This is not a Liquid Smoke troll. I've been doing 'q since I got my first
offset and eventually even graduated to a laid up pit. Now that I'm
retired, I still have a Bradley smoker, which I use frequently, in addition
to a gas grill and IR cooker of char-rare food. The other day, I was
skewering up some shrimp to grill on the gas grill when an idea occurred to
me. I put it to the test and think I may have found a way combine the
convenience of liquid smoke with a pretty half-way decent flavor. Yes, I
know that a single puck in the Bradley would have given me a cold smoke for
the shrimp, but I wanted to see if I could do it some other way.

I got a bottle of liquid Mesquite smoke and fired up the gas grill, as I
always do. I let it get really hot, as usual, and placed the skewer of
shrimp in the holder to keep it just above the grates. I do my skewered
shrimp and scallops inside a closed hood, when grilling. When this
particular skewer of shrimp had begun to cook, I sprinkled some of the
liquid smoke onto the grates (not the food) and let it drip to the ceramic
flame tamer. I immediately shut the hood to hold the vapor inside the
cooker. I repeated this several times during the cooking of the shrimp. No
liquid smoke touched the food- just the smoky vapor from the evaporated
liquid smoke.

When I took the shrimp inside, both Mrs. Nonny and I could detect a light
smoke flavor, but none of the bitterness or off taste you'd expect with
liquid smoke.

You might want to give this a try sometime. If it works for you when
grilling, it saves a bunch of fiddling around and time.

Nonny

In article >,
"Nonnymus" > wrote:

> This is not a Liquid Smoke troll. I've been doing 'q since I got my first
> offset and eventually even graduated to a laid up pit. Now that I'm
> retired, I still have a Bradley smoker, which I use frequently, in addition
> to a gas grill and IR cooker of char-rare food. The other day, I was
> skewering up some shrimp to grill on the gas grill when an idea occurred to
> me. I put it to the test and think I may have found a way combine the
> convenience of liquid smoke with a pretty half-way decent flavor. Yes, I
> know that a single puck in the Bradley would have given me a cold smoke for
> the shrimp, but I wanted to see if I could do it some other way.
>
> I got a bottle of liquid Mesquite smoke and fired up the gas grill, as I
> always do. I let it get really hot, as usual, and placed the skewer of
> shrimp in the holder to keep it just above the grates. I do my skewered
> shrimp and scallops inside a closed hood, when grilling. When this
> particular skewer of shrimp had begun to cook, I sprinkled some of the
> liquid smoke onto the grates (not the food) and let it drip to the ceramic
> flame tamer. I immediately shut the hood to hold the vapor inside the
> cooker. I repeated this several times during the cooking of the shrimp. No
> liquid smoke touched the food- just the smoky vapor from the evaporated
> liquid smoke.
>
> When I took the shrimp inside, both Mrs. Nonny and I could detect a light
> smoke flavor, but none of the bitterness or off taste you'd expect with
> liquid smoke.
>
> You might want to give this a try sometime. If it works for you when
> grilling, it saves a bunch of fiddling around and time.
>
> Nonny

Sounds like a clever solution to using it directly on the food. :-)
I've used it drop-wise on occasions with roasted food marinades and did
not get the "bitterness"you mentioned, but I like your idea.

On the down side, I do not own a gas grill...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

interesting, and trying new things in cooking is what makes it so fun, Lee
"Nonnymus" > wrote in message
...
> This is not a Liquid Smoke troll. I've been doing 'q since I got my first
> offset and eventually even graduated to a laid up pit. Now that I'm
> retired, I still have a Bradley smoker, which I use frequently, in
> addition to a gas grill and IR cooker of char-rare food. The other day, I
> was skewering up some shrimp to grill on the gas grill when an idea
> occurred to me. I put it to the test and think I may have found a way
> combine the convenience of liquid smoke with a pretty half-way decent
> flavor. Yes, I know that a single puck in the Bradley would have given me
> a cold smoke for the shrimp, but I wanted to see if I could do it some
> other way.
>
> I got a bottle of liquid Mesquite smoke and fired up the gas grill, as I
> always do. I let it get really hot, as usual, and placed the skewer of
> shrimp in the holder to keep it just above the grates. I do my skewered
> shrimp and scallops inside a closed hood, when grilling. When this
> particular skewer of shrimp had begun to cook, I sprinkled some of the
> liquid smoke onto the grates (not the food) and let it drip to the ceramic
> flame tamer. I immediately shut the hood to hold the vapor inside the
> cooker. I repeated this several times during the cooking of the shrimp.
> No liquid smoke touched the food- just the smoky vapor from the evaporated
> liquid smoke.
>
> When I took the shrimp inside, both Mrs. Nonny and I could detect a light
> smoke flavor, but none of the bitterness or off taste you'd expect with
> liquid smoke.
>
> You might want to give this a try sometime. If it works for you when
> grilling, it saves a bunch of fiddling around and time.
>
> Nonny

jeremy was anally probed by mmkay

Nonnymus wrote:
<snip>.....
> You might want to give this a try sometime. If it works for you when
> grilling, it saves a bunch of fiddling around and time.

Naw. I prefer time and fiddling to liquid smoke.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

"Nonnymus" > wrote in message
...
> This is not a Liquid Smoke troll. I've been doing 'q since I got my first
> offset and eventually even graduated to a laid up pit. Now that I'm
> retired, I still have a Bradley smoker, which I use frequently, in
> addition to a gas grill and IR cooker of char-rare food. The other day, I
> was skewering up some shrimp to grill on the gas grill when an idea
> occurred to me. I put it to the test and think I may have found a way
> combine the convenience of liquid smoke with a pretty half-way decent
> flavor. Yes, I know that a single puck in the Bradley would have given me
> a cold smoke for the shrimp, but I wanted to see if I could do it some
> other way.
>
> I got a bottle of liquid Mesquite smoke and fired up the gas grill, as I
> always do. I let it get really hot, as usual, and placed the skewer of
> shrimp in the holder to keep it just above the grates. I do my skewered
> shrimp and scallops inside a closed hood, when grilling. When this
> particular skewer of shrimp had begun to cook, I sprinkled some of the
> liquid smoke onto the grates (not the food) and let it drip to the ceramic
> flame tamer. I immediately shut the hood to hold the vapor inside the
> cooker. I repeated this several times during the cooking of the shrimp.
> No liquid smoke touched the food- just the smoky vapor from the evaporated
> liquid smoke.
>
> When I took the shrimp inside, both Mrs. Nonny and I could detect a light
> smoke flavor, but none of the bitterness or off taste you'd expect with
> liquid smoke.
>
> You might want to give this a try sometime. If it works for you when
> grilling, it saves a bunch of fiddling around and time.
>
> Nonny
>
I've tried to smoke salmon a number of times, always unsuccessfully. With my
equipment it's impossible to get room temperature smoke, and the salmon gets
cooked.

I received the following suggestion from a Norwegian lady at a local fish
market. Make gravlax by curing the salmon simply with sugar and salt and
seasonings you choose. Rub highly diluted liquid smoke.

It works. I wonder if they do that in Norway?

Kent

Kent wrote:

> I've tried to smoke salmon a number of times, always unsuccessfully. With my
> equipment it's impossible to get room temperature smoke, and the salmon gets
> cooked.
>
> I received the following suggestion from a Norwegian lady at a local fish
> market. Make gravlax by curing the salmon simply with sugar and salt and
> seasonings you choose. Rub highly diluted liquid smoke.
>
> It works. I wonder if they do that in Norway?

I can recommend this unit. Once you get used to it
you'll use it for all kinds of stuff. Not just salmon,
cheese, et al.

http://www.bradleysmoker.com/smoke-g...th-adaptor.asp

One of my favorite things to do is to dry cure a hunk
of meat of any sort for a few weeks then hit it with some
cold smoke at the end. Like they say, you can't get this
kind of thing in stores.

I have used liquid smoke a few times in very small amounts
in bbq sauces and was happy with the results. Everything
else gets treated with the real thing.

--
Mort

On Fri, 30 Jul 2010 21:01:41 -0700, "Nonnymus" >
wrote:

>This is not a Liquid Smoke troll.
>
>Nonny
I always use just a tiny bit of LS when I do kalua pig. I wrap the
butt in banana leaves after coating meat with light olive oil and rock
salt. Then I add a cop of water and cook in low heat in crockpot for
8 to 10 hrs.
Melt in your mouth pulled pork/kalua big.
Eddie

Eddie wrote:
> On Fri, 30 Jul 2010 21:01:41 -0700, "Nonnymus" >
> wrote:
>
>> This is not a Liquid Smoke troll.
>>
>> Nonny
> I always use just a tiny bit of LS when I do kalua pig.

???. Kalua is basically a method of steaming pork where no wood is involved
(which means there is no smoke exposure to the meat) except when heating the
rocks which are then placed at the bottom of the imu.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

Omelet wrote:
> In article >,
> "Dave Bugg" > wrote:
>
>> Eddie wrote:
>>> On Fri, 30 Jul 2010 21:01:41 -0700, "Nonnymus" >
>>> wrote:
>>>
>>>> This is not a Liquid Smoke troll.
>>>>
>>>> Nonny
>>> I always use just a tiny bit of LS when I do kalua pig.
>>
>> ???. Kalua is basically a method of steaming pork where no wood is
>> involved (which means there is no smoke exposure to the meat) except
>> when heating the rocks which are then placed at the bottom of the
>> imu.
>
> RIP Kili:

With all respect to my friend Kili, I have never tasted smoke flavor on
real, genuine kalua pork. It is never exposed to wood smoke. So what Kili
and some others may describe as 'kalua' is more akin to faux-bbq, since
bbq'd pork often has smoke exposure. Real kalua, to me, has always tasted as
bland as the poi (library paste) which is usually on the table as a side
dish. Just sayin'
--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

Omelet wrote:

> It's okay. :-) I've not actually tried the recipe... I just saved the
> post from when she was still with us as it sounded interesting.
>
> I don't use liquid smoke with any great frequency, but I know that dad
> enjoyed it last time I used a bit on chicken cooked in the roaster.
>
> I'm considering it for the meatloaf I plan to make later tonight.

I've really given up on caring whether someone uses liquid smoke... it's
like any spice or flavoring. As long as there is no claim that oven-baked
pork, flavored with liquid smoke, is real bbq, then everything's just
hunky-dory. :-)
--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

interested to see how it went with the meat loaf and ls, Lee
"Omelet" > wrote in message
news
> In article >,
> "Dave Bugg" > wrote:
>
>> >> ???. Kalua is basically a method of steaming pork where no wood is
>> >> involved (which means there is no smoke exposure to the meat) except
>> >> when heating the rocks which are then placed at the bottom of the
>> >> imu.
>> >
>> > RIP Kili:
>>
>> With all respect to my friend Kili, I have never tasted smoke flavor on
>> real, genuine kalua pork. It is never exposed to wood smoke. So what Kili
>> and some others may describe as 'kalua' is more akin to faux-bbq, since
>> bbq'd pork often has smoke exposure. Real kalua, to me, has always tasted
>> as
>> bland as the poi (library paste) which is usually on the table as a side
>> dish. Just sayin'
>> --
>> Dave Bugg
>
> It's okay. :-) I've not actually tried the recipe... I just saved the
> post from when she was still with us as it sounded interesting.
>
> I don't use liquid smoke with any great frequency, but I know that dad
> enjoyed it last time I used a bit on chicken cooked in the roaster.
>
> I'm considering it for the meatloaf I plan to make later tonight.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

good meat loaf is one of my favorite foods as it can use lots of differeing
ing. Lee
"Omelet" > wrote in message
news
> In article >,
> "Stormmee" > wrote:
>
>> > I don't use liquid smoke with any great frequency, but I know that dad
>> > enjoyed it last time I used a bit on chicken cooked in the roaster.
>> >
>> > I'm considering it for the meatloaf I plan to make later tonight.
>> > --
>> > Peace! Om
>> >
>> > Web Albums: <http://picasaweb.google.com/OMPOmelet>
>> > Only Irish coffee provides in a single glass all four essential food
>> > groups: alcohol, caffeine, sugar and fat. --Alex Levine
>>
>> interested to see how it went with the meat loaf and ls, Lee
>
> The ground beef is still in the 'frige. Family matters tied me up last
> night. I still plan on it, and with chopped veggies mixed in...
>
> I will post.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

i do better being up at night, Lee
"Omelet" > wrote in message
news
> In article >,
> "Stormmee" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "Stormmee" > wrote:
>> >
>> >> > I don't use liquid smoke with any great frequency, but I know that
>> >> > dad
>> >> > enjoyed it last time I used a bit on chicken cooked in the roaster.
>> >> >
>> >> > I'm considering it for the meatloaf I plan to make later tonight.
>>
>> >> interested to see how it went with the meat loaf and ls, Lee
>> >
>> > The ground beef is still in the 'frige. Family matters tied me up last
>> > night. I still plan on it, and with chopped veggies mixed in...
>> >
>> > I will post.
>>
>> good meat loaf is one of my favorite foods as it can use lots of
>> different
>> things. Lee
>
> Yes. The planned mix is chopped up frozen veggie mix of broccoli,
> cauliflower, carrots and a can of tomato paste with a mix of spices yet
> to be determined. ;-) And egg of course.
>
> Probably in the morning when I get home from work. I go back to night
> shifts tonight finally. Yay!
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Stormmee" > wrote:
> i do better being up at night, Lee
> [ . . . ]

Do you play golf?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/ Thank a Veteran! Support Our Troops!
http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~