I love barbecue, and the more often we can all enjoy barbecue, the better.
With all the hype and fanfare on television about barbecue competitions and visiting old-time barbecue joints across the country, it’s easy to see why many people are scared away from learning how to smoke foods in the backyard, or with an indoor smoker contraption. Barbecue is fun, and getting the right combination of smoke, low heat, rubs, and sauces does take practice. But what about the rest of us, who want good barbecue and reliable results any day of the year, and don’t aspire to being a barbe-guru? What about those who live in small apartments, and don’t even have a grill? Yes, you can have great barbecue.
Use your regular kitchen and some liquid smoke. It works and tastes great.
As one of the authors of Cheater BBQ, I’m continually surprised by most folks’ brush off of liquid smoke. For some reason, this seasoning has been condemned by a false reputation as some kind of creepy, unidentifiable, artificial chemical substance.
It’s not true. Liquid smoke is not artificial, and doesn’t taste artificial. It is all natural smoke condensate, made from smoldering hardwoods, and is readily available at regular supermarkets, Walmart and, yes, even Whole Foods. Two popular brands are Wright’s, made with only smoke and water, and Colgin, a blend with added molasses and vinegar. After recipe testing for our book (and throwing lots of great parties with lots of happy guests), my co-author R.B. Quinn and I firmly believe that liquid smoke is a handy, reliable seasoning in the kitchen. It is consistent and easy to control, measure, and use. In fact, we’ve had much more oversmoked bitter meat prepared with solid wood smoke than with liquid smoke.
