On 6/12/2010 12:18 AM, Omelet wrote:

>
> When I do use that stuff (which is rarely), I use it drop-wise...
> I bought two little bottles of the stuff on Swertz's advice about 3
> years ago. They are good, but they will last a very long time.<G>
>
> I bought Mesquite and Hickory.

My mom used to make spare ribs, slow cooked in the oven, with a sauce
that included Hickory Liquid Smoke. I probably could have eaten a whole
rack of them or more, plus the sides. No way could she make enough to
have left overs. I would be there finish up what was left, if any. I was
12/13 the last time I remember having those.

I am not one that says "No Liquid Smoke ever". It does have it
advantages. But I do prefer the WSM smoked spares that I make now.

For a Mass Market sauce, Famous Dave's has a few that I use
occasionally. The Rich & Sassy flavor is the most common. I added just a
touch, maybe 1 tbs, to a can of baked beans. Sister commented that they
were pretty spicy. Told her what I added and she thought she got the
Sassy part ! I think it is pretty mild.

The Texas Pit flavor has quite a kick, but no new words are invented ;-)

I know Famous Dave's as a restaurant is national. I don't know if there
sauces are available nationally though.

BBQ