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I always brine and then season......that's what you do.
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I use MSG often as well, in a lot of things on and off the grill.I also use it all the time, including in most of my DIY rubs. In addition, for steaks and chops I always use MSG (Accent) and on non tender meat like Brisket, Sirloin steaks, Tri-tip I use BBQ Phosphate.
if you brine, I don’t understand how you can later use a seasoning that has salt. Sounds like way too much salt. For me, at least.I always brine and then season......that's what you do.
I’ve been using it for years on the wife’s burgers, I use a SPG mix on mine. It’s good stuff!The 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?
agaffer,I also use it all the time, including in most of my DIY rubs. In addition, for steaks and chops I always use MSG (Accent) and on non tender meat like Brisket, Sirloin steaks, Tri-tip I use BBQ Phosphate.
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.