liquid smoke

I'm trying to find liquid smoke. I ran out about a. Month ago. I use it for my ribs. Daughter bought 2 racks for me to cook. The addition of this just takes it to next level. Do you use it?? I'm trying a place near me??? Russ

In Hawaii, Kalua Pig or Pork is made in an underground pit oven or Imu. Where we lived in Kaneohe, our neighbor had a permanent Imu in their backyard and the entire neighborhood knew when ever they stoked it up. We were always welcome to add in our share to the lot. Also, you could get a 12...

Kalua Pig & Cabbage is found not only in homes but in restaurants as well in Hawaii. It's really a combination of two dishes, Kalua Pig (or Pork) that has Sweet White Onions aka Maui Onions and Green Cabbage added to it. This will make that batch of meat feed more people and yeah, Cabbage is...

Veggie burgers which can be adapted to Vegan if necessary. Ingredients 1 can (around 250 gms drained) chickpeas 150 gms walnuts or hazelnuts 2 large carrots, finely grated 1 small onion 2 tbsps tahini paste 2 tsps smoked paprika 1 tsp liquid smoke (optional) 50 gms smoked cheddar cheese - if not...

I'm not a great fan for pre-made seasonings, but this is one product I do use sometimes. I don't know how I came across it! I believe its an all American thing and perhaps lots of you on the other side of the pond use it all the time. Anyway... a few drops added to chilli or a home-made burger...

I wonder how some restaurants manage to make their food taste like they have grilled the food for real. I know they are using liquid smoke or other techniques to save them time and effort. Do you have a safe alternative or a tip to help achieve a barbeque smoky taste?