juice with beer, and premade bbq sauce(for the love of god dont use anything even close to masterpiece, or kraft) we use a speciphic local kind, you could use homemade.
pour half of the sauce over the meat in the oven, save the other half for extra goodness.
bbq nazis, leave me alone!! I know, I know, everything you are going to say, and I dont care because this is fantastic. amazing. perfect. divine. and it's my grandmother's, so there.
delilah at 12:38AM on 02/04/09
I use liquid smoke on sliced chicken breast. Give it a quick saute and use it on pizza or nachos.
Season the chicken with s/p and a little LS. Let sit for 15 mins. Add it to a grilled pizza with some good cheese , some sliced tomatoes, roasted garlic and olives. Mmmmmm. You could go on... roasted peppers, caramelized onions, jalapeños, mushrooms, proscuitto, bacon... You get the idea.
carolrsfMISSESTEXAS at 1:19AM on 02/04/09
Why were my cheese choices edited?
carolrsfMISSESTEXAS at 1:29AM on 02/04/09
Beef jerky marinade.
Oh Delilah - your brisket recipe does violate everything those of us from Texas or Kansas City were taught at birth. But, it does sound good and is in line with some similar recipes. I'm willing to try it !
Ribster at 3:53AM on 02/04/09
@Delilah--this is almost identical to a recipe a caterer gave me for a brisket that was to die for! I had lost the recipe, so I'm glad you posted it. Only thing is, what oven temp do you start out cooking with and then you said to lower it, so what temp would that be?
gourmetgal at 4:30AM on 02/04/09
I'm watching Bobby Flay right now and Masterpiece uses Liquid Smoke in their sauce.
carolrsfMISSESTEXAS at 4:57AM on 02/04/09
I used to use liquid smoke (just a teensy bit) in my baked beans, bean soup, etc. instead of ham to give it that smoky flavor, since I don't eat meat. I've since discovered that I much prefer to use smoked spanish paprika instead. It has a depth of flavor rather than just a smoky taste.
deetroitMI at 9:29AM on 02/04/09
@ pjracz10 - You're welcome!
These are all great ideas. I'm glad that the LS won't go bad anytime soon.
I especially love the brisket recipe and the Hawaiian pork shoulder. They both sound devine. Thank you so much for sharing them with me!
Martini Me at 9:39AM on 02/04/09
Now I remember what I use for the liquid smoke. It is a chicken recipe that I had to bribe years ago from a restaurant chef. It is made with chicken and you marinade it in tons of garlic, a dash of liquid smoke, pineapple juice, soy sauce, water, salt and pepper and paprika. Marinade over night (if possible) and you can grill it, bake it or pan fry it. Te place that made this had it on a spit. Man this is good.
pjracz10 at 3:22PM on 02/04/09
It really doesn't last as long as everyont thinks. After about a year, you will start to have the flavor compounds polymerize (turn into tar) the stuff gets nore acidic tasting and bitter as it ages. the people who make the liquid smokes generally give the a year or two for shelf life. As Wrights just re bottles it, it is probably 6 months to a year old when you get it. I used to work for a liquid smoke company. For an decent use, Mix a little in your salt for use in rubs or to add a slight smoky flavor the qnything you shake it on, good for grilling, or add it to brown sugar, paprika or chili pepper and black pepper and use it for a barbecue rub.
Meat guy at 3:48PM on 02/04/09
@Meat guy- your back, I missed you.
pjracz10 at 12:12AM on 02/05/09
I mix liquid smoke with ranch dressing for a tasty dip that's reminiscent of bacon.
I'm cooking up a pot of beans in my slow cooker this evening. Maybe I'll add a little liquid smoke.
CanadianFoodieGirl at 2:33PM on 02/05/09