whisk together olive oil, liquid smoke and garlic. Set aside.
Mix first 4 ingredients.
Add liquid smoke.
Seasoned salt and pepper goes on the type meat you are going to grill.
May brush meat or sprinkle while grilling.
itchen Tips: To avoid the smoke generated from high temperature cooking
Mix meat using a fork with all of the ingredients except the cheese and bread.
(I wear plastic food safety gloves) Form into 10 patties (pat to make thin).
Put 5 of the patties onto a heated (on max) george foreman grill.
Put 1/2 a cheese wedge on top of each patty, and top with additional patties. Close grill lid and let cook for 6 minutes (flipping if you like halfway through.).
Put onto bread spread with your favorite condiments. Add veggies if you prefer and enjoy!
Place oil, vinegar, Worcestershire sauce, soy sauce, honey, molasses, whiskey, seasoning salt, salt-free seasoning blend, garlic powder, ginger, browning sauce, mustard, and liquid smoke in a resealable container or bottle, and shake well. Store marinade in refrigerator until ready to use.
Bring marinade to room temperature and shake well before each use.
Combine all ingredients, except mahi mahi, in large bowl, stir with wire.
Whip until well-mixed.
Place fish in a shallow pan and pour marinade mixture over the top.
Let stand for 2 to 3 hours in the refrigerator.
Mahi mahi can be grilled or sauteed.
Grilling is preferable, as it brings out more flavor.
If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
If sauteing, remove from marinade and place in saute pan with a touch of oil.
Cook until fish is golden brown.
Mix salt and liquid smoke together in a small bowl.
Add more salt or liquid smoke to make a mixture resembling very moist brown sugar.
Spread salt out on a cookie sheet.
Allow to dry at room temperature or dry in your oven on the lowest temperature.
Stir and rub salt between your fingers periodically.
Room temp salt is ready the next day, oven dried should be ready in a couple of hours.
Store in a jar with a tight lid.
mall bowl.
Preheat a grill to medium-high or preheat
OMATO JUICE AND THE LIQUID SMOKE.
Bring the soup to
Dissolve Tender Quick in water.
Soak cut up chicken parts for 2 days.
Drain water off
and
rub liquid smoke into meat.
Let set overnight.
No more seasoning is needed.
Mix soy, sherry, smoke flavoring, ginger juice, hoisin sauce and salt.
Place chicken and mixture in plastic tie bag.
Shake to spread sauce evenly over chicken. Keep chicken in bag at least 4 hours.
Dissolve Tender Quick in water.
Add meat, enough that it is all covered with brine.
Let set 2 days.
Drain.
Rub on liquid smoke and lay overnight.
Ready to bake, can or freeze.
This recipe may have to be doubled or tripled for large turkey.
Cut bottom of lobster to the shell, but not all the way through.
Cut all membrane from under lobster and discard.
Break shell so lobster can butterfly, but not completely in half.
Brush lobster with butter and place on grill, meat side down, for 2 to 3 minutes.
Turn lobster over; brush again with butter and season with garlic salt or preferred seasonings.
Cook 7 to 10 minutes, shell side down, or until done, depending on size and heat of grill.
Lobster is cooked when meat turns opaque.
MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160\u00b0F).
SERVE burgers on rolls topped with lettuce, tomato, red onion, pickles and desired condiments.
Brush steaks lightly with oil. Rub steaks generously on both sides with steak with rub.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
n a ton of different recipes because I love spicy food
if you like). Fire up grill with charcoal, close it, bring
dd the chopped onion, Liquid Smoke, garlic, lemon juice and salt
an be barbequed on a grill using a foil-covered foil
andling uncooked chicken. Spray indoor grill with fat free cooking spray