Type what you have

Ingredients

• ✓ liquid smoke
• black bean
• water
• garlic
• pepper
• salt
• onion

Instructions

1. 1 Mash 2/3 cup beans in a small bowl to a smooth paste; set aside.
2. 2 Place remaining beans and water in a medium saucepan over medium heat. Cook at a simmer until heated through. Stir in garlic, pepper, salt, and liquid smoke.
3. 3 Stir bean paste into whole beans until well combined. Add onion and simmer until onion is slightly cooked, about 10 minutes.

By BROMFIELD

Ingredients

• ✓ liquid smoke
• water
• olive oil
• fajita seasoning
• avocado
• bell pepper
• onion
• flour tortilla

Instructions

1. 1 Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
3. 3 Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
4. 4 Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
5. 5 Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
6. 6 Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

By Elaine Nash

Ingredients

• ✓ liquid smoke
• water
• lime juice
• olive oil
• garlic
• soy sauce
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring together in a bowl.
3. 3 Stir in cayenne and black pepper until combined.
4. 4 Use to marinate 2 pounds of meat; marinate in the refrigerator for at least 2 hours to overnight before cooking as desired.
5. 5 Enjoy!

By Robbie Rice

Ingredients

• ✓ liquid smoke
• habanero pepper
• jalapeno pepper
• fresno chile pepper
• water
• vinegar
• sweet onion
• brown sugar
• garlic powder
• salt

Instructions

1. 1 Blend together habanero peppers, jalapeño peppers, and Fresno peppers in a blender on the 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again.
2. 2 Pour chile sauce into a sterilized glass container with a tight seal. Refrigerate for 8 hours to overnight.

By Thomas Michael Hyland

Ingredients

• ✓ liquid smoke
• beef round steak
• lime juice
• tequila
• cooking oil
• worcestershire sauce
• black pepper
• salt
• paprika
• bell pepper
• onion

Instructions

1. 1 Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Remove steak from marinade and shake off excess. Discard remaining marinade.
4. 4 Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
5. 5 Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.
6. 6 Pour pepper and onion mixture over steak strips and serve immediately.

By lv2ck

Ingredients

• ✓ liquid smoke
• brown sugar
• garlic powder
• chili powder
• paprika
• oregano
• onion powder
• mustard seed
• black pepper
• cumin
• coriander
• salt
• pork butt roast
• vegetable oil
• water
• chipotle chile pepper

Instructions

1. 1 Mix brown sugar, garlic powder, chili powder, paprika, oregano, onion powder, mustard seed, black pepper, cumin, coriander, and salt together in a small bowl.
2. 2 Rub pork roast liberally with brown sugar mixture.
3. 3 Heat oil in a large skillet over high heat. Add pork roast; cook until browned, 3 to 5 minutes per side.
4. 4 Transfer pork to a slow cooker. Add water, liquid smoke, and chipotle peppers.
5. 5 Cook on Low until pork is tender, about 6 hours. Transfer pork to a cutting board and pull apart with tongs.

By thebioteacher

Ingredients

• ✓ liquid smoke
• sour cream
• mexican cheese blend
• serrano pepper
• anaheim pepper
• jalapeno pepper
• cilantro
• tomatillo
• potato
• green chile
• tomato
• green chile pepper
• green salsa
• beef stock
• cornstarch
• pork shoulder roast
• cayenne pepper
• chili powder
• onion powder
• cumin
• paprika
• garlic powder
• black pepper
• salt
• oil

Instructions

1. 1 Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
2. 2 Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat to coat completely.
3. 3 Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
4. 4 Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
5. 5 Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
6. 6 Cover and cook on Low for 8 hours.
7. 7 Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
8. 8 Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

By Christy Blaker

Ingredients

• ✓ liquid smoke
• corn chip
• monterey jack cheese
• cheddar cheese
• black pepper
• chili powder
• cumin
• cayenne pepper
• paprika
• dill weed
• salt
• hot pepper sauce
• parsley
• onion
• green chile pepper
• tomato
• milk
• sour cream
• mayonnaise
• chicken breast
• tequila
• ginger
• salt
• garlic
• lime juice
• teriyaki sauce
• water

Instructions

1. 1 Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2. 2 Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
5. 5 Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6. 6 Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

By Robbie Rice

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