[Chazs]

Got some of this as a pressie-anyone got a BBQ sauce recipe that uses it. Would be grateful as i'm dying to use it. Thanks in advance.

[Aunt Sally]

Sounds toxic to me 

[Steveharford]

Ive got some too. Never used it but I think I got it for a pulled pork recipe

[LotuSeed]

What flavor is it? applewood? mesquite? hickory? Certain flavors go better with certain types of meat so it might help to narrow down the pool of recipes and find the one that's right for you.

[Asherweef]

Let us know what it's like; sure I remember reading that less is more with it...

[Mrs Bee]

I have some too and have used it in the past sparingly in meat and fish marinades, and  a drip at a time in a BBQ sauce recipes.

I have no specific recipes for BBQ sauce recipes that call for using liquid smoke, so you could do as I did which is to find a  BBQ sauce recipe that you like and add the liquid smoke a tiny drop at a time as it is very strong, until you get the flavour you like.

I got it a few years back to try and get the authentic smoky pulled pork flavour, but since I did a smoking course and got a hot and cold smoker I don't really use it any more.

I have occasionally used a few drops in a chinesey sort of stir fry with beef, chicken or duck.
 As LotuSeed says different woods go with different meats.
Hope that helps

[beesrus]

There is a useful smoked paprika spice out there in most shops these days. Very strong smoked flavour indeed, and very useful in making a harissa sauce or classic harira bean soup I find. I would guess it's aroma could also augment a very good marinade.

[BigPaddy]

BBQ Sauce – by Thane Prince
Makes 750ml
Ingredients
•   600Ml Orange Juice
•   175g Light Muscovado Sugar
•   200ml Worcestershire Sauce
•   200ml Dark Soy Sauce
•   150ml Cider Vinegar
•   300ml Tomato Ketchup
•   4 Garlic Cloves
•   4 tbsp mild ready made mustard
•   Tabasco Sauce to taste
•   Freshly ground black pepper
Method
1.   Put all ingredients in a large pan and whisk till smooth. Bring slowly to the boil.
2.   Simmer for 10-15 minutes
3.   Pour into hot sterilised jars.
4.   Store in the fridge
Liquid smoke (1 tbspn makes it really smokey)

I made without the liquid smoke as I didnt have any. I also thickened it more because that is how I like it. I love this.

Paddy

[Chazs]

Thank you all for your replies. I will be trying it out tonight with salmon-a drop at a time as advised. Should be fun. Oh and thanks as well for the recipe- will deffo try that one.