Quote:
Originally Posted by Mr B
They do just fine in the oven. If you want smokey, just use a nice hickory smoked bacon.
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You could also baste with a mix of liquid smoke and butter or add some liquid smoke to the ground meat before cooking.
Not all liquid smokes are the same, read the ingredients, some are artificial, some are 100% natural (like Wright's) flavor. I personally won't touch the artificially flavored ones.
I've only seen liquid smoke in hickory and mesquite flavors, which are probably the two most popular smoking woods in the US, not sure if there are any other flavors available or not.