660788 Mon Oct 19 15:37:01 -0700 2009 14 31 Home Cooking 0 5115466 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! Mon Oct 19 15:37:01 -0700 2009 14274 Angelina 1 5115538 That bottle of Liquid Smoke will last you a lifetime. A very little goes a long way....be careful. Pork Shoulder+Liquid Smoke= Kalua pork add a little to some chili too. Mon Oct 19 16:06:23 -0700 2009 5115466 11914 monku 1 5115561 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. Mon Oct 19 16:20:25 -0700 2009 5115466 203621 todao 1 5115575 I put a capful in when I'm making Mac & Cheese. Basically anywhere bacon would be appropriate, liquid smoke should work well. Mon Oct 19 16:26:33 -0700 2009 5115466 66211 GreenYoshi 2 5117466 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! Tue Oct 20 11:01:25 -0700 2009 5115575 14386 BobB 1 5115761 Thanks everyone!! I can't wait to try my "new" ingrediant! Mon Oct 19 17:39:45 -0700 2009 5115466 14274 Angelina 1 5115778 Try adding some tp collard greens. Even with ham hock, smoked turkey butt or bacon....it still adds a lot to the dish. The other posters are right---a little does go a long way. Mon Oct 19 17:49:00 -0700 2009 5115466 113872 diablo 2 5151447 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. Tue Nov 03 05:42:26 -0800 2009 5115778 253735 bayoucook 1 5115837 I prefer real smoked food to liquid smoke. But you can't always have real smoked food. In that case, to me, liquid smoke is an acceptable substitute. I use it on meat in the slow cooker and also add it to homemade barbecue sauce. Mon Oct 19 18:15:42 -0700 2009 5115466 126101 Antilope 1 5117473 I do not allow the stuff in the house! I would be kicked out of the Kansas City BBQ Society. Tue Oct 20 11:04:00 -0700 2009 5115466 148886 duck833 2 5151454 It's not just about bbq - a little is great in greens, blackeyes, and redbeans. Tue Nov 03 05:43:27 -0800 2009 5117473 253735 bayoucook 1 5117678 I love it in baked beans. And it can't be said enough to start with just a tiny bit--you can alsways add more. It's potent, Tue Oct 20 12:03:34 -0700 2009 5115466 1099702 sparkareno 1 5138184 I put it in my home made barbecue sauce Wed Oct 28 13:41:48 -0700 2009 5115466 178586 Jeff_the_Kid 1 5150746 I'll tell ya one thing. Don't ever accidentally drop it on your kitchen floor. Ever. Mon Nov 02 17:50:35 -0800 2009 5115466 113872 diablo 2 5151330 ha ha!!! Thanks for the laugh this morning. I know exactly what you mean! Tue Nov 03 03:59:49 -0800 2009 5150746 14274 Angelina