HayesGreener
Ronin
We use ours a lot for things like sweet potato fries. It has earned its counter space.
Dinner time
- Thread starter Sld1959
- Start date
Lock n' Load
Custom
If you like the taste, use it. To the Mrs. and me, it's just a different taste than our outdoor grill/smoker (cowboy charcoal and apple wood chips) so I spice up the homemade BBQ sauce a little to compensate. A little more fresh ground black pepper, a small shot of apple juice, and a dash of cumin added to the regular mix does the trick for us in the winter. Nothing wrong with the liquid if you like the taste. The friend who recommended the Ninja XL to me uses it.
Annihilator
Emissary
Keystone19250
SAINT
jumpinjoe
Hellcat
Oh yeh, definitely a different taste, but better than no smoke taste at all to me. I'm a big believer in that the real thing is the best thing, but when real ain't available, do the best I can with what I've got. IE: liquid smoke. In all my years of BBQ'ing/smoking, I've found that so often folks use far, far too much of the liquid stuff and it can get pretty bitter. I'll sometimes even add a dribble of the liquid into ground beef before forming a burger patty.
In a real pinch when I can't get outside to the smoker and want some ribs, I'll do them inside in the oven. But before I do I'll actually water down some liquid smoke to about 50/50 and apply a small amount to fresh loin back ribs before shaking on the dry rub. It helps the rub to bind and adds just a hint of smoke for me. Certainly not my favorite method, but when you want ribs and the weather won't cooperate, it will work. LOL! Just this one man's opinion.
My reason for asking why you don't is that in your post you almost sounded like you thought it was poison or something. LOL! I wasn't questioning your opinion, just wondering what you were basing it on.
Thanks.
Keystone19250
SAINT
Up this morning early to make another batch of my famous Pasta sauce. It takes about 5-6 hours start to simmering finish.
More pictures to come.
More pictures to come.
Keystone19250
SAINT
Still working to cook the sausage links, next will be the ground beef, already cooked is the ground sausage. All the meat is still frosty from being frozen so cooking it slowly.
Sld1959
Ronin
Looks like it's going to be fantastic.
Sld1959
Ronin
We just got a combo microwave, toaster, and air fryer, very versatile, and even a bit smaller than our old microwave toaster oven.
Keystone19250
SAINT
So final report, had to take a break as I forgot to pick up dried peppers.
Picked up dried HOT Chili peppers and got everything together,
Going to be another hour or so simmering but oh does it tast great.
Picked up dried HOT Chili peppers and got everything together,
Going to be another hour or so simmering but oh does it tast great.
DoubleAgent
Elite
The Johnsonville Hot Italian links are GOOD. Recently started buying them and will be making a Chili with them next week.
Keystone19250
SAINT
Johnsonville brand sausage is all I use in my sauce, hot, mild and sweet, both links cut up and ground sausage as well including at least about a pound and a half of ground beef.
Sld1959
Ronin
Looks damn good, when's dinner lol...
Keystone19250
SAINT
I always make enough to fill 5-6 containers, I’ll start with freezing all but one container, and usually have a pasta dinner the night after making it.