I'm experimenting with making my own salsa. I recently had some that had an interesting flavor, rather smoky. Is anyone aware of what might add this flavor? I'd
I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what
My impression has been that pastrami and corned beef have a cure in common, but corned beef is simmered whereas pastrami is spice-crusted and smoked. This seem
I want to smoke a few boston butts, but I want to know what wood has the strongest flavor, and I will be smoking them for 12+ hours, very slow and low cook.
When I open a bag of Lapsang Souchong tea, it has an overpowering aroma of pine smoke. After brewing, there is still a smokiness in my drink but it is far more
What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of sm
I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal.
I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I use
I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive
There is a candy called "smoke sugar", that was made by a character in a story - it was a bubble of blown sugar, with a breath of hickory smoke in the center.
I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide
When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan How do these differ? I'm interested in knowing things that'd h
I am looking to smoke some meat for my chili, but the problem is, I have no smoker. I understand there are products like liquid smoke, however, this didn't cre
I'm making some seitan sausage and there's a new recipe I want to try but it calls for mesquite smoke powder (1 1/2 t for flavor). I only have mesquite liquid s
What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats
I plan to cook a brisket for 48+ hours. However I ordered some liquid smoke online and it wont arrive until the next day. I cant wait for it to arrive or I will
I am planning on doing a pork crown for Christmas and have zeroed in on this recipe, which calls for a marinade: https://www.youtube.com/watch?v=ZhgZN1zoLTE I
I would like to heat up charcoal in my house, so I can pour some oil on it and give my food a BBQ-ish aroma and slight smoky taste. How do I heat a piece of cha
I rather like a strong smoky flavour in some of my food - I've tasted some rather lovely smokey vegetarian Mexican bean wraps for instance. However, I've strugg
Does the intensity of the flavor of liquid smoke differ significantly from brand to brand? If yes, suppose I'm following a recipe that calls for a certain amoun