Liquid smoke, any use at all?


 
I opened this thread expecting:
"I hate the stuff!"
"Awful, would never use it!"
"Won't find it on any of my food!"
etc etc

Bet that would be the case on most other bbq sites, but not here.
And that's one of the things that makes this forum so great, open mindedness, and seldom a hard nosed response.

I also have a bottle, about 5 years old.
Used it in some sauces at one time.
Don't love it, don't hate it.
In fact, may try a tiny bit in some mayo soon, thanks to Pat Smith.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Might be fun to try making my own smoked salt and smoke pepper in the WSM sometime. </div></BLOCKQUOTE>

Is it any more difficult than just putting some kosher salt on a sheet pan?
 
Kosher salt, why not, or even better, make your own with maldon salt. I bought ready made smoked maldon salt, and I found the smoke taste to be mild.

I'm sure the large pyramid crystals of maldon salt is perfect for smoking. I've tried myself, and the product had a much stronger smoke flavor than the ready made product.
 
I hereby nominate Geir to be banned for life, just for mentioning those two unspeakable words!

(OK, just kidding, but it should be ALMOST ban-worthy
icon_razz.gif
)
 
You must log in or register to reply here.

 

Back
Top