Thread: 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

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.

Food Snob® <[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

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

On Dec 30, 7:23*am, Andy <a...@b.c> wrote:
> Food Snob® <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

Food Snob® <[email protected]> wrote:

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


Of course you are!

Andy

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

>Food Snob® <[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.

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.

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.

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

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

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

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.

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

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

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

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

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

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.