Posted on 04/15/2022 4:17:22 PM PDT by nickcarraway
I love the stuff.
My wife hates it.
From my perspective, if it goes on the grill or gets smoke applied, it should have Lawry’s.
Or Johnny’s.
https://johnnysfinefoods.com/products/seasoning-salt
Preferably Johnny’s.
“InterStellar BBQ Kosher salt, black pepper, and granulated garlic.”
In other words: McCormick’s “Montreal Steak” seasoning. You can get it at Costco or Sam’s Club in the commercial quart size. That’s what I use on everything I ever grill. Good stuff.
I like Lawry’s Black Pepper Seasoned Salt.
I’ve heard that.
My wife used to work there as a college student.
I make my own Lawry’s. A staple in my house growing up.
2 tablespoons salt
2 teaspoons white sugar
¾ teaspoon smoked sweet paprika
¼ teaspoon ground turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cornstarch
I just add all to a half pint canning jar, plenty of room to shake up.
MSG is what Lawry’s is.
I use salt, pepper, garlic, and onion.
I occasionally add brown sugar.
Paprika brings nothing to the party.
Lawry’s on veggies, Montreal on meat for the last decade.
Heaven.
Spog
Salt pepper onion garlic
interesting.
"Johnny's Dock" was a seafood restaurant in Tacoma Washington late 50s/early 60's. People used to rave about their grilled salmon and beef dishes. What seasoning was used?
so they capitalized on that and started to sell the seasoning in their restaurant. My parents would buy a number of bottles when stopping there.
And the rest is history.
First of all Texas monthly is a rag for upper crust lefty types who wear cowboy hats and gear during the Houston Livestock Show and Rodeo. Second off, there is nobody in Texas that cooks brisket with seasoned salt. If you were caught doing such a thing, you would be drummed completely out of the brisket cooking corps.
SS out
“Johnny’s Dock”
It was still there in the early 2000s and quite good.
Very good.
I don’t know if it’s still there.
or not..
INGREDIENTS
Salt, Sugar, Spices (Including Paprika, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (to Make Free Flowing), Sunflower Oil, Extractives of Paprika & Natural Flavor.
Irony:
All the ingredients in this copycat Lawry’s recipe list are components of my own rub:
celery salt
paprika
onion powder
garlic powder
ground turmeric
cayenne pepper
/s
A fellow Montreal admirer!
Amazing!
MY family discovered Larry’s long ago, don’t recall exactly how but I think I was a child on one of our summer trips in the South.
It’s a great seasoned salt.
Though I admit I haven’t used it in ages. But if you need it, it’s a great option.
I prefer Adobo. Close cousin. Goes on all my meats.
Montreal seasonings, esp. the original, are definitely wonderful.
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