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Oct 19, 2009 03:37 PM

Liquid smoke?

You all gave me great recipes for pork shoulder, and someone mentioned liquid smoke. Well, I went out today and bought some. I NEVER even heard of it before! It smells great with that hickory flavor! I just don't know what to make with it?

I know mine is a concentrate, so very powerful, but what can I make with it?

Thanks so much!

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  1. That bottle of Liquid Smoke will last you a lifetime.
    A very little goes a long careful.
    Pork Shoulder+Liquid Smoke= Kalua pork
    add a little to some chili too.

    1. You can use it in anything to which you would like to add a smokey flavor. There are no limits that I know of. Except, of course, that it should be used sparingly. The greatest error I'm aware of when using liquid smoke is that it's quite easy to use too much and allow the smokey flavor to overpower the dish. Start with small amounts, add a very little at a time until you achieve the level of smokiness you want. And, what makes it especially nice, you can add it at just about any point in the cooking process; except perhaps if you want to allow the flavor to penetrate deeply into meat in which case it's better applied to the meat prior to cooking.

      1. I put a capful in when I'm making Mac & Cheese.

        Basically anywhere bacon would be appropriate, liquid smoke should work well.

        4 Replies
        1. re: GreenYoshi

          A capful, yikes! I would never use more than a drop or two even when cooking a large batch of something. A capful would be enough to make a ten-gallon vat of mac & cheese taste like it was rescued from a forest fire!

          1. re: BobB

            Depends on the brand. I find Wrights much stronger than Colgin.

            1. re: Antilope

              Colgin's isn't strong at all--I make a "faux split pea" soup and put about a teaspoon of Colgin's into the pot. It gives it nice flavor but isn't at all overwhelming.

              1. re: MandalayVA

                Good to know, thanks - I have a bottle of Wright's and at the rate I use it it's likely to last about 50 years. ;-)

        2. Thanks everyone!! I can't wait to try my "new" ingrediant!

          1. Try adding some tp collard greens. Even with ham hock, smoked turkey butt or still adds a lot to the dish. The other posters are right---a little does go a long way.

            1 Reply
            1. re: diablo

              I do that, too, and add a little to my red beans (love that smoky flavor like Popeye's has in their red beans). Trying to cut down (not omit!) fatty add-ins, so the liquid smoke comes in handy.