"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 07-01-2008, 12:31 PM   #1
Sous Chef
 
JillBurgh's Avatar
 
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
Liquid Smoke in the Pressure Cooker?

I plan to make-ahead country style spareribs in th epressure cooker on the 3rd of July, and then Slap em on the Barbie on the 4th to heat through & caramelize the sauce.

I will miss the nice flavor I get from cooking the meat on the smoker and wondered if I could put some liquid smoke in the presuure cooker? I have never used the stuff. Do you just need a drop or what?

__________________

__________________
JillBurgh is offline   Reply With Quote
Old 07-01-2008, 12:51 PM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
I've been meaning to ask same kind of question. At first I used to see tons of recipes with it added, but couldn't find anywhere to buy some. Now that i got some I do not see any recipes. Is there any TNT recipes with it out there, folks?
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-01-2008, 01:10 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
This doesn't really pertain to this thread at all......
But I used to add liquid smoke to some water in a pie tin and set that in my grill when doing ribs a couple years back. Enough to make the water yellow in color. It added a great smoked taste to the ribs. These ribs were on the grill over an hour though, not just to finish off.
Just thought I'd mention that
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-01-2008, 02:17 PM   #4
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
Use a cap full in the water. It'll turn out fine. Or...just add a cap full to the sauce.
__________________
gadzooks is offline   Reply With Quote
Old 07-01-2008, 07:10 PM   #5
Sous Chef
 
JillBurgh's Avatar
 
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
Ah thank you very much!
__________________
JillBurgh is offline   Reply With Quote
Old 07-01-2008, 07:34 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
I use liquid smoke in a mop liquid for boston butt.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-02-2008, 07:55 AM   #7
Sous Chef
 
JillBurgh's Avatar
 
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
So, while you're all here, I was thinking that I would pressure cook the country ribs with Stout, Onions, Peaches and Garlic (an old combiunation I used before I moved away from the peach tree). Do you still agree with a little liquid smoke in there, too? I will still be finishing on the grill with BBQ sauce.
__________________
JillBurgh is offline   Reply With Quote
Old 07-02-2008, 08:16 AM   #8
Senior Cook
 
TomW's Avatar
 
Join Date: Jun 2005
Location: Alabama
Posts: 195
Call me a purist, but

Quote:
Originally Posted by JillBurgh View Post
... Do you still agree with a little liquid smoke in there, too? I will still be finishing on the grill with BBQ sauce.
I always thought liquid smoke was a benenfit only if the meat was not going to see a real fire.

Using liquid smoke WHILE grilling certainly will not hurt anything, but it strikes me as overkill.

Tom
__________________
Curious fellow
TomW is offline   Reply With Quote
Old 07-02-2008, 12:29 PM   #9
Sous Chef
 
JillBurgh's Avatar
 
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
Quote:
Originally Posted by TomW View Post
I always thought liquid smoke was a benenfit only if the meat was not going to see a real fire.

Using liquid smoke WHILE grilling certainly will not hurt anything, but it strikes me as overkill.

Tom
I understand your concern, let me clarify:

I won't be smoking the ribs on the grill, as a matter of fact I won't really be "cooking" them on the grill at all. I will pressure cook them the night before, and then before the picnic I will sauce them and put them over the grill to reheat them and caramelize the sauce. "Finished" on the grill, if you will.

I just was wondering whether or not the smoke flavoring would complement my recipe.
__________________

__________________
JillBurgh is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.