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 Posted - 01/02/2006 : 11:59:25
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Has anyone tried to make their own liquid smoke for recipes. I saw a recent post for Brunswick Stew which used it and that got me thing how to introduce the smoke to the water. I have smoked rock salt on a pan and it was good. Here is what I found out:
Liquid smoke is concentrated barbecue flavoring in a bottle. Although the process of making liquid smoke is a well-kept secret, the product basically comes from the collection of steam during the smoking process. Some products have added preservatives and chemicals, but a handful of companies bottle a purely natural product -- for example, the local brand Kiawe Liquid Smoke.
What do you guys think? Is it worth a try? thanks, doc
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Posted - 01/02/2006 : 12:02:56
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Doc,give it a try in the meantime ill look and see if i can find a recipe for it.SIDE NOTE:I got that brunswick stew cookin now.ill let yall know how it turns out
Big Orange Smoker
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Posted - 01/02/2006 : 12:13:21
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| Hey BOS, Was just search for opinions. I have seen it used in a lot of recipes and technically should not be hard to produce. I was thinking of cold smoke with an aquarium pump and one of those stone airiators on the end to bubble the smoke through the water. Lots of ideas for apple, ader, pecan, cherry and even pear woods to flavor our sauces. The smoke pistol could generate enough smoke in a confined space and the pump could force it through the water. I think more research is needed but it could start a whole new dimension to our ingredients. Thanks, doc |
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Posted - 01/02/2006 : 12:40:20
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Alton Brown of the Good Eats show on the Food Network made some one day. I don't recall, but it didn't seem that difficlut. All the best, Al.
All the best, Al. |
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Posted - 01/02/2006 : 13:10:10
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Thanks Al, Heres what I found from Alton script (editted):
All you have to do is build yourself a still. Break out a grill, a smoker, or an outdoor fireplace, anything that has a chimney on it, and extend that chimney with a piece of heat ventilation pipe from the hardware store. That's going to allow the smoke to cool off so that it will be easier to gather. Now I just use a little collar of foil at the bottom so that it'll seat and I put another piece of foil up at the top. And I top that with a bundt pan, perfect for liquid smoke collection.
Chuck in some burning charcoal and follow that with a couple of handfuls of well-soaked wood chips. Then, the actual distiller part. You're going to need to place a bowl that's a little narrower than the bundt pan on top. And you've got to prop it up for air flow with a couple of pieces of metal, I don't know, pencils, chopsticks, whatever. Then on top of that bowl place a bag—a zip top—full of ice. That is going to chill the bowl and that'll force condensation which will then run down—as you can see here—into the bundt pan for easy gathering. Now this is basically the same way that whiskey and bourbon are made.
Now about ten minutes later, you can come back, and you will notice that you've got probably about a tablespoon of liquid smoke accumulated in the bottom of the pan. Of course, the more wood you burn, the more liquid smoke you'll make. Yum.
That is a demonstration of the distillation process and can be improved more like you were making NC shine (whiskey). The other method which I first suggested is the infussion method where the cool water will remove the flavors and probably require some filtration for particulate matter. More to come and I have way too much time on my hands, need to get back to work soon. thanks, doc |
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Posted - 01/02/2006 : 13:13:53
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Brunswick stew turned out fantastic,my wife asid it was the best brunswick stew shes ever had Man if nobody elese likes it im happy with the outcome  
Big Orange Smoker
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Posted - 01/02/2006 : 13:25:13
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BOS, I have a copy of it in front of me know. This will be the next recipe I will try. I have smoked chicken, brisket and pork in the freezer so I just need the liquid smoke and maybe substitute oyster sauce for whorcestershire sauce (did i spell it right BoB) .
I have a local church group that thinks they can cook butts and use it for a fundraiser and I want to help them by adding Brunswick stew to their menu. They have asked several times about using my Lang, but I am the only one that cooks on my baby (my rules). I have offered to cook but they just keep doing their man thing. I hope I can get in with this! doc |
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salchichon
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Posted - 01/02/2006 : 21:30:41
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Well lets see.........That would be..worcestershire, I think.... correct me if Im wrong Bobber.
Barbecuing is an art, and a helluva lot of fun. Good Q-ing to ya. |
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Posted - 01/03/2006 : 04:18:56
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LOL Doc writes >>>whorcestershire sauce <<
Close, Doc, but no cigar sounds like strip dumplin's dance partner firpetesake lol
Good Luck to ya
Bob
Aim for success, not perfection.
Good Country, This America
No..... I DO NOT CARE how warm it is where you live |
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Posted - 01/03/2006 : 16:50:44
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| Bob, Well I can spell Oyster Sauce easier so thats my story and I am sticking to it. Thanks, doc |
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Posted - 01/03/2006 : 20:13:56
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Lee, i got the recipe out of BBQ News monthly paper,if you want it let me know,it was in the Novemder 2005 issue page 20
Big Orange Smoker
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Posted - 01/04/2006 : 08:21:10
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I've been biting my tongue on this one for a few days now. THIS LOOKS LIKE SO MUCH FUN!!!! You just KNOW I gotta try this. Only problem is, I don't use liquid smoke. I bought a bottle one time and never used it! Guess I need to make some Brunswick Stew or something. Although, knowing me, I'd probably just stew it up in ole smokey anyhow!
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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Posted - 01/04/2006 : 13:05:29
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Big, don't bite your tongue, chime in! I think that it can't be too hard to do and you could create extracts of exotic woods and flavors to enhance other recipes that do not lend themselves to slow smoking. Venison is one that comes to mind but I know some do smoke it just that it is so lean that the it can dry out rapidly. If I am way off base let me know as I respect everyone's opinion here on the forum. Plus I really like your science projects and found them very useful.
I am leaning toward the infusion method with an airation pump for an aquarium to perculate smoke throught the liquid and impart smoke flavor to the liquid. The temp of the liguid is in question as well as whether to do in a recirc mode (inside a smoke chamber) or once through to the liquid outside the smoke chamber (take a suction from the smoke chamber and expell outside the a seperate container holding the liquid).
Thanks, doc |
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Posted - 01/04/2006 : 14:53:57
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quote:
Originally posted by docrawdad
Big, don't bite your tongue, chime in! I think that it can't be too hard to do and you could create extracts of exotic woods and flavors to enhance other recipes that do not lend themselves to slow smoking.
African Bubinga wood comes to mind! Wonder if you could replace the water with Vinegar.... or Apple Juice...
EGAD! The possibilities are endless!
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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Posted - 01/04/2006 : 15:32:02
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| Big, Now we are talking! How about favored seltzer water, green tea, or even DR. Pepper with the smoke extracted from basil, cinnimon or rosemary wood for a flavoring agent. I think that once perfected if could be a new dimension to BBQ. I know some will say why fix what is not broke but there is room to expand the smoke flavor to other areas that are more convenient to traditional cooking. Just wanted to get the thought going... Thanks, doc |
Edited by - n/a on 01/04/2006 15:32:58 |
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