Originally Posted by DoomsDay
Here is a question for you. Since I am new to the whole BBQ thing, I have seen people do this and kinda wondered why, so I am hoping some folks can explain it to me. Why do you add liquid smoke to your sauce after you have smoked your meat? Is it because you didnt get enough smoke into the meat?
no, the reason is because I had no idea what i was doing with the mustard sauce, and was expirimenting. There is no liquid smoke in my carolina vinegar sauce (apple cider vinegar, white pepper, black pepper, cayenne pepper, salt) but with the mustard sauce, i was toying with flavor concepts.
i can tell you why i added it, and that was because i wanted a bit of a gravy effect - a taste that is connected with the meat.... without having to add pork grease to the sauce. i can't comment on my mustard sauce's authenticity... everything i know about south carolina mustard sauces is from taste memory only... but i did like it a lot.
i've seen people add LS to tomato based sauces, but frankly, i don't try them with pork anymore. I want spicy and sour, not sweet. I don't think i'd object to a tomato based sauce with smoke flavor added to ribs, though.