Summarize the following:
If you have time to flavor meat, fish, or vegetables before cooking them, marinate them in a mixture that contains liquid smoke. Whisk together the marinade and coat the food completely. You'll need:  ¼ cup (60 ml) of soy sauce 3 tablespoons (21 g) of honey 2 tablespoons (30 ml) of distilled white vinegar 1 ½ teaspoons (3 g) of garlic powder 1 ½ teaspoons (3 g) of ground ginger ¾ cup (180 ml) of vegetable oil 1 teaspoon (2 g) of black pepper 2 to 3 drops of liquid smoke Stir 2 teaspoons (10 ml) of liquid smoke into every 1 cup (240 g) of prepared barbecue sauce for an instant smoky flavor. To make your own barbecue sauce, sauté 3 diced onions with 3 cloves of minced garlic until they're tender. Stir in and simmer 3 cups (720 g) of ketchup, 1/2 cup (100 g) of brown sugar, 1/3 cup (80 ml) of white vinegar, and 3 tablespoons (45 ml) of liquid smoke. Cook the barbecue sauce until it's as thick as you like. For a spicier ketchup, add 2 tablespoons (30 g) of Dijon mustard and 1 teaspoon (5 ml) of hot sauce. Heat the brine ingredients in a saucepan over medium heat until the sugar is dissolved. Stir 3 tablespoons (45 ml) of liquid hickory smoke and cool the brine solution to room temperature before using it. Refrigerate a turkey or large roast in the solution for up to 24 hours before draining and cooking the food. For the brine, combine:  2 cups (473 ml) of water 1/2 cup (120 g) of kosher salt 1/3 cup (66 g) of sugar 2 tablespoons (30 ml) of maple syrup 1 tablespoon (6 g) of mustard seed 2 tablespoons (18 g) of black peppercorns 1 tablespoon (8 g) of chili powder 8 cloves of smashed garlic Sauté 1/4 cup (40 g) of chopped onion with 2 tablespoons (20 g) of chopped green pepper and 3 cloves of minced garlic over medium-high heat for 5 minutes. Open and stir in 2 cans of crushed tomatoes, 1 can of tomato sauce, 2 tablespoons (30 ml) of liquid smoke, 1 1/2 teaspoons (3 g) of Italian seasoning, and ground pepper to taste. Bring the sauce to a boil and then turn it down to a simmer. Simmer the sauce for 1 hour before serving it over steamed rice or cooked pasta. If you want to add meat, brown 1 pound (453 g) of ground beef and stir it into the sauce. Put a 10 to 12-pound (4.5 to 5.5 kg) turkey into a large plastic roasting bag. Mix together 2 quarts (1.9 liters) of water with 3.5 ounces (103 ml) of liquid smoke and pour it into the bag. Turn the turkey so it's coated in the marinade. Seal the bag and refrigerate the turkey overnight. To roast the turkey, drain the marinade and pat the turkey dry with paper towels. Put the turkey in a roasting pan and cook it for 3 1/2 to 4 hours at 350 °F (177 °C).
Stir together a basic marinade with a few drops of liquid smoke. Mix up a quick barbecue sauce. Use 3 tablespoons (45 ml) of liquid smoke to add flavor to your brine. Make a savory sauce for rice or pasta. Marinate a turkey for smoky flavor.