Food

Liquid Smoke

This topic has reared it's ugly head again over here. I know that most "foodies" have nothing but disdain for this ingredient. I find it useful for oven brisket, but now someone wants to use it on salmon. Fresh salmon on a grill. Mixed with butter and garlic as a baste. Do you have this in your pantry? What do you use it for? Is it really THAT bad?


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