{"id":20384,"date":"2023-10-25T15:26:13","date_gmt":"2023-10-25T15:26:13","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=20384"},"modified":"2023-10-25T15:26:17","modified_gmt":"2023-10-25T15:26:17","slug":"what-is-liquid-smoke-used-for","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/what-is-liquid-smoke-used-for\/","title":{"rendered":"What is Liquid Smoke Used For? (Recipes and Cooking Methods)"},"content":{"rendered":"\n

Liquid smoke, derived from the condensed smoke of burning wood,<\/strong> offers a versatile and convenient alternative to traditional smoking methods. Its ability to impart a delightful smoky essence to an array of dishes makes it truly special, as it beautifully mimics the taste of slow-cooked barbecue<\/a> and grilled foods. <\/p>\n\n\n\n

My love affair with this flavoring agent began at cooking school. And since then, it has remained my secret ingredient in various recipes. From enhancing marinades and sauces to elevating soups and dips, liquid smoke breathes a new life into every dish it touches. Stick around, and together we’ll explore the endless possibilities of this flavor bomb.<\/p>\n\n\n

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When Should I Use Liquid Smoke?<\/h2>\n\n\n\n

It depends on the recipe. You can add liquid smoke before cooking for a smoky flavor or use some drops after cooking for a finishing touch.<\/p>\n\n\n\n

But it’s best to add liquid smoke before cooking. This way, you’re ensuring that the flavor is distributed evenly throughout your dish. When using liquid smoke in your recipes, you typically add it to the marinade or seasoning mixture before cooking the meat or other ingredients.<\/p>\n\n\n\n

Recipes That Use Liquid Smoke<\/h2>\n\n\n\n

So, you’re curious about this liquid smoke thing, huh? You can use liquid smoke in various cooking methods such as barbecue and grilling, soups and stews, sauces and dips, vegetarian and vegan dishes, marinades and rubs, smoked cheese or nuts, cocktails, and beverages. <\/p>\n\n\n\n

Liquid smoke opens up a world of possibilities with its smoky flavor. Grab a bottle of liquid smoke of your choice<\/u><\/a> and check out some dishes where you can add a few drops to enhance the taste:<\/p>\n\n\n\n

Smoky Pulled Pork<\/h3>\n\n\n\n

If you want tender, juicy pulled pork with a smoky flavor, rub your pork shoulder with a mix of brown sugar and smoked paprika or chipotle powder. Now add some drops of liquid smoke. Hickory liquid smoke, like Wright's Liquid Smoke<\/a>, is great for this. Let the pork shoulder marinate in the liquid syrup and other ingredients in the fridge overnight. <\/p>\n\n\n\n

Next day, slow-cook it until it’s fall-apart tender. I’ve tried this myself a couple of times. <\/p>\n\n\n

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Smoky BBQ Baked Beans<\/h3>\n\n\n\n

These beans are not your average side dish \u2013 they’re next-level delicious! If you’d like to give this a try, start by cooking up some bacon until it’s crispy. Then, mix in your baked beans. <\/p>\n\n\n\n

Pour in your favorite BBQ sauce and add a few drops of liquid smoke. Let it all simmer together, and that’s it! <\/p>\n\n\n

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Grilled Smoked Sausages<\/h3>\n\n\n\n

If you want to take your sausages to Flavortown, fire up the grill and brush the sausages with a mix of BBQ sauce. Japanese barbecue sauce like Bachan's Variety Pack<\/a> goes well with this recipe, especially if you want it hot and spicy. <\/p>\n\n\n\n

Now add a few drops of liquid smoke and maple syrup. Grill ’em until they’ve got that perfect smoky char. Trust me, that’s how you make sausages fit for a BBQ king or queen.<\/p>\n\n\n

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Smoked Tofu Stir-Fry<\/h3>\n\n\n\n

I love all my veggie fans! So, enough of the meat talks for a while. This stir-fry is plant-based perfection, and yeah, liquid smoke goes well with this. After all, the smoke comes from wood. <\/p>\n\n\n\n

Slice up some tofu. Now let it soak in a marinade of soy sauce, garlic, ginger, and yep, you guessed it \u2013 a few drops of liquid smoke. Stir-fry with your favorite veggies, and let me know how that goes. <\/p>\n\n\n

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Smoked Chocolate Pudding<\/h3>\n\n\n\n

You can also whip up a classic chocolate pudding. But before chilling it, add a hint of smoky flavor with a touch of liquid smoke. This pudding will disappear faster than you can say, “More, please!”<\/p>\n\n\n

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How to Make Your Own Liquid Smoke?<\/h2>\n\n\n\n
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Step 1: Light the Charcoal in the Chimney Starter <\/h3>\n\n\n\n

Fill a chimney starter with charcoal, light the newspaper at the bottom, and wait for it to ignite. Make sure you handle charcoal and fire with caution to prevent accidents or burns.<\/p>\n\n\n\n

Step 2: Soak Your Wood Chips <\/h3>\n\n\n\n

Soak your wood chips in water for 30 minutes, then drain them.<\/p>\n\n\n\n

Step 3: Place Wrapped Wood in the Grill <\/h3>\n\n\n\n

Wrap the chips in foil and place them on the grill away from direct heat.<\/p>\n\n\n\n

Step 4: Capture the Smoke <\/h3>\n\n\n\n

Cover the grill and position a bundt cake pan over the chimney to capture the smoke.  Use a heat-proof bowl as a lid for the bundt pan to prevent hot steam from escaping and causing burns.<\/p>\n\n\n\n

Step 5: Create Condensation <\/h3>\n\n\n\n

Use a heat-proof bowl as a lid for the bundt pan and add ice to create smoky condensation. As the smoke mixes with cold air in the unit, condensation or water droplets form.<\/p>\n\n\n\n

Step 6: Collect the Liquid Smoke <\/h3>\n\n\n\n

Let the wood cook for an hour, allowing the bundt pan to collect the liquid smoke.<\/p>\n\n\n\n

Step 7: Transfer the Liquid to a Jar <\/h3>\n\n\n\n

Remove the bowl and pan from the grill and transfer the black liquid into a glass jar. <\/p>\n\n\n\n

Ta-da! You’ve just crafted your very own liquid smoke. Just a few drops, like store-bought stuff, and you’ll have that smoky essence enhancing your dishes.<\/p>\n\n\n\n

If you need a more detailed guide, check out the video below:<\/p>\n\n\n\n

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