Wright's hickory liquid smoke, a concentrated seasoning in a 1 gallon jug, for chicken, beef, vegetables, marinades and barbecue sauces.
Wright's catering size comes in a bright red plastic jug with a moulded handle and a white cap, wrapped in a dark brown label. The front carries est. 1895 in a small blue flourish, Wright's Liquid Smoke in bold white capitals, Concentrated Seasoning on a thin band, Hickory in a blue box, and 128 fl oz (1 gallon) 3.8 L at the foot; the back panels hold a nutrition table, short cooking tips for grilling, marinating and smoking, and recipe ideas. As general background, liquid smoke is a water-soluble yellow to red liquid used in place of cooking over wood smoke, that it can be used on any meat or vegetable, and it is sold as pure condensed smoke from various woods. A few drops typically bring a wood-fired note to food cooked indoors in an oven or on a griddle. Commonly, grill kitchens brush it onto chicken wings and beef brisket before roasting, burger kitchens stir it into barbecue sauces and mayonnaise, vegetable kitchens add it to grilled aubergine, mushrooms and baked beans, and sauce makers blend it into marinades. Use sparingly, shake before use, and close the cap tightly.