Sometimes the simple things can make an ordinary recipe a “secret” recipe. I’ve discovered one “trick” that adds a special kick to all sorts of sauces and marinades. Liquid Smoke. It is hard to believe they can bottle the stuff… but it’s simply condensed smoke. Made almost like moon shine condensed from the smoke of all sorts of hardwoods but mainly hickory and mesquite. It’s filtered and then sold somewhere between the ketchup and hot sauce.
Many a pit master will swear they can taste liquid smoke loud and clear and think it’s a complete rule breaker. In my book it can serve you well as a time saver (try it in the crock pot with a brisket or butt – not the same as the real thing… but works for some) or as a secret ingredient.
Just remember it’s strong stuff. A little goes a long way.
My favorite use for liquid smoke is in a steak marinade. If you love “Dale’s” or “Moore’s” liquid marinade you’ll probably love this “not so secret” marinade that I first used for flank steak in fajitas and later found it great for London broil too. Add a dash of liquid smoke to your favorite light soy sauce (regular soy becomes too salty for thinner cuts like flank or skirt). A few sliced onions add additional flavor to the marinade.
NOT SO SECRET STEAK MARINADE:
one – 15 oz. bottle of light soy sauce
one – half teaspoon hickory liquid smoke
one sliced whole onion
[…] BBQ in the oven will follow these same guidelines but for wood or smoke flavor you want to use a liquid smoke product rather than wood […]