Liquid smoke is growing in popularity, and becoming increasingly available in various flavours – Hickory, Mesquite and Pecan, each of which can add their own unique flavour to a dish. It can be purchased online from Amazon, is available in Brighton grocer, Taj or – if you’re feeling particularly adventurous – you could even try making your own.
An obvious use for liquid smoke is to add a few drops to meat – pulled pork or chicken, chilli con carne, a marinade for slowly cooked ribs are some delicious options. Pit Master Meathead Goldwyn advocates using liquid smoke if you’re unable to get outside to barbecue, see his Smoky Sauna Indoor Ribs recipe. However, below are five more unusual uses.
- In our recipe for Haggis Nachos we’ve added it to refried beans for a smoky addition to this Scottish twist on a Mexican favourite. It could, however, be added to refried beans in any Mexican recipe. Fajitas and quesadillas, for example, are livened up with smoky beans or a few drops of liquid smoke added straight to the dish.
- You can make a delicious smoky mayo by adding a few drops of liquid smoke to a mayonnaise mixed with hot sauce, which tastes great on a burger.
- Home-cured salmon benefits from a smoky taste.
- Inspired by a bacon martini, this ingredient gives an interesting twist to a cocktail – try adding a few drops shaken with ice, vodka and vermouth for a smoky sensation.
- Use liquid smoke to make hickory smoked salt, which is great for flavouring pork chops or ham.
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