It’s safe to say that a lot of people have jars of Spanish smoked paprika in their spice cabinet, which makes this an ideal alternative. If you don’t want to use Liquid Smoke or you don’t know where to find it at the store, you can always use a substitute, which there are many of.
No matter how Liquid Smoke is used, it should be noted that it only takes a few drops to mimic the smokey flavors of a wood smoker. The quantity used, however, should be comparable to the size of the meat, cheese, or sauce you are preparing. In most cases, Liquid Smoke is incorporated into a dish by adding a few drops in order to add a smoky nuance. While predominantly used to mimic the smokey flavor of wood smoker or barbecue grill, Liquid Smoke can also be found in barbecue sauces and marinades (both commercial and at-home), hot dogs, smoked meats, and even some cheeses. Why Do People Use It?Įver since the product’s inception more than 100 years ago, Americans have used Liquid Smoke as a cheap and quick way to flavor foods. Before you know it, you have Liquid Smoke. The steam generated by the burning of the wood turns into droplets that are then caught with a condenser and allowed to cool. You start by burning chunks of wood (or sawdust products from lumber yards). Though the exact process differs from manufacturer to manufacturer, Liquid Smoke is still made in the same way Wright first made it in the 19th century. American’s craving for the condiment only grew in the early 1960s when the American Food and Drug Administration declared Liquid Smoke safe for consumption. Liquid Smoke grew in popularity in the advent of the American suburb in the years following the Second World War. Wright tried out the “Liquid Smoke” as a coating on ham and before he knew it, he had something special on his hands. Wright soon discovered that the liquid was smoke from the stove that upon making contact with the cold air outside the stove condensed into a liquid. Wright in 1895 after the Missouri chemist noticed a black liquid trickling down a stovepipe. This controversial condiment was first invented by E.H. Liquid smoke isn’t some clever name to describe a product, it’s literally smoke that has been condensed down into a water-soluble liquid that is used to replicate the flavors from the smoker without having to use a smoker. “Grab a bottle of Liquid Smoke,” might not be the first thing that comes to mind, but in times of need, some will argue that it’s one way to get the smokey taste when in a tough spot.īut the question remains - what is liquid smoke and why would anyone use it? What Is Liquid Smoke?
What would a would-be bbq master do in their hour of desperation? There are times, however, when people don’t have the time or means to spend 12 hours tending to a temperamental smoker. Smoking a brisket is perhaps the best - some will say only - way to properly cook this increasingly popular cut of beef.
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