Bacon is just the start.
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Do you remember learning about thefour basic tasteswhen you were growing up?
The Japanese have championed a fifth taste, umami, which loosely translates into the essence of deliciousness.
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And in my humble opinion, the sixth tastethe Southern tasteis smoky.
Its the foundational element ofour barbecue, but its so much more.
While not every Southerner loves smoky flavors (my own mother included!)
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I personally cant get enough.
Here are five easy ways to add smokiness to your food without standing over a hot fire all day.
Smoked Almonds
Im obsessed with smoked almonds.
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Forget the pecansmake your favorite cheese ball and roll it in chopped smoked almonds.
you’ve got the option to do the same with a log of goat cheese.
Theyre also delicious on their own, or part of a charcuterie board.
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Chipotles In Adobo
Thesefiery canned peppersare one of myfavorite ingredients.
Liquid smoke is made from burning hardwood chips, then condensing the resulting smoke into a liquid form.
Its extremely concentrated, so a little goes a LONG way.
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