John: This is a foodie recommendation. I don’t know why I haven’t recommended this before. I looked and didn’t see that I did. But I’m going to recommend, as a seasoning: liquid smoke. And specifically one brand.
Adam: Are you sure you haven’t done liquid smoke before?
John: I think I had, but I don’t remember doing it. And I looked and I couldn’t find it. Look it up. You got your bingit.io.
Adam: I’m going to look it up on my bingit.io. OK, I’m going to.
John: So the brand—you have to look up the brand, because it would be this brand. There’s a bunch of different people that make liquid smoke. And the one that I prefer and recommend, because you can use as much as you want and it never gets bitter—it’s hickory. It’s the hickory smoke from Colgin.
It’s not normally available except in the South. You can get it through mail order. It’s very popular in the South, but you can barely find it on the West Coast. They have Wright’s and Stubbs and all these other brands, but Colgin Liquid Smoke—here’s where you use it: in spaghetti sauce. It makes it taste like you have smoked tomatoes. Use it in pizza sauce in particular—you’ll knock it out of the park.
You can use it in stews. You can use it as a cheat to make pulled pork in the oven. A lot of commercial people use Colgin in particular to make phony pulled pork that tastes like it was cooked outside. You just cook it slow and low in the oven. Put the pork in there for 10 hours or longer and liquid smoke it up, and you swear to God it tastes like it came off a smoker. It’s a fabulous product, but I recommend it on pizza—pizza sauce in particular.
Adam: Well, we have not had it as a tip of the day, but we have discussed it previously.
So it’s valid. It’s valid. It’s a tip of the day. It’s a good tip. Liquid smoke.
Isn’t that what you get when you put an iPhone in a blender? Oh no, that’s iSmoke.