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I like it, YMMVThe Texas Monthly barbecue editor just reported that many Texas BBQ joints secretly use Lawry's Seasoned Salt, even those that profess to use only salt and pepper.
Has anyone here used it, and if so what are you results?
I replace a portion (maybe about half) of salt with the Lawry's and still use pepper and garlicThose of you using it, do you use pepper and the seasoned salt, or just the seasoned salt?
I use it, based largely on the rumor that Lawry’s is the secret to Aaron Franklin’s famous brisket. It’s great anywhere one would use salt, pepper, garlic +onion.
This article quotes Franklin as saying he uses more than just S&P.Franklin only uses salt and pepper on his briskets, but I am a fan of Lawry's on many kinds of meats, will use that and some coarse ground black pepper.
This article quotes Franklin as saying he uses more than just S&P.
I have 3 of his books also-the most recent one published on BBQ that I can tell is 7 years old (As far as I can tell, his most recent book was on cooking steaks, which I own) Things change. Perhaps he once used S&P only, perhaps not? But in 2022 he has stated that he has/does use Lowery’s on his briskets.I just read his book, don't recall him saying that HE uses anything other than salt and pepper on his briskets, but does make mention of making it your own. That's a good article, thanks for sharing......truth is stranger than fiction as per the usual.