Liquid smoke flavours your meat without extended cooking in a smoker or using an outdoor grill. This all-natural product comes from the condensation inside of a hickory or mesquite smoke-filled chamber. Many types of meat will benefit from the addition of the convenient flavour of liquid smoke. Add the flavour before, during or after cooking to achieve a smoky flavour even from your home oven. For inspiration and further ideas, look for liquid smoke recipes in the resources.
Combine 1 tbsp of liquid smoke per pound of meat with your barbecue sauce or marinade, then slather it on the meat.
Marinate the meat for eight hours or overnight.
Discard the marinade before cooking the meat.
Estimate a typical 4 oz. (120ml) bottle of liquid smoke to flavour marinade for three racks of ribs, or a 4- to 5-lb. pork butt or brisket.
Combine equal parts of water and liquid smoke in a spray bottle to spray on taste to the exterior of meat after cooking.
Use this highly concentrated flavouring sparingly or mixed with a marinade for best results. You cannot take away flavouring after putting it into your food, but you can always add more later.