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Thread: Raise your hand if you use liquid smoke.

  1. #1
    Andy Guest

    Default Raise your hand if you use liquid smoke.

    Raise your hand if you use liquid smoke.

    Hickory or Mesquite. I'm not particular.

    I just don't wanna BBQ meat for 1,000,000 hours.

    You?

    Andy

  2. #2
    Food SnobŪ Guest

    Default Re: Raise your hand if you use liquid smoke.

    On Dec 30, 7:07*am, Andy <a...@b.c> wrote:
    > Raise your hand if you use liquid smoke.
    >
    > Hickory or Mesquite. I'm not particular.
    >
    > I just don't wanna BBQ meat for 1,000,000 hours.
    >
    > You?


    *not raising hand* I cooked steaks last evening over a mix of
    briquets (as a base) cherry sticks, hickory bark and some lump. Well
    worth the time out in the sub-freezing temps.
    >
    > Andy


    --Bryan

  3. #3
    Kalmia Guest

    Default Re: Raise your hand if you use liquid smoke.

    On Dec 30, 8:07*am, Andy <a...@b.c> wrote:
    > Raise your hand if you use liquid smoke.
    >
    > Hickory or Mesquite. I'm not particular.
    >
    > I just don't wanna BBQ meat for 1,000,000 hours.
    >
    > You?
    >
    > Andy


    Well, if you call "using" it having a bottle in the rear of an upper
    shelf for about 8 years, then yes, I do. I bought it to make a
    marinade for beef jerky, I think, which I haven't done in years. I
    dried it on the dehydrator, but my other half ate em all the first day
    they were ready.

    I think it's the hickory one.


  4. #4
    Andy Guest

    Default Re: Raise your hand if you use liquid smoke.

    Food SnobŪ <[email protected]> wrote:

    > On Dec 30, 7:07*am, Andy <a...@b.c> wrote:
    >> Raise your hand if you use liquid smoke.
    >>
    >> Hickory or Mesquite. I'm not particular.
    >>
    >> I just don't wanna BBQ meat for 1,000,000 hours.
    >>
    >> You?

    >
    > *not raising hand* I cooked steaks last evening over a mix of
    > briquets (as a base) cherry sticks, hickory bark and some lump. Well
    > worth the time out in the sub-freezing temps.
    >>
    >> Andy

    >
    > --Bryan



    You're telling us you used four means of heat to cook a steak?

    You're talking out of your ass!!!

    Food snob??? Nu uh! Your a food fidiot!!!

    Andy

  5. #5
    Andy Guest

    Default Re: Raise your hand if you use liquid smoke.

    Kalmia wrote:

    > On Dec 30, 8:07*am, Andy <a...@b.c> wrote:
    >> Raise your hand if you use liquid smoke.
    >>
    >> Hickory or Mesquite. I'm not particular.
    >>
    >> I just don't wanna BBQ meat for 1,000,000 hours.
    >>
    >> You?
    >>
    >> Andy

    >
    > Well, if you call "using" it having a bottle in the rear of an upper
    > shelf for about 8 years, then yes, I do. I bought it to make a
    > marinade for beef jerky, I think, which I haven't done in years. I
    > dried it on the dehydrator, but my other half ate em all the first day
    > they were ready.
    >
    > I think it's the hickory one.



    Kalmia,

    Never knew it was made with liquid smoke!??

    Best,

    Andy

  6. #6
    Food SnobŪ Guest

    Default Re: Raise your hand if you use liquid smoke.

    On Dec 30, 7:23*am, Andy <a...@b.c> wrote:
    > Food SnobŪ <bryangsimm...@gmail.com> wrote:
    > > On Dec 30, 7:07*am, Andy <a...@b.c> wrote:
    > >> Raise your hand if you use liquid smoke.

    >
    > >> Hickory or Mesquite. I'm not particular.

    >
    > >> I just don't wanna BBQ meat for 1,000,000 hours.

    >
    > >> You?

    >
    > > *not raising hand* *I cooked steaks last evening over a mix of
    > > briquets (as a base) cherry sticks, hickory bark and some lump. *Well
    > > worth the time out in the sub-freezing temps.

    >
    > >> Andy

    >
    > > --Bryan

    >
    > You're telling us you used four means of heat to cook a steak?
    >
    > You're talking out of your ass!!!
    >

    No, I'm not talking out my ass. I basically used scraps that were on
    my back porch. I started the briquets in the chimney, them put on
    some sticks from cherry tree pruning and one piece of shagbark bark,
    then some lump charcoal. The only unusual part is the briquets, which
    I only use in bad weather. Mr. Kuthe came over and he made his
    intensely garlicked potatoes. We slept with no fears of vampires.
    >
    > Andy


    --Bryan

  7. #7
    Andy Guest

    Default Re: Raise your hand if you use liquid smoke.

    Food SnobŪ <[email protected]> wrote:

    > No, I'm not talking out my ass.



    Of course you are!

    Andy

  8. #8
    ffu Guest

    Default Re: Raise your hand if you use liquid smoke.

    On Wed, 30 Dec 2009 07:23:49 -0600, Andy <[email protected]> wrote:

    >Food SnobŪ <[email protected]> wrote:
    >
    >> On Dec 30, 7:07*am, Andy <a...@b.c> wrote:
    >>> Raise your hand if you use liquid smoke.
    >>>
    >>> Hickory or Mesquite. I'm not particular.
    >>>
    >>> I just don't wanna BBQ meat for 1,000,000 hours.
    >>>
    >>> You?

    >>
    >> *not raising hand* I cooked steaks last evening over a mix of
    >> briquets (as a base) cherry sticks, hickory bark and some lump. Well
    >> worth the time out in the sub-freezing temps.
    >>>
    >>> Andy

    >>
    >> --Bryan

    >
    >
    >You're telling us you used four means of heat to cook a steak?
    >
    >You're talking out of your ass!!!
    >
    >Food snob??? Nu uh! Your a food fidiot!!!
    >
    >Andy



    It's you that can't comprehend what you've read. He stated"briquets (as a base)
    cherry sticks, hickory bark and some lump", which to me and most here that
    would mean that he used one means of heat to cook his steak, and that was
    .......ready for it Andy....a non gas barbecue.

    Which shows you for what you are....... a fidiot.

  9. #9
    sf Guest

    Default Re: Raise your hand if you use liquid smoke.

    On Wed, 30 Dec 2009 07:07:42 -0600, Andy <[email protected]> wrote:

    >Raise your hand if you use liquid smoke.
    >
    >Hickory or Mesquite. I'm not particular.
    >
    >I just don't wanna BBQ meat for 1,000,000 hours.
    >
    >You?
    >

    Me too, but not for a fake hours long cooked BBQ flavor. I put it in
    marinades because I like a little smoky flavor and probably won't get
    what I want grilling... especially now that I have a gas grill (ugh).


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  10. #10
    sf Guest

    Default Re: Raise your hand if you use liquid smoke.

    On Wed, 30 Dec 2009 07:39:18 -0600, Andy <[email protected]> wrote:

    >Never knew it was made with liquid smoke!??


    Yes, it's the real thing... concentrated.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  11. #11
    zxcvbob Guest

    Default Re: Raise your hand if you use liquid smoke.

    On 12/30/2009 7:07 AM, Andy wrote:
    > Raise your hand if you use liquid smoke.
    >
    > Hickory or Mesquite. I'm not particular.
    >
    > I just don't wanna BBQ meat for 1,000,000 hours.
    >
    > You?
    >
    > Andy



    I have a quart bottle slowly drying out in the top of the pantry. :-) I
    don't use it much; I should transfer it to a glass bottle. The next use
    will be when I soak the casings to make some dry salami in a couple of
    weeks. That should be easier than spraying the stuffed sausages.

    (This is the kind of sausage where you ferment the meat, then dry it
    slowly, and you eventually eat it raw. It keeps forever without
    refrigeration, but it's not nearly as dry as jerky)

    Bob

  12. #12
    Kajikit Guest

    Default Re: Raise your hand if you use liquid smoke.

    On Wed, 30 Dec 2009 07:07:42 -0600, Andy <[email protected]> wrote:

    >Raise your hand if you use liquid smoke.
    >
    >Hickory or Mesquite. I'm not particular.
    >
    >I just don't wanna BBQ meat for 1,000,000 hours.
    >
    >You?
    >
    >Andy


    I do. We don't have a grill, bbq, or smoker to use. There's nothing
    wrong with a touch of liquid smoke, but it tends to evaporate during
    long cooking.
    --

    My website - http://www.kajikitscorner.com
    My cooking blog - http://kajikit.wordpress.com
    My crafty blog - http://kajikit.blogspot.com

  13. #13
    Andy Guest

    Default Re: Raise your hand if you use liquid smoke.

    Kajikit wrote:

    > I do. We don't have a grill, bbq, or smoker to use. There's nothing
    > wrong with a touch of liquid smoke, but it tends to evaporate during
    > long cooking.



    Kajikit,

    I never used liquid smoke as a condiment. I'll give it a try.

    Best,

    Andy

  14. #14
    l, not -l Guest

    Default Re: Raise your hand if you use liquid smoke.


    On 30-Dec-2009, Andy <[email protected]> wrote:

    > Raise your hand if you use liquid smoke.
    >
    > Hickory or Mesquite. I'm not particular.
    >
    > I just don't wanna BBQ meat for 1,000,000 hours.
    >
    > You?
    >
    > Andy


    I admit to having a bottle of each, hickory and mesquite, in a cabinet; but,
    I can't recall what I might have used it in, if I did. The hickory has been
    in the cabinet at least 15 years. Perhaps I bought and used it before I had
    a Stovetop Smoker.
    --
    Change Cujo to Juno in email address.

  15. #15
    aem Guest

    Default Re: Raise your hand if you use liquid smoke.

    On Dec 30, 5:07 am, Andy <a...@b.c> wrote:
    > Raise your hand if you use liquid smoke.
    >

    Penzey's makes a thing called Chicago seasoning that's good for
    burgers. It's s&p, garlic, thyme and lemon I think, and liquid
    smoke. As an occasional thing it's tasty. -aem


  16. #16
    Becca Guest

    Default Re: Raise your hand if you use liquid smoke.

    Andy wrote:
    > Raise your hand if you use liquid smoke.
    >
    > Hickory or Mesquite. I'm not particular.
    >
    > I just don't wanna BBQ meat for 1,000,000 hours.
    >
    > You?
    >
    > Andy


    Andy, I have used the Hickory liquid smoke in baked beans and in
    marinades. Just don't use too much.


    Becca

  17. #17
    zxcvbob Guest

    Default Re: Raise your hand if you use liquid smoke.

    On 12/30/2009 10:18 AM, Andy wrote:
    > Kajikit wrote:
    >
    >> I do. We don't have a grill, bbq, or smoker to use. There's nothing
    >> wrong with a touch of liquid smoke, but it tends to evaporate during
    >> long cooking.

    >
    >
    > Kajikit,
    >
    > I never used liquid smoke as a condiment. I'll give it a try.
    >
    > Best,
    >
    > Andy



    McCormick's (Schilling) sells "Hickory Smoked Salt". It's quite potent,
    and it makes a better condiment than LS.

    Bob

  18. #18
    Andy Guest

    Default Re: Raise your hand if you use liquid smoke.

    zxcvbob wrote:

    > On 12/30/2009 10:18 AM, Andy wrote:
    >> Kajikit wrote:
    >>
    >>> I do. We don't have a grill, bbq, or smoker to use. There's nothing
    >>> wrong with a touch of liquid smoke, but it tends to evaporate during
    >>> long cooking.

    >>
    >>
    >> Kajikit,
    >>
    >> I never used liquid smoke as a condiment. I'll give it a try.
    >>
    >> Best,
    >>
    >> Andy

    >
    >
    > McCormick's (Schilling) sells "Hickory Smoked Salt". It's quite

    potent,
    > and it makes a better condiment than LS.
    >
    > Bob



    Bob,

    Too bad they didn't leave out the sodium. A high blood pressure pet peeve
    o' mine.

    I'll look for it anyway. Thanks for the FYI.

    Best,

    Andy

  19. #19
    Melba's Jammin' Guest

    Default Re: Raise your hand if you use liquid smoke.

    In article <[email protected]>,
    zxcvbob <[email protected]> wrote:

    > McCormick's (Schilling) sells "Hickory Smoked Salt". It's quite potent,
    > and it makes a better condiment than LS.
    >
    > Bob


    They do, eh? Cool. I haven't seen it in years (haven't been looking
    for it, either, though).

    Funny about the liquid smoke. I used some yesterday when I whipped up a
    barbecue-type sauce for my leftover rib roast bones. It was good.


    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 12/28/2009

  20. #20
    Dave Smith Guest

    Default Re: Raise your hand if you use liquid smoke.

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > zxcvbob <[email protected]> wrote:
    >
    >> McCormick's (Schilling) sells "Hickory Smoked Salt". It's quite potent,
    >> and it makes a better condiment than LS.
    >>
    >> Bob

    >
    > They do, eh? Cool. I haven't seen it in years (haven't been looking
    > for it, either, though).
    >
    > Funny about the liquid smoke. I used some yesterday when I whipped up a
    > barbecue-type sauce for my leftover rib roast bones. It was good.
    >


    I haven't been looking for it for along time either. I bought some once
    about 20 years ago and used it once or twice. I didn't like it and the
    bottle sat in the cupboard for years. The last time I cleaned out the
    cupboards I threw it out.

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