Liquid Smoke - Used both internally and externally Smokey Pickled Chicken
for meal preparation and as a condiment. Can be
1 (size 10+) whole chicken
added to wet mixes that require internal distribution of
1 can beer
smokey flavour ie: sausages or meat brines.
20 g poultry seasoning
Smoke Powder - Used both internally and externally 4 dashes liquid smoke flavoring
for meal preparation and as a condiment (smokey salts, 4 bay leaves
in gravy). Can be added to dry mixes that require inter- 1 long metal skewer
nal distribution of smokey flavour ie: Dry bacon cure. Rinse and dry the chicken. Remove excess fat and leave skin
on. Lift skin from breast and thigh areas, slide bay leaves un-
Smoke Oil - Use a Smoke Oil when the food product der skin. Coat chicken with poultry seasoning.
cannot tolerate any extra added water based fluids.
Can also be added to Olive Oil for pan frying. Drink half the can of beer, pour liquid smoke into remaining
beer. Raise tab on beer can until it is in the straight up position.
Insert beer can into chicken from the bottom until even with
bottom of chicken. Insert skewer through the wing, ribs, tab on
Recipes….. beer can, and out the opposite side (this keeps the can from
falling out the chicken).
Smokey RIBS/BBQ Basting Sauce Prepare grill (Weber type): light the coals, and when they are
1/3 cup olive oil ready, spread coals to form a ring around the outside edge of
1/3 cup flat beer the grill. Place chicken in center standing up on can to cook.
1/8 cup fresh squeezed lemon juice Cover and cook for two hours. Can also be cooked in standard
1/8 teaspoon liquid smoke oven at 175 degrees C.
2 tbsp. steak sauce Remove carefully from grill so as not to spill the contents of the
1 tbsp. Worcestershire sauce can. Remove skewer and beer can, let chicken sit for fifteen
2 tbsp. Tomato Sauce minutes before cutting.
1 tbsp. Dark brown sugar
1/4 teaspoon onion powder Barbeque Salmon Fillet
1 tbsp. chopped garlic
1 tbsp. chopped shallots 1 500g Salmon Fillet (skin removed)
Combine all ingredients and baste ribs at least once 1 tablespoon seafood seasoning
every half hour while cooking in a slow oven. 1/2 teaspoon Liquid Smoke
2 tablespoons Sweet Vermouth
1/4 cup of butter
SMOKIN' HOT CAJUN HAMBURGERS 1/4 cup light brown sugar
Heat butter, in sauce pan until melted. Reduce heat to medium
500gms ground beef
stir in sugar, vermouth, and liquid smoke.
Stir in seafood seasoning. Preheat heat bbq/oven to 150 de-
1 medium onion, chopped and cooked
2 garlic cloves, smashed and chopped
grees celcius. Create a pan with aluminum foil, with approxi- For more details on the “Liquid
1 tsp. Worcestershire sauce
mately 1/2 inch tall walls. Place salmon fillet in the centre of Smoke” product range visit our
the pan. Pour sauce over salmon fillet.
5 drops of Liquid Smoke
flip the salmon fillet over so sauce gets on both sides. website & online store at
1 teaspoon Jalapeno Chilli Sauce, or to taste
Place salmon and pan in bbq/oven (do not allow the salmon to www.mistygully.com.au
salt to taste
marinade for a long period of time as the salmon will become
Place beef in bowl. Add egg, cooked onion, garlic, salt, far to sweet). Cook until browning or when the fish separates Phone: 0414 984 956 (Australia)
Worcestershire sauce, Liquid Smoke and Chilli Sauce. easily. Email: email@example.com
Heat cast iron pan over medium heat. Add hamburgers
and cook 8 minutes. Turn patties over 3 to 4 times dur- Another tip with Liquid Smoke is to spray it on to your BBQ
coals and hot plate prior to cooking.
Wholesale or bulk enquiries welcome
P.O Box 66, Kallista, VIC 3791, Australia
Following the aging process, the concentrated liquid In Australia Liquid
smoke is filtered to eliminate any impurities, then bot- Smoke has previously only
tled for shipping. been available in bulk to
manufacturers (yes, that’s
Much larger containers of liquid smoke can also be right, many of the smoked
purchased for commercial use in restaurants and meats you purchase in your
meat processing plants. Smoke can also come in al- supermarkets are made using
Liquid Smoke is used to duplicate the ap- ternative formats like OIL and Smoke POWDER. Liquid Smoke) and to the re-
pealing flavor and aroma of real smokehouse Smoke is also a common ingredient in many barbe- tail market (if you could find
wood without the need for a real smokehouse. cue sauces featuring hickory or mesquite flavour en- it) via importers who brought
The cooked flavour of many cuts of beef, pork or hancements. in small quantities.
seafood will benefit significantly from exposure to
We now have a product that
the smoke of smoldering hickory, mesquite, pecan Because liquid smoke is so concentrated, most reci- is manufactured in Australia
or apple wood. Achieving this effect indoors with- pes will only call for a few drops to taste. Certain va- by an all Australian company
out a smoker, can be quite a challenge. Liquid rieties of liquid smoke may be better suited to specific (using a mix of both imported
smoke is derived from actual smoke generated types of meat, as in the case of apple wood with and local products). We
under controlled conditions from popular woods cured ham, or hickory with pulled pork. Pecan liquid (Misty Gully) are making their
used for outdoor barbecuing and smoking. smoke often works well with seafood, but may not be Smoke products available to
strong enough to enhance a beef tenderloin, how- our customers by creating a retail size range for
The production of liquid smoke begins with the ever. Some recipes may suggest a specific flavor of the home user and smaller food service busi-
correct wood. Mesquite or hickory have both been liquid smoke, while others may make the addition of ness's like caterers and restaurants.
associated with meat barbecuing for decades, liquid smoke optional.
while regional woods such as pecan or apple Liquid Smoke is an environmentally conscious
wood have recently grown in popularity. To make There is some debate over the use of liquid smoke in choice as only recycled timbers are used to create
liquid smoke, a supply of wood is placed inside a place of a real wood smoker. Barbecue purists gener- the smoke and because the smoke is captured
large oven known as a retort. The wood itself is ally dismiss liquid smoke as a poor substitute for real before it goes into the atmosphere it is more sen-
not burned to create the smoke, but intensely hardwood smoke, while others see very little differ- sitive to the environment than traditional methods
heated by another source to create a slow smol- ence between the two sources of smoke flavor. Too of smoking ie: smokehouses etc.
der. This smoke is then drawn out of the retort for much liquid smoke can indeed overwhelm or even Liquid Smoke is quite a new product to the Austra-
further processing. ruin the flavor of barbecued or grilled meat, but inex- lian consumer but it is used extensively in Europe
perience or too much time in a traditional smoker can and the USA.. Traditionally added to Salami's and
The smoke at this point is also be problematic. dried meats, Liquid Smoke can be added to many
composed of tiny smoke parti- weekly meals like soups, casseroles, stir fries,
cles held in water vapor. A pizza's, baked beans and the good old Aussie
refrigeration unit rapidly chills Pioneers learned many generations ago that Liquid BBQ.
the surrounding air, which smoke also has a second beneficial use as an anti-
causes the smoke particles bacterial solution as it lowers the pH levels on the Liquid smoke products are a real time saver for
and water to condense and surface of meats which destroys the walls of bacteria people who like the taste of smoked meats but
fall as a liquid. This liquid cells. The phenolic compounds in the smoke are well- don't want to go to the trouble of having a smoker
smoke is then piped into oak known bactericides. Liquid smoke comes with a long set up in their backyard. The MISTY GULLY range
barrels for aging, much like a Best Before date and a shelf life of at the least 2 of Liquid Smoke products includes Smoke in Liq-
distilled bourbon whiskey or years. But as you can imagine with its natural anti- uid, Oil & Powdered formats. Read through the
oaked wine. bacterial qualities it will last a lot longer. following information over page to determine
which one will meet your needs.