Posted on 04/15/2022 4:17:22 PM PDT by nickcarraway
Bookmark.
Thanks : )
*Native pecan meaning nut grown, not grafted.
Native persimmon also has its own special flavor.
“MSG is what Lawry’s is.”
indeed ... Lawry’s lists “NATURAL FLAVOR” as an ingredient, which is just a euphemism for glutamic acid, i.e., MSG:
https://www.google.com/search?Do+all+natural+flavors+have+MSG?
I’m pretty sure coopers is just meat
You use sauce u want later
Brasil and Nicaragua and Argentina
Three churrasco laden nations use at most a salt coating
Mariu in Leme Rio de janiero
Rodiziho São Paulo
El Churrasco in Cordoba
But best to me was Los Ranchos in Managua
Went there
Before Sandies
During Sandies
After Sandies
Through it all they remained ultímo
😂
I tapped into Lawery’s Sesoned Salt when raising my sons. Never looked elsewhere after and still use it today. Great using with fried potatoes and porkshops esepcially so.
1. Smoke 3-4 hours via a smoker and not over direct coals.
2. The coals should have water soaked oak or pecan laid on top.
3. Take out of the smoker and put in a deep large Roaster. It is still raw in the middle.
4. Take “Old Roy” BBQ sauce a whole lot and cut it in half with water. Pour it all over the brisket. Place in oven at 220 degrees until tender. About six hours. The Roaster should be covered and not open.
You will have a moist tender Brisket. It will have the smoked rind on it but not crusty. In the bottom of the roaster will be a rich gravy to pour over rice or potatoes etc. Drain the fat off. There will be a lot of it.
Serve it up with the choice of condiments that the eater wants.
It is easy but does take time.
My bottle of Lowry’s sits unused on my spice rack while my Johnny’s is always used for beef on my BBQ.
Coopers in Austin most certainly is salt crusted. I just had brisket there last week and the crust was heavy on the salt. It was great the new Congress Ave location is as good as the classic spot and you are then walking distance to some of the best night life in the nation if not the world. Franklin’s is good I find it hyped vs some of the other heavy weights of Central Texas BBQ. Snow’s blows it out of the water for sure Toosie is BBQ royalty. Blacks in Lockhart makes the cut if top five too.
Llano
I was there last October
I did not see salt on it...
Been there many times since early 70s when we had a deer lease on lake Buchanon at beaver creek hunting club part of the vast Goodrich ranch north of Burnet
But I could be wrong
And unlike 99,999999% here I’ll admit when I am
Factually wrong on occasion
Never been wrong yet on contentious issues
From opposing open borders zots (me) till now
Well I had to research it
Salt.....and pepper rub on the big chop and brisket
Salt and pepper and secret seasoning on the ribs
Sirloins .....usually nothing
T bones they sometimes have....prolly same
Sausages ditto
Cabrito ....didn’t say
Chicken not sure but looks like a rub on it
Best I could glean...many Texans poo poo it as too dry but being from wet or heavy dry rub tennessee I like it ....my kids love to go there ....
In the 70s it was beef ribs .....now they say they sell 90% pork ribs like everywhere else
Never had prime rib there
Their sides and accompaniments are wonderful meal by themselves
Cobblers rock too
And sweet tea perfection
I lived in Dallas as a boy
Brown sugar would not flow well out of the shaker. When used on the barbeque it would add something but I use it on most everything including eggs. Makes me think of my honemade BBQ sauce, have not made it in awhile. Ketchup, brown sugar, molasses, honey, and tomato salsa.
Honest to Almighty God, I thought it was just me with Lawrys on my BBQ. I had no idea. I'm somewhat shocked I actually am getting my BBQ right and it's a Texas thing.
Talk about luck!
Absolutely right. Rub it in and leave some on top too.
Ok, that's it. Weather's finally getting nice here. I'm going to re-read this entire thread and I'm making some BBQ.
Some of the suggestions on this thread are awesome, new to me and I'm going to try 'em all.
That isn’t what is in McCormick’s or even what’s in real Montreal Steak seasoning.
Yes but what makes it better to you? I dont have experience with either.
I didn’t know McCormick’s Montreal Steak seasoning wasn’t real.
From the article: “InterStellar BBQ Kosher salt, black pepper, and granulated garlic.”
From McCormick’s: Coarse salt (check), black pepper (check), granulated garlic (check) (plus a few spicy odds and ends)
So what is in real Montreal Steak seasoning?
McCormick’s = Coarse Salt, Spices (Including Black Pepper and Red Pepper), Garlic, Onion, Sunflower Oil, Natural Flavor and Extractives of Paprika.
Who knows what “natural flavors” are, and “extractives of paprika” sounds vaguely obscene. Regardless, the “natural flavors” are probably used to make up for coriander, cayanne, and ground dill seeds found in traditional Montreal Steak seasoning, in addition to the common ingredients of course. The “extractives of paprika” is almost certainly used to make up for paprika. I’m not sure what the sunflower oil is for. A preservative? Anti-clumping agent? Extra weight?
“McCormick’s = Coarse Salt, Spices (Including Black Pepper and Red Pepper), Garlic, Onion, Sunflower Oil, Natural Flavor and Extractives of Paprika.”
I’m getting lazy and just use McCormick’s Taco Seasoning on everything Beef, Chicken and Pork. Very similar set of ingredients.
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