RE: Smoke Water

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• To: <g*@hort.net>
• Subject: RE: [CHAT] Smoke Water
• From: &* <j*@prairieinet.net>
• Date: Sun, 18 Jul 2004 19:14:32 -0500
• In-reply-to: <6A0D2568-D75C-11D8-B5ED-000A95B94698@igc.org>

Another use is on a beef brisket- smear with it, add a can of coke,
cover and cook on 275 oven for 6 hours.... awesome!

Donna


> Thanks, Kitty. This is interesting stuff. My source of smoke water is
> "Wright's Concentrated All Natural Hickory Seasoning Liquid Smoke,"
the
> contents of which are hickory smoke and water. Bought it Albertson's
> for a couple of dollars [3.5 fluid ounces]; use a couple of dashes of
> it in an orange juice marinade for salmon [so why do we say "sam-in"
> rather than "saul-mon"?] steaks.

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