Colgin Mesquite Liquid Smoke, 4.0 Ounce

There are several pantry essentials I consider I HAVE to have for spices:1) Onion2) Garlic3) Salt4) Pepper5) Liquid SmokeI use liquid smoke for just for so many things in the kitchen. For marinades for meats, even if it's goes on the grill, liquid smoke binds the meat in savory goodness. For fish, burgers, chicken, pizza - just about anything you want to impart a grilled flavor but don't have the time or want to fire up the grill, this is the way to do it.For an awesome homemade burger, try my recipe I cobbled together (works for about 4 to 5 lbs):Use a 80/20 ground hamburger meat for your base.Grab a large mixing bowl and put the meat into it.Grab some latex (power free) gloves and put on.Grab a bottle typical bottle of water (12 oz) and dump about 1/3 of it out (keep the cap)Put about a tablespoon of granulated garlic inPut about a tablespoon of granulated onion inPut about a tablespoon of liquid smoke inPut about a half a tablespoon of paprika in (for color and a little kick)Put about a tablespoon of salt in(for the seasonings above - you can adjust to as little or as much as you like - the above will be savory)Put the cap on and shake it up. It should be a clouded mixture - not a paste.Pour some into the ground beef and work in with your hand (covered in gloves - you'll thank me for that). It'll be really cold so take your time. Pour some more in as needed. Continue until the bottle is empty or until the meat isn't too saturated. If done properly, your meat should look a little fuller but not dripping (it will look a little redder because of the paprika).Grill as normal. The water with the spices and liquid smoke will permeate the meat and create an even flavor profile. The water will add to keep your burger juicy without having all the fat.Try to only flip your burger once - if you need to cook it on again on another side, you flipped it too soon.Enjoy!

Yummy! I switched to a low-fat vegan diet at the beginning of the year to help control my diabetes. While I really don't miss meat that much, I sure do miss ham in soups. Split pea soup just isn't the same without the ham. Bean soup, lentil soup... these too greatly benefit from an infusion of ham.I'm not sure why it took me 10 months to realize that I could use liquid smoke to recreate that missing ham flavor. (duh) But once the inspiration hit, I didn't even bother to go to the local store. Chances are I wouldn't fit it OR it would be hugely expensive (living in HI has a few downfalls). No, my first "stop" was Amazon where I found this yummy gem. It arrived quickly and that same night, I made a bean soup and added a few drops. DIVINE. It's simply amazing how a few drops can do radically alter a dish.You don't want to use too much of this. It's like a haircut - you can take more off but you can't put it back on. Err, well, that's to say that you can always add more but you can't UNadd it. And yes, I did learn this the hard way. One day I added what I thought was a reasonable amount to a can of commerical lentil soup. Have you ever chewed on a BBQ briquette? Neither have I but I assume that it would taste something like that.In any case, when used sparingly, this stuff is magical. Genius! A staple I'll be sure to never be without.

This product is great. I use it in my spaghetti sauce, in my chicken marinade, in my pizza sauce, chili, chicken soup, etc. It's really thick so just 4-5 drops are enough in my spaghetti sauce. More than that, the taste will be too strong.It also adds a great flavor to my chicken marinade before grilling. It becomes even better when I use it with the Worcestershire sauce. I highly recommend it.By the way, the bottle is light made of good-quality plastic. Definitely 5 stars for packaging and taste.

Really handy to have in the cupboard. Sous vide meat with a little of this, and it tastes like it's spent days in the smoker, when it's been quietly cooking itself with no effort! Perhaps it's cheating, but with three kids and a busy job, it's nice to enjoy a smoked brisket smoked for three days, but without the labor in the middle - you put the meat in on Tuesday, pull it out Friday, and have a mind-meltingly good dinner. Life is good.

Price is everything... These liquid smoke bottles are normally only a couple bucks, but the internet can mess that up with shipping costs, so buyer beware. Now, onto the review...The mesquite flavor is terrific. It doesn't take much to get a very distinct flavor to the dish, but start slow... it doesn't take a lot. My only complaint with this product is that there is more than just the concentrated smoke inside (vinegar and molasses). I don't think it has a huge effect on the flavor of the smoke, but I'd rather have control over all the variables in a recipe. Anyways, for the added ingredients, four stars instead of five.Now, using liquid smoke can be a bit tricky. If you are adding it to something primarily fluid, such as a soup, chili, or sauce, you can add the smoke in a linear fashion, stir, and taste. When are are trying to add flavor to something solid like ribs or brisket it is much harder to distribute the liquid evenly without using too much. In this case I recommend diluting the smoke into something you can then spread over the food.Mesquite is a flavor best applied to certain dishes only. Mexican food, for example. If you are looking for more of a Southern BBQ taste, consider hickory.

Wow! I expected this stuff to taste artificial, but it's really natural and delicious! It's also really powerful, so be careful about using too much. So far I've used it on a pork roast, and in chili. It was great both times!

This is REAL smoke, capture in water. Added to foods (I like to dry salmon in salt), it gives a wonderful, natural smokey flavor. Not to strong, in no one "fake" or "synthetic" smell or taste. It just works.