Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ liquid smoke
• beef brisket
• coffee
• ketchup
• cola
• worcestershire sauce
• yellow mustard
• brown sugar

Instructions

1. 1 Place beef brisket in a large slow cooker, fat-side up. Pour coffee over brisket. Cover the slow cooker. Cook on Low for 24 hours.
2. 2 Meanwhile, combine ketchup, cola, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
3. 3 Discard any fat from brisket. Pull or shred brisket using two forks; pour sauce over brisket, stirring to evenly coat. Cook on Low, 1 hour more.

By Ly

Ingredients

• ✓ liquid smoke
• barbecue rub
• pork shoulder blade roast
• water
• barbecue sauce
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Preheat the oven to 210 degrees F (100 degrees C).
2. 2 Sprinkle dry rub generously on all sides pork roast: place into a Dutch oven or heavy pot.
3. 3 Divide liquid smoke between two 6-ounce ramekins; fill each with 1/2 cup water. Place ramekins in Dutch oven on either side of roast; cover.
4. 4 Roast in the preheated oven until very tender, about 12 hours. Transfer roast onto a work surface (such as a cutting board); separate the meat from the bone using your fingers. Discard any large pieces of fat.
5. 5 Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbecue sauce. Season with salt and black pepper.
6. 6 Spread about 1 tablespoon barbecue sauce onto each bun; pile on pork to serve.

By John Mitzewich

Ingredients

• ✓ liquid smoke
• orange bell pepper
• ground turkey
• onion
• tomato
• white rice
• water
• gouda cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; cook orange bell peppers in boiling water until slightly softened, about 5 minutes. Drain and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover the skillet and simmer until rice is tender, about 15 minutes. Remove the skillet from heat; stir in Gouda cheese.
5. 5 Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

By kflamed13

Ingredients

• ✓ liquid smoke
• olive oil
• soy sauce
• lemon juice
• brown mustard
• black pepper
• garlic powder
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
3. 3 Place chicken in the bowl and turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. For best results, do not marinate longer than 4 hours.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve and enjoy!

By TaraNicole

Ingredients

• ✓ liquid smoke
• salt
• sugar
• pork sparerib
• red pepper flakes
• five-spice powder
• black pepper
• barbecue sauce

Instructions

1. 1 Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
2. 2 Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
3. 3 Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
4. 4 Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
5. 5 Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.

By Ryan Schroeder

Ingredients

• ✓ liquid smoke
• salt
• black pepper
• ginger
• pork shoulder roast
• soy sauce
• worcestershire sauce
• cabbage

Instructions

1. 1 Combine salt, pepper, and ground ginger in a bowl; evenly rub onto pork roast then place into a slow cooker.
2. 2 Whisk soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over pork roast. Cover slow cooker.
3. 3 Cook on Low for 10 hours. Add cabbage to slow cooker; cook 30 minutes more. Shred pork to serve.

By Mei

Ingredients

• ✓ liquid smoke
• seasoned salt
• garlic powder
• onion powder
• paprika
• worcestershire sauce
• black pepper
• pork chop

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for indirect cooking over medium heat and lightly oil the grate.
2. 2 To make the wet spice rub: Mix seasoned salt, garlic powder, onion powder, paprika, Worcestershire sauce, pepper, and liquid smoke together in a small bowl until thoroughly combined.
3. 3 Massage spice rub on both sides of pork chops; let stand for 10 minutes.
4. 4 Cook chops on the preheated grill over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C).
5. 5 Let stand for 10 minutes before serving.

By CookinLovin

Ingredients

• ✓ liquid smoke
• brown sugar
• salt
• lemon pepper seasoning
• seasoned salt
• salmon
• aluminum foil
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved salmon fillets with seasoning mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of pieces of foil together, leaving the sides open. Tent the foil for heat circulation.
3. 3 Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.

By ROSE MANN

Ingredients

• ✓ liquid smoke
• salad dressing
• water
• soy sauce
• honey
• garlic powder
• salt
• red pepper flake
• beef tri-tip roast

Instructions

1. 1 Whisk together Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes in a medium bowl and pour into a large resealable plastic bag. Add roast, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Remove roast from the bag and discard marinade.
3. 3 Place roast on the preheated grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest under tented aluminum foil before cutting, about 15 minutes.

By Jennifer W

Ingredients

• ✓ liquid smoke
• cooking spray
• chicken breast
• paprika
• seasoning salt
• barbecue seasoning
• black pepper
• barbecue sauce
• worcestershire sauce

Instructions

1. 1 Spray a slow cooker with nonstick spray.
2. 2 Season chicken with smoked paprika, seasoning salt, barbecue seasoning, and pepper; place in the slow cooker.
3. 3 Mix barbecue sauce, Worcestershire sauce, and liquid smoke together in a small bowl. Pour over chicken, making sure chicken is completely covered.
4. 4 Cover and cook until meat can be shredded with a fork, about 6 hours on Low or 4 hours on High.
5. 5 Remove chicken and pull. Return to the cooker and mix well with the barbecue sauce.
6. 6 Let sit 5 to 10 minutes before serving.

By Tanja A

Ingredients

• ✓ liquid smoke
• ground bison
• onion
• egg
• bread crumb
• worcestershire sauce
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Combine ground bison, onion, egg, bread crumbs, Worcestershire sauce, liquid smoke, salt, and pepper in a bowl. Form into 4 equal-sized patties.
3. 3 Carefully place in bottom of the preheated air fryer. Air fry for 8 minutes; carefully turn patties, and continue air frying until juices run clear, 4 to 5 minutes more. Serve patties on buns.

By Bibi

Ingredients

• ✓ liquid smoke
• brown sugar
• chili powder
• salt
• black pepper
• garlic powder
• onion powder
• pork rib tip
• bbq sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together brown sugar, chili powder, salt, black pepper, garlic powder, and onion powder in a large bowl until combined. Add rib tips and mix until ribs are thoroughly coated. Let rest at room temperature for 10 minutes.
3. 3 Place coated ribs in a slow cooker. Stir together 3/4 of the BBQ sauce with liquid smoke in a medium bowl until well combined. Pour evenly over ribs. Cook on Low until ribs are tender, 4 to 6 hours. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking tray or broiler rack with aluminum foil.
4. 4 Remove ribs to the prepared tray and baste with remaining BBQ sauce.
5. 5 Cook ribs under the preheated broiler until sauce is hot and sticky, 3 to 5 minutes per side.

By Yoly

Ingredients

• ✓ liquid smoke
• olive oil
• onion
• garlic
• collard green
• brown sugar
• molasses
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

By Emily B

Ingredients

• ✓ liquid smoke
• baby back rib
• olive oil
• brown sugar
• salt
• black pepper
• garlic powder
• onion powder
• chili powder
• bbq sauce

Instructions

1. 1 Remove and discard membrane from back of ribs; pat ribs dry with a paper towel. Cut rack into 4 pieces. Combine olive oil and liquid smoke in a small bowl; rub onto both sides of ribs.
2. 2 Combine brown sugar, salt, black pepper, garlic powder, onion powder, and chili powder in a bowl. Generously season both sides of ribs with brown sugar mixture; set ribs aside to enhance the flavor, 30 minutes.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
4. 4 Place ribs, bone-sides down, in the air fryer basket, making sure they are not touching, cook in batches if necessary. Cook for 15 minutes; flip ribs, meat-sides down, and cook 10 minutes more.
5. 5 Remove ribs from air fryer; brush 1/2 cup barbecue sauce onto bone-sides of ribs. Place basket back in the air fryer; cook 5 minutes. Flip ribs; brush meat-sides with remaining 1/2 cup barbecue sauce. Cook until desired char is achieved, about 5 minutes more.

By Yoly

Ingredients

• ✓ liquid smoke
• pineapple
• brown sugar
• soy sauce
• ketchup
• red wine
• worcestershire sauce
• ginger
• garlic
• chicken

Instructions

1. 1 Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
2. 2 Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade; discard excess marinade.
5. 5 Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 ½ cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).

By Mark Bender

Ingredients

• ✓ liquid smoke
• tomato sauce
• blackberry jam
• jalapeno jelly
• brown sugar
• mustard
• worcestershire sauce
• black pepper
• apple cider vinegar
• garlic powder

Instructions

1. 1 Combine tomato sauce, blackberry jam, jalapeño jelly, brown sugar, mustard, Worcestershire sauce, black pepper, vinegar, garlic powder, and liquid smoke in a large saucepan over medium-high heat. Bring to a simmer; cook until flavors combine, 3 to 5 minutes.

By Deter Rader

Ingredients

• ✓ liquid smoke
• ketchup
• brown sugar
• red wine vinegar
• mustard
• worcestershire sauce
• salt
• black pepper
• garlic powder
• chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke.
3. 3 Stir in salt, pepper, and garlic powder.
4. 4 Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover and cook on Low for 8 to 10 hours.
5. 5 Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker.
6. 6 Stir meat to evenly coat with sauce. Continue cooking for approximately 1 hour more.
7. 7 Serve and enjoy!

By CORWYNN DARKHOLME