Thread: Re: Microwave BBQ recipe?

The Ghost of Edward M. Kennedy wrote:

A tired attempt at a cross-posted troll.

Cross-posting kept intact for credit as a chain-letter.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Nov 18, 4:29*pm, "Dave Bugg" <davebu...@yahoo.com> wrote:
> The Ghost of Edward M. Kennedy wrote:
>
> A tired attempt at a cross-posted troll.
>
> Cross-posting kept intact for credit as a chain-letter.
> --
> Dave
> What is best in life? * *"To crush your enemies, see them driven before
> you, and to hear the lamentation of the women." -- Conan

oooo...credit! How's that work?

On Nov 18, 3:50*pm, "The Ghost of Edward M. Kennedy" <e...@eio.com>
wrote:
> "Bobs yer uncle" <mcgrisw...@aol.com> wrote
>
> >A few years back, someone posted a recipe for microwaved ribs that was
> > a classic. *All I remember was that it involved using a cherry Kool
> > Aid rub to overcome the inevitably gray color the ribs took on.
>
> Liquid smoke was also used.
>
> > Can't
> > find it on Google--anyone remember?
>
> I vaguely remember that. *A couple of people tried it and said
> it was actually pretty good.
>
> --Tedward

None the less authority than whatzisface at Cook's Illustrated of
America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.
That's what it is. Smoke is a vapor and it that water is cooled
until it condenses and the remaining liquid is smoke. Nothing is
added, it's just concentrated. Doesn't replace the beautiful char on
BBQ and the crusty edges, but you can do it inside in the winter
without a $1500 grill top range.
Lynn in Fargo
whose Mom used it in the olden days (1950s)

Lynn from Fargo wrote:
> On Nov 18, 3:50 pm, "The Ghost of Edward M. Kennedy" <e...@eio.com>
> wrote:
>> "Bobs yer uncle" <mcgrisw...@aol.com> wrote
>>
>>> A few years back, someone posted a recipe for microwaved ribs that
>>> was a classic. All I remember was that it involved using a cherry
>>> Kool Aid rub to overcome the inevitably gray color the ribs took on.
>>
>> Liquid smoke was also used.
>>
>>> Can't
>>> find it on Google--anyone remember?
>>
>> I vaguely remember that. A couple of people tried it and said
>> it was actually pretty good.
>>
>> --Tedward
>
> None the less authority than whatzisface at Cook's Illustrated of
> America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.

Which is just further confirmation of why I regard their comments, reviews,
and recommendations with a bit of a grain of salt.

> That's what it is. Smoke is a vapor and it that water is cooled
> until it condenses and the remaining liquid is smoke.

No, it is the by-product of smoke, commonly referred to as creosote.

> Nothing is
> added, it's just concentrated. Doesn't replace the beautiful char on
> BBQ and the crusty edges, but you can do it inside in the winter
> without a $1500 grill top range.

Grilling ain't bbq.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Nov 18, 4:39*pm, Lynn from Fargo <lynng...@i29.net> wrote:
> On Nov 18, 3:50*pm, "The Ghost of Edward M. Kennedy" <e...@eio.com>
> wrote:
>
> > "Bobs yer uncle" <mcgrisw...@aol.com> wrote
>
> > >A few years back, someone posted a recipe for microwaved ribs that was
> > > a classic. *All I remember was that it involved using a cherry Kool
> > > Aid rub to overcome the inevitably gray color the ribs took on.
>
> > Liquid smoke was also used.
>
> > > Can't
> > > find it on Google--anyone remember?
>
> > I vaguely remember that. *A couple of people tried it and said
> > it was actually pretty good.
>
> > --Tedward
>
> None the less authority than whatzisface at Cook's Illustrated of
> America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.
> That's what it is. *Smoke is a vapor and it that *water is cooled
> until it condenses and the remaining liquid is smoke. *Nothing is
> added, it's just concentrated. *Doesn't replace the beautiful char on
> BBQ and the crusty edges, but you can do it inside in the winter
> without a $1500 grill top range.

Liquid Smoke brand (Colgin's) has vinegar in it. As someone who cooks
over wood on a regular basis, I think that the stuff is best left on
the grocer's shelf. I guess it does go well with Kool-Aid though.

> Lynn in Fargo
> whose Mom used it in the olden days (1950s)

My mom made some nasty things too.

--Bryan

"Dave Bugg" <[email protected]> wrote

>>>> A few years back, someone posted a recipe for microwaved ribs that
>>>> was a classic. All I remember was that it involved using a cherry
>>>> Kool Aid rub to overcome the inevitably gray color the ribs took on.
>>>
>>> Liquid smoke was also used.
>>>
>>>> Can't
>>>> find it on Google--anyone remember?
>>>
>>> I vaguely remember that. A couple of people tried it and said
>>> it was actually pretty good.
>>>
>>> --Tedward
>>
>> None the less authority than whatzisface at Cook's Illustrated of
>> America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.

Who's the troll NOW, bucko?

> Which is just further confirmation of why I regard their comments,
> reviews, and recommendations with a bit of a grain of salt.
>
>> That's what it is. Smoke is a vapor and it that water is cooled
>> until it condenses and the remaining liquid is smoke.
>
> No, it is the by-product of smoke, commonly referred to as creosote.

Yeah, right.

Troll: One who posts false information hoping to get "helpful"
corrections. (It's either that, or you should check your
nonsense before posting to the usenet. I always do.)

--Tedward

Dave Bugg said:
> Lynn from Fargo wrote:
clips
>> That's what it is. Smoke is a vapor and it that water is cooled
>> until it condenses and the remaining liquid is smoke.
>
> No, it is the by-product of smoke, commonly referred to as creosote.
>
>> Nothing is
>> added, it's just concentrated. Doesn't replace the beautiful char on
>> BBQ and the crusty edges, but you can do it inside in the winter
>> without a $1500 grill top range.
>
> Grilling ain't bbq.

(stupid crossposting deleted)

But grilling is acceptable content in this group. At least last time I
checked.

Liquid smoke is creosote? OK, then please cite proof.

I'm not a fan of the stuff, but there was a recent food network program
where they showed weird food science stuff and debunked myths, hosted by Ted
Allen, although I don't recall the name of the program, it seems to be off
the air now. They did a test where they took two groups of NYC firemen and
fed them both barbecue spareribs, one prepared traditionally over a wood
fire in smoke, and one prepared in an oven using liquid smoke. Then they
blind tested them to see which they thought was authentic. The majority of
them picked the liquid smoke product as authentic.

MartyB in KC

"Nunya Bidnits" <[email protected]> wrote in message
news:he20e3$1dh$[email protected]..

> (stupid crossposting deleted)

No you didn't.
>
>
> MartyB in KC
>

I won't take sides on the Liquid Smoke debate, but we don't use it
here since I have the means to do real smoking.

In the piece mentioned about the test of liquid smoke vs. real
smoking, I think its reasonable to factor in the time limits,
facilities limit and cost limit imposed on so many folk. Not
everyone lives on 6 acres, has a window opening onto a fire
escape, has a balcony/patio or can afford the time to do it
"right."

Even Alton Brown made some liquid smoke on his show once, using a
clay "chiminea(sp?)" and inverting a cold lid to condense the
moisture and cause it to drip into a receptacle. In that case, I
saw little difference in that version of smoke and what would
condense on a cold piece of meat during a cold smoking in my own
Bradley.

--
Nonny

What does it mean when drool runs
out of both sides of a drunken
Congressman's mouth?

The floor is level.

Nunya Bidnits wrote:
> Dave Bugg said:
>> Lynn from Fargo wrote:
> clips
>>> That's what it is. Smoke is a vapor and it that water is cooled
>>> until it condenses and the remaining liquid is smoke.
>>
>> No, it is the by-product of smoke, commonly referred to as creosote.
>>
>>> Nothing is
>>> added, it's just concentrated. Doesn't replace the beautiful char
>>> on BBQ and the crusty edges, but you can do it inside in the winter
>>> without a $1500 grill top range.
>>
>> Grilling ain't bbq.
>
> (stupid crossposting deleted)
>
> But grilling is acceptable content in this group. At least last time I
> checked.

I never said it wasn't. Read the content again. I was referring to the use
of bbq in the context of grilling. Now please show me where I stated that
the post shouldn't have been made.

> Liquid smoke is creosote? OK, then please cite proof.

Easy. Take some scrapings of hardened creosote from a chimney. Put the
scapings into a water. Soak overnight. Taste. Voila... liquid smoke.

> I'm not a fan of the stuff, ...

Neither am I, but I've used it in some recipes. That doesn't change the fact
that LS is creosote in solution.

> ....but there was a recent food network
> program where they showed weird food science stuff and debunked
> myths, hosted by Ted Allen, although I don't recall the name of the
> program, it seems to be off the air now. They did a test where they
> took two groups of NYC firemen and fed them both barbecue spareribs,
> one prepared traditionally over a wood fire in smoke, and one
> prepared in an oven using liquid smoke. Then they blind tested them
> to see which they thought was authentic. The majority of them picked
> the liquid smoke product as authentic.

So? A good many folks think the McRib is the height of bbq ecstasy. But if
you think the oven/LS comparison is an equivalent to real bbq, believe me, I
won't try to dissuade you from that opinion. If you don't think that it is
equivalent, then why did you bring it up?

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Nunya Bidnits wrote:
> Liquid smoke is creosote? OK, then please cite proof.

Proof? You can't tell me you don't know how the carbon deposits in
chimneys -- which we call creosote -- is formed? Just in case:

From
http://hearth.com/econtent/index.php..._and_solutions


"The gases leave the burning wood with the smoke. If the smoke is cooled
below 250 degrees F, the gases liquefy, combine, and solidify, forming
creosote. Creosote takes several forms, all bad. As a liquid, it can run
down the insides of pipes and chimneys, oozing out of any openings. It can
form a hard layer coating the insides of pipes and chimney liners. It can
form into a fluffy substance that plugs pipes and breaks off and falls down,
filling low spots in piping. It is the cause of most chimney fires and the
main reason chimneys and pipes have to be cleaned and inspected
periodically."

Liquid smoke is a dilutent of creosote kept in solution.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"The Ghost of Edward M. Kennedy" <[email protected]> wrote in message
news:he209c$dbd$[email protected]..
> "Dave Bugg" <[email protected]> wrote
>
>>>>> A few years back, someone posted a recipe for microwaved ribs that
>>>>> was a classic. All I remember was that it involved using a cherry
>>>>> Kool Aid rub to overcome the inevitably gray color the ribs took on.
>>>>
>>>> Liquid smoke was also used.
>>>>
>>>>> Can't
>>>>> find it on Google--anyone remember?
>>>>
>>>> I vaguely remember that. A couple of people tried it and said
>>>> it was actually pretty good.
>>>>
>>>> --Tedward
>>>
>>> None the less authority than whatzisface at Cook's Illustrated of
>>> America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.
>
> Who's the troll NOW, bucko?
>
>> Which is just further confirmation of why I regard their comments,
>> reviews, and recommendations with a bit of a grain of salt.
>>
>>> That's what it is. Smoke is a vapor and it that water is cooled
>>> until it condenses and the remaining liquid is smoke.
>>
>> No, it is the by-product of smoke, commonly referred to as creosote.
>
> Yeah, right.
>
> Troll: One who posts false information hoping to get "helpful"
> corrections. (It's either that, or you should check your
> nonsense before posting to the usenet. I always do.)
>

Another ****ing bbq freak speaks.

On Nov 18, 5:39*pm, Lynn from Fargo <lynng...@i29.net> wrote:
> On Nov 18, 3:50*pm, "The Ghost of Edward M. Kennedy" <e...@eio.com>
> wrote:
>
> > "Bobs yer uncle" <mcgrisw...@aol.com> wrote
>
> > >A few years back, someone posted a recipe for microwaved ribs that was
> > > a classic. *All I remember was that it involved using a cherry Kool
> > > Aid rub to overcome the inevitably gray color the ribs took on.
>
> > Liquid smoke was also used.
>
> > > Can't
> > > find it on Google--anyone remember?
>
> > I vaguely remember that. *A couple of people tried it and said
> > it was actually pretty good.
>
> > --Tedward
>
> None the less authority than whatzisface at Cook's Illustrated of
> America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.
> That's what it is. *Smoke is a vapor and it that *water is cooled
> until it condenses and the remaining liquid is smoke. *Nothing is
> added, it's just concentrated.

Concentrated carcinogens, I'll warrant.

Dave Bugg wrote:
> Nunya Bidnits wrote:
>> Liquid smoke is creosote? OK, then please cite proof.
>
> Proof? You can't tell me you don't know how the carbon deposits in
> chimneys -- which we call creosote -- is formed? Just in case:
>
> From
> http://hearth.com/econtent/index.php..._and_solutions
>
>
> "The gases leave the burning wood with the smoke. If the smoke is cooled
> below 250 degrees F, the gases liquefy, combine, and solidify, forming
> creosote. Creosote takes several forms, all bad. As a liquid, it can run
> down the insides of pipes and chimneys, oozing out of any openings. It can
> form a hard layer coating the insides of pipes and chimney liners. It can
> form into a fluffy substance that plugs pipes and breaks off and falls down,
> filling low spots in piping. It is the cause of most chimney fires and the
> main reason chimneys and pipes have to be cleaned and inspected
> periodically."
>
> Liquid smoke is a dilutent of creosote kept in solution.
>

http://en.wikipedia.org/wiki/Liquid_smoke

Dave Bugg wrote:

> Nunya Bidnits wrote:
>> Liquid smoke is creosote? OK, then please cite proof.
>
> "The gases leave the burning wood with the smoke. If the smoke is cooled
> below 250 degrees F, the gases liquefy, combine, and solidify, forming
> creosote. Creosote takes several forms, all bad. As a liquid, it can run
> down the insides of pipes and chimneys, oozing out of any openings. It can
> form a hard layer coating the insides of pipes and chimney liners. It can
> form into a fluffy substance that plugs pipes and breaks off and falls down,
> filling low spots in piping. It is the cause of most chimney fires and the
> main reason chimneys and pipes have to be cleaned and inspected
> periodically."

> Liquid smoke is a dilutent of creosote kept in solution.

The missing info here is that "creosote" is an informal term
for solidified wood smoke. It is not the same thing as industrial
creosote, nor does it have anything to do with creosote bushes
and their chemicals.

Liquid smoke has the same chemical components found in normal smoked
foods, nothing more.

Steve

"Piet de Arcilla" <[email protected]> wrote

> None the less authority than whatzisface at Cook's Illustrated of
> America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.
> That's what it is. Smoke is a vapor and it that water is cooled
> until it condenses and the remaining liquid is smoke. Nothing is
> added, it's just concentrated.
<
<Concentrated carcinogens, I'll warrant.

Actually they go out of their to remove most of them,
and it is actually safer than grilling. You and that
troll Dave Bugg might to Google how it's made.

It ain't creosote.

--Tedward

Mercellus Bohren said:

>
> oooo...credit! How's that work?

Observe...

You are credited with being a pest.

<plonk>

On Wed, 18 Nov 2009 15:06:59 -0800 in rec.food.cooking, "Dave Bugg"
<[email protected]> wrote,
>Lynn from Fargo wrote:
>> That's what it is. Smoke is a vapor and it that water is cooled
>> until it condenses and the remaining liquid is smoke.
>
>No, it is the by-product of smoke, commonly referred to as creosote.

It is still the same stuff that gets absorbed from smoke by the meat,
isn't it? If not, what chemically is the difference?

Nunya Bidnits wrote:
> Dave Bugg crossposted:

As intended. Crossposting re-added.

>> Nunya Bidnits wrote:
>>> Liquid smoke is creosote? OK, then please cite proof.
>>
>> Proof? You can't tell me you don't know how the carbon deposits in
>> chimneys -- which we call creosote -- is formed? Just in case:
>>
>> From
>>
> http://hearth.com/econtent/index.php..._and_solutions
>>
>>
>> "The gases leave the burning wood with the smoke. If the smoke is
>> cooled below 250 degrees F, the gases liquefy, combine, and solidify,
>> forming creosote. Creosote takes several forms, all bad. As a liquid,
>> it can run down the insides of pipes and chimneys, oozing out of any
>> openings. It can form a hard layer coating the insides of pipes and
>> chimney liners. It can form into a fluffy substance that plugs pipes
>> and breaks off and falls down, filling low spots in piping. It is the
>> cause of most chimney fires and the main reason chimneys and pipes
>> have to be cleaned and inspected periodically."
>>
>> Liquid smoke is a dilutent of creosote kept in solution.
>
> Well I didn't ask for a cite on how creosote is made, I asked for one
> that shows liquid smoke as sold as a seasoning is creosote.

The same process that creates creosote is the same process that creates
liquid smoke. Wood smoke that is introduced to a cooled surface to create a
precipitate of the particulates.

> In other words, I'd like to see a cite of the last sentence you wrote in
> your
> post. It just doesn't sound quite right. The information you posted
> only describes creosote, not liquid smoke. I'm not saying you're
> wrong, I'm asking for a cite. There's a difference.

I have no cite as I have not looked for one; the process of creating LS is
identical to the process of creating creosote. I'm sure a lot of folks have
observed the same. But let me ask: Aside from allowing the precipitate to
harden, what is the difference between how creosote is formed and how LS is
made? If there is a difference, I'm not aware of it.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan