What is liquid smoke?

[jamojman]

I have seen liquid smoke mentioned in a lot of receipes but can not find it any where in Australia. I went to ebay and found it there but have no idea between mesquite and hickory flavour. I will probably have to buy both :o Is it possible to order the Texas BBQ Rub for overseas?

[JamesB]

Copied from www.colgin.com

http://www.colgin.com/i/HowLiquidSmokeIsMade.gif

Colgin Liquid Smoke is not a chemical or synthetic flavor - but genuine wood smoke "liquefied." The wood is placed in large retorts (1) where intense heat is applied, causing the wood to smolder (not burn). (2)

THIS IS THE OLD TIME tedious method of barbecuing, which Colgin Liquid Smoke makes unnecessary.

Have you ever seen meat smoked in the old-fashioned way, in a smoke house? If so, you saw drops of dark brown liquid forming on the meat. That was smoke that had condensed into liquid form, just as moisture in the air condenses on the windshield of your car and “fogs it up.” This condensed or “liquid” smoke is the best food flavoring.

Colgin Natural Liquid Smoke is produced by burning fresh cut hickory, mesquite, apple, and pecan wood chips at extremely high temperatures and moisture levels. There’s nothing “synthetic” about it – it’s not made from chemicals. It is made by placing high grade smoking woods in sealed retorts (1), where intense heat makes the wood smolder (not burn) (2), releasing the gases seen in ordinary smoke.

These gases are quickly chilled in condensers (3), which liquefies the smoke; it is then forced through seven refining vats (5 - 11) and a large filter (12), to remove impurities. Finally, the liquid is received into large oak barrels (14) which will age the liquid smoke for mellowness.

While the equipment is modern, computer-controlled and state-of-the-art, the process is the same as when S.E. Colgin first patented it in the early part of the 20th Century.

Colgin Natural Liquid Smoke is an all natural product with no additives or preservatives. It will enhance the flavor of meat, poultry, fish, vegetables, sauces, gravies . . . anything that would taste better with a real smoke flavor and aroma.

[Mic]

Is it possible to order the Texas BBQ Rub for overseas?

Sure is, mate! :wink: I'd contact Bill Cannon to ask about shipping rates as I suspect they would be higher than here in the States! :shock: Give it a go...you won't be dissappointed! :wink:

Mic

[rstcso]

Here's a procedure I found recently on how to make your own liquid smoke.

"Put a bundt type cake pan on top of the stack after starting a fire with your favorite wood. Place a metal bowl upside down on top of the hole in the cake pan. Place a ziplock bag of ice on top the bottom of the bowl. The smoke condenses on the side of the bowl and runs down into the bundt pan."

[DaHorns]

I have seen liquid smoke mentioned in a lot of receipes but can not find it any where in Australia. I went to ebay and found it there but have no idea between mesquite and hickory flavour. I will probably have to buy both :o Is it possible to order the Texas BBQ Rub for overseas?I'm sure if he sends it to Don MArco in Germany he will be happy to send it to you........Anytime you might need something like liquid smoke just let someone know and we can probably get it to ya pretty cheap. PM me if I can help out!

[Cobia]

If your looking for liquid smoke, might as well get the best. I think these guys will ship to Australia also. They sell it by the gallon too..

http://www.mybrandsinc.com/ShopOnline/Catalog.asp?t=6&s=W&ss=WRIG

http://www.mybrandsinc.com/ShopOnline/Catalog.asp?t=6&s=W&ss=WRIG&p=139

http://www.mybrandsinc.com/ShopOnline/Catalog.asp?t=6&s=W&ss=WRIG&p=138

[3970010]

Is it possible to order the Texas BBQ Rub for overseas?

Only if we can get a picture of you holding a Kangaroo up by its tail.

[jamojman]

you guys all rock! Thanx for the help. Your bbq all look like works of art to me. Unfortunatley there are not to many people around me who do anything else then smoke fish.
It will cost me us$11 to get 1 bottle about 6" high so i will send an email to the links Cobia provided to get some help. Order site shows good variety. What should i start with boyz? I love chicken and normally spit it on the rotisserie. Love turkey as well.
FYI, pork leg is Us$3.50 a pound on sale rolled and boned. Ribs are $5 bucks a pound. Pork loin $7 bucks a pound. So, it is an expensive lesson and I hope to be a quick learner.... :idea: 8) 8)

[jamojman]

Firstly, get up around 6 am, turn on the oven then drive 3 minutes until you find the first fresh road kill. Remove tail and loin and one leg and throw into large white butchers bucket.Head home. Dice vegetables and remove 3 liter's of chicken stock from freezer. Add 2 more liter's to the crock pot and bring to the boil. Skin the tail, wash in salt water and dice through the joints. Skim the broth and add tail. Add heaps of carrotts and potato. Season with thyme. bring to a rolling boil and skim again. Add diced leg that has been seasoned and rolled in flour, fried to brown. Put in the oven for 3 1/2 hours at 160. Add pearl barley with an hour to go and check seasoning.
Make rosemary dumblings and add with 15 minutes to go. Beautiful mate!
:roll:
The loin will make an excellent capaccio with wild bush tomatoes, rosemary scented olive oil......

[TexLaw]

Well, that's the only kangaroos recipe I have in my collection. Thanks!

To begin, I'd go with either the pork leg or ribs. The ribs will let you tend the fire for several hours and give you something good at the end. The pork leg is more forgiving that the ribs, but you'll need to tend the fire longer. Either way, I bet you're happy with the results.

The pork loin is very easy, but it only takes a few hours to cook. That's hardly barbeque. :)

Welcome!


TL

[david brace]

I use Colgin's liquid smoke Apple in my stovetop Kielbasa recipe. Tastes good and it's a fairly quick meal.

DB