Michael "Dog3" Lonergan wrote:
> Steven's sister is doing Thanksgiving this year. It was officially decided
> this morning Yippee!!! We don't have to do it this year. However, we have
> to bring a large brisket and 3 types of pies. There will be about 25 people
> there. The SIL will be doing the turkey and all the fixings but several
> people do not like turkey. Soooo, it was decided a brisket was in order.
> I've done small briskets many times but the one this time will be most
> likely 10 pounds or a bit larger. I've never done one that large. I do not
> want to smoke it, I want to do it in the oven. I can find dozens of
> recipes online but I'm mostly interested in suggestion for doing a large
> brisket in the oven. I'll also be smothering the brisket with onions which
> should make a terrific onion gravy. How do all you cooks do big briskets?

I did an aprox 6 pound one yesterday. It was 7.3 pounds when I bought it
but I trimmed quite a bit of the deckle of fat down quite a bit. I laid
it into a large flat pyrex roasting pan, laid a mess of sliced celery
and large sliced onion slabs on top, seasoned with salt and garlic, then
put 1 cup of bbq sauce mixed with 3 tablespoons of liquid smoke over
that. Sealed under foil and I baked it in a low oven for about 3.5
hours. It was delicious.
You wouldn't want that bbq sauce, but if you used the celery, onion and
some beef broth (not much) it would probably be great.

Goomba38 wrote:

>
> I laid
> it into a large flat pyrex roasting pan, laid a mess of sliced celery
> and large sliced onion slabs on top, seasoned with salt and garlic, then
> put 1 cup of bbq sauce mixed with 3 tablespoons of liquid smoke over
> that.

I am curious about "liquid smoke"... I have seen quite a few RFC-ers
talk about it, but its not something I have tried or seen over here.
Does it really make the meat taste like it was done on an open grill as
some of the sites I found claim? (I had to google to find out what the
heck it was. LOL.)

--
Cheers
Chatty Cathy

Chatty Cathy wrote:
>
> Goomba38 wrote:
>
> >
> > I laid
> > it into a large flat pyrex roasting pan, laid a mess of sliced celery
> > and large sliced onion slabs on top, seasoned with salt and garlic, then
> > put 1 cup of bbq sauce mixed with 3 tablespoons of liquid smoke over
> > that.
>
> I am curious about "liquid smoke"... I have seen quite a few RFC-ers
> talk about it, but its not something I have tried or seen over here.
> Does it really make the meat taste like it was done on an open grill as
> some of the sites I found claim? (I had to google to find out what the
> heck it was. LOL.)
>
> --
> Cheers
> Chatty Cathy

Yes, it does, more-or-less. It is a "natural" product as well. It's
doesn't duplicate the other features of grilling or smoking, but it does
add the smoke flavor.

Pete C.

Pete C. wrote:
> Chatty Cathy wrote:
>
>> I am curious about "liquid smoke"...
>
> Yes, it does, more-or-less. It is a "natural" product as well. It's
> doesn't duplicate the other features of grilling or smoking, but it does
> add the smoke flavor.
>
Heh. That's interesting. And yet jay says its "dreadful liquid".
Different strokes, I suppose...

--
Cheers
Chatty Cathy

Chatty Cathy wrote:
> Pete C. wrote:
>> Chatty Cathy wrote:
>>
>>> I am curious about "liquid smoke"...
>>
>> Yes, it does, more-or-less. It is a "natural" product as well. It's
>> doesn't duplicate the other features of grilling or smoking, but it
>> does add the smoke flavor.
>>
> Heh. That's interesting. And yet jay says its "dreadful liquid".
> Different strokes, I suppose...

I use it when I make Kalua Pig (Hawaiian thing). I put about a 4 pound pork
butt in a Dutch oven, rubbed with sea salt, a can of chicken broth, the same
sized can of water and 1/4 cup of liquid smoke. Cook for about 4 hours and
shred into the liquid (fat removed). It really does give the pork a smokey
flavor.

How they make liquid smoke is by capturing the "blackness" on the top of a
smoker and adding water, so it is completely natural - except by *purist*
standards. I, actually, prefer the taste of liquid smoke to the "real"
smoke my husband produces by true BBQ. I'm about done with his BBQ. :~)
Seriously, no more smoked meat, please!

kili

On Sun, 22 Oct 2006 17:09:56 +0200, Chatty Cathy
> wrote:

>I am curious about "liquid smoke"... I have seen quite a few RFC-ers
>talk about it, but its not something I have tried or seen over here.
>Does it really make the meat taste like it was done on an open grill as
>some of the sites I found claim? (I had to google to find out what the
>heck it was. LOL.)

I don't use liquid smoke "indoors". I add it to marindes for outdoor
use to intensify the smokey flavor.

http://www.hormel.com/kitchen/glossary.asp?id=33406
If you have a way to forbid scripts (you probably do - it's a FF
extension), this is a good site for it because they have a "find it
fast" thingy that totally annoys me.

--
See return address to reply by email

I don't care for it at all. Something about the scent and flavor just
reads toxic to me.

Tara

"Tara" > wrote in message
...
>I don't care for it at all. Something about the scent and flavor just
> reads toxic to me.
>
> Tara

YES. Like adding melted plastic to a wholesome dish.

cybercat wrote:
> "Tara" > wrote in message
> ...
> >I don't care for it at all. Something about the scent and flavor just
> > reads toxic to me.
> >
> > Tara
>
> YES. Like adding melted plastic to a wholesome dish.

I've used it in a pinch -- sometimes it doesn't make sense to fire up
the smoker in Pennsylvania in mid-winter. It's ok; nobody ever said
it was the real thing. But a little goes a long way...

...fred

In article .com>,
says...
> I've used it in a pinch -- sometimes it doesn't make sense to fire up
> the smoker in Pennsylvania in mid-winter. It's ok; nobody ever said
> it was the real thing. But a little goes a long way...
>
>

Actually it is the real thing, at least some brands are. They burn wood
and condense the smoke. I have never used so can't speak for the
results, but it seems promising that they are not making it in a lab.


--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

On 22 Oct 2006 19:47:05 +0200, "cybercat" >
wrote:

>
>"Tara" > wrote in message
.. .
>>I don't care for it at all. Something about the scent and flavor just
>> reads toxic to me.
>>
>> Tara
>
>YES. Like adding melted plastic to a wholesome dish.
>
Isn't that being a little over dramatic?


--
See return address to reply by email

<sf> wrote in message ...
> On 22 Oct 2006 19:47:05 +0200, "cybercat" >
> wrote:
>
>>
>>"Tara" > wrote in message
. ..
>>>I don't care for it at all. Something about the scent and flavor just
>>> reads toxic to me.
>>>
>>> Tara
>>
>>YES. Like adding melted plastic to a wholesome dish.
>>
> Isn't that being a little over dramatic?
>
>

I hope so!

lol

On Sun, 22 Oct 2006 17:30:04 GMT, Tara > wrote:

>I don't care for it at all. Something about the scent and flavor just
>reads toxic to me.
>
Sounds like you over did it. Keep it to a few drops, not cups of the
stuff.

--
See return address to reply by email

Try Alder Smoked Sea Salt from www.bulkpeppercorns.com.

It is the real deal and excellent on Salmon as well as grilled/BBQd Meats,
Just use sparingly.

"Chatty Cathy" > wrote in message
...
> Goomba38 wrote:
>
>>
>> I laid it into a large flat pyrex roasting pan, laid a mess of sliced
>> celery and large sliced onion slabs on top, seasoned with salt and
>> garlic, then put 1 cup of bbq sauce mixed with 3 tablespoons of liquid
>> smoke over that.
>
> I am curious about "liquid smoke"... I have seen quite a few RFC-ers talk
> about it, but its not something I have tried or seen over here. Does it
> really make the meat taste like it was done on an open grill as some of
> the sites I found claim? (I had to google to find out what the heck it
> was. LOL.)
>
> --
> Cheers
> Chatty Cathy

Gunner wrote:
> Try Alder Smoked Sea Salt from www.bulkpeppercorns.com.
>
> It is the real deal and excellent on Salmon as well as grilled/BBQd
> Meats, Just use sparingly.
>

I make fleur de sel caramels dipped in dark chocolate garnished with Maine
Alder-Smoked Sea Salt.

"Janet Puistonen" > wrote in message
news:156%g.6458$k63.5100@trndny06...
> Gunner wrote:
>> Try Alder Smoked Sea Salt from www.bulkpeppercorns.com.
>>
>> It is the real deal and excellent on Salmon as well as grilled/BBQd
>> Meats, Just use sparingly.
>>
>
> I make fleur de sel caramels dipped in dark chocolate garnished with Maine
> Alder-Smoked Sea Salt.

Would you post your recipe?
>
>

Chatty Cathy wrote:

> I am curious about "liquid smoke"... I have seen quite a few RFC-ers
> talk about it, but its not something I have tried or seen over here.
> Does it really make the meat taste like it was done on an open grill
> as some of the sites I found claim? (I had to google to find out what
> the heck it was. LOL.)

No.... not by the proverbial long shot. Liquid smoke should more properly be
called liquid creosote.

Let me divert here a bit. Grilling, or the "open grill" flavor actually has
little to do with wood flavor and is more about the caramelization of the
meat and the aromatics of the vaporized fat which then coats the meat. By
definition, grilling simply doesn't have time to properly pick-up and absorb
much, if any, wood smoke for proper flavoring. Grilling is my favorite way
of cooking things like steak, burgers and sausages; leaner and tender meats
are great for grilling, but would be ruined by bbqing them.

In BBQ the wood smoke does two distinct flavor things. One *is* the smokey
flavor, a flavor that -- when done correctly -- blends into the the meat so
well that smoke flavor has indistinct margins of where it begins and where
the flavor of the meat begins. Smoke should only enhance the flavor of the
meat, it should not overwhelm it.

The second is the contributing flavors -- apart from smoke -- that creates
distinct variations in tastes when applied to meat. Each wood contributes
unique characteristics: spiciness, nuttiness, earthiness, sweetness,
bitterness, etc. If you use apple wood to bbq a pork shoulder, the meat will
have a different flavor and aroma then if you use hickory. With hickory, you
get more of a bacon-like flavor.

To a pit-master, wood smoke is treated like a spice. The amount of smoke to
allow, the amount of smoke exposure for different woods, the type of meat vs
types of wood, the moisture of the wood, whether to use or not use wood with
bark attached, whether or not to pre-burn some wood to charcoal first, when
or if to add moisture to the fire, etc., etc. The pinkish-red smoke ring you
see in bbq is the mark of something special.

That don't come in no steekin' bottle :-)

--
Dave
www.davebbq.com

Chatty Cathy wrote:
> Goomba38 wrote:
>
>>
>> I laid it into a large flat pyrex roasting pan, laid a mess of sliced
>> celery and large sliced onion slabs on top, seasoned with salt and
>> garlic, then put 1 cup of bbq sauce mixed with 3 tablespoons of liquid
>> smoke over that.
>
> I am curious about "liquid smoke"... I have seen quite a few RFC-ers
> talk about it, but its not something I have tried or seen over here.
> Does it really make the meat taste like it was done on an open grill as
> some of the sites I found claim? (I had to google to find out what the
> heck it was. LOL.)
>
It is more an aroma enhancement to me, than a flavor enhancement. And it
is used judiciously, as to not overpower.

Michael, I would definitely use 2 5lb. briskets instead of one. I
have done both and the two smaller come out much better. I only use
onions (not other veggies) and put in as much as the pan will hold. My
family loves brisket and I serve it often. Glad you are off the hook
for Thanksgiving.
Good luck and have fun,
Ellie