Figaro Hickory Liquid Smoke and Barbecue Marinade THREE BOTTLES (4 oz each)

Fast shipping and product as described

This is just like liquid smoke I used to use many years ago but could no longer find it in grocery stores. Might have actually been Figaro. I add it to homemade spaghetti sauce and homemade salsa to give them a hint of smoke, and my family really likes it. A little goes a long way. I will buy this again when I run out of it.

I use Figaro Hickory Liquid Smoke at home when I'm in a pinch, like when I'm unexpectedly out of wood, or cooking in the kitchen. It works well enough, although it has a salty-vinegary over-taste if you use a lot.When I need just a dash, this works well, but any recipe needs less salt accordingly. Because it is liquid, compensate by reducing other liquids when possible. The liquid is mostly water and can leave your burgers sloppy.Your best choice is real hickory wood. Figure out the timing and quantity for whatever dish, and go that route. If you are cooking inside, this is a good, but imperfect choice.Having a few bottles handy will ensure you are never mid-recipe without the sauce.Anthony Trendlanthonytrendl.com

Good flavor!

We make a smoked brisket and have tried various liquid smoke products. Figaro is the best. You can really taste the difference.

I received this liquid smoke 2 days ago. My first experiment was on turkey sausages that were really bland and tasteless. I just smeared them with Figaro liquid smoke and the result was amazing. I do recommend them as a simple way to add smoke flavor to food.

We have looked all over for Figaro Liquid Smoke. My family has a "secret" recipe for beef bar-b-que and it has to have Figaro; not just any liquid smoke! We tried others and they ruined the original taste of the sauce. So highly recommend Figaro.

I always have a bottle of Figaro Hickory Liquid Smoke on my spice shelf. It's one of the ingredients that I use to baste BBQ chicken and ribs with. It imparts a subtle smokey flavor through the meat and I use this because we have a gas grill and I don't always fill the smoking pan with hickory or wood chips because I think of it too late. We have our own hickory and apple wood at our disposal so this is laziness on my part. This is also really nice mixed into the ground beef for grilling hamburgers. A lot of flavor added without using so much salt.If you have never used a liquid smoke before, be very careful in how much you use. Start out using very little as it can really put a wonk on your grilled item if you use too much. I started out with a teaspoon in the basting liquid and kept note of how much I used, increasing it by a teaspoonful each time until I came up with an agreeably tasty amount.I have never used this in my marinades but the label says that it works well for this purpose and gives the amounts to use and the appropriate times to let the marinade work. Years and years ago we used to have huge company cookouts and this was one of the ingredients used in the oil/vinegar base. It puts a transparent delicious exterior on your meats that doesn't burn like a tomato based sauce.I repeat, a little goes a very long way but the just right amount is a flavor enhancer.