Liquid Smoke

[The Ironic Chef]

As a griller and a smoker I have to bring up the subject of Liquid Smoke.

I never really used Liquid Smoke before until this past year. It started after going to a steak house and having what was called a Cowboy Steak. The steak had a nice Mesquite flavor. I have tried several rubs, used Mesquite Kingsford charcoal, even got my hands on some mesquite chips. None of these methods produced the results that I wanted.

One of my favorite PBS cooking shows, Cooks Country, America's Test Kitchen, Cooks Illustrated, took on the subject regarding the use of Liquid smoke.

To me, liquid smoke is the fake taste I get when ever I eat a Burger King Hamburger, lol. Of course I had very rarely ever used the stuff.

The Test Kitchen went to work explaining the process of making Liquid smoke, the science behind it. OK, it is actually really Liquid Smoke and not some jarred up chemical made by some crazed whacked out scientist. Cool. I guess as long as you make sure you are getting the right thing.

The test kitchen then decided to really test the taste between the natural smokey goodness of ribs done to me the right way and ribs done with liquid smoke in the oven. No way ribs in the oven done with bottled smoke will match what is done on the grill???

Well, Cooks Illustrated has a great recipe, rub, grilling/smoking directions on their site. I have actually used it and the ribs were great. I changed the rub to suit our taste and the smoking information was typical standard know how for indirect heat grilling with the use of hardwood chips.

The test Kitchen set up a tasting panel. Now here is the point I have a bit of contention with regarding Cooks Illustrated. In the US, we have 50 states. I love interacting with everyone across this nation regarding different recipes and styles of cooking. It seems that taste change from one region to another. Since I have been with SP, I have mentioned time and time againthe differences alone on just corn bread. here in the North East, we like sweet cornbread. Southerners will shoot you in the Arss with buck shot if put sugar in their cornbread.

No new Englander is going to be a perfect judge on BBQed ribs, lol. Why, to me anything BBQed in the New England area has the flavor of Boston Baked beans.

The Test Kitchen did prepare the ribs on both the grill and in the oven using the liquid smoke.

The results, shocking, the Ribs prepared with the liquid smoke, by the Tasters were chosen as the better tasting ribs.....

OK, I figured I had to see for myself. I took a trip to the grocery store. I wasn't even sure where the Liquid Smoke was located. With help I did find it. Ah, Mesquite Liquid smoke I found too.
I stayed true to my nature and grilling though and for my use of the Mesquit liquid smoke and attempt of making the steaks taste like the steaks from the steak house I stuck to the grill. I rubbed the steak with the seasonings and liquid smoke. let them sit while the coal and grill were heating up and then grilled them up.

The flavor I was looking for was spot on. The liquid smoke had worked it's magic. I'm sure that that is what the Steak House must have used for their recipe. Actually my steaks taste a whole lot better, lol. I have returned to the steak house and am very disapointed with that steak now because I think that they changed their rub. I thought that maybe it was prepared by a different person but the next one was just as bad. The use of salt over powered all other flavors. Including the taste of my beer.

I am hoping to hear from others, espesially grillers regarding their thoughts on the use Liquid Smoke.

 

[Cook Chatty Cathy]

Rick years and years ago I tried Liquid Smoke it was disgusting and I never used it again. Now I need to ask for more info. on the liquid smoke you mention. What is the name brand, etc.? May be willing to give it a try based solely on your recommendation!

As far as Rubs, I am so happy & very impressed with Ricksrealpitbbq Rub (YES Our very own Rick from here!) it is a taste that is unique and I like the flavor so much I had to order several bottles to be used as Chjristmas gifts for my family! I have so far had it on steak, Pork Chops, and Chicken, I even sprinkeled a little on my potato salad and it worked! I have always made my own rubs, NO MORE....I am a convert..to Rick's Rub.

Not to change the subject but I tease my step-daughters both from New York, they never had grits and if they did they were not cooked correct so I kept having them "just taste my grits"....they are my latest GRITS Converts & they love them now!!! I used to do the same with the kids that came over to our house when we lived in base housing, they would see my kids eating grits and inquire...next thing you konw they were all eating grits!!! And asking for them when they would spend the night....I loved it!

 

[Mama Mangia]

Many don't realize that it is liquid smoke is just that!

It is a concentrated seasoning which is often used to duplicate the appealing flavor and aroma of real smokehouse wood without the need for a real smokehouse. Liquid smoke is derived from actual smoke generated under controlled conditions from popular woods used for outdoor barbecuing and smoking.

It is a very interesting process of burning the wood, smoldering it, and then further processed in a water vapor (through a refrigeration/condensation process). Then filtered, bottled and sold. Usually found around the spice aisle in the supermarket or on a display near the meats for BBQing.

It's very concentrated - so you only need a few drops; too much can ruin a dish.

Some dislike the liquid smoke very much. Many recipes can do without it.

I've enjoyed the flavors of liquid smoke and I almost died from a friend of mine using too much of it - it was AWFUL! Turned me off to liquid smoke for a long time too.

 

[ricksrealpitbbq]

I have to be honest, I've never used it and have been skeptical. As for the steaks, I use a mix usually of lump charcoal and whatever hardwoods I happen to have laying around. I've been in some good steakhouses in my day and I can turn out a steak as good, and in some cases better.

I don't like briquettes at all. To me they give off a foul odor and taste. If I don't have lump charcoal on hand, I'll build a hardwood fire and let it burn down to coals to cook on.

I have a smoker and use it a lot, so to cook in the oven is hard for me to accept when I want smoked meat. You brought up an interesting point about tastes varying by region. It is true wherever you go. I was fortunate to have lived in Texas for a few years. That's when I first tasted BBQ. As a kid my dad would burn chicken, on a kingsford fire, dump kraft bbq sauce on it and call it bbq. That's just how it was done in New England. I hated BBQ until I lived in Texas. Most of my adult life I've sought out good bbq and more often than not have been let down. I'm not gonna claim to be an expert, and I have no culinary degree, nor have I worked as a chef, but I know what tastes good and how to make it.

 

[Dilbert]

>>tastes varying by region.

not to hi-jack the thread, but this explains a lot of debate on many fori.

it's also the basis of my own personal chuckles on threads like:

"I'm looking for the best xxxxxxxxx"
and the ever popular
""ISO the authentic xxxxxxx"

one likes it or one doesn't like it or one prefers 'different' -
just no accounting for taste [g]