What is it?
Liquid smoke is a seasoning ingredient for cuts of meat that benefit from smoky, mesquite accents. It comes in different flavors, which suit different types of meat (applewood for ham and hickory for pulled pork, for example). The product is developed by gently smoldering popular barbequing woods under controlled conditions in a retort, which is a type of large oven. The smoke is collected into molecules of water vapor and chilled rapidly by a refrigeration unit so that the water molecules carrying the smoke condense into liquid. The liquid smoke is then piped into oak barrels to age, and after the aging process, it is filtered and bottled for sale. Because liquid smoke flavor is so strong, only a few drops are normally used at a time, and they are typically added to marinades–not the meat itself.
Both this sauce and the Memphis sauce for barbecued chicken are tomato based. This Kansas City sauce is a little sweeter and, with the addition of butter, a little more round…
"Memphis style" used to mean vinegar and pepper, and then tomato and brown sugar found their way into the mix. This sauce has a more bitter bite than the Kansas…