As someone who doesn’t have a smokehouse and is almost always too lazy to grill but who absolutely loves that home-grilled flavor liquid smoke has become a favorite for easy cooking. It’s not called the “instant coffee of barbecue” for nothing. This ingredient comes in handy when used in homemade Kalua pork jerky and ribs. You can add it while grilling and slow cooking or brush it on dishes afterward for a smokehouse finish. And if you’re using a gas grill instead of charcoal it’s perfect for compensating for some of that missing smoky flavor.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 NutritionFacts.org | 2014-02-26 12:11:08 |  81,808 Views |
Is liquid smoke flavor carcinogenic?
Applications for liquid smoke aren’t limited to meat though. You can also use it in chili soups and even fondue. (Yes fondue is the most ‘60s cheesy dish we absolutely need to bring back immediately.) In other words if you’re not using it yet what are you even doing?
But liquid smoke is powerful and a little goes a long way. That’s why it’s important to harness its power for good. Understanding what it is and when and how to use it is crucial. So here’s a crash course on how to incorporate liquid smoke into your kitchen.
Some things in life are easy and liquid smoke is one of them. It’s simply smoke-flavored water that can be used to spice up both savory and sweet dishes. Some types of liquid smoke have additional ingredients like vinegar or caramel coloring and they usually contain salt. Many grocery store products use liquid smoke from hot dogs to beef jerky and more. Recently it’s also become a staple in the home cook’s pantry.
