The famous Colgin smoke house. . . built by the grandfather of Richard Colgin in the year 1869 in Mexia, Texas, and made of hand hewn logs, it became the symbol for the very finest in sweet smoked meats . . . today it remains in excellent condition just as Colgin Liquid Smoke remains one of America's favorites.
This is the old time tedious method of barbecuing, which Colgin Liquid Smoke makes unnecessary.
Have you ever seen meat smoked in the old fashioned way, in a smoke house? If so, you saw drops of dark brown liquid forming on the meat. That was smoke that had condensed into liquid form, just as moisture in the air condenses on the windshield of your car and “fogs it up.” This condensed or “liquid” smoke is the best food flavoring.
Colgin Natural Liquid Smoke is produced by burning fresh cut hickory, mesquite, apple, and pecan wood chips at extremely high temperatures and moisture levels. There’s nothing “synthetic” about it, it’s not made from chemicals. It is made by placing high grade smoking woods in sealed retorts, where intense heat makes the wood smolder (not burn), releasing the gases seen in ordinary smoke.
These gases are quickly chilled in condensers, which liquefies the smoke, it is then forced through seven refining vats, and a large filter, to remove impurities. Finally, the liquid is received into large oak barrels which will age the liquid smoke for mellowness. Click here to see how liquid smoke is made.
While the equipment is modern, computer controlled and state of the art, the process is the same as when S.E. Colgin first patented it in the early part of the 20th Century.
Colgin Natural Liquid Smoke is an all natural product with no additives or preservatives. It will enhance the flavor of meat, poultry, fish, vegetables, sauces, gravies . . . anything that would taste better with a real smoke flavor and aroma.
Colgin Natural Liquid Smoke saves time and money! It is a quick, low cost, healthy alternative to using a smoker and now you may have "Smoke Flavor" the convenient way, comes in a bottle with shaker top. Good, wherever smoke flavor is desired.
Liquid smoke goes a long ways, start with 1/4 teaspoon then add more, if desired.
Honey Grilled Chicken
Copyright 2011 Christine's Pantry. All rights reserved.
4 boneless skinless chicken breast
1/2 cup honey
1 tablespoon extra virgin olive oil
1 tablespoon steak seasoning
1/2 teaspoon liquid smoke
1 teaspoon garlic, minced
Heat grill pan, over medium heat. In resealable plastic bag, add olive oil, honey, steak seasoning, liquid smoke and garlic. Place chicken in bag, making sure to coat chicken. Remove chicken from bag, place on hot grill, cook until chicken no longer pink in center and juices run clear. Enjoy!
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