Type what you have

Ingredients

• ✓ liquid smoke
• butter
• mushroom
• onion
• ground beef
• all-purpose flour
• garlic powder
• seasoning salt
• paprika
• black pepper
• cream of mushroom soup
• sour cream
• worcestershire sauce

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.
2. 2 Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

By Deena Kordt

Ingredients

• ✓ liquid smoke
• toothpick
• hickory wood chunk
• lump charcoal
• hog casing
• cayenne pepper
• red pepper
• black pepper
• white pepper
• marjoram
• white sugar
• salt
• cider vinegar
• powdered milk
• paprika
• red wine
• pork butt
• garlic
• olive oil
• pork backfat

Instructions

1. 1 Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
2. 2 Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
3. 3 Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
4. 4 Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
5. 5 Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
6. 6 Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
7. 7 When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
8. 8 Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
9. 9 Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
10. 10 Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

By Brian Genest

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
• 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
• 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
• 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
• pork back rib
• ketchup
• apple cider vinegar
• worcestershire sauce
• brown sugar
• salt

Instructions

1. 1 Place the ribs into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. Meanwhile, stir the ketchup, vinegar, Worcestershire sauce, sugar, salt, and liquid smoke in a saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer uncovered, stirring frequently, until thickened, about 30 minutes.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with foil.
3. 3 Drain the ribs and place meaty-side-up onto the prepared baking sheet. Brush the ribs with half of the barbeque sauce. Broil in the preheated oven until the sauce has turned sticky and lightly browned, about 7 minutes. Turn the ribs over and brush with the remaining sauce. Continue to broil until the sauce has turned sticky, about 7 minutes.

By spoiled

Ingredients

• ✓ liquid smoke
• chicken
• vegetable oil
• garlic
• beer
• sea salt
• black pepper
• garlic salt
• potato

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick.
3. 3 Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).

By kat

Ingredients

• ✓ liquid smoke
• sesame oil
• soy sauce
• maple syrup
• miso paste
• paprika
• black pepper
• rice paper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk sesame oil, soy sauce, maple syrup, miso, liquid smoke, paprika, and black pepper together in a shallow bowl.
3. 3 Stack 2 pieces of rice paper and soak them in a bowl of cold water until slightly soft and pliable, about 30 seconds. Cut the hydrated rice paper into strips using a pizza cutter. Dip each strip in the soy mixture and place on a sheet of parchment paper. Carefully lay the parchment paper directly on the oven rack.
4. 4 Bake in the preheated oven until strips are dry, 6 to 8 minutes.

By MyNutriCounter

Ingredients

• ✓ liquid smoke
• water
• sugar-based curing mixture
• mustard seed
• garlic powder
• black pepper
• ground venison
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Stir cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until curing mixture is dissolved. Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
3. 3 Remove foil from sausage logs and place them onto the prepared baking sheet.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

By Emily Tisdale

Ingredients

• ✓ liquid smoke
• habanero pepper
• pineapple
• balsamic vinegar
• molasses
• garlic powder
• onion powder
• worcestershire sauce

Instructions

1. 1 Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well.
2. 2 Simmer sauce until it reaches the desired consistency, 20 to 30 minutes.

By Audrey J Ross

Ingredients

• ✓ liquid smoke
• green bean
• water
• peanut oil
• onion
• bacon
• brown sugar
• apple cider vinegar
• black pepper

Instructions

1. 1 Place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. Drain.
2. 2 Heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Transfer onion to a bowl and discard any remaining oil.
3. 3 Place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-size pieces. Reserve 4 to 5 tablespoons bacon drippings in the wok.
4. 4 Mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. Add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
5. 5 Transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. Serve immediately or warm in the microwave, if needed.

By dfwenigma

Ingredients

• ✓ liquid smoke
• turkey breast
• maple syrup
• paprika
• salt
• pepper
• garlic powder
• onion powder
• thyme
• cayenne pepper

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
3. 3 Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
4. 4 Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

By Michelle Berger

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
• beef brisket
• beer
• onion
• garlic
• salt
• pepper
• barbecue sauce
• blackstrap molasses

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
3. 3 Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.

By LVANDERHIDER

Ingredients

• ✓ liquid smoke
• turkey leg
• brown sugar
• yellow mustard
• ketchup
• apple cider vinegar
• hot pepper sauce
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Spray the inside of a slow cooker with nonstick cooking spray, and place the turkey legs into the cooker. In a bowl, mix together the brown sugar, yellow mustard, smoke flavoring, ketchup, cider vinegar, hot pepper sauce, salt, black pepper, and red pepper flakes until the sugar has dissolved. Pour the mixture over the turkey legs.
2. 2 Cover the cooker, set to Low, and cook 8 to 10 hours. Remove the turkey legs from the cooker, separate meat from bones and tendons, and shred the meat; return the meat to the sauce for serving.

By Ashley Wilds

Ingredients

• ✓ liquid smoke
• water
• whiskey
• pineapple juice
• brown sugar
• onion
• teriyaki sauce
• soy sauce
• garlic
• rib-eye steak

Instructions

1. 1 Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
2. 2 Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
3. 3 Preheat an outdoor grill for high heat, and lightly oil grate.
4. 4 Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

By Victoria Champagne Benoit

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
• ketchup
• onion
• brown sugar
• garlic
• vegetable oil
• white vinegar
• worcestershire sauce
• salt
• black pepper
• chicken drumstick

Instructions

1. 1 Mix ketchup, onion, brown sugar, garlic, vegetable oil, Worcestershire sauce, liquid smoke, salt, and pepper together in a bowl.
2. 2 Place chicken drumsticks in a slow cooker and drizzle sauce over top. Cook on High for 3 hours.
3. 3 When the 3 hours are almost up, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer chicken and sauce to a 9x13-inch baking dish.
5. 5 Cook in the preheated oven until no longer pink at the bone, the juices run clear, and the skin is browned, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Angie DeRaad Dakins

Ingredients

• ✓ liquid smoke
• paprika
• onion powder
• kosher salt
• garlic powder
• ancho chile powder
• black pepper
• pork shoulder
• chicken broth
• barbecue sauce

Instructions

1. 1 Combine smoked paprika, onion powder, salt, garlic powder, chile powder, and black pepper in a small bowl. Rub spice mixture all over the surface of the pork shoulder.
2. 2 Place seasoned pork in a slow cooker. Add broth and liquid smoke.
3. 3 Cover and cook on Low until pork is cooked through, 7 to 8 hours. Remove pork from slow cooker and shred.
4. 4 Pour liquid from the slow cooker in a 2-quart saucepan, add barbecue sauce, and bring to a boil, stirring constantly, over medium-high heat. Cook until liquid has reduced to about 1/2 cup, 7 to 8 minutes. Pour over shredded pork and mix to combine.

By Bibi