I find myself adding a small amount of liquid smoke to my brines more and more often.

Not very much, like 1 Tablespoon for 12 lbs of canadian bacon.

I find it rounds out the smoke flavor. It's not pronounced enough that you can identify it as liquid smoke, but it seems to enhance the overall smoke flavor.

Is this just my imagination, or does anyone else notice this?

I use liquid smoke when I make my beans with a bone from the Holiday ham. Seems to work great, in fact I have a ham bone in the freezer now with pleanty of meat left on it I'm gonna use. !!!

Hmmm!
dan

Man do i feel bad for the 2 of you when Smokin finds this post.

I was under the impression that if you use the stuff, you aren't to admit it here on the forum.

That is why I have never mentioned it.

Ah dam, now I guess I'm in for it also.

I watched Alton Brown make liquid smoke on the food channel. He burned wood, ran the smoke through a heating duct chimney up into the center of a bundt cake pan covered with a lid smaller than the diameter of the bundt, put a baggie full of ice on top of the lid and condensed the liquid smoke into the pan. I thought that stuff was just chemicals! Pretty entertaining, but I can't imagine anyone producing homemade liquid smoke. Of course, if there is a penalty, providing a recipe for liquid smoke is no admission of use.

Okay, so first we talk about liquid smoke, then Alton Brown as a source for BBQ knowledge we give a recipe for it.

You guys are KILLING me...stop the insanity.

WHY use the stuff? It has a nasty after taste and you are just killing your taste buds.

If you have a smoke, why make liquid version of it? Make the canadian bacon without it and cold smoke it so you get REAL smoke flavor, not the manufactured variety. And funny, but LS is all natural

Yes, I ought to ban you for using such language on this forum, but ONLY because it's the holiday season will I let you off with a warning.

Now, if you'd mention LS, the F word and Smoke Rings in the same sentence, it's called the death penalty and it isn't pretty.

Oh, did I mention that it's just my opinion

Perhaps SmokinOkie is right. What I ment to say is, yes I used L.S. but that was before I bought my smoker. SO NOW, when I make my beans-n-ham, I'll smoke my ham bone and what ever meat is left on it. It should turn out better anyway!! Maybe this weekend, looks like the weather is going to get colder, so a good pot of smoked beans would hit the spot perfect!!!! Might as well throw in a big onion and smoke that too!!

dan

Inquiring minds want to know whether the shiney side of the foil goes in or out when you use liquid smoke and if it affects the SR.

quote:

Originally posted by Tom:
[qb] Inquiring minds want to know whether the shiney side of the foil goes in or out when you use liquid smoke and if it affects the SR. [/qb]

Yes the foil side does affect the SR.

The only way to avoid this with ribs is to boil them first in lots of liquid smoke before using the foil

Would you then slather the ribs in Kraft barbecue sauce?

quote:

Inquiring minds want to know whether the shiney side of the foil goes in or out when you use liquid smoke and if it affects the SR

Tom, I have found that if you double wrap with foil using the first wrap with shinny side in and the second with dull side out (of course adding LS prior to wrapping) the SR goes clean through the center of the meat! .

And, I guess that comment makes me "Dead Meat?"

Sounds just like the rib burns that travel the country selling to the public,calling themselves competitions.

Okay, you're all banned

I love being easy to figure out.

Of course the ribs I boiled last night, in water I added liquid smoke to and the a teaspoon of TQ to add a smoke ring came out great.

I cover them in sauce, wrapped them in foil and put them in the dishwasher to finish

Great idea Smokin!

Now, did you use rib hooks and hang em from the top rack or just stand em on end on the lower unit? The lower unit is closer to the soap dispenser thus more lemon flavoring from the scented "Cascade!"

Oh thanks Wheelz, I forgot to mention the rib hooks (I hung them long way, one hook at each end) and the Lemon Flavored cascade is the ONLY way to go.

LS - Alton Brown - Kraft barbecue sauce - boiled ribs - Cascade !!!! WHAT is going on here ????? Hmmm.... Ribs in the dish washer..... Now theres an idea. LOL