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Liquid Smoke for BBQ sauce

post #1 of 23
Thread Starter 
Nick asked me if you have heard about a liquid that suppose to be added in BBQ sauce in order to give a smoky taste to the sauce.
Does such a thing exist?
Is it safe for health?

TIA
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #2 of 23
Athenaues,

It does excist, and it is very powerful!!!

A tiny bit goes a long way.

Personally, I am not a fan, but millions of others are
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 23
Thread Starter 
Thanks cape chef :)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #4 of 23
Your welcome, Athenaues.

But, just because i'm not a fan doesn't mean you and Nick should not give it a try. You may enjoy it..although I find it way overpowering and "fake" in it's flavor
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #5 of 23
To create a smoky flavor in BBQ sauce, some people use chipotle peppers (but they also have heat). Some people use bacon or smoked meat. Vegetarians who like smoky flavor, perhaps without the heat, would use Liquid Smoke in place of whatever smoky flavor a smoked meat would impart. It's not bad stuff, just a short cut.
Food is sex for the stomach.
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Food is sex for the stomach.
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post #6 of 23
Liquid smoke is safe. And it is made from real smoke. It does taste different than the real thing and is very powerful. It can be better than nothing, but the real thing is better still. You can also find products like "smoked salt", usually just salt with a dried version of liquid smoke and some cocoa for color.

www.spicesetc sells a variety of smoke powders if you can't find liquid smoke in your area. Mesquite is popular in the southwestern styles and hickory is the classic smoke flavor.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 23
Thread Starter 
Thanks guys :)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #8 of 23
Hi just a note.
I have used liquid smoke and it is real strong. In an american hotel chain in europe they secretly brought it in as I was told it is illegal in europe. I have no idea if this is true or not.
Anyone else know more on that?
Both long and rich, full of intense flavours, new discoveries, unexpected contrasts.
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Both long and rich, full of intense flavours, new discoveries, unexpected contrasts.
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post #9 of 23
I am not a big fan of liquid smoke, but do, on occasion use it. It helps with that BBQ craving in the middle of winter and the grill is buried under 4 feet of snow. It is usually an ingredient in bottled BBQ sauces. Though I like my BBQ sauce to have a slightly smoky taste, I usually accomplish this by smoking my veggies.
post #10 of 23
Pete, Pete, Pete, I'm kind of surprised at you! You live in snow country so a trip out to the grill in the dead of winter should be second nature to you. What's 4' of snow compared to the scent of the BBQ on a cold winter day. The warmth of a good BBQ comingling with the scent of pine from the fireplace. Shovel a path out there and keep the grill available. It truly is a treat and worth the little extra effort. And when you're done grilling, I'll be inside waiting for you:D :bounce:
My latest musical venture!
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http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #11 of 23
Just a little thought: for vegetarians or people who don't like liquid smoke, you could try using spanish smoked paprika in BBQ sauce.
It's gorgeous and tastes a little like smoked bacon.
post #12 of 23
A note for vegetarians: the last I heard, liquid smoke was made from resins obtained from the vents of smokehouses that had been smoking meat. Maybe true, maybe not. I suggest delving into the production method of this product before using it as a "vegetarian" product.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #13 of 23
A long time ago, 25 years or more, I read the label on a bottle of liquid smoke: DISTILLED WOOD.

ALWAYS read the label even though it could be lying!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #14 of 23
Dug into the back of my cabinet and pulled out:

Wright's Hickory LIQUID SMOKE: "A table flavoring, like salt & pepper. No additives. A natural product manufactured by condensing pure smoke from the burning of green hickory trees" Ingredients: Water, Natural Liquid Smoke

Sqeet Mesquite Smoke Wood Smoked Flavor: Ingredients: Water, natural mesquite smoke.


Both of these are so old, there are neither 800- numbers nor websites listed for more information! But they're still potent.

I think PollyG's suggestion is great. Also, adding chipotles to your sauce. I'm not a big fan of "flavorings" like liquid smoke, even if it IS "natural;" that's why mine are soooooooooo old. But some of us are not able to even grill, let alone barbecue/smoke, so we do what we can. :( And don't get me started on the lack of local 'cue joints! :cry: :cry:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #15 of 23
A:
Are you saying that shish kebob is no substitute for good ol' American BBQ?!?!? Folks, we Americans have developed a dish that even foreigners long for. Nothing beats American BBQ! It's the only dish that well accompanies Weber's bread.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #16 of 23
Liquid smoke is a seasoning . I love to use a small amount of this product when doing large parties at a BBQ . Moderation is the key to good flavor and success . Infusion of flavors is what being a chef is all about . This stuff is strong but I feel it has a place .
Ive never had a complaint and more thats good BBQs so I can say . Remember to cook to tatse . Course this is just my opinion .
Doug
The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #17 of 23
I agree with Doug. Like rosemary, liquid smoke must be used sparingly for it can overpower all the other flavors in the dish.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #18 of 23
Harold McGee (The Curious Cook) mentions that liquid smoke "is a potent damager of DNA".............:confused:
post #19 of 23
As it stands, that's a rather meaningless statement. If it were carcinogenic or teratogenic (casuing birth defects) it wouldn't be on the market.

Remember that Coca Cola will also damage DNA, if you immerse the DNA in the Coca Cola.
Dave Bowers
"First, slice an onion..."
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Dave Bowers
"First, slice an onion..."
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post #20 of 23
Daveb, are ALL foodfstuff in the U.S.A. tested for carcinogins? I would otherwise be dubious to trust that "if it is being sold, it has to be safe"?
post #21 of 23
The point is, that until you know exactly what procedure led to the conclusion "damages DNA", it is impossible to understand the significance or seriousness of the claim.

If it's no more harmful that the char on a steak (whcih a number of researchers have claimed is carcinogenic) then one can put the threat into perspective.

If it damages DNA in vitro but produces no clinical symtoms, then it's really not clear if the statement is worth worrying about at all.

If it had a documented history of carcinogenic or teratological effects then, I reiterate, it would be off the market. Remember cyclamates some years back. Widely used and then pulled when studies show carcinogenic risk.
Dave Bowers
"First, slice an onion..."
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Dave Bowers
"First, slice an onion..."
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post #22 of 23
Take your point, Daveb. A little research has produced the following quote from Dr. Michael Pareza, Director of the Food Research Institute a the University of Wisconsin:
"Liquid smoke flavorings, which research indicates are free of carcinogens........ In rodents, studies of liquid smoke flavoring consumption have produced no evidence that these flavorings are cancer-causing. Smoke flavorings have been reviewed extensively for safety and have been authorized for use by the U.S. Food and Drug Administration. "
post #23 of 23

I personally would never use Liquid Smoke. It tastes artificial to me, analogous to artificial sweetener vs. real sugar.

 

However, to add smoky flavor to barbecue sauce that you make at home, there are a couple things you can do, a few of which have been mentioned. 

 

1) Smoked paprika is nice because you get two things at once - the smoky flavor and the warmth of the paprika. Try substituting half of the sweet paprika in a recipe with smoked. 

 

2) "Smoked salt," as mentioned above, is a little risky. Some BBQ sites sell honest-to-goodness smoked salt (as opposed to liquid smoke drenched salt), but you can also make your own in your smoker. Use a very low heat (150 or below, around 100 is best) for 12-24 hours. Use large crystal salt and store in an airtight container.

 

3) Bacon works too. To build some smoky flavor in a batch of sauce, use bacon three ways. A) Render a couple of chopped slices to get some bacon fat and then sweat minced onion in the rendered fat. Make sure the onion stays soft. B) Freeze a slice or two of bacon and then grind it in a food processor. Get it as small as possible. Add a tablespoon or so to your sauce. C) finally, submerge a slice of raw bacon in your sauce during the entire cooking time. Discard the bacon before using the sauce. NOTE: This only works if you are simmering your sauce for a long time in order to get the bacon to a safe temperature. DO NOT do this for a "quick" sauce. Also, make sure if you're using bacon to cut back on the salt (at least initially) and adjust your sweet/savory ingredients to taste.

 

If you add any (or all) of the above to your sauce, you can create a decent smoky flavor in your sauce.

 

You can also use smoked paprika and smoked salt (as long as it's real) in your rub.

 

Nothing beats real smoke, but the above tips will give "oven BBQ" a passable flavor profile. If you're craving ribs or chicken thighs in the middle of January, this is a lot easier than trying to run a smoker in the dead of winter. I'm from Wisconsin. I know this.

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