I see no reason why not. It is called for in some other recipes.

Linda Lou, you've made my day. I love liquid smoke.

Thank you.

Deborah

I put some in my barbecue sauce this week. It really brought it up to more of the flavor we were looking for. I haven't opened a jar yet - I just ate the two spoonfuls that were leftover. I'm curious to see if the smoke flavor changes - as in "whoa, that's a lot stronger so cut it back" or "geez, it lost some/a lot of flavor so I need to add more when I use it".

Thanks for the idea of adding some to chili sauce, too, Deborah.

Malna, I worry a little that it might become bitter, but I so like the flavor that I'm willing to try it.

How about a little liquid smoke in salsa? Who knows, we may set a gourmet trend! If it's worth doing, though, someone else has probably done it.

Deborah

I also think it depends on which brand you use. I've bought a few that were rather nasty right out of the bottle.

Never thought of using it in salsa, though, probably because I don't associate salsa with "barbeque" or "grilling". I'll have to try some just stirred into it.

I really hope our experiment with the BBQ sauce maintains the same smoky flavor. Guess I'll know in about a month...

How about chipotle powder? I'm thinking of adding some to the next batch of salsa...

Excuse me ! What is " Liquid Smoke" ?
My ignorance !

Liquid smoke is a flavoring that comes from condensing wood smoke. You can buy it in a little bottle at the grocery store. I remember seeing an episode of "Good Eats" on Food Network where the host, Alton Brown, actually made his own liquid smoke by burning hardwood in a chiminea and condensing the smoke by using a bundt pan and a steel mixing bowl topped with ice. It was pretty interesting.

Rodney

Here's the "Good Eats" episode I was referring to about making liquid smoke. Just skip to about 9 minutes into the video (it's a youtube link) and you'll see how to make it, if anyone's interested. The episode itself was about making jerky.

Rodney

Here is a link that might be useful: Good Eats- Urban Preservation II - The Jerky

Liquid, bottled seasoning (like Worchestershire Sauce but with totally different taste). Great to add to crockpot meat dishes, marinades, bar-b-q sauces, roasts, meat on the grill, etc. Pic of one brand below although you don't have to buy it in boxes of 12. :)

Comes in various flavors like hickory, apple wood, pecan, etc.

Dave

Here is a link that might be useful: Colgin's Liquid Smoke

Great info. There goes my TODAY's learning.

Thanks Rodney and Dave. I have to try it.

Ajsmama: Chipotle powder would be lovely, I think. Please let me know how it turns out.

I'm making salsa right now with the liquid smoke. It's very good.

Deborah

Chipotle powder in Annie's Salsa = YUM! Let's see how it stores.

We tried a jar of our barbecue sauce last night. The liquid smoke didn't get stronger or bitter. I ended up adding more when I opened the jar (another 1/8 teaspoon to a pint), but I did use a light touch in the original batch, not knowing how it was going to store.

Deborah, how are you doing? Hope your injuries are healing on schedule.

Malna, I think I'm healing on schedule. The cast should come off in a month, depending. When it does, those winesap apples in the basement refrigerator will be waiting. I still hope to get some canning in before Christmas. Thank you for asking.

I'm so glad to hear the liquid smoke worked. How much did you add per pint initially?

Deborah

Initially, it was about 1/8 teaspoon per pint. Or whatever 12 drops in a 3 pint batch works out to.

I'll probably go about 1 teaspoon total for 3 pints next time. It wasn't nearly smoky enough. Nice thing about doing small batches - the mistakes can go away quicker :-)