ADVERTISEMENT
- Real Recipes from Real People -

melasses/liquid smoke/hicory

Misc.

Being from Australia, I've never heard of "Liquid Smoke".
Anyone know where I can find this in OZ or how to order it.
What brands exist??? How good is it for making Beef Jerky???
Pat

MsgID: 0040166
Shared by: Patrick
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Patrick
2
  Lisa , UK
3
  eggy/oz
4
  eggy/oz
5
  Denise, Toronto
ADVERTISEMENT
Random Recipes
  • Turkey and Grape Salad
  • TURKEY AND GRAPE SALAD 3 cups cubed cooked turkey 3 celery stalks, chopped 2 cups halved seedless green or red grapes 1 teaspoon dried thyme 1/2 teaspoon dried sage (or to taste) 1 teaspoon garlic powder Salt and...
  • Wisconsin Gruyere and Onion Tart
  • WISCONSIN GRUYERE AND ONION TART 2 tablespoons unsalted butter 3 large onions, thinly sliced (about 6 cups) 1 refrigerated unbaked pie crust 2 cups (8 ounces) grated Wisconsin Gruyere cheese 1 tablespoon all-purpose f...
  • Creamy Alfredo Shrimp Casserole
  • CREAMY ALFREDO SHRIMP CASSEROLE 8 ounces (3 cups) uncooked dried farfalle pasta (bow tie) 1 (10-ounce) container refrigerated Alfredo sauce 3/4 cup Land O Lakes Fat Free Half & Half 1/4 cup shredded Parmesan chees...
  • Spicy Fish Balls in Tomato Sauce
  • Spicy Fish Balls in Tomato Sauce FOR THE FISH BALLS 500 g white fish fillets, skinned & boned 2 teaspoons coriander, finely chopped 1 pinch salt 1 pinch black pepper 2 eggs 150 ml single cream or natural yog...
  • Zucchini and Onion Pizza (no tomato)
  • ZUCCHINI AND ONION PIZZA Homemade pizza dough (or 1 loaf frozen bread dough, thawed) 4 cups sliced onions 4 tbsp. oil 2 cups sliced zucchini 1 tsp. dried basil 1 tsp. salt 4 tbsp. Parmesan cheese 8 oz. Mozzarella,...
  • Kung Pao Pork (Kikkoman Soy Sauce recipe)
  • KUNG PAO PORK 3/4 pound lean pork, cut into 1/2-inch cubes 4 tablespoons Kikkoman Soy Sauce, divided use 2 tablespoons ReaLemon Lemon Juice from Concentrate 2 tablespoons sugar 2 teaspoons cornstarch 1/4 teaspoon crus...
ADVERTISEMENT
  • Skipjack's New England Clam Chowder
  • NEW ENGLAND CLAM CHOWDER "I’ve been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found...
  • Red Fruit Sorbet (food processor and ice cream maker)
  • RED FRUIT SORBET 1 cup granulated sugar 6 cups mixed red fruit, including red currants, raspberries, blackberries Place sugar and 2 cups water in a medium saucepan; whisk to combine. Cover and bring to a boil over me...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • melasses/liquid smoke/hicory
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!