Type what you have

Ingredients

• ✓ liquid smoke
• ground beef
• onion
• bacon
• pork and beans
• kidney bean
• sugar
• ketchup
• brown sugar
• vinegar

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; pour into a slow cooker.
2. 2 Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes; add to beef.
3. 3 Stir pork and beans, kidney beans, white sugar, ketchup, brown sugar, vinegar, and liquid smoke into the beef mixture.
4. 4 Cook on Low for 6 to 8 hours.

By dayday76

Ingredients

• ✓ liquid smoke
• bacon
• ground beef
• onion
• pork and beans
• pork and beans
• kidney bean
• lima bean
• barbecue sauce
• brown sugar
• cider vinegar
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Place the ground beef and onion in the Dutch oven. Cook until beef is evenly brown and onion is tender.
3. 3 Return bacon to the Dutch oven. Mix in the drained pork and beans, pork and beans with liquid, kidney beans, and lima beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper.
4. 4 Cover Dutch oven, and bake 1 hour in the preheated oven.

By Valerie Brunmeier

Ingredients

• ✓ liquid smoke
• yellow mustard
• sucralose sweetener
• cider vinegar
• chili powder
• black pepper
• white pepper
• cayenne pepper
• soy sauce
• butter

Instructions

1. 1 In a saucepan over medium heat, stir together mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.
2. 2 Stir in soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely; refrigerate overnight to blend flavors before using.

By WBAKER

Ingredients

• ✓ liquid smoke
• rhubarb
• sweet onion
• almond-fruit flavored soda
• apple cider vinegar
• brown sugar
• molasses
• worcestershire sauce
• cinnamon
• allspice
• salt
• black pepper
• clove
• chipotle pepper
• garlic powder

Instructions

1. 1 Combine rhubarb, sweet onion, soda, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, then reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
2. 2 Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel; pulse a few times, then puree until smooth. Puree in batches if necessary.

By Mike M

Ingredients

• ✓ liquid smoke
• ring
• lid
• canning jar
• tomato paste
• cinnamon
• ginger
• celery seed
• black pepper
• salt
• mustard seed
• herb seasoning
• apple cider vinegar
• white sugar
• garlic
• jalapeno pepper
• cherry pepper
• bell pepper
• sweet onion
• tomato
• white peach

Instructions

1. 1 Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil. Cook, stirring until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
2. 2 Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.
3. 3 Purée mixture using a blender until smooth. Strain mixture, about 1 cup at a time, through a fine mesh strainer. Push mixture through strainer with a ladle. Discard fibrous portions of tomato skins remaining in strainer. The sauce should be glossy and thick. Stir in tomato paste, return to blender and purée until smooth.
4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.
6. 6 Remove the jars from the stockpot and place on a heat-proof surface several inches apart until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Karen Barris Calabro

Ingredients

• ✓ liquid smoke
• pork butt roast
• sea salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
2. 2 Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

By Ruby

Ingredients

• ✓ liquid smoke
• water
• pork butt roast
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Stir water and liquid smoke together in a small bowl.
2. 2 Place pork into a roasting pan with the fatty side facing up. Pour liquid smoke mixture over top, then sprinkle with salt.
3. 3 Cover and roast in the preheated oven until meat is tender and can be easily pulled apart with a fork, about 3 hours. Remove from the pan and shred with two forks.

By Linda Rogers

Ingredients

• ✓ liquid smoke
• pork butt roast
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
3. 3 Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
4. 4 Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

By KIKUKAT

Ingredients

• ✓ liquid smoke
• pork loin roast
• sea salt

Instructions

1. 1 Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
3. 3 Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
4. 4 Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

By Joseph M De Vries

Ingredients

• ✓ liquid smoke
• sugar-based curing mixture
• turkey
• cooking oil

Instructions

1. 1 Combine curing mixture and liquid smoke together in a bowl; mix into a paste. Pat paste on inside and outside of turkey. Place turkey in a resealable plastic bag; refrigerate for 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Wash turkey inside and out with cold water; dry. Pat with cooking oil. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Set bagged turkey into a 9x13-inch baking pan.
4. 4 Bake in the preheated oven for 1 hour. Reduce heat to 250 degrees F (120 degrees C). Bake until turkey comes easily off the bone and an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C), about 6 hours.

By Phyllis

Ingredients

• ✓ liquid smoke
• soy sauce
• teriyaki sauce
• onion powder
• garlic powder

Instructions

1. 1 In a shallow dish, combine soy sauce, teriyaki sauce, liquid smoke, onion powder, and garlic powder.

By Auntie KK

Ingredients

• ✓ liquid smoke
• worcestershire sauce
• salt
• seasoned salt
• garlic powder
• onion powder

Instructions

1. 1 Whisk together Worcestershire sauce, liquid smoke, salt, seasoned salt, garlic powder, and onion powder in a bowl until the salts have dissolved.
2. 2 To use, pour the marinade over up to 2 pounds of meat in a resealable plastic bag. Seal the bag, and refrigerate overnight. The following morning, discard the marinade, and cook the meat as desired.

By chaseplummer

Ingredients

• ✓ liquid smoke
• firm tofu
• soy sauce
• sriracha
• garlic powder

Instructions

1. 1 Slice tofu block in half lengthwise, then slice widthwise into 1/8- to 1/4-inch slices. Lay strips on a clean work surface.
2. 2 Whisk soy sauce, Sriracha, liquid smoke, and garlic powder in a bowl. Brush sauce over top side of tofu strips. Carefully flip strips over and brush other side with sauce.
3. 3 Place the strips on the rack of a dehydrator. Set temperature to 145 degrees Fahrenheit (63 degrees Celsius). Dehydrate for 2 hours. Flip strips over and dehydrate 1 hour more.
4. 4 Remove the lid from the dehydrator and let strips cool for 1 hour for further drying. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Ingredients

• ✓ liquid smoke
• brown sugar
• teriyaki sauce
• worcestershire sauce
• meat tenderizer

Instructions

1. 1 In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.

By Keith Reeder

Ingredients

• ✓ liquid smoke
• rump roast
• soy sauce
• brown sugar

Instructions

1. 1 Slice roast into slabs approximately ¼-inch thick. Trim off fat from the edges. Cut the slabs into pencil-like strips, about ¼-inch wide and about 4 inches long.
2. 2 Whisk soy sauce, brown sugar, and hickory-flavored liquid smoke together in a large bowl. Add meat and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. 3 Remove meat from marinade and shake off excess. Discard remaining marinade. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours.

By Richard Sasseville

Ingredients

• ✓ liquid smoke
• salmon fillet
• kosher salt
• white sugar

Instructions

1. 1 Rinse salmon with water; pat dry with paper towels.
2. 2 Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
3. 3 Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap.
4. 4 Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface is silky, about 48 hours.
5. 5 Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
6. 6 Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.
7. 7 Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.

By Wacky Noodles

Ingredients

• ✓ liquid smoke
• salmon
• cream cheese
• green onion
• horseradish
• parsley

Instructions

1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Ingredients

• ✓ liquid smoke
• elk loin
• worcestershire sauce
• garlic powder
• onion powder
• black pepper
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
3. 3 Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.

By john0811

Ingredients

• ✓ liquid smoke
• ground beef
• water
• garlic powder
• sugar-based curing mixture
• mustard seed

Instructions

1. 1 In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
3. 3 Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

By Shannon

Ingredients

• ✓ liquid smoke
• soy sauce
• brown sugar
• garlic
• paprika
• salt
• beef eye of round

Instructions

1. 1 Mix together soy sauce, brown sugar, liquid smoke, garlic, paprika, and salt in a shallow glass baking dish. Lay beef strips in soy sauce mixture in a single layer. Cover the dish and refrigerate for at least 6 hours.
2. 2 Arrange beef strips in a dehydrator and let dry to desired doneness, about 6 hours.

By Kaprer

Ingredients

• ✓ liquid smoke
• ground beef
• sugar-based curing mixture
• water
• garlic powder
• onion powder

Instructions

1. 1 In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
3. 3 Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

By DEBBIEBROOK

Ingredients

• ✓ liquid smoke
• apple juice
• apple cider vinegar
• bay leaf
• baby back pork rib

Instructions

1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Ingredients

• ✓ liquid smoke
• black bean
• bacon drippings
• onion
• molasses
• brown sugar
• jalapeno pepper

Instructions

1. 1 Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
2. 2 Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

By ReneeW

Ingredients

• ✓ liquid smoke
• butter
• pork roast
• cajun seasoning
• onion
• garlic
• water

Instructions

1. 1 Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
2. 2 Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
3. 3 Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

By Brenda Laughlin Sumner

Ingredients

• ✓ liquid smoke
• ground chicken
• egg
• vegetable oil
• blackened seasoning
• garlic powder
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ground chicken, egg, oil, blackened seasoning, liquid smoke flavoring, garlic powder, and basil in a large bowl. Mix to combine, but be careful not to over handle the ground chicken.
3. 3 Use a 1-cup measuring cup to form and portion 4 patties. Place into a cast iron skillet. Press patties with the back of the measuring cup to form burgers.
4. 4 Bake in the preheated oven until cooked through and no longer pink in the centers, 18 to 20 minutes.

By CookingWithShelia

Ingredients

• ✓ liquid smoke
• beef brisket
• beef broth
• soy sauce
• lemon juice
• cream cheese
• horseradish

Instructions

1. 1 Place brisket in a stainless steel or glass container. Whisk broth, soy sauce, lemon juice, and liquid smoke together in a small bowl; pour over brisket. Cover and refrigerate, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer brisket to a 9x13-inch baking dish; discard marinade.
4. 4 Bake in the preheated oven until fork-tender, about 6 hours. An instant-read thermometer inserted into the center should read between 195 and 205 degrees F (91 and 96 degrees C).
5. 5 Mix cream cheese and horseradish together in a small bowl until well combined. Serve with brisket.

By Kimber

Ingredients

• ✓ liquid smoke
• pork shoulder
• kosher salt
• root beer
• garlic

Instructions

1. 1 Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
2. 2 Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

By Emilycimino

Ingredients

• ✓ liquid smoke
• cream cheese
• pink salmon
• lemon juice
• onion
• horseradish
• salt

Instructions

1. 1 Combine cream cheese, salmon, lemon juice, onion, horseradish, salt, and liquid smoke in a bowl. Blend well.

By CaroleJordan

Ingredients

• ✓ liquid smoke
• ground beef
• worcestershire sauce
• bread crumb
• steak sauce
• cheddar cheese
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix ground beef, Worcestershire sauce, bread crumbs, steak sauce, and liquid smoke together in a bowl using your hands. Form mixture into 4 hamburger patties.
3. 3 Grill burgers for 5 minutes on the preheated grill. Flip and grill to your desired degree of doneness, about 4 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Remove burgers from grill and cover each with a slice of Cheddar cheese. Allow to rest and serve on hamburger buns.

By Chef Mo

Ingredients

• ✓ liquid smoke
• spinach
• artichoke heart
• chicken
• mayonnaise
• mozzarella cheese
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
3. 3 Bake in preheated oven until the edges turn golden brown, about 30 minutes.

By JustineCosley