If you’ve ever been to a good barbecue joint, you’ve most likely experienced the magic of slow-cooked meat over an open fire—it’s smoky, flavorful, and tastes like it’s been cooked for hours on end. But did you know that you don’t have to own a smoker to get that slow-cooked flavor? That’s right—you can achieve the distinct smokiness you get from grilling recipes with just a couple of dashes of liquid smoke. Sound questionable? You’re not alone. Liquid smoke is a confounding thing—is it a liquid, is it a gas, what is liquid smoke and how on earth can it taste like real barbecue?! We’re investigating the unexpected ingredient to find out how you can bottle smoke and the different ways it can be used.
Throughout history, the process of smoking was essential for preserving foods like meat or fish, but these days foods are often smoked simply for the deliciously deep flavors. While smoked meat typically requires special equipment, wood chips, and plenty of time to cook, the invention of liquid smoke has made it possible to add that same campfire flavor in just a matter of minutes. Barbecue purists are often skeptical, but liquid smoke is a quick kitchen hack that actually works. Whether you’re looking to season soup recipes and stews or add flavor to marinades and meat dishes (like Ree Drummond’s brisket recipe), there are a ton of ways to give liquid smoke a try.
What is liquid smoke?
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As confusing as it may sound, liquid smoke is actually pretty simple—it’s smoke from burning wood that’s been condensed to liquid form. The first liquid smoke product was invented in the late 1800’s by Ernest H. Wright who first discovered a black liquid running down the sides of his chimney as a teenager. Wright later realized that when smoke comes into contact with cold air, it forms condensation (water droplets) that can be bottled as liquid smoke to make foods taste smoky. Today, you can find liquid smoke, including the original Wright’s Liquid Smoke, at most grocery stores.
How do you use liquid smoke?
Liquid smoke has a highly concentrated flavor so using a little bit will go a long way. Adding a tablespoon or two to your marinades or barbecue sauces will give them a smoky flavor without the hassle of smoking, slow cooking, or outdoor grilling. Use liquid smoke to give big barbecue flavors to pork, beef, chicken, shrimp, or even vegetables. You can also add a dash to salad dressings, chili recipes, or baked beans for a hint of smokiness. Just be sure to taste before adding too much!
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Just like there are certain woods that can be used for smoking over an open flame, there are also different wood-flavors of liquid smoke—like mesquite, applewood, and hickory varieties.
Is liquid smoke bad for you?
It’s true that liquid smoke has been accused of having some health concerns, but the good news is that when used in small amounts, there’s really nothing to worry about. While smoked foods and liquid smoke are said to contain carcinogens, most liquid smoke brands go through a filtration process to remove the controversial chemicals. When it comes to consuming liquid smoke, it’s all about moderation.
What can be substituted for liquid smoke?
If you just finished the bottle of liquid smoke in your pantry or you simply can’t find any at the store, don’t fret! You can still flavor your food with smokiness (without the trouble of cooking over an open flame). Try using a sprinkle of smoked paprika or chipotle powder instead.
Nigel Gildon editor:Nigel Gildon is the editor of Chef Wayne’s Big Mamou: Chef Wayne’s Big Mamou. He has worked in the publishing industry for many years and has a passion for helping new authors get their work into the hands of readers. 63 Liberty Street * Springfield, MA 01003
