Type what you have

Ingredients

• ✓ liquid smoke
• salmon fillet
• salt
• black pepper
• butter

Instructions

1. 1 Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
2. 2 Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.

By CHAMMI

Ingredients

• ✓ liquid smoke
• butter
• all-purpose flour
• milk
• half and half
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
2. 2 Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.

By Leslie Kelly

Ingredients

• ✓ liquid smoke
• hash brown potato
• ground beef
• onion
• milk
• egg
• cornstarch
• cheddar cheese
• bacon bits
• worcestershire sauce
• salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie dish.
2. 2 Press hash browns onto the bottom and sides of pie dish. Bake in preheated oven for 25 to 30 minutes, or until it begins to brown.
3. 3 Meanwhile, place ground beef and onion in a large, deep skillet. Cook over medium-high heat until beef evenly brown. Drain, crumble and allow to cool. In a medium bowl, whisk together milk, eggs and cornstarch. Stir in 1/2 pound shredded cheese and ground beef mixture. Mix in the liquid smoke, bacon bits, Worcestershire sauce and salt. Pour into hash brown crust.
4. 4 Bake in preheated oven for 20 minutes. Remove from oven, sprinkle 1/4 pound of grated sharp cheddar on top, and place back in the oven. Bake 15 minutes, or until filling is puffed and golden brown. Let stand for 20 minutes before serving.

By Jeff

Ingredients

• ✓ liquid smoke
• yellow mustard
• cider vinegar
• brown sugar
• white sugar
• water
• white vinegar
• chili powder
• black pepper
• white pepper
• cayenne pepper
• soy sauce
• butter

Instructions

1. 1 Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat.
2. 2 Cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer until butter melts and flavors blend, about 10 minutes more.

By Craig Carlson

Ingredients

• ✓ liquid smoke
• black olive
• cheddar cheese
• monterey jack cheese
• pepper jack cheese
• black pepper
• salt
• hash brown potato
• basil
• parsley
• white pepper
• seasoned salt
• hot pepper sauce
• egg
• green chile pepper
• garlic
• sweet onion
• bacon drippings
• pork sausage
• bacon

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Place sausage into bacon grease, and cook until crumbly and brown, about 10 minutes. Place sausage on the plate with bacon, and pour off all but 1/4 cup of the bacon drippings.
2. 2 Reduce heat to medium, and stir in onion, garlic, and one can of green chiles. Cook and stir until onion has softened and turned translucent, about 10 minutes. Meanwhile, beat eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
3. 3 Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake the covered dish in the preheated oven for 1 hour.
6. 6 Remove casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

By lisa diven

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
• firm tofu
• nutritional yeast
• water
• maple syrup
• soy sauce
• onion powder
• garlic powder
• butter
• margarine

Instructions

1. 1 Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
2. 2 Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

By HOLLY BOXRUD

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
• 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
• 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
• 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
• 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
• 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
• 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
• wiener
• ketchup
• brown sugar
• worcestershire sauce
• garlic powder

Instructions

1. 1 Mix together wieners, ketchup, brown sugar, liquid smoke, Worcestershire sauce, and garlic powder in a slow cooker until well combined.
2. 2 Cook on Low for 2 to 4 hours.

By Jewels

Ingredients

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

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Ingredients

• ✓ liquid smoke
• chicken
• beer
• poultry seasoning
• bay leaf
• metal skewer

Instructions

1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

Ingredients

• ✓ liquid smoke
• ground beef
• worcestershire sauce
• garlic powder
• olive oil
• seasoned salt

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Combine ground beef, Worcestershire sauce, liquid smoke, and garlic powder in a medium bowl; lightly mix until just combined.
4. 4 With minimal handling, form mixture into three patties.
5. 5 Brush oil onto both sides of each patty, then season with salt.
6. 6 Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By BIGGUY728

Ingredients

• ✓ liquid smoke
• ground venison
• sugar-based curing mixture
• garlic salt
• black pepper
• mustard seed

Instructions

1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Ingredients

• ✓ liquid smoke
• ketchup
• brown sugar
• onion
• teriyaki sauce
• hot sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Stir ketchup, brown sugar, onion, teriyaki sauce, hot sauce, and liquid smoke together in a bowl until sauce is well combined.
3. 3 Transfer sauce to a jar and refrigerate until flavors blend, 8 hours to overnight.

By joyce

Ingredients

• ✓ liquid smoke
• beef sirloin steak
• soy sauce
• steak seasoning
• brown sugar
• worcestershire sauce
• skewer

Instructions

1. 1 Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight.
2. 2 Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length.
3. 3 Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes.
4. 4 Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating.
5. 5 Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time.
6. 6 Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes.
7. 7 Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

By thedailygourmet

Ingredients

• ✓ liquid smoke
• red wine
• worcestershire sauce
• celery flake
• pepper
• onion salt
• garlic salt

Instructions

1. 1 Combine wine, Worcestershire sauce, and liquid smoke in a medium bowl. Stir in celery flakes, pepper, onion salt, and garlic salt.

By KRANEY

Ingredients

• ✓ liquid smoke
• sweet vermouth
• brandy
• kitchen bouquet
• worcestershire sauce
• steak seasoning
• seasoned salt
• black pepper

Instructions

1. 1 In a new spray bottle, combine the vermouth, brandy, liquid smoke, Kitchen Bouquet, Worcestershire sauce, steak seasoning, seasoned salt, and pepper. Secure the lid and shake to blend. Spray onto steaks as they are grilling.

By Jillieann

Ingredients

• ✓ liquid smoke
• shank ham
• water
• honey
• brown sugar
• worcestershire sauce
• clove

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
2. 2 Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
3. 3 Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
4. 4 Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

By Connie Barnett

Ingredients

• ✓ liquid smoke
• roasting bag
• all-purpose flour
• beef brisket
• garlic powder
• onion soup mix
• black pepper

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
3. 3 Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

By BREVEAL

Ingredients

• ✓ liquid smoke
• water
• apple cider vinegar
• pork rib
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot). Place rack in the bottom of the pot.
2. 2 Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid.
3. 3 Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce.
6. 6 Cook under the broiler for 5 minutes. Remove and immediately add more sauce.

By janet

Ingredients

• ✓ liquid smoke
• olive oil
• all-purpose flour
• water
• ham base
• milk
• black pepper

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Sprinkle with flour and whisk to combine. Cook for 2 to 3 minutes.
2. 2 Meanwhile, combine water, ham base, and liquid smoke. Slowly add liquid to pan, whisking constantly until smooth. Whisk in milk, a little bit at a time. Continue to cook, stirring often until gravy thickens, about 5 minutes. Season to taste with pepper.

By Deselle

Ingredients

• ✓ liquid smoke
• butter
• blue cheese
• beef top sirloin steak
• salt
• black pepper
• garlic

Instructions

1. 1 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
2. 2 Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
3. 3 Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
4. 4 Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
5. 5 Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

By Arizona Desert Flower