Serious Eats - seriouseats.com

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........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.