- Angelina Oct 19, 2009 03:37 PM
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!
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.
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.