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Monday 7am - 5:30pm Tuesday 7am - 5:30pm Wednesday 7am - 5:30pm Thursday 7am - 5:30pm

The Colgin Companies, 4111 Mint Way, Dallas, TX (2026)

04/02/2026

DEVILED EGG FLIGHTS (recipe calls for 16pcs or 4pcs per flavor – adjust your recipe to how many you are making)

8 hard boiled eggs
1. Place eggs in a pot covered w/ cold/room temp water and boil for 13 minutes.
2. When it’s done, drain out the hot water, put a lot of ice and cover with cold water and let eggs sit for about 5 minutes
3. Peel eggs, cut eggs horizontally and separate yolks from egg whites
4. Use egg yolks in the filling

THE FILLING:
8 hard boiled egg yolks
4 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp Colgin Mesquite Liquid Smoke
1 tsp relish
Salt and pepper to taste

SMOKEY CAPRESE SALAD EGG
4 cherry tomatoes
6 fresh mini mozzarella balls
Fresh basil
Balsamic vinegar glaze

1. Soak/marinate your mozzarella balls in the liquid it comes in plus 2 tbsp of our Mesquite Liquid Smoke for about 20 minutes (or more)
2. Cut your cherry tomatoes in half
3. Pick off fresh basil leaves from stems
4. Top each egg with your toppings & then drizzle balsamic glaze

SMOKED SALMON EGGS
1 pk of smoked salmon
1/8th piece of red onion
2 tbsp capers

1. Tear your smoked salmon into bite sized pieces, or cut, whichever you prefer
2. Thinly slice red onion
3. Top your eggs with toppings, as desired

SPICY TRADITIONAL EGGS
6 slices of pickled jalapenos
1 slice of thick cut bacon

1. Tear your bacon into bite sized pieces
2. Top your eggs with toppings

CAJUN EGGS
6 piece of shrimp, deveined
1 tbsp blackening seasoning
2 tsp of oil

1. Marinate your shrimp with 1 tsp oil and blackening seasoning for about 5 minutes
2. Drizzle oil in a medium high pan and sear each side about 2-3 minute per side, flipping only once
3. Top egg with shrimp

02/05/2026

- Need a comforting but quick and easy soup recipe for your Mardi Gras plans? Try our sausage & corn soup recipe! You can find the full written recipe on our website @ www.buyliquidsmoke.com under our ‘Recipes’ tab

12/15/2025

SMOKY APPLE CIDER MEZCAL MARGARITA (yields 1)

INGREDIENTS

Spiced Rim
¼ tsp cinnamon
¼ tsp allspice
1 tbsp cane sugar
1 tbsp course sugar
Orange wedge

Margarita
3 oz sweet apple cider
3 drops of Colgin Apple Liquid Smoke
2 oz tequila
1 oz triple sec
1 lime wedge
Cinnamon stick for garnish
Apple slices for garnish

DIRECTIONS

1. Stir together the cinnamon, allspice, and sugars. Rub the rim of a glass with orange wedge and dip the rim into the spiced sugar. Fill the glass with ice
2. Fill a cocktail shaker with ice. Pour in the apple cider, tequila, triple sec and liquid smoke. Squeeze in the lime wedge. Shake for 30-60 seconds. Pour the mixture in the glass rimmed with spiced sugar
3. Garnish with apple slices and a cinnamon stick

12/09/2025

HIGH PROTEIN PANCAKES

INGREDIENTS

1 cup + 1 tbsp rolled oats
2 + ¼ tsp baking powder
¼ cup protein powder
3 small eggs
1/3 cup Greek yogurt
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp coconut oil
1.5 tsp Colgin Hickory Liquid Smoke
1/4th cup milk
½ ripe banana

DIRECTIONS

1. Blend the oats in the blender or food processor until it reaches a flour texture
2. Add in the rest of the ingredients and blend until smooth
3. Add some oil to a non-stick skillet or griddle and place it over medium-high heat
4. Drop ¼ cup portions of batter onto the skillet. Cook the pancakes until the bubbles appear on the surface. Flip, cook for another minute or so

12/02/2025

- Looking for a crowd pleasing dish for this upcoming Christmas?? Try our fall off the bone braised beef short rib recipe. Tender, succulent, smoky, juicy short ribs that will surely impress your guests.

BRAISED BEEF SHORT RIBS

INGREDIENTS (yields 4 servings)

Kosher salt and ground black pepper (to taste)
8 whole beef short ribs (bone in)
¼ cup all-purpose flour
6 pieces pancetta, diced or substitute 1 package of beef bacon, diced
2 tbsp olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, peeled and finely minced
2 cups red wine
2.5 tbsp Colgin Hickory Liquid Smoke
2 cups beef stock (enough to cover ribs)
2 sprigs thyme
2 sprigs rosemary
Chives for garnish

DIRECTIONS

1. Preheat oven to 350F
2. Salt and pepper the ribs and then dredge in flour, set aside
3. In a large Dutch oven, cook the diced beef bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Do not discard the grease!!
4. Add the olive oil to the pan with the bacon grease and raise the heat to high. Brown the ribs on all sides, about 45 secs per side. Remove the ribs and set aside. Lower the heat to medium.
5. Add the onion, carrot, and shallot to the pan and cook for 2 minutes. Pour in the wine and scrape the bottom of the pan to release all the flavorful bits on the bottom of the pan. Bring to a boil and cook for 2-4 minutes.
6. Add the ribs to the wine and veggies. Add in the broth, liquid smoke, salt and plenty of pepper. Taste and add more salt if needed; the ribs should be completely submerged in liquid. Add the thyme and rosemary sprigs.
7. Cover with a lid and place the Dutch oven in the oven. Cook at 350F for 2 hours then reduce the heat to 325F and cook for 30-45 mins more. The ribs should be fork tender/falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving. At the last minute, skim the fat off the top.

11/17/2025

Where there’s smoke… there’s a good cocktail.

SMOKED PALOMA

INGREDIENTS

2 oz tequila
3 oz grapefruit juice
½ oz fresh lime juice + wedge for ri***ng
2-4 drops Colgin Mesquite Liquid Smoke
1 oz sparkling soda
½ oz agave nectar
Salt for ri***ng

DIRECTIONS

1. Rub a lime wedge around rim of glass and dip in salt. Fill glass with ice and grapefruit slice for garnish
2. Fill cocktail shaker with ice and combine tequila, grapefruit juice, lime juice, liquid smoke and shake until chilled, about 30-40 seconds.
3. Pour into prepared glass with rimmed salt and ice.
4. Top with sparkling soda

11/10/2025

STUFFING-CRUSTED FISH (yields 4 servings)

INGREDIENTS:

2 garlic cloves, finely diced
1 tbsp & 1 ½ tsp Dijon mustard
½ tsp honey
3 tsp Colgin Worcestershire sauce
1 cup boxed savory herb stuffing mix
Zest 1 lemon
1oz (about ½ cup) Parmesan cheese, finely grated
2 tbsp finely chopped parsley
4 tbsp unsalted butter, melted & divided
Salt & black pepper to taste
4 – 5oz skinless white fish fillets (halibut or sea bass)
8 oz spring greens salad mix or baby kale
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Kosher salt
Lemon wedges (for serving)

DIRECTIONS

1. Place a rack in the upper third of oven and preheat to 400F.
2. Whisk garlic, Dijon mustard, honey, salt, black pepper and Colgin Worcestershire sauce in a small bowl. (If you have the time, place your cod and marinade the cod for a minimum of 30 minutes with mustard marinade. If not, just brush mustard sauce mixture on fillets before battering with stuffing mix) Set aside and work on stuffing mixture.
3. Place 1 cup herb stuffing mix in a large Ziploc bag, squeeze out air and crust to coarse crumbs with a meat mallet/rolling pin. Transfer mixture to a medium bowl and add lemon zest, parmesan, parsley and combine. Drizzle 3 tbsp melted butter until crumbs are coated
4. One at a time, dredge the fillets in the stuffing mixture and place back on baking sheet. Sprinkle remaining stuffing mixture over fillets and press down to adhere to fillets.
5. Bake fish until crust is golden brown and crisp and flesh is firm when gently pressed, 12-15 minutes
6. Meanwhile toss spring mix in medium sized bowl with extra virgin olive oil, lemon juice and season with salt
7. Using a fish spatula. Gently transfer fillets to plates and drizzle remaining 1 tbsp butter. Serve with salad and lemon wedges.

11/03/2025

MUSHROOM RISOTTO (yields 6 servings)

INGREDIENTS:

7 cups chicken broth, or as needed
3 tbsp olive oil, divided
1 lb portobello mushrooms, thinly sliced
8 oz white mushrooms, thinly sliced
5 oz sh*take mushrooms, thinly sliced
2 Tbsp Colgin Hickory Liquid Smoke
2 medium shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
4 tbsp butter
3 tbsp finely chopped chives
1/3 cup freshly grated parmesan cheese
Sea salt and freshly ground black pepper to taste

DIRECTIONS

1. Warm broth to boil in a big pot and then turn it down to low-medium to a soft simmer
2. Warm 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add sliced mushrooms & 2 tbsp liquid smoke; cook and stir until soft, about 3-5 minutes. Remove mushrooms and their liquid to a bowl and set aside
3. Add remaining 1 tbsp olive oil to the Dutch oven. Stir in shallots and cook for 1 minute. Add rice; cook and stir until the rice is coated with oil and pale, golden in color, about 2 minutes
4. Pour in wine, stirring constantly until wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed
5. Continue adding broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender yet firm to the bite, about 20 minutes
6. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives and parmesan cheese
7. Season with salt and pepper and serve immediately

10/09/2025

GIVEAWAY• GIVEAWAY • GIVEAWAY

Doing a Sober October but it’s also football season?

We’ve got your line up for a refreshing Mocktail Margarita using our Colgin liquid smoke.

GIVEAWAY RULES (for a 2oz gift box sampler)
1. Must be following us
2. Share this video to your story
3. Like this video & our last 5 posts
4. Comment “smoke” on this video

& THAT’S IT!!

** BONUS PRIZE (for an additional cookbook) ** — Create your own signature mocktail for Sober October using any flavor of our Colgin Liquid Smoke to win a special prize 👀

10/08/2025

- Smoky Tomatillo Salsa Verde

Ingredients and measurements listed in the video.

DIRECTIONS:
1. Preheat oven to 450F and line a baking sheet with parchment paper
2. Remove husks from tomatillos and rinse to remove the stickiness. Pat dry and place on baking sheet with onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15-20 minutes, or until the tomatillos are juicy and browned
3. Remove the stems from the peppers
4. In a food processor, place the tomatillos, onions, peppers, peeled garlic, avocado oil, lime juice, cilantro, liquid smoke, chicken knorr, sugar and salt. Process until combined and to your preferred consistency

12/03/2024

WHOLE OVEN ROASTED CHICKEN
Recipe by Nagi from RecipeTin Eats w/ minor tweaks

INGREDIENTS
6.5-7lb whole chicken
4 tsp olive oil
2 lemons, quartered
6 rosemary sprigs

BUTTER
2 sticks unsalted butter
6 garlic cloves
2 tbsp sage
4 tsp rosemary
2 tbsp parsley
1.5 tsp each salt & pepper
6 tbsp Colgin Worcestershire Liquid Smoke

UNDER CHOOK:
2 cups dry white wine or low sodium chicken broth
2 onions, quartered
2 garlic bulbs, cut horizontally

Instructions
1. Take the chicken out of the fridge 30 minutes before cooking
2. Preheat oven to 450F; put shelf in the middle rack
3. Mix together butter ingredients. Add juice from 2 lemon wedges
4. Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken or gently use your hand. Do the top (breast) and drumsticks - not the underside
5. Prop chicken upright and drizzle butter under skin, using most of the garlic/herb chunks but saving a bit of the butter for the top of the skin. (The chunks will burn if on top of the skin)
6. Drizzle remaining butter over the surface of the chicken & squeeze 2 lemon wedges over top.
7. Stuff used lemon wedges and rosemary inside chicken
8. Tie drumstick ends with string and tuck wing tips under the chicken
9. Sprinkle sock and pepper all over the chicken.
10. Place the onion and garlic in the roasting pan and then place the whole chicken on top of the roasting rack,. Pour wine or chicken broth around the bottom of the pan and drizzle the chicken with oil
11. Transfer everything to the oven. Roast for 10 minutes and then turn the oven down to 350F. Roast for another one hour and 30 minutes or until the internal temperature is 165F. Make sure to baste at 30 minutes and then at one hour spooning the pan juices over the skin
12. Test for 15 minutes - do not cover or else the skin will be soggy

The Colgin Companies

04/02/2026

02/05/2026

12/15/2025

12/09/2025

12/02/2025

11/17/2025

11/10/2025

11/03/2025

10/09/2025

10/08/2025

12/03/2024

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Monday	7am - 5:30pm
Tuesday	7am - 5:30pm
Wednesday	7am - 5:30pm
Thursday	7am - 5:30pm