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.
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........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.
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.
@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.
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!
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.
I love that idea for the terracotta flowerpot smoker! Alton Brown rocks.
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!
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.
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