Liquid Smoke in the Pressure Cooker?

[JillBurgh]

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?

[CharlieD]

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?

[pacanis]

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

[gadzooks]

Use a cap full in the water. It'll turn out fine. Or...just add a cap full to the sauce.

[JillBurgh]

Ah thank you very much!

[Andy M.]

I use liquid smoke in a mop liquid for boston butt.

[JillBurgh]

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.

[TomW]

Originally Posted by JillBurgh

... 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

[JillBurgh]

Originally Posted by TomW

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.